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North Town Esso - Snack Bar

521 Main Street SW Manning AB T0H 2M0 · Food - General

Official record from Alberta →

Inspection summary

North Town Esso - Snack Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on May 15, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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.

  • 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 4 times across 3 separate inspections, most recently on May 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 1, 2025. 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 once on May 14, 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on May 15, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • At time of inspection: 1. An infant change table in the men's washroom was not situated at a 90 Degree angle from the wall and safety belt is missing. The owner / operator of this facility is requested to conduct the following, namely:1. Adjust the men's washroom infant change table to ensure it is secured to the wall at a 90 Degree angle. Please, install a safety belt to ensure safety during change of diapers.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk and creamer pods were observed at a temperature of 12°C. Ice packs were positioned vertically, which did not provide adequate cooling to maintain the required temperature of the pods. Staff replaced the pods and repositioned the ice packs flat to improve temperature control.Ensure that ice packs are changed regularly and placed flat so that all pods remain in direct contact with them, maintaining the required temperature.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • At time of inspection: 1. An infant change table in the men's washroom was not situated at a 90 Degree angle from the wall and safety belt is missing. The owner / operator of this facility is requested to conduct the following, namely:1. Adjust the men's washroom infant change table to ensure it is secured to the wall at a 90 Degree angle. Please, install a safety belt to ensure safety during change of diapers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwash sink faucets (in prep area) has a minor leak.Ensure water leakage is repaired.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Milkettes temperature was 23C. Operator discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Pizza Prep cooler was not maintaining 4C at the time of inspection, monitor to see if it is within a defrost cycle. If 4C is not reached within 2 hours move all product to a working cooler and have the unit serviced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ice pack in with the milkettes and the milkettes were 23C. Milkettes discarded. Operator put a new ice pack in place. Ice packs should be monitored throughout the day, and changed as needed to maintain the milkettes at 4C or below.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep table was not maintaining 4C at the top. Operator turned down the unit during inspection, monitor and remove items if the temperatures do not drop to 4C within 2 hours. The sandwich display cooler was not maintaining 4C at the time of inspection, monitor to see if it is within a defrost cycle. If 4C is not reached within 2 hours move all product to a working cooler and have the unit serviced.

Nearby inspected facilities

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