Skip to content
Loading map…

Qik-Pik Convenience Store - Food

10909 107 Avenue NW Edmonton AB T5H 0R4 · Food - General

Official record from Alberta →

Inspection summary

Qik-Pik Convenience Store - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 10, 2025. The most recent inspection, on July 23, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on June 19, 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?

  • 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 July 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on July 23, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 2 times across 2 separate inspections, most recently on June 19, 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?

  • 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 2 times across 2 separate inspections, most recently on June 19, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm Quat sanitizer was detected in the spray bottles found in the cooking/kitchen back room area. Sanitizer bottles were refilled from the dispenser at the three compartment sink.REQUIRED ACTION: ensure staff are using the Quat test strips to verify that the sanitizing solution for food contact surfaces is being used at 200 ppm Quat.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles in the back room were noted to be in disrepair. Some ceiling tiles were noted to be out of place, due to work being done in the ceiling.REQUIRED ACTION: ensure the damaged ceiling tiles are replaced.Ensure the missing ceiling tiles are put back in place once the work has been completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Residue noted on high-touch surfaces such as the cooler door in the back cooking room, and the swinging door leading into the back cooking room.REQUIRED ACTION: ensure that high-touch surfaces are cleaned and sanitized regularly to prevent residue build-up.
  2. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Empty paper towel dispensers were noted at the front counter hand sink and at the hand sink in the back food preparation area.REQUIRED ACTION: provide paper towel in dispensers at all hand sinks.
    • 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?
      • Some mouse droppings noted on the shelf below the desk in the back room, as well as on the floor near the mop sink along the East wall.Some small ants noted crawling near the beverage cup holder station.REQUIRED ACTION: clean and sanitize these areas as discussed during the inspection. Advise your pest control company of these observations and have them implement control/monitoring measures as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles in the back room were noted to be in disrepair. Some ceiling tiles were noted to be out of place, due to work being done in the ceiling.REQUIRED ACTION: ensure the damaged ceiling tiles are replaced.Ensure the missing ceiling tiles are put back in place once the work has been completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation noted on the canopy filters above the deep frying equipment. REQUIRED ACTION: clean the canopy filters to remove grease.
  3. Initial Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Empty paper towel dispensers were noted at the front counter hand sink and at the hand sink in the back food preparation area.REQUIRED ACTION: provide paper towel in dispensers at all hand sinks.
    • 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?
      • Some mouse droppings noted on the shelf below the desk in the back room, as well as on the floor near the mop sink along the East wall.Some small ants noted crawling near the beverage cup holder station.REQUIRED ACTION: clean and sanitize these areas as discussed during the inspection. Advise your pest control company of these observations and have them implement control/monitoring measures as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles in the back room were noted to be in disrepair. Some ceiling tiles were noted to be out of place, due to work being done in the ceiling.REQUIRED ACTION: ensure the damaged ceiling tiles are replaced.Ensure the missing ceiling tiles are put back in place once the work has been completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation noted on the canopy filters above the deep frying equipment. REQUIRED ACTION: clean the canopy filters to remove grease.

Nearby inspected facilities

Own this business? Add a badge to your website