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Stadium Mini Mart - Food Store

9361 107A Avenue NW Edmonton AB T5H 0Z4 · Food - General

9 inspections

  1. 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?
      • A cat was observed onsite in the store in the prepackaged food product area. Discussed issues and concern with operator regarding animals in a food facility.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dec 12, 2025 update-Chicken was being hot held at 56.5CNov 28, 2025 update:-Previous hot holding unit was not in use during inspectionNov 17, 2025 update:-Hot holding of chicken was at 53C-Donair cone was at 66C. Operator has ordered an infrared thermometer to ensure the sliced donair meat is heated to 74C prior to serving.Hot holding of chicken was being done at temperature of 51C. All items being hot held must be held at a temperature of 60C or above.The external temperature of the donair cone was at 31C then sliced and heated on the oven. There is policy or procedures in place to ensure the thinly sliced donair meat is heated to at least 74C.
    • 15. Is the facility free of a pest infestation?
      • Dec 12, 2025 update:-cockroach activity was noted in the kitchen. The pest control company had been back onsite since the previous inspection. The stored hired a pest control company who were onsite on Nov 26, 2025. Multiple cockroaches live were observed on the glue boards (bank machine and kitchen).Follow the directions on your pest control company. This also includes enhanced sanitation, garbage is sealed, no food left out, and at the beginning of the day food contact surfaces are sanitized.No cats were observed in the store.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Nov 28, 2025 update:-Previous hot holding unit was not in use during inspectionNov 17, 2025 update:-Hot holding of chicken was at 53C-Donair cone was at 66C. Operator has ordered an infrared thermometer to ensure the sliced donair meat is heated to 74C prior to serving.Hot holding of chicken was being done at temperature of 51C. All items being hot held must be held at a temperature of 60C or above.The external temperature of the donair cone was at 31C then sliced and heated on the oven. There is policy or procedures in place to ensure the thinly sliced donair meat is heated to at least 74C.
    • 15. Is the facility free of a pest infestation?
      • The stored hired a pest control company who were onsite on Nov 26, 2025. Multiple cockroaches live were observed on the glue boards (bank machine and kitchen).Follow the directions on your pest control company. This also includes enhanced sanitation, garbage is sealed, no food left out, and at the beginning of the day food contact surfaces are sanitized.No cats were observed in the store.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Nov 17, 2025 update:-Hot holding of chicken was at 53C-Donair cone was at 66C. Operator has ordered an infrared thermometer to ensure the sliced donair meat is heated to 74C prior to serving.Hot holding of chicken was being done at temperature of 51C. All items being hot held must be held at a temperature of 60C or above.The external temperature of the donair cone was at 31C then sliced and heated on the oven. There is policy or procedures in place to ensure the thinly sliced donair meat is heated to at least 74C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were present.
    • 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?
      • Permit was not displayed.Ensure current permit is displayed
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Nov 17, 2025 update: violation was not corrected.In the back storage where the pop canisters are kept there is an excessive amount of syrup on the floor.Ensure this area is cleaned by Nov 17, 2025
  5. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution present
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Kitchen staff member dryed hands with soiled wiping cloth and not single use paper towel.Ensure proper methods of drying hands are practiced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of chicken was being done at temperature of 51C. All items being hot held must be held at a temperature of 60C or above.The external temperature of the donair cone was at 31C then sliced and heated on the oven. There is policy or procedures in place to ensure the thinly sliced donair meat is heated to at least 74C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were in the staff washroom.Ensure that handsinks are properly supplied at all times.
    • 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?
      • No written pest control records were being maintained.By Nov 17, 2025 you need to have contract with a pest control company or keep your monthly pest control records.There were no cats in the store at the time of inspection but the operator stated that cats have been in the past and he would like to know what is required to allow for them to be present in the store. I will send out an email outlining would be needed to receive health approval to have the cats in the store.
    • 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?
      • Permit was not displayed.Ensure current permit is displayed
    • 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 hot water tap at the kitchen hand sink is not working and no hot water is available at the sink.By November 17, 2025 ensure the hot water tap at the hand sink is in working order.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Nov 7, 2025 update: not completedExposed wood observed throughout the kitchen: shelving under the hot holding cabinets, shelving throughout the kitchen, & on the wall to hang smallware equipment.ACTION REQUIRED: refinish all surfaces in food processing areas so they are smooth, washable, & impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Nov 7, 2025 update: not completedStaff washroom opens directly into a food storage area & was not equipped with a self-closing mechanism.ACTION REQUIRED: install a self-closing mechanism on the indicated door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the back storage where the pop canisters are kept there is an excessive amount of syrup on the floor.Ensure this area is cleaned by Nov 17, 2025
  6. 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?
      • Exposed wood observed throughout the kitchen: shelving under the hot holding cabinets, shelving throughout the kitchen, & on the wall to hang smallware equipment.ACTION REQUIRED: refinish all surfaces in food processing areas so they are smooth, washable, & impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens directly into a food storage area & was not equipped with a self-closing mechanism.ACTION REQUIRED: install a self-closing mechanism on the indicated door.
