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Acme Foods - Food Store

116 Main Street Acme AB T0M 0A0 · Food - General

Official record from Alberta →

Inspection summary

Acme Foods - Food Store has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on August 17, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 4 times across 3 separate inspections, most recently on June 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 1, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 27, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3 separate inspections, most recently on July 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

10 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?
      • Repeated Violation:During the previous inspection, the refrigeration unit designated for storing milk and dairy products was unable to maintain an internal temperature of 4°C or below. The operator was instructed to repair the refrigeration unit and, until repairs were completed, to store all high-risk foods in a functional refrigeration unit or walk-in cooler.The operator corrected the violation during that inspection by relocating the high-risk foods to a functional refrigeration unit. However, during a subsequent visit to the facility, it was observed that the refrigeration unit had not been repaired and was once again being used to store milk and dairy products, despite its inability to consistently maintain 4°C or below.The minimum internal temperature recorded for the refrigeration unit was 6.4°C. The operator removed all milk and dairy products from the refrigeration unit and stored them in the walk-in cooler upon PHI's request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the refrigeration units used for storing dairy products is not able to maintain the temperature below 4 degrees C.Ensure this is repaired.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the refrigeration units used for storing dairy products is not able to maintain the temperature below 4 degrees C.Ensure this is repaired.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of a refrigeration unit used for storing dairy and dairy products was measured at 9.4 degrees C using a probe thermometer.The operator informed that the temperature of the refrigeration unit could be regulated and could be maintained below 4 degrees C.
  5. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A gap was observed between the bottom of the receiving door and the floor. Please ensure that a new door sweep is installed to prevent the potential entry of pests.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer Spray Bottle was measured to have a Chlorine Sanitizer concentration of 25 ppm at the time of Inspection.Ensure that the Spray Bottles are being changed more regularly in order to maintain a Chlorine Sanitizer concentration of at least 100 ppm at all times. This was Corrected during the Inspection.
  7. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two Dented Cans of Food were observed for sale at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Sanitizer prepared and available for use at the time of Inspection.Ensure that Sanitizer is prepared and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.This was Corrected during the Inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual Dishwashing was taking place without using Sanitizer at the time of Inspection. Ensure that Sanitizer is being used when washing dishes in order to prevent microbial growth and potential food borne illness. This was Corrected during the Inspection.
  8. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Hand Sink in the Kitchen was out of Paper Towels at the time of Inspection.Ensure that all Hand Sinks are stocked with Paper Towels at all times in order to facilitate proper hand washing technique.This was Corrected during the Inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic Spoons were being stored business end up near the Coffee machine at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer Spray Bottle was measured to have a Chlorine Sanitizer concentration of 10 ppm at the time of Inspection.Ensure that the Sanitizer is being changed more regularly in order to maintain a Chlorine Sanitizer concentration of at least 100 ppm at all times.This was Corrected during the Inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were no Pest Control Records onsite at the time of Inspection.Ensure that Pest Control Records are being completed and kept on site in order to show that adequate Pest Control measures are in place.

Nearby inspected facilities

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