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Harold's Speedee Mart - Food Store

104 6 Avenue NW Slave Lake AB T0G 2A1 · Food - General

Official record from Alberta →

Inspection summary

Harold's Speedee Mart - Food Store has been inspected 20 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on September 23, 2026, recorded 3 infractions.

4 of 20 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 12 times across 11 separate inspections, most recently on September 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on September 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on June 1, 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?

  • 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 14 times across 4 separate inspections, most recently on June 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 6 separate inspections, most recently on September 23, 2026. 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.

20 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer not available for hot-holding unit.ENSURE:An accurate thermometer is present in the hot-holding unit at all times to verify that the temperature is 60C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility does not have drain plugs for their dishwashing sinks.ENSURE:Drain plugs are available so that sinks can be filled with water and equipment can be properly submerged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wooden work surface to the right of the dishwashing sinks is not smooth. There are gaps and chips in the wood which makes it difficult to clean as it can collect debris over time.*Update July 31* - Operator installed heating bulbs in the hot-holding unit and it was able to maintain a temperature of over 60C. ENSURE:All surfaces in the food facility are smooth, durable, and easily cleanable.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer not available for hot-holding unit.ENSURE:An accurate thermometer is present in the hot-holding unit at all times to verify that the temperature is 60C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility does not have drain plugs for their dishwashing sinks.ENSURE:Drain plugs are available so that sinks can be filled with water and equipment can be properly submerged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wooden work surface to the right of the dishwashing sinks is not smooth. There are gaps and chips in the wood which makes it difficult to clean as it can collect debris over time.*Update July 31* - Operator installed heating bulbs in the hot-holding unit and it was able to maintain a temperature of over 60C. ENSURE:All surfaces in the food facility are smooth, durable, and easily cleanable.
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility does not have drain plugs for their dishwashing sinks.ENSURE:Drain plugs are available so that sinks can be filled with water and equipment can be properly submerged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The wooden work surface to the right of the dishwashing sinks is not smooth. There are gaps and chips in the wood which makes it difficult to clean as it can collect debris over time.2. The operator installed heating bulbs in the hot-holding unit. The unit requires one more. Please ensure the internal temperature is at least 60C before food is stored. An accurate thermometer is required to verify this. ENSURE:All surfaces in the food facility are smooth, durable, and easily cleanable.Hot holding units are maintained at 60C or more at all times.
  4. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer available. The bleach bottle under the sink was empty. The operator indicated they would get a fresh bottle later today.ENSURE:Sanitizer is available at all times.No food handling occurs until sanitizer is available.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No testing strips available.ENSURE:Testing strips to verify concentration of sanitizer are available at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap in a dispenser not available at handwashing sink. Operator used a jug of soap without a dispenser for handwashing - stocked soap in a dispenser during inspection.No paper towel at handwashing sink - stocked in a dispenser during inspection.ENSURE:Liquid soap and paper towel in dispensers are available at all times at handwashing sinks.
    • 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?
      • The rear double doors have a pest entry point along the bottom. Daylight should not be visible while observing closed doors from the inside. ENSURE:All pest entry points are sealed.
  5. Risk Management Inspection

