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Petro-Canada - Food

4820 50 Avenue Gibbons AB T0A 1N0 · Food - General

Official record from Alberta →

Inspection summary

Petro-Canada - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on May 7, 2025, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 May 7, 2025. 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 2 times on June 28, 2024. 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 June 28, 2024. 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 7, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 February 5, 2024. 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer available at time of inspection. Quat sanitizer dispensing unit was disconnected. PHI ensured operator prepared a spray bottle of sanitizer and filled a sink with sanitizing solution to soak used cleaning cloths.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility was washing dishes without a sanitizing step. PHI instructed operator on setting up a correct three sink method and oversaw the completion of this. All dishes washed that day were rewashed and sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat test strips available at time of inspection. Operator was able to borrow some from facility next door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required for floors underneath and surrounding equipment, with special attention to corners.
  2. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 4 containers of sandwich meat, 2 partially cut cucumbers, 2 containers of cut lettuce, 1 piece of imitation crab and 1 full package of imitation crab were destroyed after being found in a cooler at 8C internal temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small cooler in the food handling area was found to be operating at 8C. All items were removed, and some high-risk items were destroyed. Do not store perishable items in this cooler until it is capable of maintaining 4C or colder at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4 containers of flavoured coffee creamer were left out at room temperature, despite labelling that stated refrigerate after opening. 3 of the 4 had temperatures of 20-22C, and were destroyed. 1 of the 4 had a temperature of approximately 10C, and was thus permitted to be moved to the cooler. Small coffee milks and creamers, which are labelled to be refrigerated, were found without any ice or means of cooling. These were at approximately 10C and thus were put on ice.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink is not in service, and facility does not have the required amount of basins to continue the level of food handling they are doing without it.
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