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Backroad Farmhouse Coffee

SE 21-58-10-W4 St. Paul County No. 19 (Rural) AB T0A 3A0 · Food - General

Official record from Alberta →

Inspection summary

Backroad Farmhouse Coffee has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on July 13, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 separate inspections, most recently on May 30, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 30, 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?

  • 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 6 times across 3 separate inspections, most recently on November 22, 2024. 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?

  • 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 May 30, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on May 30, 2024. For example: Is solid and liquid waste being managed in a suitable manner?

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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing leak observed underneath the handwash sink.Ensure that the pipe is sealed to prevent unsanitary conditions.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food grade sanitizer was unavailable.Ensure that a food grade sanitizer is available to sanitize food contact surfaces, which will reduce the risk of food becoming contaminated with microorganisms when coming in contact with the utensil or surface.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Testing equipment (test strips) were unavailable. Regular monitoring of sanitizer concentrations is necessary to ensure effective results, since sanitizer effectiveness decreases with time and temperature. These test strips will help with monitoring the sanitizer concentration over time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink in food prep area was unavailable. Ensure you have a handwash sink in the food area to facilitate hand hygiene and prevent contamination of food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water source is a cistern and requires sampling to determine portability.Ensure water undergoes bacteriological test through a submission of water sample to lab.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • TC present.Operator advised to clean and disinfect the tank, and resample.
    • 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 unavailable.To verify that appropriate pest control measures have been undertaken, all aspects of pest control operations must be documented and monitored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was unavailable. A detailed written cleaning and sanitizing schedule should be maintained and followed to ensure facility is clean at all times.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Watertight garbage container was unavailable. Ensure you have a covered, watertight garbage container to prevent pest entry and food contamination.
  5. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food grade sanitizer was unavailable.Ensure that a food grade sanitizer is available to sanitize food contact surfaces, which will reduce the risk of food becoming contaminated with microorganisms when coming in contact with the utensil or surface.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Testing equipment (test strips) were unavailable. Regular monitoring of sanitizer concentrations is necessary to ensure effective results, since sanitizer effectiveness decreases with time and temperature. These test strips will help with monitoring the sanitizer concentration over time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink in food prep area was unavailable. Ensure you have a handwash sink in the food area to facilitate hand hygiene and prevent contamination of food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water source is a cistern and requires sampling to determine portability.Ensure water undergoes bacteriological test through a submission of water sample to lab.
    • 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 unavailable.To verify that appropriate pest control measures have been undertaken, all aspects of pest control operations must be documented and monitored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was unavailable. A detailed written cleaning and sanitizing schedule should be maintained and followed to ensure facility is clean at all times.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Watertight garbage container was unavailable. Ensure you have a covered, watertight garbage container to prevent pest entry and food contamination.
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