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Sunstone Truck Stop - Food

5319 53 Avenue High Prairie AB T0G 1E0 · Food - General

Official record from Alberta →

Inspection summary

Sunstone Truck Stop - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on October 8, 2025, found no infractions.

3 of 6 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.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on April 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 18, 2023. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on October 18, 2023. For example: Have plans for construction or alteration of this facility been submitted for approval?

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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen sandwich meat was being improperly thawed in standing hot water at the time of the inspection.The meat had thawed, but had not yet reached a temperature equilibrium with the hot water, indicating a short exposure time. The sandwich meat was immediately returned to the facility's refrigerator.Ensure that all foods are thawed according to an approved process.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two beverage coolers adjacent to the public entrance were maintaining an internal temperature of greater than 4 degrees Celsius at the time of the inspection.High risk foods, such as milk beverages that required refrigeration were relocated to another display cooler that was operating as intended at the time of the inspection.Ensure that the refrigerators are able to maintain a temperature of 4 degrees Celsius or less prior to storing high risk foods in them again.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The food handling area of the facility is without a designated handwashing basin. Handwashing supplies were present at the 2-compartment dishwashing sink during the inspection and staff are able to wash their hands at this station until a suitable handwashing basin has been installed. Ensure that a designated handwashing sink is installed to accommodate the proposed level of food handling.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • No plans for construction of the facility were submitted to Environmental Public Health prior to construction.Plans must be submitted to AHS - Environmental Public Health or the local Public Health Inspector prior to any future changes or alterations to the approved facility.

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