Skip to content
Loading map…

Max 11 Convenience Store - Food Store

8 - 5004 46 Street Sylvan Lake AB T4S 1C2 · Food - General

Official record from Alberta →

Inspection summary

Max 11 Convenience Store - Food Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on August 17, 2026, found no infractions.

3 of 5 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: Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on November 18, 2025. 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 once on November 18, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 12, 2023. For example: 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?

  • 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 December 12, 2023. 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.

5 inspections

  1. Demand Inspection

    0 infractions

  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?
      • Bleach was present for use as needed but was mixed to 800 ppm. Solution was adjusted during inspection. Please ensure bleach is mix is prepared to 100 ppm and verified on a test strip.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A two-compartment sink is present for use, but there was no detergent readily available and Pinesol was indicated as a sanitizer. Detergent was located and bleach available for use. Sanitizers used must be safe for food contact surfaces and have a test strip for verifying concentrations. Reviewed proper manual dishwashing with operator. Steps include washing in soapy water, rinsing in clean water and then sanitizing in an approved sanitizer (bleach solution at 100 ppm) for two minutes, then air dried.
    • 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 evidence of pest activity noted. No pest records were being completed. A pest management program is necessary as a preventative measure. Please ensure pest records are taken and recorded monthly.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator did not have any detergent for dishwashing and was only using hot water.Dishwashing procedures were reviewed with operator.Equipment which comes into contact with food must be:- Washed in soapy water- Rinsed- Fully immersed in 100 ppm chlorine sanitizerNote: Test strips should be used to ensure sanitizer is at an acceptable concentration.
    • 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?
      • Operator was scooping ice cream into plastic cups for re-sale.Food handling permit for this facility only allows for pre-packaged foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The milkshake machine had a build-up of old food debris where the ice-cream is mixed.Equipment which contacts food may pose a risk of contamination if not cleaned /sanitized.Operator was asked to clean to the milkshake machine.

Nearby inspected facilities

Own this business? Add a badge to your website