Anzac Grocery
101 - 232 Stony Mountain Road Anzac AB T0P 1J0 · Food - General
Inspection summary
Anzac Grocery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on July 24, 2026, recorded 3 infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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.
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 September 23, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on July 24, 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 once on September 20, 2024. 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?
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 2 times across 2 separate inspections, most recently on July 24, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 across 2 separate inspections, most recently on July 24, 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?
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.
6 inspections
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A hot holding unit was observed with mac and cheese. When asked, staff described the following process for reheating the mac and cheese: the food item was initially frozen and placed into the refrigerator to thaw, then placed in the hot holding unit to be reheated.Public Health Inspector provided education on proper reheating procedures. Potentially hazardous food items must be reheated to 74C in a manner that allows it to pass through the danger zone as quickly as possible. After reheating is completed, food must be placed into a hot holding unit and maintained at a temperature of 60C or higher.Ensure proper reheating procedures and hot holding temperatures are followed before placing food into a hot holding unit that is maintained at adequate temperatures to mitigate bacterial growth.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The ice cream station was observed with no handwashing station. Hand hygiene procedures were discussed, staff wash their hands in the washroom if visibly soiled, if visibly clean they use hand sanitizer, and then using disposable gloves. Staff indicated that there is a plan to install a handwashing station in the area. In the interim staff were instructed to wash hands in the kitchen instead of the washroom.Provide written plans and the timeline on the installation of the handwashing sink. Ensure that there is sufficient number of handwashing stations for staff to conveniently wash their hands for safe food handling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light fixtures above the produce/coolers and shelving near the washroom was observed without covers. Staff were unable to verify if the bulbs are shatter proof. Obtain and install covers for the light fixtures in the above area, or ensure that the light fixtures are shatterproof, to prevent potential physical contamination of food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing methods were reviewed during the inspection: the three sink manual method is used where a wash and rinse occur on the first two sinks and a quat sanitizer sprayed on the dishware then placed on the third sink. The operator was instructed to sanitize by filling a sink with sanitizing solution and immersing dishware in the solution for at least two minutes. Any approved sanitizer solution can be used such as bleach or a Quaternary Ammonium Compounds solution (quat). The sanitizer specific test strips are required to verify the minimum required sanitizing concentration: bleach concentration must be at 100ppm and quats at 200ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A ceiling tile above the refrigerator and shelving was observed to be moved.Ensure the ceiling tile is installed appropriately to prevent food and equipment contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ready to eat foods, grapes, were stored right next to raw meats. The facility owner placed the grapes in a container and away from the raw meats. Ensure that all ready to eat foods are protected from bacterial contamination by storing away from raw meats and seafoods.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing and sanitizing procedures was not compliant with the Food Retail and Foodservice Code. Dishware and utensils would be sprayed with sanitizer instead of immersion. Facility operator was made aware of the procedure. Ensure that all dishes, utensils, and equipment are effectively sanitized through proper sanitization procedures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips expired in 2022. Obtain and use non-expired test strips to validate the concentration of the sanitizer. The facility can use a bleach sanitizer solution and the non-expired test strips until the quat sanitizer test strips are obtained.
- 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?
- Pest control records were incomplete. The last pest control inspection was conducted in March 2024. Ensure that the pest control inspections are conducted, and records are completed and maintained.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions