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Petro Canada Grimshaw - Food

5005 51 Street Grimshaw AB T0H 1W0 · Food - General

Official record from Alberta →

Inspection summary

Petro Canada Grimshaw - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 22, 2024. The most recent inspection, on August 7, 2026, recorded 10 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 26 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 6 times across 3 separate inspections, most recently on August 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on August 7, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3 separate inspections, most recently on August 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 25, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 7 times across 2 separate inspections, most recently on August 7, 2026. 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.

6 inspections

  1. Risk Management Inspection

    10 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Operator had made coffee despite being instructed to not perform any food handling until a re-inspection was completed to verify that sanitizer and handwashing supplies had been obtained. Operator had requested this inspection prior to noon as he said would have the required supplies by then. Supplies were not obtained, operator left during the inspection to obtain soap, paper towels and sanitizer.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • creamers were stored at room temperature. Operator discarded creamers.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is stored beneath chemical products on some shelves. Ensure no food products are stored beneath chemical products (ex shampoo, soaps).Bulk food products (sausage rolls and samosas) are stored in open boxes in freezers accessible to the public. Customers could easily contaminate this product. Move open product to a freezer inaccessible to the public.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers that require refrigeration were stored at room temperature. Operator placed an ice pack after discarding the warm creamers. Monitor the ice pack and replace as needed to maintain the creamers at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are not available. Obtain chlorine test strips to ensure sanitizer concentrations are 100ppm.This is a repeat violation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towels are now available at the handsink. A dispenser for the paper towels is still required.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager has demonstrated a lack of knowledge of safe food handling procedures. An approved food safety course must be completed by the manager.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap at the 3 compartment sink has tape on the extendable hose. Tape is not cleanable, remove the tape and repair the facet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well for the ice cream scoop was filled with miscellaneous items. Operator is unsure if it even works.The ice cream scoop has been stored in the sink or in the ice cream cooler. The scoop must be stored in a functioning dipper well or in a sanitizer solution that is refreshed every 2 hours. None of the food equipment is sanitized properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning and sanitation program has not been developed. Develop and maintain a sanitation program.This program has not been developed yet. Cleaning procedures and a cleaning schedule are required. Ensure this is completed by the response date above.This is a repeat violation.
  2. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food has been prepared without proper handwashing or sanitation procedures. Sausage rolls and samosa's in the hot holding case were discarded.`
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no sanitizer available.This is a repeat violation.No food handling may occur until sanitizer is available.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator was putting gloves on without proper handwashing. Hands must be washed before using gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food is stored beneath chemical products on some shelves. Ensure no food products are stored beneath chemical products (ex shampoo, soaps).Bulk food products (sausage rolls and samosas) are stored in open boxes in freezers accessible to the public. Customers could easily contaminate this product. Move open product to a freezer inaccessible to the public.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was one sink blocked in the 3 compartment sink. Operator demonstrated improper dishwashing technique, missing the sanitizing step entirely. Dishes and utensils must be washed, rinsed and sanitized, then air dried.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are not available. Obtain chlorine test strips to ensure sanitizer concentrations are 100ppm.This is a repeat violation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no soap or paper towels available at the handwashing sink. Obtain liquid pump style soap and paper towels in a dispenser. No food handling may occur until this is corrected.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager has demonstrated a lack of knowledge of safe food handling procedures. An approved food safety course must be completed by the manager.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap at the 3 compartment sink has tape on the extendable hose. Tape is not cleanable, remove the tape and repair the facet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well for the ice cream scoop was filled with miscellaneous items. Operator is unsure if it even works.The ice cream scoop has been stored in the sink or in the ice cream cooler. The scoop must be stored in a functioning dipper well or in a sanitizer solution that is refreshed every 2 hours. None of the food equipment is sanitized properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning and sanitation program has not been developed. Develop and maintain a sanitation program.This program has not been developed yet. Cleaning procedures and a cleaning schedule are required. Ensure this is completed by the response date above.This is a repeat violation.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator indicated that they were only using Windex or water for cleaning. There was no sanitizing occurring. Equipment must be cleaned and sanitized according to manufacturer's instructions. Food contact surfaces must first be cleaned with a soap/cleaner solution then sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cream for the coffee station is held at room temperature. Either place the cream on ice and monitor temperatures, store in a cooler at 4C or obtain shelf stable creamers for the coffee station.Dec 2 2025 - An ice pack was observed under the coffee creamers, however it and the creamers were at room temperature indicating it had not been changed frequently enough. Ensure the ice pack is checked frequently and exchange when it can no longer hold creamers at 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hygaard sandwich cooler was measured to be 7C. Check the cooler in 1 hour to determine if this is just a result of a defrost cycle. If the temperature has not decreased to 4C then the contents must be moved to a functioning cooler capable of maintaining 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are not available. Obtain chlorine test strips to ensure sanitizer concentrations are 100ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning and sanitation program has not been developed. Develop and maintain a sanitation program.This program has not been developed yet. Cleaning procedures and a cleaning schedule are required. Ensure this is completed by the response date above.
  4. Risk Management Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cream was left at room temperature at the coffee station. Carton was discarded by operator during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cream for the coffee station is held at room temperature. Either place the cream on ice and monitor temperatures, store in a cooler at 4C or obtain shelf stable creamers for the coffee station.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning and sanitation program has not been developed. Develop and maintain a sanitation program. A sample will be provided with this report.This program has not been developed yet. Ensure this is completed by the response date above.
  5. Initial Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1 liter of cream was left out at room temperature for customer use. Cream was measured to be 15.9C. Discarded by operator. Ensure creamers are held at 4C or less at all times, or discarded after 2 hours at room temperature.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A pest monitoring program has not been implemented. Develop and maintain a pest monitoring program.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning and sanitation program has not been developed. Develop and maintain a sanitation program. A sample will be provided with this report.
  6. Demand Inspection

    1 infraction

    • 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?
      • Facility opened without a food handling permit. An application must be submitted by Friday Oct 25.

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