Get 'n Go - Food Store
204 18 Avenue N Three Hills AB T0M 2A0 · Food - General
Inspection summary
Get 'n Go - Food Store has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on September 8, 2026, found no infractions.
7 of 13 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: Food temperature control, 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.
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 4 times across 4 separate inspections, most recently on March 5, 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 3 times across 2 separate inspections, most recently on September 1, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 September 1, 2026. For example:
Are chemicals stored and handled in a safe manner?
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 3 times across 3 separate inspections, most recently on February 25, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 September 1, 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.
13 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 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 logs are not maintained.Please ensure temperature logs are maintained for all refrigeration and hot holding units.
- 09. Are chemicals stored and handled in a safe manner?
- The chlorine sanitizer solution used at the facility was not appropriate for manual dishwashing. The manufacturer’s instructions indicated that the product was intended for use in low-temperature mechanical dishwashers only.Discontinue using the product for manual dishwashing. Obtain and use an approved sanitizer suitable for manual sanitizing of food-contact surfaces and utensils. Prepare and maintain the sanitizer at the concentration specified by the manufacturer and verify the concentration using appropriate test strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility has a three-compartment sink for manual dishwashing. The chemical sanitizer dispenser was not dispensing sanitizer at the appropriate concentration.The operator was advised to manually add bleach to prepare a 100-ppm sanitizer solution and verify the sanitizer concentration using appropriate test strips before use and ensure proper manual dishwashing procedures are followed.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Potentially hazardous food items including turkey sandwiches, ham sandwiches, egg sandwiches, sausages and cheese in the display cooler were measured at around 16 degrees C using a probe thermometer.The operator was asked to discard all the potentially hazardous food items. All the food items were discarded in the presence of PHIs.No high-risk food items will be kept in the display cooler moving forward. The operator has ordered a new display cooler and will notify the PHI once the cooler arrives.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine in a spray bottle was measured at 0ppm. The operator prepared a fresh chlorine solution measured at 100ppm on PHI's request.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Potentially hazardous food items including turkey, chicken, ham, beef, and eggs were observed in the display cooler at a temperature of 16.4°C. The operator stated that the food items had been in the display cooler for less than two hours.The operator was instructed to immediately remove all potentially hazardous food items from the display cooler and place them in the walk-in cooler to maintain proper temperature control.Upon further inspection, only the upper left side of the display cooler maintained a temperature of 3.3°C. The operator was advised to display potentially hazardous food items exclusively on the upper left side of the unit where proper cold holding temperatures can be maintained. The operator was also instructed to begin maintaining temperature logs for the display cooler to ensure ongoing compliance.Additionally, the operator was advised to have the display cooler serviced and repaired to ensure it consistently maintains safe holding temperatures throughout the unit.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A manual dishwashing setup utilizing a three-compartment sink was observed.The chlorine sanitizer dispenser was tested and found not to be dispensing sanitizer at the required concentration. The chlorine concentration measured 0 ppm, which is inadequate for proper sanitization.Additionally, an insufficient supply of chlorine sanitizer was observed on-site for equipment sanitization and dishwashing operations.The operator was instructed to manually add chlorine to the sanitizer compartment of the three-compartment sink to achieve the required concentration (100 ppm for chlorine sanitizer).The operator was advised to use chlorine test strips to verify sanitizer concentration each time dishwashing is conducted.At the request of the Public Health Inspector (PHI), the operator obtained an adequate supply of chlorine sanitizer during the inspection.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid Food Handling Permit was not posted for public view.Ensure a valid food handling permit is posted for public view.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dirty, previously used single-use disposable cardboards were observed lining shelving beneath the electric fryers and other equipment.Single-use cardboard is not smooth, durable, or easily cleanable and can absorb grease and moisture, creating harborage conditions for bacteria and pests.Remove and discard all cardboard used as shelf lining. Clean and sanitize affected shelving surfaces. Replace with smooth, non-absorbent, and easily cleanable materials that are approved for use in food facilities.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The bottom shelf of the upright Freezer in the Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food in the Hot Holder at the front counter was measured to be at 55 degrees Celsius at the time of Inspection.Ensure that the Hot Holder temperature dial is set to 9 or 10, and that the heat lamps are replaced when burnt out in order to maintain high risk Food at or above 60 degrees Celsius at all times. This was Corrected during the Inspection by turning up the temperature dial to 10 and replacing one of the missing bulbs.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils were being stored business end up inside the Topping Cooler at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ice was dripping from the Cooling Unit onto Food inside the Walk-In Freezer at the time of Inspection. Ensure that either the leak is repaired, Food is not stored below the Cooling Unit, or that the Food is covered in order to prevent potential contamination of said Food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food being stored in the Hot Holder was measured to be at 53 degrees Celsius at the time of Inspection.Ensure that the burnt out Heat Lamps are replaced in order to keep High Risk Foods at or above 60 degrees Celsius at all times.This was Corrected during the Inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The Counters were being lined with Cardboard and Towels at the time of Inspection.Ensure that the Counters are only being lined with a material that is non-absorbent, smooth, and easy to clean in order to facilitate proper cleaning and sanitizing of the Food contact surface.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?