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Fox Creek Esso - Restaurant

311 1 Avenue Fox Creek AB T0H 1P0 · Food - General

Official record from Alberta →

Inspection summary

Fox Creek Esso - Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on March 11, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 3 times across 3 separate inspections, most recently on October 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 23, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An appropriate food contact surface sanitizer was not observed at time of inspection.Please ensure you have bleach-water at 100-200 ppm or QUAT sanitizer at 200ppm available at all times, especially now that raw chicken is being prepared in the establishment.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member participating in food training was observed turning a tap on with gloves then washing hands with gloves on.Both PHI and the trainer informed staff that gloves must be taken off and discarded when leaving the fryer area and before touching other things such as the taps. Gloves must never be washed; only bare hands are to be washed.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine was detected in the bleach water solution when tested. PHI added bleach to bleach-water spray bottle.
  4. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Disinfectant spray bottle containing hydrogen peroxide had chlorine sanitizer in it.Staff-Geoffery relabeled it at the time of inspection.Please ensure that all disinfectant spray bottles are properly labelled with the name of the actual content of the spray bottle at all times.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer that was in use when PHI arrived did not have a chlorine in it when tested with a test strip.PHI made a new chlorine solution. Please ensure you are testing the solution regularly to ensure it is between 100 - 200 ppm.
  6. Monitoring Inspection

    0 infractions

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