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The Town Store - Food

228 2 Street Thorhild AB T0A 3J0 · Food - General

Official record from Alberta →

Inspection summary

The Town Store - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on January 14, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on December 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on December 29, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 29, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 29, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 29, 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?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Spoiled tomato sauce and vegetables were observed in the stand-up cooler in the kitchen located in the liquor store. All food served in a food facility is required to be fit for human consumption to prevent food borne illness. The spoiled food was discarded by the operator.
    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle with a bleach solution was observed on the gas station side of the facility. All spray bottles are required to be labeled to ensure proper use of the cleaning chemical. The bottle was labeled by the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stand-up cooler in the kitchen located in the liquor store was observed not to have an internal thermometer. All refrigeration units used to store high risk foods are required to have internal thermometer for monitoring and maintaining temperature of 4C. Ensure that an internal thermometer for the fridge is available during re-inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stand-up cooler located in the kitchen in the liquor store was observed to be at 8c. All high-risk foods refrigerated foods are required to be stored at 4c to prevent microbial growth. Spoiled food was discarded by the operator and the fridge unit temperature was reduced.
    • 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 observed during the inspection of the gas station side of the food facility nor the liquor store kitchen area. Test strips are required to ensure adequate chemical concentration for effective cleaning and sanitization. Ensure that chlorine test strips are available during re-inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile was observed to be missing in the kitchen area located in the liquor store. All surfaces in a food facility are required to be clean, smooth, durable, and non absorbent to prevent bacterial growth. Ensure that the tile is replaced.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff are not properly sanitizing the reusable utensils after washing them. Please ensure that all reusable utensils are washed in warm soapy water, rinsed, and then soaked for 2 minutes in a 100 ppm chlorine solution.

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