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Petro Pass - Food

70 Freeport Boulevard NE Calgary AB T3J 5J9 · Food - General

Official record from Alberta →

Inspection summary

Petro Pass - Food has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on January 14, 2025, recorded 7 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 2 separate inspections, most recently on January 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on January 14, 2025. 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 2 times across 2 separate inspections, most recently on January 14, 2025. 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 5 times across 2 separate inspections, most recently on January 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

2 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quat sanitizer was too potent, testing > 400 ppm. The correct concentration of quat sanitizer should be measured at 200 ppm. Excessively high concentrations of quat sanitizer can be harmful when ingested and irritate the skin.***Operator was instructed on how to properly mix and accurately test quat sanitizer solution. Operator was informed to test the quat sanitizer mixture every time it is made. Operator diluted their solution with water to the correct concentration of 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (food items, purses, etc.) were stored with clean dishes on the wire rack located in the dish pit. ***The operator removed the personal items from the clean dishes to prevent cross-contamination and agreed to use a separate shelf on the wire rack specifically for employee items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hot dog roller was accessible to the public with no cover or sneeze guard, posing the risk of contamination.***Please relocate the hot dog roller so it is inaccessible to the public and serve the hot dogs from behind the counter, where proper cooking measures can be established.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods stored on the edge front edge of the cold display cooler measured as high as 12C. Adjust temp or reposition foods so all perishable foods are stored at 4C or lower.OUTSTANDING VIOLATIONJanuary 14, 2025: Perishable foods were observed to be stored at the edge of the display cooler and measured at 9C. The operator moved the food items to the back of the display cooler and adjusted the temperature. Please monitor and adjust the temperature of the display cooler when needed and check the temperatures of the food items to ensure they are maintained at 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperatures of the 2 hot dogs located on the hot dog roller accessible to the public were measured at 41C and 53C with no indication that the product was ready to be consumed or if it was in the process of cooking and "not ready".***The operator promptly discarded the hot dogs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were observed to be expired. Expired test strips could affect the accuracy of the readings, potentially leading to incorrect results and compromising safety.***Please obtain quat sanitizer test strips within the expiry date.
    • 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 was a gap under the emergency exterior door near the public bathroom/shower area. Please repair/replace so the gap is eliminated.
  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Inspector observed food handler eating a meal on sandwich prep line. Consume foods in separate area away from food prep area. Clean and sanitize prep line prior to use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (food, vitamins, chewing gum, etc.) were stored in the drawer with food prep utensils. Remove all personal items and store them separately away from food and food items.**Feb 5, 2024: staff food stored among public food in the prep cooler, personal items stored among food prep equipment on shelf next to dish sinks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods stored on the edge front edge of the cold display cooler measured as high as 12C. Adjust temp or reposition foods so all perishable foods are stored at 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff not conducting sanitize step in the manual dishwashing procedure. Please ensure staff comply with manual wash procedure which includes: wash with detergent in the 1st compartment, rinse with clean water in the 2nd compartment, then sanitize by complete immersion in an approved sanitizer in the 3rd compartment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water quantity/pressure supplied to the hand sink behind the service counter was very low. Please increase amount of water to fixture.
    • 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 was a gap under the emergency exterior door near the public bathroom/shower area. Please repair/replace so the gap is eliminated.

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