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iZi Convenience Store - Food

101 - 3216 22 Street Springbrook AB T4S 1W4 · Food - General

Official record from Alberta →

Inspection summary

iZi Convenience Store - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 25, 2024. The most recent inspection, on December 29, 2025, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 separate inspections, most recently on December 24, 2025. For example: Is the facility free of a pest infestation?

  • 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 once on March 6, 2025. 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?

  • 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 March 6, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • December 24, 2025: - Several dead cockroaches were observed around the facility. One live cockroach was observed. December 10, 2025:Evidence of a pest infestation was observed throughout the facility. Cockroaches were observed inside coolers, on food contact surfaces, under and behind equipment, and in food storage areas.ACTION:Ensure that the prescribed pest control measures continue to be implemented to eradicate the pest issue. All areas of the facility, including equipment, must be thoroughly cleaned and sanitized. Ensure documentation from the pest control operator is retained and available for review for verification of work that has been completed.
  3. Demand Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Evidence of a pest infestation was observed throughout the facility. Cockroaches were observed inside coolers, on food contact surfaces, under and behind equipment, and in food storage areas.ACTION:Ensure the facility is assessed by a professional pest control operator and measures are implemented to eradicate the pest infestation. All areas of the facility, including equipment, must be thoroughly cleaned and sanitized. Ensure documentation from the pest control operator is provided for verification of work that has been completed.
    • 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?
      • No written records of pest control measures were available for review at the food establishment.ACTION:Ensure written records of all pest control measures used in the commercial food establishment are maintained and available for review upon request.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution measured at 50ppm of chlorine.**Ensure sanitizer solutions are maintained at adequate concentrations at all times.-The operator mixed bleach to 100ppm of chlorine during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Several used gloves were observed in the food prep area. The operator indicated that gloves were being reused.**Ensure gloves are changed frequently and discarded after each use. **Ensure to carry out hand washing or sanitize hands with an alcohol-based hand rub when changing gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Red bull cooler measured at 6degrees C during the inspection.**Please ensure that high risk foods under refrigeration are maintained at 4 degrees C or below.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Initial Inspection

    0 infractions

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