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Fas Gas Plus 40065 - Food Store

10102 Franklin Avenue Fort McMurray AB T9H 2K9 · Food - General

Official record from Alberta →

Inspection summary

Fas Gas Plus 40065 - Food Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 28, 2024. The most recent inspection, on March 10, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 March 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 28, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of the small cooler containing individually portioned milk and creamer was measured at 9-10 degrees Celsius.Staff adjusted cooler thermostat during inspection. Internal temperature was measured at 5 degrees Celsius. Ensure cooling unit containing perishable foods are maintained at 4 degrees Celsius and below.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff on site was not knowledgeable on the requirements for sanitizing food contact surfaces. Staff used a window cleaner and hot water for cleaning surfaces.Store operator was contacted and instructed to provide staff with the required sanitizing solution. Operator provided a Quat solution during the inspection and showed staff how to use it. Ensure all staff members are trained on using the sanitizing solution for the food areas and utensils.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Milk single serve in a cooler at the coffee station, were past their best before dates (March 05) and were discarded during the inspectionEnsure that food products' best before and expiry dates are monitored regularly and apply the first-in/firstout ethod to ensure food safety.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following high risk foods in the food cooler were measured above 4C and were discarded during inspection:- super pizza submarine sandwich measured at 8C.- egg cheese sandwich measured at 9.5CStore high risk foods at 4C or less under refrigeration. Ensure the refrigeration unit used for storing these foods can maintain temperature at 4C or below. Otherwise repair or replace refrigerator.

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