La Corey Food & Gas - Food
4902 50 Avenue La Corey AB T0A 2E0 · Food - General
Inspection summary
La Corey Food & Gas - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on July 17, 2026, found no infractions.
5 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.
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 3 separate inspections, most recently on July 9, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on July 9, 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?
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 July 9, 2026. 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 across 2 separate inspections, most recently on December 3, 2025. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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 3 times across 2 separate inspections, most recently on December 3, 2025. 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.
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning/wiping cloths used for sanitizing food contact surfaces and counters were observed damp and left hanging on the edge of the handwashing sink at the front counter area. Education was provided to staff regarding the proper use and storage of sanitizing cloths to prevent contamination and maintain effective sanitization practices. During the inspection, staff promptly corrected the concern by placing the cloths into a sanitizer bucket containing a chlorine solution at a concentration of approximately 100 ppm.Ensure that sanitizing cloths are stored in an approved sanitizer solution between uses and are not left on counters, sinks, or other surfaces when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prepackaged 10% coffee creamers were observed to be held at a temperature of 10°C in a tray containing an ice pack at the coffee station. Staff indicated that the setup is routinely monitored and that ice packs are replaced as needed to maintain appropriate product temperatures.The concern was discussed with staff during the inspection. Staff promptly removed the affected products and relocated them to a refrigerated cooler. Additional ice packs were also added to the coffee station setup to help maintain proper cold-holding temperatures.Ensure that all perishable food items requiring refrigeration are maintained at a temperature of 4°C or below at all times.
- 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?
- Pest control records were not available onsite for review. No sign of pest activity was observed at the time of the inspection.Ensure that monthly pest control records are maintained and kept onsite for review during inspections.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips used to measure chlorine sanitizer solution concentration were found to be expired (2016). Additional test strips present were intended for swimming pool chlorine testing and are not appropriate for food service use. The sanitizer concentration was measured using PHI test strips and recorded at 100 ppm.Obtain test strips designed to measure the concentration of chlorine sanitizer solutions for food facilities.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Potable water is not being sampled at regular intervals as required by the food handling permit.Please ensure that water samples are submitted quarterly, in accordance with the requirements of the food handling permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Black mold like growth was observed on all walls and the ceiling of the old walk-in cooler located next to the walk-in freezer. The manager was notified and instructed to relocate all prepackaged perishable food items to the new walk-in cooler.The old walk-in cooler must be thoroughly cleaned and sanitized and maintained in a sanitary condition at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A large bulge was observed on the ceiling inside the old walk-in cooler, indicating possible water damage and leakage issues.Ensure that a work order is submitted to address this issue and that the walk-in cooler is maintained in good repair at all times
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Some of the food cartons were directly stored on the ground inside the walk-in cooler.Action required:-Ensure all the food items/containers are stored above the ground (at least 6 inches).
- 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?
- Manual pest control records were not being maintained after May 2024. Action required:-Please continue to monitor for pest activity and keep records onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Some of the wooden shelves in the dishwashing area and the dry storage area at the back were in disrepair (surface deterioration).- Lights do not have the shatterproof covers. Action required:- Please paint/resurface the shelving to make them smooth, easily cleanable.- Please install shatterproof covers on the lights above the food storage, handling, processing areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- An empty food grade container with broken lid (repaired by a duct tape) was observed on the storage shelves near to the dishwashing area. Action taken:Staff was instructed to discard or replace the damaged lid (not easily cleanable, non-durable).
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in cooler's ceiling, walls had black spots, dirt.The light and fans in the walk-in cooler required cleaning.Action required:Please deeply clean the walk-in cooler.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- The quats testing strips were ordered. The quats testing strips were expired. Please ensure the availability of sanitizer testing strips to ensure sufficient strength of sanitizer solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?