Skip to content
Loading map…

O'Pur Convenience Stoppe - Restaurant

9709 100 Street Nampa AB T0H 2R0 · Food - General

Official record from Alberta →

Inspection summary

O'Pur Convenience Stoppe - Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on May 11, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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 September 24, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 11, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on January 16, 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 once on January 16, 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on May 11, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaging ice in facility but the bags are not labeled with store information. Bags of ice must be labeled to indicate location packaged before sale.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash station next to the dishwash station is missing hand wash soap.Handwash soap must be available for handwashing.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quaternary ammonium (Quats) sanitizer in spray bottle had a concentration above 400 ppm. This concentration is too high for food contact surfaces.Ensure that quats sanitizer concentration is maintained at 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was putting on gloves without first washing her hands. She corrected this when it was pointed out that she needs to wash her hands before putting on gloves or changing gloves.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips to check the concentration of the quats sanitizer could not be located during the inspection. Test strips must be obtained and staff trained to check the sanitizer concentration.September 24, 2024 - Quats test strips located but they had expired in 2017.New test strips must be obtained, and staff must use them to check sanitizer concentration.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Propane pressurized cannisters in the store. This is not a safe practice even if the cannisters are empty.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright cooler in the dishwashing area does not have a thermometer.A thermometer must be installed so that the cooler temperature may be monitored.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips to check the concentration of the quats sanitizer could not be located during the inspection. Test strips must be obtained and staff trained to check the sanitizer concentration.
    • 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?
      • Pest control records last updated in November 2024. Pest control records need to be updated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The records for the store part are not dated and no tasks were recorded as completed. Buildup of dirt and debris under F'real freezer, adjacent equipment, under shelving and in corners of the store. Written cleaning records must be updated, kept up to date and available for review. The records should include all cleaning and sanitizing tasks done daily, weekly, monthly and periodically.Cleaning under equipment, shelves and in corners must improve.

Nearby inspected facilities

Own this business? Add a badge to your website