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Grassland Esso - Food Store

4911 50 Avenue Grassland AB T0A 1V0 · Food - General

Official record from Alberta →

Inspection summary

Grassland Esso - Food Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on May 27, 2026, recorded 1 infraction.

2 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: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on May 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 6, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution is measured to be at 50 ppm. Ensure that the sanitizer solution is changed frequently and maintained at 200 ppm.Operator replaced the bleach sanitizer solution during the inspection, and the concentration is measured to be at 200 ppm.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution in a container is measured to be at 50 ppm. Ensure that the bleach sanitizer is maintained at 200 ppm at all times. Staff prepared new bleach solution during the inspection, and it is measured to be at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot dogs and taquitos on a roller machine are measured to be at 48-51 degrees Celsius. Staff advised that foods were placed from cooking to hot holding at these temperature ~1.5 hours prior. Foods placed in hot holding must be held at 60 degrees Celsius or above.The roller machine temperature is adjusted during the inspection and temperature is measured to be at 60 degrees Celsius for the foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The coffee cups storage cabinet, under the coffee machines is noted to have buildup of debris and a number of dead insects. 2.The back area storage area fridge is noted to have buildup of what appears to be mold on the back wall of the fridge as well as the racks.1.Ensure that the cabinet is cleaned and sanitized and maintained clean.2.The fridge racks and back wall must be cleaned and sanitized with bleach sanitizer. Ensure that this fridge is regularly cleaned and sanitized.
  4. Initial Inspection

    0 infractions

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