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Valleyview Gas & Convenience / Winks - Food

5202 50 Avenue Valleyview AB T0H 3N0 · Food - General

Official record from Alberta →

Inspection summary

Valleyview Gas & Convenience / Winks - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 3, 2025. The most recent inspection, on August 19, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 once on August 17, 2026. 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 once on January 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 5 separate inspections, most recently on August 19, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 3, 2025. For example: 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?

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

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Range ventilation unit fire suppression system was observed to be out of date for servicing.Commercial grease capture range ventilation system was observed to be out of date for servicingCorrection:- Service the commercial grease capture range ventilation unit- Service the range ventilation unit fire suppression system
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food products held in a hot-holding unit were observing being held at temperatures between 4-60*C:- Chicken tenders were measured with an internal temperature of 36.8*C- Chicken nuggets were measured with an internal temperature of 37.0*C- Chicken drums were measured with an internal temperature of 31.0*C- The Hot-water bath underneath the hot-holding unit was cool to the touch- Bottom heating units were not active- Food products were held more than 4 hours in the hot-holding unitCorrected during inspection:- Top and bottom heating elements were adjusted to increase the temperature of the hot-holding unit- High risk food products were discarded
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Range ventilation unit fire suppression system was observed to be out of date for servicing.Commercial grease capture range ventilation system was observed to be out of date for servicingCorrection:- Service the commercial grease capture range ventilation unit- Service the range ventilation unit fire suppression system
  3. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Range ventilation unit fire suppression system was observed to be out of date for servicing.Commercial grease capture range ventilation system was observed to be out of date for servicingCorrection:- Service the commercial grease capture range ventilation unit- Service the range ventilation unit fire suppression system
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The rear food handling area containing the 3-compartment sink was locked and inaccessible for employees on-site.- Improper dishwashing procedures for food handling equipment / utensils was described, overlapping hand-sink use.Correction:- Ensure that 3-compartment sink access is available- Wash, rinse, and sanitize all food handling utensils and equipment- Refrain from using hand-sink basins for dishwashing purposes
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 20 January 2026:- The rear food preparation area was locked and could not be observed at the time of inspection.Previously cited violation:Commercial range ventilation unit was observed to be due for routine servicing (Due October 2026)Correction:- Service the commercial range ventilation unit
  6. Initial Inspection

    2 infractions

    • 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?
      • Facility was operating without a valid food handling permit at the time of inspection.Corrected:- Operator completed and submitted food handling permit application
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Commercial range ventilation unit was observed to be due for routine servicing (Due October 2026)Correction:- Service the commercial range ventilation unit

Nearby inspected facilities

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