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Tedd's Food Mart & Esso - Food Store

5002 46 Street Olds AB T4H 1A5 · Food - General

Official record from Alberta →

Inspection summary

Tedd's Food Mart & Esso - Food Store has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on July 7, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 3 separate inspections, most recently on June 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on June 16, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 June 16, 2026. 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?

  • 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 6, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • -Staff were not wearing appropriate hair restraints to prevent contamination of food.Ensure staff members wear appropriate hair restraints.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test strips to verify chlorine concentration were not appropriate. There was no label on the original box.Ensure new chlorine test strips are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Packets of candy were stored adjacent to the handwashing sink, creating an obstruction and impeding proper handwashing.The operator removed the items obstructing the sink upon PHI's request. Ensure the handwashing sink is accessible at all times.-Paper towels were not stored in a sanitary way.The operator stored paper towels in a sanitary way upon PHI's request.
    • 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 ceiling tile above the food preparation area was observed to be missing.Signs of water damage to the ceiling were observed.Ensure all the areas affected by the water damage are remediated and ceiling tiles are fixed.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution is created and stored in pail with wiping cloths to sanitize countertop surfaces. Concentration of the solution was found to be at over 1000 ppm. The solution was diluted and verified to be at 100 ppm using a chlorine test strip.Plastic pipettes were given to the manager to ensure that the concentration of sanitizer is adequate.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of Flour and Sugar were being stored on the Floor in the Dry Storage Area at the time of Inspection. Ensure that all Food is being stored off of the Floor at all times in order to prevent potential contamination of said Food or attraction of Pests.This was Corrected during the Inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were being stored business end up in the Kitchen at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer Bucket was measured to have a Chlorine Sanitizer concentration of 25 ppm at the time of Inspection.Ensure that the Sanitizer Buckets are being changed more regularly in order to maintain a Chlorine Sanitizer concentration of at least 100 ppm at all times. This was Corrected during the Inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no Sanitizer available for use at the Dishwashing Sinks at the time of Inspection.Ensure that the Dishwashing Sinks are stocked with Sanitizer at all times in order to facilitate proper Dishwashing technique.This was Corrected during the Inspection.

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