Green Leaf Fuel Distributers Inc. - Convenience Store
NW 17-68-19 W4 County of Athabasca AB · Food - General
Inspection summary
Green Leaf Fuel Distributers Inc. - Convenience Store has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 21, 2024. The most recent inspection, on February 5, 2026, found no infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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 once on June 21, 2024. 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 3 times on June 21, 2024. 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 2 times on June 21, 2024. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on June 21, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
2 inspections
- Initial Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A staff is observed rinsing hands with plain water after handling raw meat. Ensure that staff are advised to wash hands properly with soap and water after handling raw meat and frequently throughout the day. Staff is instructed to wash hands with soap and water during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1.Food utensils are noted to be stored with non food items in a drawer.2.Food equipment such as mixer, and some other items are stored under the sink with non food contact items such as a container of sandwich toothpicks with a mouse trap stored on top. 3.A cardboard box is used to store container lids, another carboard box is used to store customer single use food containers and container lids. 1-2.Ensure that all food contact dishes, utensils, equipment and etc. are stored away from non-food contact dishes and equipment. 3.Ensure that dishes, utensils and any food contact items are stored in containers that are non-absorbent, smooth and easily cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two stacks of sliced cheese are stored on top of the container lid on the prep cooler and are measured to be at 16 degrees Celsius. Staff could not inform how long the cheese was stored there.The sliced cheeses need to be stored properly to ensure a the temperature can be maintained at 4 degrees Celsius or below. Staff are instructed to discard the cheeses during the inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water samples are not being submitted quarterly as per requirement. Last sample submitted was May 29, 2023.Ensure that a water sample is submitted as soon as possible and quarterly thereafter.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1.The counter beside the dishwashing sinks is coming apart at the corner seam along the wall. 2.Some other parts of the counter beside the dishwashing sinks and in the front coffee service area have some sections that are chipping and worn away. 1-2.Ensure that the counters are repaired to be smooth and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.The coffee machine and components of the machine are noted to have buildup of dust. 2.Mugs stored on trays under the counter have buildup of dust on the mugs and trays. 3.Aluminum single use containers are being re-used to store foods and utensils. 1-2.Ensure that the indicated areas and items are cleaned and sanitized and stored in a manner to prevent contamination with dust. 3.Ensure that the aluminum containers that are single use and not easily cleanable are not being reused to store food or utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The Shelve above the prep cooler has heavy buildup of dust. 2.The prep cooler shelve is noted with buildup of dust and grime.3.Other Shelves throughout the kitchen are noted with buildup of grease and/or dust. 4.Pots and pans in the back storage area as well as shelves in the area are noted to have heavy dust buildup. 5.The inside of some cabinet areas and drawers have food spills or debris. 6.The outside areas of cabinets and high touch areas are observed to have buildup of grime and food spatter. 7. The counter areas under toasters are noted with heavy buildup of food debris. 1-7.Ensure all the indicated areas cleaned and sanitized.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?