    2 infractions

    • 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?
      • The rear double doors have a pest entry point along the bottom. Daylight should not be visible while observing closed doors from the inside. ENSURE:All pest entry points are sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operator indicated large oven is out of service with no plans for it to be used. If a piece of equipment in a food facility is no longer used, it must be removed as all it does in take up space and collect dust. ENSURE:All pieces of equipment no longer in use in a food facility are removed.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No liquid bleach available for sanitizing equipment. Facility bakes frozen precooked chicken wings but has not done so for a few months due to the oven not functioning properly. No other food prep has occurred.ENSURE:Liquid bleach is available to sanitize equipment.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwich cooler with prepackaged Hygaard sandwiches up front was above 4C (15C). Operator did not know how long it had been at that temperature. Operator removed all sandwiches from cooler to be discarded. Compressor came on and cooler came down to 4C during inspection. The seal may not have been tight enough.ENSURE:High risk foods are maintained at 4C or less while under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No liquid bleach available for sanitizing equipment. Facility bakes frozen precooked chicken wings but has not done so for a few months due to the oven not functioning properly. No other food prep has occurred.ENSURE:Liquid bleach is available to sanitize equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink only provides hot water therefore not adequate to properly wash hands. ENSURE:Handwashing sinks are supplied with hot and cold running water.
    • 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?
      • Valid permit not posted.ENSURE:A valid permit is posted in a conspicuous place.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer spray bottle containing bleach solution was tested and measured at a concentration exceeding 200 ppm (test strip was bleached out). Staff remade the solution upon request, which was tested at a concentration of 100 ppm. Ensure that bleach sanitizer solutions are maintained at the required concentration of 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was observed to be inadequately stocked:1. The paper towel dispenser at the hand sink was observed to be empty. Operator was able to restock the paper towel during the inspection. Ensure that hand washing sinks are adequately supplied with liquid hand soap, paper towel and hot and cold running water at all times for proper hand hygiene.
    • 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?
      • The bottom of the back door of the facility was observed to be missing adequate weather stripping/door seal. Sunlight can be seen from the outside through the visible door gap where the weather stripping/door seal is missing.Exterior openings must be properly sealed to deter/prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large amount of ice buildup was observed in the walk-in freezer. The freezer is currently able to maintain an acceptable temperature (-18 Degrees C) but is expected to be kept in proper working condition. Please also note that this is also a safety risk for staff (slipping hazard). Investigate the issue and ensure to have the ice build-up attended to in a timely manner.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked chlorine sanitizer test strips for food contact surfaces. Obtain and use the appropriate chlorine sanitizer test strips that are meant for food service.Chemical testing equipment (test strips) must be used to verify the concentration of sanitizer solutions used for surface sanitization and manual dishwashing at this facility.**Update (January 2, 2025): During the re-inspection, operator ordered correct test strips in front of PHI. The estimated time of arrival for new test strips is January 13, 2025. A follow-up inspection will be conducted to verify that test strips are available on-site.**Update (January 17, 2025): Operator stated that test strip supplier sent an email notification that the test strips that were supposed to arrive on Jan. 13 were out of stock and would be delivered at a later date. During the inspection Operator placed another order for the correct test strips in front of PHI. The estimated time of arrival for new test strips is January 25, 2025. A follow-up inspection will be conducted to verify that test strips are available on-site.
  13. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked chlorine sanitizer test strips for food contact surfaces. Obtain and use the appropriate chlorine sanitizer test strips that are meant for food service.**Update (January 2, 2025): During the re-inspection, operator ordered correct test strips in front of PHI. The estimated time of arrival for new test strips is January 13, 2025. A follow-up inspection will be conducted to verify that test strips are available on-site.Chemical testing equipment (test strips) must be used to verify the concentration of sanitizer solutions used for surface sanitization and manual dishwashing at this facility.
  14. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked chlorine sanitizer test strips for food contact surfaces. Obtain and use the appropriate chlorine sanitizer test strips that are meant for food service.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Facility lacks an operator with Food Safety Training. Ensure that at least one person in care and control of the facility has a valid certificate from an approved food safety training course for safe & sanitary food handling.
  15. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips are not available for staff use to verify sanitizer solution concentration. Ensure that the test strips for the chosen sanitizer are obtained and available for staff use to verify the concentration every time a new sanitizer solution is made for food preparation, handling, and manual dishwashing at this facility.**NOTE: Facility has stated that chlorine test strips will be arriving on Tuesday November 12, 2024
    • 20. Do food handlers at the facility have adequate food safety training?
      • Facility lacks an operator with Food Safety Training. Ensure that at least one person in care and control of the facility has a valid certificate from an approved food safety training course for safe & sanitary food handling.
  16. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various boxes of food in the walk-in freezer are being stored directly on the ground. PHI instructed staff to have boxes placed on shelving and not directly on the ground. Ensure that food items are stored at least 6 inches off the ground on proper shelving, racks or pallets to prevent contamination of food items, ensure ease of access within the freezer for staff, and to encourage proper cleaning.
    • 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 lights above the food preparation area were not working at the time of inspection. These lights must be repaired to ensure safe food preparation and proper cleaning.Update (November 5, 2024): Above noted violation is still outstanding. Staff stated maintenance is being done to have burnt out sockets repaired and installation of new bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The customer self-serve drink station had significant pooling of purple Slurpee liquid along the countertop under the Slurpee machine and the F'real Milkshake Machine.Ensure cleaning and sanitization of this area is completed. Equipment used in a food establishment must be kept in a clean and sanitary condition to minimize the risk of contamination of food by equipment surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There must be a written cleaning schedule showing how often each surface/piece of equipment is cleaned and disinfected, and the schedule must be followed.Update (November 5, 2024): Above noted violation is still outstanding. PHI left AHS Cleaning Schedule & Sanitation Program templates with staff onsite during the inspection to be completed. Ensure that these templates are completed and followed for the sanitation maintenance of the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a significant amount of non-food facility related clutter on the food preparation table, the shelving underneath and the oven. Remove everything not needed for daily food preparation, improving access for cleaning and reducing the risk of cross contamination.Update (November 5, 2024): Above noted violation is still outstanding. Staff stated that this area is for staff use only and not for food preparation. Ensure that areas listed in the above noted violation is tidy and organized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors had grime buildup under the sinks and shelving areas within the kitchen.Update (November 5, 2024): Above noted violation is still outstanding. PHI instructed staff to have the areas cleaned. Ensure that floors within the kitchen are maintained in a clean and sanitary condition to prevent accumulation of debris and attraction of pests.
  17. Risk Management Inspection

    4 infractions

    • 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 lights above the food preparation area were not working at the time of inspection. These lights must be repaired to ensure safe food preparation and proper cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There must be a written cleaning schedule showing how often each surface/piece of equipment is cleaned and disinfected, and the schedule must be followed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a significant amount of non-food facility related clutter on the food preparation table, the shelving underneath and the oven. Remove everything not needed for daily food preparation, improving access for cleaning and reducing the risk of cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors had grime buildup under the sinks and shelving areas.
  18. Monitoring Inspection

    5 infractions

    • 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 lights above the food preparation area were not working at the time of inspection. These lights must be repaired to ensure safe food preparation and proper cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls and cupboard doors in the back food preparation area have dirt and grease buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There must be a written cleaning schedule showing how often each surface/piece of equipment is cleaned and disinfected, and the schedule must be followed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a significant amount of non-food facility related clutter on the food preparation table, the shelving underneath and the oven. Remove everything not needed for daily food preparation, improving access for cleaning and reducing the risk of cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors had grime buildup under the sinks and shelving areas.
  19. Risk Management Inspection

    0 infractions

  20. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine needs to be thoroughly cleaned and sanitized according to the machine manufacturer's instructions.

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