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Pit Stop Pub

4919 50 Street Gibbons AB T0A 1N0 · Food - General

Official record from Alberta →

Inspection summary

Pit Stop Pub has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on February 10, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 February 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 8, 2024. 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 August 8, 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?

  • 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 2 times across 2 separate inspections, most recently on August 19, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on December 9, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • February 10, 2026: Glass dishwasher was still only capable of achieving a chlorine residual of 50 ppm. The facility does not have a dishwashing sink, so once their glassware has all been used, they will need to switch to single-use glassware. A repair call was made for the dishwasher, and facility is to provide an update to the PHI within 48 hours. December 9, 2026: Glass dishwasher, operating with chlorine sanitizer, was ran three times and was only achieving a chlorine residual of 50 ppm. Employee was instructed to replace the bleach solution, calibrate the machine, and in the interim discontinue usage until it could maintain 100 ppm chlorine residual. The facility does not have a dishwashing sink, so once their glassware has all been used, they will need to switch to single-use glassware.
  2. 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)?
      • Glass dishwasher, operating with chlorine sanitizer, was ran three times and was only achieving a chlorine residual of 50 ppm. Employee was instructed to replace the bleach solution, calibrate the machine, and in the interim discontinue usage until it could maintain 100 ppm chlorine residual. The facility does not have a dishwashing sink, so once their glassware has all been used, they will need to switch to single-use glassware.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A reusable fabric hand towel was present at the bar sink and employee stated they were using it to dry their hands. Removed at the request of the PHI and educated on only using single-service hand drying methods.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    2 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 expired. - Obtain chlorine test strips with a valid date to appropriately measure the concentration of sanitizer solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build up noted on evaporator fan cover in walk-in refrigeration unit.- Please clean the above noted area.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer noted inside display cooler in bar with perishable food items. - Ensure all refrigeration units are equipped with thermometers inside to verify cold holding temperatures.
    • 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 expired. - Obtain chlorine test strips with a valid date to appropriately measure the concentration of sanitizer solution.
    • 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?
      • Posted monthly written pest control record from May 2024. - Written pest control records are to be maintained on a monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build up noted on evaporator fan cover in walk-in refrigeration unit.- Please clean the above noted area.
  6. Monitoring 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?
      • The posted food handling permit had expired. Please ensure a valid permit is posted at a conspicuous location in the facility.

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