Niton Junction Petro Canada - Restaurant
5150 50 Avenue Niton Junction AB T7E 5A1 · Food - General
Inspection summary
Niton Junction Petro Canada - Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on March 9, 2026, recorded 1 infraction.
3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.
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 March 9, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on September 17, 2024. For example:
Are chemicals stored and handled in a safe manner?
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 7 times across 3 separate inspections, most recently on February 24, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 September 17, 2024. 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.
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?