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Tags Food & Gas - Convenience Store Kitchen

4925 43 Street Rycroft AB T0H 3A0 · Food - General

Official record from Alberta →

Inspection summary

Tags Food & Gas - Convenience Store Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on December 10, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 3 separate inspections, most recently on December 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 7, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 1, 2023. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection, the temperature of the pizza cooler was measured at approximately 8–10°C.Staff monitored the unit temperature continuously for two (2) hours. In the interim, deli meats were portioned, with two to three slices kept in the pizza cooler for immediate use, while the remaining product was transferred to the walk-in cooler and replenished as required.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was found to have food debris on and beneath the blades. Equipment like meat slicers, used continuously at room temperature to handle potentially hazardous foods, must be cleaned and sanitized at least every four hours. Ensure that a log is maintained for the meat slicer, documenting each cleaning and sanitizing session, including the date, time, and staff member responsible.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Breakfast sandwich hot holding unit temperature was 54 Deg C. Food handler adjusted the temperature and then later turned it off before it could be checked again. This will be followed up on. Ensure hot holding unit is at 60 Deg C or hotter.Update: Hot holding unit was not in use at the time of inspection.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Breakfast sandwich hot holding unit temperature was 54 Deg C. Food handler adjusted the temperature and then later turned it off before it could be checked again. This will be followed up on. Ensure hot holding unit is at 60 Deg C or hotter.Update: Hot holding unit was not in use at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures have not been implemented and cleaning logs are not kept. Implement cleaning schedule and keep daily cleaning logs.
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