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Westgate Co-op - Gas Bar - Food Store

11540 104 Avenue Grande Prairie AB T8V 6N5 · Food - General

Official record from Alberta →

Inspection summary

Westgate Co-op - Gas Bar - Food Store has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 25, 2025. The most recent inspection, on January 12, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 November 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times on November 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on December 3, 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 2 times on November 25, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 25, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Public washroom: Diaper change table strap is broken.Ensure diaper change table strap is replaced. Place an out of order sign until such time a new strap is installed.Update: December 3, 2025Out of order sign was posted during inspection. Operator is still looking for a replacement strap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot holding unit is not working properly and cannot maintain a temperature of 60 Deg C or hotter. Ensure hot holding unit is either repaired or replaced. Do not use hot holding unit to store food until it is repaired or replaced and can maintain food temperature of 60 Deg C or hotter. Update: December 3, 2025Hot holding unit is not in use and work order has been submitted for repairs.
  3. Demand Inspection

    11 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not kept for hot holding units. Ensure daily temperature logs are kept for all hot holding units. Hot foods must be held at 60 Deg C or hotter.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop used for dispensing popcorn was stored directly on top of the popcorn machine.Ensure scoop is stored in a clean container and not on unsanitary surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lid of the container used for storing coffee filter is damaged. Ensure old lid is discarded and new lid is provided for the container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large hot holding unit is not maintaining temperature of 60 Deg C or hotter. Hot holding unit was reading 45 Deg C. Cooked pizza is bought from another restaurant and placed inside the hot holding unit. Ensure hot holding unit is repaired. The pizza inside the hot holding unit (arrived during inspection) must be discarded after 2 hours. Do not order any more pizza until hot holding unit can maintain a temperature of 60 Deg C or hotter.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink near the 3-compartment sink: Automated liquid soap dispenser was not working. batter was dead. Battery was replaced during inspection.Ensure hand washing sink is always supplied with liquid soap & single use paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink near the coffee counter was not supplied with liquid soap and single use paper towels. Paper towel dispenser was empty and liquid soap dispenser pump was jammed. Ensure hand washing sink is adequately supplied with singe use paper towel and liquid soap at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Public washroom: Diaper change table strap is broken.Ensure diaper change table strap is replaced. Place an out of order sign until such time a new strap is installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in cooler ceiling is dusty and walk in freezer floor is dirty. Ensure walk in cooler ceiling and walk in freezer floor is cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot holding unit is not working properly and cannot maintain a temperature of 60 Deg C or hotter. Ensure hot holding unit is either repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the back storage area has an accumulation of dirt and food debris in some areas.Ensure the floor is thoroughly cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures are not available, and cleaning logs are not kept. Implement written sanitation procedures and keep daily, weekly and monthly cleaning logs.

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