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Petro Canada

65 Gasoline Alley E Red Deer County AB T4E 1B1 · Food - General

Official record from Alberta →

Inspection summary

Petro Canada has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 17, 2026. The most recent inspection, on September 21, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 on September 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 17, 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.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wiping cloth used for cleaning and sanitizing food contact surfaces was observed stored outside of the sanitizer solution between uses.CDI: Staff relocated the wiping cloth to the sanitizer solution during the inspection.Ensure wiping cloths used for food contact surfaces are stored in an appropriate sanitizer solution maintained at the required concentration between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach (chlorine) sanitizer used for sanitizing food contact surfaces was tested during the inspection and measured 0 ppm. CDI: Staff were advised that the sanitizer concentration was inadequate and the solution was remade during the inspection. Upon retesting, the chlorine sanitizer measured 100 ppm.Ensure chlorine sanitizer solutions are prepared and maintained at the required concentration and verified routinely using appropriate test strips in accordance with the manufacturer's instructions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Individual Lactantia cream pods were observed stored at room temperature. Product temperatures were assessed during the inspection. Cream pods stored in the container were measured at 16.4°C. An ice pack was present; however, it was not sufficient to maintain the product at the required cold holding temperature. To verify the internal product temperature, one cream pod was opened, and the contents were measured at 25.2°C. Staff advised the cream pods had been stored in this manner since the morning. Manufacturer's instructions indicated that the product must be refrigerated and maintained between 1°C and 4°C.CDI: Staff discarded the affected cream pods during the inspection and were directed to store replacement cream pods in the nearby sandwich cooler capable of maintaining required refrigeration temperatures.Ensure cream and other refrigerated dairy products are stored and maintained in accordance with the manufacturer's instructions and at a temperature of 4°C or lower. Cold holding equipment or an approved method capable of maintaining required temperatures must be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available on site to verify the concentration of the bleach (chlorine) sanitizer used for sanitizing food contact surfaces and equipment.Ensure chlorine test strips are available on site and used routinely to verify that bleach sanitizer solutions are maintained at the required concentration in accordance with the manufacturer's instructions. Ensure test strips are maintained in good condition and are not expired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was accessible and supplied with soap, paper towels, and hot and cold running water. Paper towels were present; however, they were stored on a shelf rather than in an appropriate dispenser or towel stand.Ensure paper towels are provided in an appropriate dispenser or towel stand and maintained in a sanitary condition to facilitate proper handwashing.

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