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Vauxhall Esso - Food

409 1 Street N Vauxhall AB T0K 2K0 · Food - General

Official record from Alberta →

Inspection summary

Vauxhall Esso - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on April 1, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 4 times across 4 separate inspections, most recently on April 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top shelf of the hot food warmer was initially found to be providing a maximum hot holding temperature of 53C using the department's infrared thermometer, below the lower limit of 60C. The temperature setting on the unit was set to 3 initially.The temperature setting on the unit was increased to 5 and five minutes later a storage temperature of 63C was detected using the department's infrared thermometer.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked ready to eat food items in the hot display unit were initially at an initial display temperature of 50C as verified using an infrared thermometer. The temperature setting on the unit was set to "low" initially. The staff member on duty was advised and the temperature setting was set to max - the storage temperature already began to increase within 2 minutes of temperature setting being increased.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler temperature measured in the walk-in cooler was 5.6C using an infrared thermometer. The temperature setting on the dial was lowered 2 degrees to 28F (-2.22C) during the inspection. Please continue to monitor temperatures and ensure that a registered technician that can service walk-in coolers is contacted if temperatures continue to rise. A small assortment of perishable products were on display, however most products were displayed in the front display cooler.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot foods in the hot holding unit were initially at 50-55C as verified using an infrared thermometer. The unit temperatures for both the top and bottom were increased from the 5 to 7 settings and the temperatures on both had increased past 60C.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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