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Petro Canada - Food Store

3836 49 Avenue Innisfail AB T4G 1J5 · Food - General

Official record from Alberta →

Inspection summary

Petro Canada - Food Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on November 28, 2025, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on November 26, 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 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 November 26, 2025. 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 3 times on November 26, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on November 28, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on May 27, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The quats sanitizer dispenser is located above the dishwashing sink. The supply of quats is available but does not dispense. PHI and operator were both unable to make the product dispense.ACTION:Repair or remove the sanitizer dispenser at the dishwashing sink.
  2. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The walk-in cooler (out-of-order) is used for dry storage of food and food equipment. There were staff personal items, such as sweaters, stored with the food/food equipment. For example, a sweater was stored on the same shelf and directly next to take-out containers.ACTION:1) Do not store items unrelated to food handling in food/food equipment storage areas.All articles and materials that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas and in a manner that contaminates neither.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried chicken and potato fries were being hot held in a display cabinet for sale to the public. Operator noted that he was instructed to set the hot holder to a setting of 5 out of 10. He was unaware of the require hot holding temperature. He also noted that the food in the hot holder is sold within 1 hour, but that this food had been in the hot holder for at least 3 hours.The temperature recorded with an infrared thermometer was 40C and the temperature recorded using a probe thermometer was 44C-45C.PHI discarded and adulterated the food items. PHI also discussed temperature abuse, the temperature danger zone, and the risks to the public.ACTION:1) Ensure that foods are stored below 4C (for cold holding) or above 60C (for hot holding).2) Determine the required setting on the hot holder for maintaining a temperature of 60C or higher.3) Do not solely rely on the setting of the device to monitor the temperature - regular temperature checks with a thermometer should be performed to verify that food is hot held above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has a 3-compartment dishwashing sink. The far-left compartment has visible accumulated of limescale deposits and is used to store a bulk container of dish soap and a container with cloths; These conditions suggest that this compartment is not being used.The sanitizer dispenser was inoperable, had no sanitizing solution in the hose, and the sole operator on-site was unaware of how to sanitize dishes.The above demonstrate that insufficient manual dishwashing practices are in place.ACTION:1) Immediately employ a 3-step manual dishwashing method (wash-rinse-sanitize). This can be performed using 2 or 3 compartments of the sink.2)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no test strips to test the concentration of sanitizing solutions.ACTION:If choosing to use chlorine (bleach), please acquire and regularly use test strips that can measure the required concentration of 100ppm.If choosing to use quats, please acquire and regularly use test strips that can measure the required concentration of 200ppm.
    • 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 supplied with hot and cold running water and paper towels. The hand soap at the hand sink was provided in a pump-action container. The liquid that was in this container had the same viscosity as water and did not lather, even when using large quantities. PHI concluded that water was being added to the hand soap container as the soap was consumed, diluting the soap at increasing rates until the solution was primarily composed of water.Effective handwashing was not possible with the current supplies.ACTION:1) Provide hand soap at the handwashing sink at all times.2) Do NOT dilute hand soap with water unless specified by the manufacturer.3) When the hand soap available runs out/is used up, re-fill the bottle with hand soap or replace the bottle with a new bottle of hand soap.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No Food Handling Permit was displayed and operator was unable to produce the Food Handling Permit upon request.ACTION:Display the current Food Handling Permit in a location that is visible to the public.NOTE:If ownership changes, the current Food Handling Permit is VOID. The new owner(s) will need to apply for a new Food Handling Permit.Application linked below and also sent to operator.https://form.jotform.com/240984997784078
    • 20. Do food handlers at the facility have adequate food safety training?
      • The sole operator at the facility, responsible for preparing potentially hazardous foods, has not completed a recognized Food Safety Training certificate program. The food handler demonstrated a significant lack of food safety knowledge, including:-Hot and cold holding temperatures,-Chlorine concentration required for sanitizing,-3-step dishwashing procedure.ACTION:Please ensure that when there are 5 or fewer food handlers working on the premises, ensure that at least one individual who has care and control of the commercial food establishment holds a certificate in Food Safety Training.Approved Food Safety Training courses can be found here:https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The quats sanitizer dispenser is located above the dishwashing sink. The supply of quats is available but does not dispense. PHI and operator were both unable to make the product dispense.ACTION:Repair or remove the sanitizer dispenser at the dishwashing sink.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required for the food prep area.
  5. Risk Management Inspection

    0 infractions

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