Niton Junction Petro Canada - Restaurant
5150 50 Avenue Niton Junction AB T7E 5A1 · Food - General
7 inspections
- 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)?
- Expired chlorine test strips observed during the inspection.Please obtain new chlorine test strips**FEB 24/2026 - operator had obtained the pool chlorine test strips.Advised to obtain chlorine test strips for restaurant/food facility.
- 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
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired chlorine test strips observed during the inspection.Please obtain new chlorine test strips**FEB 24/2026 - operator had obtained the pool chlorine test strips.Advised to obtain chlorine test strips for restaurant/food facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.Ensure the new sticker is put up with the due date for professional cleaning.**Feb 24/2026 - Operator had booked and scheduled for a professionally cleaning this week.Ensure the email photos once cleaned and a new sticker with next cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- The vents on the ceiling around the cooking line were covered in dust and soot.Ensure to clean all the ceiling vents as discussed.**Feb 24/2026 - Vents still dusty. Operator to clean them all once the hood is professionally cleaned.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired chlorine test strips observed during the inspection.Please obtain new chlorine test strips
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.Ensure the new sticker is put up with the due date for professional cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- The vents on the ceiling around the cooking line were covered in dust and soot.Ensure to clean all the ceiling vents as discussed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing the sanitize was unlabeled. Operator labeled the spray bottle during the inspection.
- 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 ceiling adjacent to the ventilation hood was covered in dust and soot from the grill.Ensure the ceiling area is easily cleanable and in good repair.
- 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 kitchen exhaust/ventilation system was overdue for professional cleaning. No current cleaning sticker was observed. The operator stated that an appointment has been scheduled for cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and dust observed in the walk-in cooler especially the walls around the compressor unit.Clean the floor and walls inside the walk-in cooler.
- 09. Are chemicals stored and handled in a safe manner?