Frog Lake General Store - Food Store
56201 Highway 897 St. Paul County No 19 AB T0A 1M0 · Food - General
Inspection summary
Frog Lake General Store - Food Store has been inspected 9 times by Alberta Health Services (Environmental Public Health) since June 10, 2024. The most recent inspection, on October 8, 2026, found no infractions.
2 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.
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.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 5 times across 3 separate inspections, most recently on July 17, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 17, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 July 17, 2026. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 8 times across 7 separate inspections, most recently on September 24, 2026. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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 June 10, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
9 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Awaiting water quality result.Operator indicated that water sample will be submitted next week.13 August 2026-Unsatisfactory Bacteria Result Received - TC Present-Consider shock chlorination and resample after one week-Information on shock chlorination emailed with report24 September 2026-TC Present - 66mg/100mL
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Awaiting water quality result.Operator indicated that water sample will be submitted next week.13 August 2026-Unsatisfactory Bacteria Result Received - TC Present-Consider shock chlorination and resample after one week-Information on shock chlorination emailed with report
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Awaiting water quality result.Operator indicated that water sample will be submitted next week.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
6 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Observation:In a freezer located in the back storage area, two bags of frozen vegetable mix were observed with ice accumulation inside the packaging, and the bags had been opened. Several other food items were also noted to be past their best-before dates or expired. The operator indicated that these items would not be sold but was unable to explain the procedure for handling such products.Corrective Action Required:Ensure that all expired, past best-before, damaged, or otherwise unmarketable food items are clearly identified and segregated from food intended for sale. Designate and clearly label a specific area, cooler, or freezer section for products that are expired, damaged, or awaiting disposal, using signage such as "Not for Sale" or "Expired Product – Do Not Use or Sell."Ensure all staff are aware of and follow the procedure for identifying, segregating, and disposing of these items. Regularly review inventory and remove expired products in a timely manner to prevent inadvertent sale or use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observation:Fridge thermometers were missing from four coolers, preventing accurate monitoring of internal temperatures.Corrective Action Required:Ensure that all coolers are equipped with a readily visible and accurate thermometer. Thermometers must be maintained in good working condition and used to routinely monitor refrigeration temperatures to verify that potentially hazardous foods are being stored at safe temperatures. Replace any missing or defective thermometers immediately and conduct regular checks to ensure temperature monitoring equipment remains functional.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Awaiting water quality result.Operator indicated that water sample will be submitted next week.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Observation:Black rice-like material was observed in the back storage area, behind the freezers, and adjacent to the back door. This material may indicate pest activity.Corrective Action Required:Thoroughly clean and sanitize the affected area, including behind and underneath equipment where debris and potential pest attractants may accumulate. Conduct a detailed inspection to determine the source of the material and remove any contributing conditions.Implement and maintain a monthly pest monitoring program to identify signs of pest activity early. Ensure pest monitoring records are maintained and available for review. Take appropriate corrective actions promptly if evidence of pests is detected to prevent infestation.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Observation:The weatherstripping at the back door is in disrepair, with visible light observed beneath the door. This condition can allow pests to enter the premises.Corrective Action Required:Repair or replace the weatherstripping at the back door to ensure a tight seal and eliminate gaps that may permit pest entry. Maintain all exterior doors in good repair and ensure they remain pest-proof at all times. Regularly inspect door seals and weatherstripping and promptly address any deficiencies to help prevent pest infestation.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Observation:Pest control records were not available for review at the time of inspection.Corrective Action Required:Implement and maintain a monthly pest monitoring program. Ensure all pest control inspections, monitoring activities, and any corrective actions are documented and that records are kept on-site and readily available for review upon request.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sandwich cooler missing a thermometer. Ensure you have a thermometer for temperature monitoring.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Awaiting bacteria water results
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Updated pest control records were unavailable - do send via email.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water sample has not been submitted for bacti & chemical analysis*21-Jun - still awaiting water sample results
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items noted on the floor in walk-in cooler. Ensure food items are kept off the floor to prevent contamination.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water sample has not been submitted for bacti & chemical analysis
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Weatherstripping missing at the backdoor. Ensure this is fixed to prevent pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build-up of debris behind the refrigeration units in the store area. Ensure this area is cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?