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Norm's Stop & Go - Food

316 2 Street Irricana AB T0M 1B0 · Food - General

Official record from Alberta →

Inspection summary

Norm's Stop & Go - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on June 30, 2026, found no infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 12 times across 9 separate inspections, most recently on June 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on November 14, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 28, 2024. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 4, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 11 times across 10 separate inspections, most recently on June 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There were no drain plugs available. Ensure there are two drain plugs so that sinks can be filled to allow for proper two compartment dishwashing method.2. There was chlorine test strip available in the facility. Equip facility with a chlorine test strip.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris build-up was noted on the floor, under the shelves of the walk-in cooler.Please clean
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine sanitizer contained in the spray bottle used in the foof prep area was greater than 1000ppm. **Ensure that the chlorine sanitizer used in the food prep area is maintained at 100ppm to ensure it is food safe.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Staff were not following proper two compartment sink dishwashing method. Ensure all dishes are washed with soap and water and sanitized in a 100ppm chlorine solution. 2. There were no drain plugs available. Ensure there are two drain plugs so that sinks can be filled to allow for proper two compartment dishwashing method.3. There was chlorine test strip available in the facility. Equip facility with a chlorine test strip.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Area around two compartment sink was cluttered and required cleaning. Clean and organize this area. 2. Chest freezers in back office had food debris and ice buildup inside. Clean.3. Debris build-up was noted on the floor, under the shelves of the walk-in cooler.Please clean
  4. Demand Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two packages of mouldy beef jerky were removed from the shelf and discarded. Ensure products are fit for human consumption and not spoiled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlrorine sanitizer in spray bottle exceeded 200ppm. Dilute bleach to 100ppm so that it is food safe.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Staff were not following proper two compartment sink dishwashing method. Ensure all dishes are washed with soap and water and sanitized in a 100ppm chlorine solution. 2. There were no drain plugs available. Ensure there are two drain plugs so that sinks can be filled to allow for proper two compartment dishwashing method.
    • 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?
      • Facility had countertop deep fryer contrary to permit restriction which states "no deep frying or extensive grease producing cooking". Facility had only a domestic style ventilation canopy with no fire suppression. Check with local safety codes and provide proof of satisfactory ventilation system in order to have permit restriction removed.
    • 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?
      • Posted permit was expired. Please print off current food handling permit and post in conspicuous location.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Area around two compartment sink was cluttered and required cleaning. Clean and organize this area. 2. Area around fryer had a build up of grease. Clean. 3. Chest freezers in back office had food debris and ice build up inside. Clean.
  5. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared initially. Manager prepared a 100ppm chlorine solution during the inspection. Ensure sanitizer is available when food prep is occurring so staff can clean and sanitize throughout day.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food safe sanitizer prepared at time of inspection, though food preparation was occurring. Ensure a 100ppm chlorine solution is prepared and used to sanitize surfaced.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza paddle was being stored on floor. This was moved during the inspection. Ensure this is stored in a manner that protects it from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not in dispensers at hand sinks in food prep area and in washroom. Ensure paper towel dispensers are always stocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind food prep counter had exposed drywall paper. Refinish/paint wall so that is smooth, impervious to moisture and easy to clean.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Used grease was being stored in bucket under sink without lid. Ensure used grease is stored in sealed container.
  7. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler with lunchables, sandwiches and cheese was 17 degrees Celsius. Food from this cooler was discarded. Coolers with high risk foods must be maintained at 4 degrees Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not properly washing and sanitizing dishes. Ensure proper 2 compartment sink method is followed and dishes are washed and then sanitized in approved sanitizer such as 100ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available in washroom. This was restocked during the inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please complete approved food safety training course (list attached in email).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- countertop around sink- handles and exterior of coolers and freezers- interior of stand up cooler in prep area- under fryer- washroomClean and ensure these areas are added to a regular cleaning schedule.
  8. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured 0ppm. Ensure bleach sanitizer is mixed to 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding cabinet was at 50 degrees Celsius. Ensure food is hot held above 60 degrees. This was adjusted 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?
      • Cupboards below two compartment sink are damaged and in disrepair. Repair/refinish or replace. *Still outstanding July 31, 2024
  9. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pile of dirty cleaning cloths were sitting on top of counter near two compartment sink. Ensure clean and dirty cloths are stored separately and only clean cloths are used for sanitizing equipment and surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility had started assembling pizzas on-site, but only has two compartment sink. A separate hand wash sink must be added to allow for this level of food preparation.Only minimal food handling (reheating pre-cooked frozen foods, dispensing ice cream) is permitted until an additional sink is installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cupboards below two compartment sink are damaged and in disrepair. Repair/refinish or replace. *Still outstanding July 31, 2024
  10. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Flooring throughout facility is damaged or missing. Replace flooring so that it is smooth, non-porous and durable. 2. Cupboards below two compartment sink are damaged and in disrepair. Repair/refinish or replace.
  11. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle for bleach mixture is broken and sanitizer could not be used. Please obtain new spray bottle and ensure solution is made daily.
    • 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?
      • There was a significant accumulation of mouse droppings in back storage area and office area. There were also some mousing droppings in front retail area. Organize these area, clean mouse droppings, seal all entry points and continue to monitor for pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Flooring throughout facility is damaged or missing. Replace flooring so that it is smooth, non-porous and durable. 2. Cupboards below two compartment sink are damaged and in disrepair. Repair/refinish or replace.
  12. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap in dispenser in washroom was very watered down. This was replaced with fresh soap during the inspection. Ensure hand sink is stocked with soap and paper towel 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?
      • There was a significant accumulation of mouse droppings in back storage area and office area. There were also some mousing droppings in front retail area. Organize these area, clean mouse droppings, seal all entry points and continue to monitor for pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Flooring throughout facility is damaged or missing. Replace flooring so that it is smooth, non-porous and durable. 2. Cupboards below two compartment sink are damaged and in disrepair. Repair/refinish or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk in beverage cooler and back storage rooms were disorganized and cluttered. This makes it difficult to clean and promotes harbourage of pests. Organize these areas and ensure all food is stored 6 inches off of ground.

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