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Petro-Canada / PK's Corner Pizza - Food

101 Riverstone Ridge Fort McMurray AB T9K 0T9 · Food - General

Official record from Alberta →

Inspection summary

Petro-Canada / PK's Corner Pizza - Food has been inspected 23 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on October 14, 2026, recorded 2 infractions.

8 of 23 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 7 times across 7 separate inspections, most recently on October 14, 2026. 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?

  • 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 4 times across 4 separate inspections, most recently on October 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 8 times across 8 separate inspections, most recently on June 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 5 separate inspections, most recently on October 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 across 2 separate inspections, most recently on June 23, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

23 inspections

  1. 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)?
      • The mechanical dishwasher sanitizer concentration measured 0ppm for the chlorine-based sanitizer. Informed the operator to include a secondary sanitizing step after washing dishes in the dishwasher until it is repaired. Ensure that dishes and utensils are adequately sanitized.
    • 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?
      • There are gaps along the side and bottom of the receiving door. Ensure that those gaps are sealed such that they inhibit the entry of pests.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher sanitizer concentration measured 0ppm for the chlorine-based sanitizer. Informed the operator to include a secondary sanitizing step after washing dishes in the dishwasher until it is repaired. Ensure that dishes and utensils are adequately sanitized.
    • 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?
      • There are gaps along the side and bottom of the receiving door. Ensure that those gaps are sealed such that they inhibit the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals of the 3-door prep cooler by walk-in freezer had a build up of food debris. Ensure that door seals are inspected and cleaned on a regular basis.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff member washing their gloved hands in the dishwashing sink. Ensure that disposable gloves are disposed of after use and that staff are only washing their bare hands at a handwash station with soap and water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A pack of frozen chicken nuggets were observed stored in the small walk-in freezer in an open bag and not properly covered. Ensure that all processed food items are covered when not in use.2. Observed single-use bowls that were used as scoops stored in a bulk supply of powdered cheese. Ensure that all scoops are reusable, have handles, and stored such that the handles are not touching the bulk food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation grate located above the dishwashing area had a significant build up of dust and other debris. Ensure that this and other grates are cleaned on a regular basis.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A pack of frozen chicken nuggets were observed stored in the small walk-in freezer in an open bag and not properly covered. Ensure that all processed food items are covered when not in use.2. Observed single-use bowls that were used as scoops stored in a bulk supply of powdered cheese. Ensure that all scoops are reusable, have handles, and stored such that the handles are not touching the bulk food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation grate located above the dishwashing area had a significant build up of dust and other debris. Ensure that this and other grates are cleaned on a regular basis.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 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?
      • There are gaps around the sides of the receiving door when fully closed. Ensure that the receiving door is fixed such that there is no gap around the door frame when it is fully closed.
  8. Monitoring 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)?
      • The mechanical dishwasher chlorine sanitizer measured 0ppm. Staff were instructed to complete a secondary sanitizing step if using the mechanical dishwasher until it is repaired. Ensure that the mechanical dishwasher can maintain a chlorine sanitizer concentration of 100ppm during a full cycle.
    • 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?
      • There are gaps around the sides of the receiving door when fully closed. Ensure that the receiving door is fixed such that there is no gap around the door frame when it is fully closed.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 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 floor in front of the walk-in cooler entrance is in disrepair. Unfinished portions of concrete are exposed. Ensure that the flooring is repaired such that it is smooth, non-absorbent, and easily cleanable.
  14. Risk Management Inspection

    1 infraction

    • 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 floor in front of the walk-in cooler entrance is in disrepair. Unfinished portions of concrete are exposed. Ensure that the flooring is repaired such that it is smooth, non-absorbent, and easily cleanable.
  15. Monitoring Inspection

    3 infractions

    • 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 were not available to measure chlorine sanitizer concentration. Ensure that staff have access to testing equipment to measure sanitizer concentration.
    • 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 floor in front of the walk-in cooler entrance is in disrepair. Unfinished portions of concrete are exposed. Ensure that the flooring is repaired such that it is smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals of the 2-door prep cooler by the dough mixer had a build up of food debris. Ensure that the door seals are cleaned on a regular basis.
  16. Risk Management Inspection

    1 infraction

    • 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 floor in front of the walk-in cooler entrance is in disrepair. Unfinished portions of concrete are exposed. Ensure that the flooring is repaired such that it is smooth, non-absorbent, and easily cleanable.
  17. Risk Management Inspection

    2 infractions

    • 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 floor in front of the walk-in cooler entrance is in disrepair. Unfinished portions of concrete are exposed. Ensure that the flooring is repaired such that it is smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A black chest freezer in the PK's kitchen area is in disrepair. The interior roof has become unattached from the exterior casing and is exposing insulation. Ensure that the unit is repaired, replaced or discarded.
  18. Monitoring Inspection

    2 infractions

    • 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 floor in front of the walk-in cooler entrance is in disrepair. Unfinished portions of concrete are exposed. Ensure that the flooring is repaired such that it is smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A black chest freezer in the PK's kitchen area is in disrepair. The interior roof has become unattached from the exterior casing and is exposing insulation. Ensure that the unit is repaired, replaced or discarded.
  19. Risk Management Inspection

    0 infractions

  20. Monitoring Inspection

    1 infraction

    • 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?
      • There is a gap in the side of the receiving door (side closest to nearby door) when it is fully closed. Ensure that the gap is covered or minimized to the extent that pest infiltration is inhibited.
  21. Risk Management Inspection

    0 infractions

  22. Risk Management Inspection

    1 infraction

    • 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?
      • There is a gap in the bottom corner of the receiving door when it is fully closed. Ensure that the gap is covered or minimized to the extent that pest infiltration is inhibited.
  23. Monitoring Inspection

    2 infractions

    • 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?
      • There is a gap in the bottom corner of the receiving door when it is fully closed. Ensure that the gap is covered or minimized to the extent that pest infiltration is inhibited.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seals of the three-door prep cooler by the rear entrance had a build up of food debris. Ensure that the seals are cleaned on a regular basis.

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