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Petro Canada Petro Pass Convenience - Food Store

365 MacAlpine Crescent Fort McMurray AB T9H 5M1 · Food - General

Official record from Alberta →

Inspection summary

Petro Canada Petro Pass Convenience - Food Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on January 5, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 across 2 separate inspections, most recently on January 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator explained the process of reheating soups: thawing the frozen premade soups in the cooler the night before, then placing the thawed soups in the soup warmer, stirring occasionally. Operator indicated that the process could take up to one and a half hours to reheat until it has reached desired temperature 160F (70C) using a probe thermometer.The operator was instructed to reheat the thawed soups in the microwave to reach a temperature of 74C (160F) or higher to pass through the temperature danger zone as quickly as possible. This is to prevent the growth of pathogenic bacteria in potentially hazardous foods such as soups.PHI provided information on proper reheating methods to operator with the inspection report.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The quaternary ammonium sanitizer solution concentration was measured at a 50ppm and was warm to the touch.2. Facility operators did not follow manufacturing instructions for the sanitizer solution. Instructions indicate a 10 minute contact time. Facility operators indicated they will follow the 10 minute contact time, until a new solution with a shorter contact time be obtained. and instructed to follow the manufacturing instructions for mixing the sanitizer solution. It is highly recommended to use room temperature water when mixing the solution.Ensure a quats sanitizer solution has a minimum concentration of 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was broken.Obtain and use a functional thermometer to monitor the temperature of the hot food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium test strips were expired and discoloured. Obtain new test strips and use for every new sanitizer solution made to verify the concentration for effective sanitization.
  4. Monitoring Inspection

    0 infractions

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