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Pepper's Petro Canada - Food

19338 Highway 28 Waskatenau AB T0A 3P0 · Food - General

Official record from Alberta →

Inspection summary

Pepper's Petro Canada - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on September 17, 2026, found no infractions.

7 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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 2 separate inspections, most recently on November 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on October 27, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on October 27, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat and cheese pastry hot holders were observed at 30c and 40c respectively. All high-risk foods must be maintained at 4c or 60c to prevent bacterial growth. Ensure that the hot holder temperature is adjusted.
  5. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was observed stored above ready to eat foods in the stand-up cooler in the Chesters Chicken side. Food must be stored in a way that protects from contamination. Raw meats should be stored on the bottom shelving to prevent direct contamination. Operator removed the chicken.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed sitting on top of a chest freezer in the back room at 15c. Operator informed they were thawing the chicken. All frozen foods are required to be thawed in the fridge, in the microwave or under cold running water to prevent bacterial growth. The operator put the chicken in the fridge.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler on the bakery side was observed to be at 8c. All high risk foods are required to be stored at 4c or 60c to prevent bacterial growth. Ensure that the temperature of the cooler is adjusted.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat and cheese pastry hot holders were observed at 30c and 40c respectively. All high-risk foods must be maintained at 4c or 60c to prevent bacterial growth. Ensure that the hot holder temperature is adjusted.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing was observed during inspection. The operator was observed to not use a sanitize step during the washing procedure. The operator was educated. Ensure that proper dishwashing steps are followed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chemical test strips were observed during inspection. Test strips are required to ensure adequate chemical concentration for adequate sanitization of equipment. Ensure test strips are available during re-inspection.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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