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Your Spot Convenience Store - Food

12111 54 Street NW Edmonton AB T5W 3N4 · Food - General

Official record from Alberta →

Inspection summary

Your Spot Convenience Store - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on April 17, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on March 27, 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 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 across 2 separate inspections, most recently on March 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 5, 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 July 11, 2024. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Overdue violation since February 8,2026. Correct immediately!The walk in and three display coolers were still not equipped with detachable thermometers or monitoring system to ensure proper temperature control. Detachable thermometer had been added only to the donut/lunch mate display cooler.Action required:Please have a detachable, functional and calibrated thermometer to ensure proper temperature maintenance by the walk in and display cooler. Email PHI photo or video evidence as soon as possible.Coolers and freezer were maintaining 2c or colder and -21.6C or colder respectively.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Overdue violation since February 9, 2026. Correct immediately!Valid QUAT chemical test strips were still not readily available on site. Action Required.Please have available valid (not expired; not water-damaged) QUAT and Chlorine test strips to verify the strength of your approved sanitizers and email PHI photo or video evidence as soon as possible.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer was 50ppm and below the approved concentration of 200ppm. Automated dispenser chemical supply was low thus PHI coached employee onsite on mixing 100ppm Bleach, an alternative approved sanitizer.Action Required:Please ensure approved food contact surface sanitizers (100ppm Bleach, 200ppm QUATs, 12.5-25ppm Iodine) are readily available when in operation, to facilitate effective cleaning and sanitizing procedures.Resources:How to mix an approved sanitizing solution-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in and four display coolers were not equipped with detachable thermometers or monitoring system to ensure proper temperature control. Action required:Please have a detachable, functional and calibrated thermometer to ensure proper temperature maintenance by the walk in and display cooler. Email PHI photo or video evidence by February 9, 2026.Coolers and freezer were maintaining 2c or colder and -21.6C or colder respectively.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT chemical test strips onsite had expired December 2025. Action Required.Please have available valid (not expired; not water-damaged) QUAT and Chlorine test strips to verify the strength of your approved sanitizers and email PHI photo or video evidence by February 9, 2026.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Observed walk in cooler and freezer shelving units lined with carboard. Action Required:Remove and do not use cardboard as a surface liner. Ensure all surfaces within the restaurant are made of material that is smooth, durable, impervious, easily cleanable to facilitate effective cleaning procedures and to prevent conditions that may promote harborage of pests. Email PHI photo or video evidence by February 9, 2026.2. Floor, wall and ceiling surfaces appeared to be in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was satisfactory. However, a written sanitation program was not available onsite at the time of inspection.Action Required:Please have in place a written sanitation program and email PHI a copy of your program by February 19, 2026Resources:AHS Cleaning Checklist-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 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.ACTION REQUIRED: -Submit an application for a food handling permit https://www.albertahealthservices.ca/frm-03298.pdf-Pay the invoice for the food handling permit & post it on public display once received

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