Esso - Food
4807 52 Avenue Bruderheim AB T0B 0S0 · Food - General
Inspection summary
Esso - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 11, 2024. The most recent inspection, on July 22, 2026, recorded 1 infraction.
1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 2 times across 2 separate inspections, most recently on July 22, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on July 6, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
3 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- PHI observed garnishes and condiments being held at room temperature again. This increases the risk of foodborne illness, as bacteria can multiply rapidly between 4-60 degrees Celsius. Going forward, all condiments and garnishes must be kept in a cooler at 4 degrees Celsius or less to prevent biological contamination. They may only be removed briefly for customer use, and then placed back in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several condiments requiring "refrigeration after opening" (per manufacturer's instructions for use) and garnishes were being held at room temperature. These products were discarded by the operator during the inspection upon PHI request. Going forward, please ensure condiments and garnishes are stored at or below 4 degrees Celsius.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Both sinks in the retail area must be fully stocked with soap and paper towels to encourage proper handwashing by staff and patrons.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
0 infractions
Nearby inspected facilities
- Shell - Food
4804 48 Avenue Bruderheim AB T0B 0S0
1 inspection