  7. Demand Inspection

    17 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 2024-06-17Violation not yet corrected._______________2024-03-07-Various containers of spices were not labeled. This has been cited before, you must keep up with labeling of food products that your are portioning. You must label these foods with the name of you business, contact information, what the food item is, etc. Follow CFIA requirements for labeling, which can be found at the following link https://inspection.canada.ca/food-labels/eng/1574436698583/1574436791492
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff observed putting on gloves without washing hands. ACTION REQUIRED: retrain staff on glove use guidelines & handwashing requirements.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility was not following the requirements for preparing & serving donairs: two half-used donairs on the spit were stored in the walk-in freezer. ACTION REQUIRED: review the below resource. Retrain staff on donair cooking procedures. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Facility was using garbage bags to cover food products (chicken breading & donairs). ACTION REQUIRED: discontinue using garbage bags to cover food products. 2. The facility was using bowls/containers as scoops. The scoops and containers were stored in the bulk food product when not in use. ACTION REQUIRED: ensure scoops are equipped with a proper handle. Store scoops outside of the bulk product when not in use. 3. Knives were stored between the counter & the wall.ACTION REQUIRED: store knives in a sanitary manner. Obtain a proper knife storage block or install a magnetic strips to the wall. 4. Foods were left uncovered during storage. Bulk dry goods were left in an open bag during storage in a room with mouse activity. An open pail ice cream observed in the walk-in freezer.ACTION REQUIRED: store foods in pest proof containers when open & in storage. 5. Boxes of Ensure were stored directly on the floor in a decommissioned washroom where mouse activity was noted. ACTION REQUIRED: store product off the floor. Move all food product out of the decommissioned washroom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No scoop or tongs available for bulk candies in the customer area. ACTION REQUIRED: Prepackage candies or have tongs available for customer use. Maintain organized storage for the bags & tongs.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2024-06-17Reoccurring issue. Poor organization noted in the facility: -Large quantity of stock in back storage area stored directly on the floor-Visibly dirty cups stored on top of pop-Soiled cleaning cloths were stored on top of pop bottles-Personal items (vehicle keys) stored with food equipment (tongs)-Cleaning equipment was stored with food productsACTION REQUIRED: re-organize stock & equipment. __________________2024-03-07-Shoes were placed directly on top of a case of ginger ale.-Pop cases were placed directly on the floor. Keep personal items away from food storage areas to prevent contamination. Keep items off of the floor to prevent contamination and to allow for easier access to clean.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle containing a liquid was observed in the cashier area. ACTION REQUIRED: label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding cabinets were kept at insufficient temperature. The hot holding cabinet containing fried chicken was set at 49C. The internal temperature of the chicken was measured (probe thermometer) to be 53-57C. The pizza in the hot holding temperature was measured to be 55C (IR thermometer). Gravy was left on the stove with no heat source. External temperature found to be 52C. CDI: burner turned on at the time of inspection. ACTION REQUIRED: hold all high-risk foods (chicken, pizza, & gravy) at or above 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 2024-06-17The handwash sink was still not readily accessible. An insert with water & ice cream scoops was stored in the hand wash sink (moved at the time of inspection). A display shelf holding cups was stored directly in front of the hand sink. The roll of paper towel was not stored in a dispenser. ACTION REQUIRED: keep hand wash sink easily accessible & stocked.____________________________2024-03-07-The handwash sink at the front beside the ice cream display case was blocked with scoops, paper towel was not close to the sink and the soap dispenser was empty. Do not place any items in the sink. To allow for convenient access.Paper towel must be placed next to the sink in a dispenser or holder.Soap dispenser must be refilled. You can place a scoop in each individual ice cream tub in the display case.
    • 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?
