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Fentie's Fuel Service

9209 113 Street Fairview AB T0H 1L0 · Food - General

Official record from Alberta →

Inspection summary

Fentie's Fuel Service has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 23, 2025. The most recent inspection, on February 24, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 8 times across 3 separate inspections, most recently on February 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on February 19, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Approved sanitizer is not available to sanitize food contact surfaces (coffee pot). Ensure the coffee machine is properly washed, rinsed, and sanitized before use every day. An AHS-approved sanitizing solution must be available on site to sanitize all utensils and equipment before use.Ensure approved sanitizer such as bleach (with fibre guard) or QUATs is avilable for sanitizing purposes. Ensure the following steps are followed:Wash with detergent or soap.Rinse with clean water.Sanitize with an AHS-approved sanitizing solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure spray bottles containing AHS-approved sanitizing solution are available on site.All surfaces—including areas outside the coffee machine, table tops, and anywhere food is handled—must be sanitized with the approved sanitizing solution.Ensure the two-wipe method is used:The first wipe removes debris and dirt.The second wipe applies the sanitizing solution.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature monitoring logs are not available for cooling units with food items.Ensure temperature monitoring logs are available.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Approved sanitizer is not available to sanitize food contact surfaces (coffee pot). Ensure the coffee machine is properly washed, rinsed, and sanitized before use every day. An AHS-approved sanitizing solution must be available on site to sanitize all utensils and equipment before use.Ensure approved sanitizer such as bleach (with fibre guard) or QUATs is avilable for sanitizing purposes. Ensure the following steps are followed:Wash with detergent or soap.Rinse with clean water.Sanitize with an AHS-approved sanitizing solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure spray bottles containing AHS-approved sanitizing solution are available on site.All surfaces—including areas outside the coffee machine, table tops, and anywhere food is handled—must be sanitized with the approved sanitizing solution.Ensure the two-wipe method is used:The first wipe removes debris and dirt.The second wipe applies the sanitizing solution.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature monitoring logs are not available for cooling units with food items.Ensure temperature monitoring logs are available.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers are not available to verify sanitizer concentration.Obtain chlorine test papers.
  4. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Approved sanitizer is not available to sanitize food contact surfaces (coffee pot). Ensure the coffee machine is properly washed, rinsed, and sanitized before use every day. An AHS-approved sanitizing solution must be available on site to sanitize all utensils and equipment before use.Ensure approved sanitizer such as bleach (with fibre guard) or QUATs is avilable for sanitizing purposes. Ensure the following steps are followed:Wash with detergent or soap.Rinse with clean water.Sanitize with an AHS-approved sanitizing solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure spray bottles containing AHS-approved sanitizing solution are available on site.All surfaces—including areas outside the coffee machine, table tops, and anywhere food is handled—must be sanitized with the approved sanitizing solution.Ensure the two-wipe method is used:The first wipe removes debris and dirt.The second wipe applies the sanitizing solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers are not available to verify sanitizer concentration.Obtain chlorine test papers.

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