1 - 4609 50 Avenue
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 14, 2026
A quaternary ammonium (QUATS) sanitizer solution was used for sanitizing food-contact surfaces and equipment. The sanitizer concentration was tested on site and appeared to be significantly above the recommended range. The solution was retested multiple times using both the facility's test strips and an alternate set of test strips, with results consistently indicating an elevated concentration., , Excessively high sanitizer concentrations may leave chemical residues on food-contact surfaces and may indicate issues with dispenser calibration, sanitizer mixing, or testing procedures., , Ensure the QUATS sanitizer concentration is maintained within the manufacturer's recommended range. Verify that the correct test strips are being used for the sanitizer in use and confirm that the dispensing system is properly calibrated. Consult with the sanitizer supplier or service provider to determine whether alternative test strips, recalibration, or servicing of the dispensing equipment is required.
Staff lunches were observed being stored in the walk-in cooler with food used for facility operations., , Storing personal food items with facility food may result in mix-ups and does not ensure adequate separation of items not associated with food service operations., , Ensure personal food items are clearly identified and stored in a designated container or area labelled "Staff" and kept separate from food intended for service, preparation, or sale.
The side delivery receiving door was observed to have gaps in the weather stripping. In addition, two holes were noted in the upper portion of the door that may allow the entry of pests and vermin., , Openings in exterior doors may permit the entry of insects and rodents, increasing the risk of pest activity within the facility., , Ensure the damaged weather stripping is repaired or replaced and the openings in the upper portion of the door are properly sealed to prevent the entry of pests and vermin.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Max 11 Convenience Store - Food Store
This restaurant has been inspected 7 times since September 19, 2023, with 4 in compliance, 3 not in compliance, and 0 closures on record.
3 violations
A quaternary ammonium (QUATS) sanitizer solution was used for sanitizing food-contact surfaces and equipment. The sanitizer concentration was tested on site and appeared to be significantly above the recommended range. The solution was retested multiple times using both the facility's test strips and an alternate set of test strips, with results consistently indicating an elevated concentration., , Excessively high sanitizer concentrations may leave chemical residues on food-contact surfaces and may indicate issues with dispenser calibration, sanitizer mixing, or testing procedures., , Ensure the QUATS sanitizer concentration is maintained within the manufacturer's recommended range. Verify that the correct test strips are being used for the sanitizer in use and confirm that the dispensing system is properly calibrated. Consult with the sanitizer supplier or service provider to determine whether alternative test strips, recalibration, or servicing of the dispensing equipment is required.
Staff lunches were observed being stored in the walk-in cooler with food used for facility operations., , Storing personal food items with facility food may result in mix-ups and does not ensure adequate separation of items not associated with food service operations., , Ensure personal food items are clearly identified and stored in a designated container or area labelled "Staff" and kept separate from food intended for service, preparation, or sale.
The side delivery receiving door was observed to have gaps in the weather stripping. In addition, two holes were noted in the upper portion of the door that may allow the entry of pests and vermin., , Openings in exterior doors may permit the entry of insects and rodents, increasing the risk of pest activity within the facility., , Ensure the damaged weather stripping is repaired or replaced and the openings in the upper portion of the door are properly sealed to prevent the entry of pests and vermin.
No violations
1 violation
Dishwasher had chlorine present in the container but none was coming through on the sanitizing cycle after running a few cycles. , , Please adjust or repair the dishwasher and ensure it is dispensing chlorine at 100 ppm. Until the unit is repaired, utensils must be sanitized in the 3-compartment sink.
No violations
1 violation
Scissors were being stored inside the container of cheese in the freezer. Scissor handles were in contact with food which can lead to contamination of the cheese. Scissors were removed from the container. , , Store scissors out of cheese in a sanitary manner.
3 violations
Quat sanitizer in spray bottle measured less than 100 ppm. Ensure to check concentration daily and refresh solution as necessary (daily is recommended).
1. Silver bowl used as a scoop in bulk flour bin. To avoid contaminating bulk supply, remove silver bowl and ensure to replace it with a scoop with a handle., , 2. Observed personal water cups/open staff water bottle on a shelf above food sale in the stand-up freezer by dough prep table. , Store personal bottles/cups in a separate unit or on the lowest shelf and in an insert to prevent spilling and contaminating the food.
1. A pair of scissors with broken plastic on top observed in an insert with non-dairy shredded cheese (observed in stand-up freezer). Ensure to use a different tool that is in good condition to chip at frozen cheese., , 2. The gaskets of the doors to the cold holding unit by dough press observed with cheese build-up. Ensure to maintain clean and dry.
No violations