      • 2024-06-17Mouse droppings observed under and behind equipment in the back storage room & front retail area. Heavy odor of mouse urine in the decommissioned staff washroom (next to the office). Staff were uncertain if facility has retained the services of a pest control company.ACTION REQUIRED: hire a pest control company to provide regular services. Keep records available for review. Reduce stock & keep it off the ground. Clean and sanitize all areas with mouse droppings.RESOURCE: https://www.albertahealthservices.ca/Advisories/ne-pha-hantavirus-protection.pdf___________________________2024-03-07-There were mouse droppings found beside the Pepsi cooler in the back kitchen; under the shelves in the hallway leading into the back kitchen; under the shelves in the back storage area; by the back receiving door. Mouse droppings must be removed and the above areas must be thoroughly cleaned and sanitized. Use proper personal protective equipment during clean up. -There was a gap along the side of the back receiving door. The gap must be sealed so that when it is fully closed, no visible light can be seen shining in. Failure to do this will allow for pests to continue to enter the facility. Pest control records available. It was indicated a company conducts assessments every 14 days.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed wood observed throughout the kitchen: shelving under the hot holding cabinets, shelving throughout the kitchen, & on the wall to hang smallware equipment.ACTION REQUIRED: refinish all surfaces in food processing areas so they are smooth, washable, & impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens directly into a food storage area & was not equipped with a self-closing mechanism.ACTION REQUIRED: install a self-closing mechanism on the indicated door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There were broken floor tiles behind the slush machine in the corner. The floor must be repaired so that it is smooth, easliy cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used ice cream scoops were stored in stagnant water. ACTION REQUIRED: Discontinue storing the ice cream scoops in stagnant water. Install a dipper well OR wash/sanitize the scoop between every use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The white cutting boards on the prep coolers were stained. These must be thoroughly scrubbed and sanitized to prevent contamination of food. -The glass hot holding display cases had grease and food build up. These must be thoroughly cleaned to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation not satisfactory in the following areas:-Dirt, dust, & food debris observed around the grease bin & under the dishwashing sinks. -The pizza dough mixer was left to sit dirty after use. -Garbage and general filth on the floor next to the slurpee machine. -Food spillage and poor sanitation on the floor of the reach-in walk-in cooler -Unpleasant odour (mouse urine) noted in the decommissioned staff washroom (next to the office) ACTION REQUIRED: conduct a deep, thorough clean of the entire store with a focus on the above noted areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The walls and floor behind the grills, donair grill and deep fryer had a build up of grease and food. -The large stand mixer in the back kitchen had a build up of flour and grease. -There was a build up of grease around the grease trap. -The shelves for the convenience store area were dusty. The floors underneath the shelves had a build up of dust dirt and food. -The Primo Cappuccino coffee machine had a water leak.-The slush machine in the back corner had a water leak as well as a build up of garbage on the floor next to it. -There was garbage on the floor next to the ATM machine.All of the above areas must be thoroughly scrubbed and cleaned to prevent attracting pests. -The staff washroom in the back and the back rooms, especially the shelves and around the back receiving door were cluttered. Items were placed on the floor. Clutter must be reduced and all of these areas must be organized. Keep items off the floor. This prevent attracting pests and allow for easier access for cleaning.
  8. Demand Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -Various containers of spices were not labeled. This has been cited before, you must keep up with labeling of food products that your are portioning. You must label these foods with the name of you business, contact information, what the food item is, etc. Follow CFIA requirements for labeling, which can be found at the following link https://inspection.canada.ca/food-labels/eng/1574436698583/1574436791492
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Shoes were placed directly on top of a case of ginger ale.-Pop cases were placed directly on the floor. Keep personal items away from food storage areas to prevent contamination. Keep items off of the floor to prevent contamination and to allow for easier access to clean.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The handwash sink at the front beside the ice cream display case was blocked with scoops, paper towel was not close to the sink and the soap dispenser was empty. Do not place any items in the sink. To allow for convenient access.Paper towel must be placed next to the sink in a dispenser or holder.Soap dispenser must be refilled. You can place a scoop in each individual ice cream tub in the display case.
    • 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 were mouse droppings found beside the Pepsi cooler in the back kitchen; under the shelves in the hallway leading into the back kitchen; under the shelves in the back storage area; by the back receiving door. Mouse droppings must be removed and the above areas must be thoroughly cleaned and sanitized. Use proper personal protective equipment during clean up. -There was a gap along the side of the back receiving door. The gap must be sealed so that when it is fully closed, no visible light can be seen shining in. Failure to do this will allow for pests to continue to enter the facility. Pest control records available. It was indicated a company conducts assessments every 14 days.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There were broken floor tiles behind the slush machine in the corner. The floor must be repaired so that it is smooth, easliy cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The white cutting boards on the prep coolers were stained. These must be thoroughly scrubbed and sanitized to prevent contamination of food. -The glass hot holding display cases had grease and food build up. These must be thoroughly cleaned to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The walls and floor behind the grills, donair grill and deep fryer had a build up of grease and food. -The large stand mixer in the back kitchen had a build up of flour and grease. -There was a build up of grease around the grease trap. -The shelves for the convenience store area were dusty. The floors underneath the shelves had a build up of dust dirt and food. -The Primo Cappuccino coffee machine had a water leak.-The slush machine in the back corner had a water leak as well as a build up of garbage on the floor next to it. -There was garbage on the floor next to the ATM machine.All of the above areas must be thoroughly scrubbed and cleaned to prevent attracting pests. -The staff washroom in the back and the back rooms, especially the shelves and around the back receiving door were cluttered. Items were placed on the floor. Clutter must be reduced and all of these areas must be organized. Keep items off the floor. This prevent attracting pests and allow for easier access for cleaning.
  9. Demand Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Donair and chicken shawarma cones heating element was turned off. Temperature of cones was below cooking and hot holding temperatures.Ensure the heating element is never turned off. The meat must be continuously cooked. Once cooked, it can be shaved and then perform the secondary cook step before cooling, hot holding, or using immediately. Please review and implement: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was obstructed as ice cream scoops in containers were stored inside of it.Ensure the hand sink is only used for hand washing. Do not store anything inside of it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoops were stored in warm stagnant water.Store scoops in such a way to prevent bacteria growth. Do not store in stagnant water. One option would be to get one scoop for each flavor of ice cream and to store the scoop directly in the ice cream. You could also install a dipper well. Feel free to contact this department to discuss other options.