Skip to content
Loading map…

Petro Canada - Retail Food

1872 Trans-Canada Hwy Revelstoke BC V0E 2S0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Petro Canada - Retail Food has been inspected 4 times by Interior Health Authority since November 6, 2017. The most recent inspection, on September 24, 2025, found no infractions.

3 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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 once on November 6, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 once on November 6, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

About this data

These results come from Interior Health Authority, 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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. 10% individual containers of coffee creamers are kept at ambient temperature at the self-serve station. Unlike the flavored whiteners which are shelf-stable products, the creamers must be stored in a manner to maintain 4°C or colder. Please maintain minimal volumes on ice, replacing ice as needed. Alternatively, store under refrigerated conditions. Creams that were out were still cold at the time of inspection. Operator was instructed to correct conditions immediately. Please ensure the temperatures of all cold-storage units with potentially hazardous foods are being monitored. Temperature records are to be retained on site for 3 months.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. The cappuccino machines is not being cleaned and sanitized other than a dispenser wipe down with a wetted cloth and drip tray wash at the end of the day. As discussed, please ensure the daily and weekly cleaning and sanitizing requirements as specified on the inside door panel of the machine are being followed. The utilization of the triple compartment washing station, including a final quat sanitizing solution (available via dispenser, measured at 200ppm) was reviewed. 2. Manual cleaning of all food contact surfaces are to utilize a triple stage process as mentioned above. 3. Please ensure a sanitizer is being used for wiping down counters and food related equipment. Ensure cloths are clean prior to use. For food contact surfaces, the use of single use medium (eg. paper towels) is preferred.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.

Nearby inspected facilities

Own this business? Add a badge to your website