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Petro Canada - Food Store

10560 51 Avenue NW Edmonton AB T6H 0K7 · Food - General

Official record from Alberta →

Inspection summary

Petro Canada - Food Store has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 23, 2026. The most recent inspection, on August 5, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 6 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 across 3 separate inspections, most recently on August 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 June 23, 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 2 times across 2 separate inspections, most recently on July 21, 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. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2026-08-06-1 drain plug was observed **unable to locate the second drain plug-Quat sanitizer was available-Staff onsite did not have access to quat test strips _________________________2026-07-21The 3-compartment sink was no longer plugged; however, the following supplies had not been obtained: drain plugs, approved sanitizer, test strips.________________2026-06-24The 3-comp sink was plugged & not functional. The drain plugs available were not suitable for the style of sink. Staff indicated equipment is currently being washed in the mop sink. ACTION REQUIRED: repair the three-compartment sink. Ensure the following area available: proper drain plugs, sanitizer, & test strips for chosen sanitizer. Review dishwashing procedures with staff. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2026-07-21The 3-compartment sink was no longer plugged; however, the following supplies had not been obtained: drain plugs, approved sanitizer, test strips.________________2026-06-24The 3-comp sink was plugged & not functional. The drain plugs available were not suitable for the style of sink. Staff indicated equipment is currently being washed in the mop sink. ACTION REQUIRED: repair the three-compartment sink. Ensure the following area available: proper drain plugs, sanitizer, & test strips for chosen sanitizer. Review dishwashing procedures with staff. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 2026-07-21The soap dispenser had been changed but was not stocked with soap. The hand sink was not accessible (blocked with stock) so the hot water faucet was not monitored at the time of inspection.______________________2026-06-24The following concerns were noted at the front counter/cashier area hand sink: - Soap dispenser was in disrepair and not stocked - Hot water faucet was not functional (no hot water readily available)ACTION REQUIRED: ensure the soap dispenser is repaired/replaced and restocked. Repair the hot water supply.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler with sandwiches from Quality Foods, Hygaard Fine Foods, and Fresh in the City Foods were not held at satisfactory temperatures - cooler temperature was variable throughout the unit ranging from 4-19C. Internal temperature measured (probe thermometer) of a Quality Foods hamburger: 18C - discarded. All other items were moved to the walk-in cooler at the time of inspection.ACTION REQUIRED: repair the above cooler - ensure it is capable of maintaining foods at or below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 3-comp sink was plugged & not functional. The drain plugs available were not suitable for the style of sink. Staff indicated equipment is currently being washed in the mop sink. ACTION REQUIRED: repair the three-compartment sink. Ensure the following area available: proper drain plugs, sanitizer, & test strips for chosen sanitizer. Review dishwashing procedures with staff. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The following concerns were noted at the front counter/cashier area hand sink: - Soap dispenser was in disrepair and not stocked - Hot water faucet was not functional (no hot water readily available)ACTION REQUIRED: ensure the soap dispenser is repaired/replaced and restocked. Repair the hot water supply.

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