Skip to content
Loading map…

Bon Accord Foods

4915 50 Street Bon Accord AB T0A 0K0 · Food - General

Official record from Alberta →

Inspection summary

Bon Accord Foods has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 3, 2026. The most recent inspection, on July 7, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on July 7, 2026. 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 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 3 times across 2 separate inspections, most recently on July 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 7, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3 times across 2 separate inspections, most recently on March 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Demand Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 9 packages of frozen raw chicken drumsticks and breasts were observed marked at 50% off in the frozen section, with discoloration and ice crystals. Operaotr admitted that the freezer that these high-risk items were stored in had gone down for an extended period of time. These items were destroyed by the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator admitted to transporting 4L jugs of chocolate milk from Costco located 40 minutes away without temperature control. Operator was instructed to transport all perishable items in a cooler with ice and a thermometer, and to record time and temperature upon departure and arrival. Moving forward, any perishable products that do not have these accompanying records will be immediately destroyed.
    • 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?
      • Weather stripping along edges of exterior doors is missing/damaged, and visible light is present.
  2. Demand 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?
      • Weather stripping along edges of exterior doors is missing/damaged, and visible light is present.
  3. Risk Management Inspection

    2 infractions

    • 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?
      • Weather stripping along edges of exterior doors is missing/damaged, and visible light is present.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization in the back room is required, and the removal of any items not being currently used for the operation and maintenance of the facility.
  4. Initial Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing air chiller coolers containing raw meat, dairy products and fresh produce all had areas which were within the 4C and colder range, as well as areas which were in exceedance up this range, up to 12C in some places. The only standing cooler without a warm spot was the butter/hard cheese cooler, which reportedly had just been serviced. There needs to be monitoring of these coolers, and constant moving of items to ensure they are always in compliant temperature areas. Service of these coolers is also required. All items in question were moved to sufficiently cold sections per the request of the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility requires an infrared thermometer to properly monitor coolers, as they are large units with varrying temperatures and the single installed thermometer is insufficient to capture all areas.
    • 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?
      • Weather stripping along edges of exterior doors is missing/damaged, and visible light is present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floors of the walk-in cooler and walk-in freezer are no longer smooth, moisture resistant or easy to clean and must be refinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization in the back room is required, and the removal of any items not being currently used for the operation and maintenance of the facility.

Nearby inspected facilities

Own this business? Add a badge to your website