Bragg Creek Family Foods - Food Store
416 - 22 Balsam Avenue Bragg Creek AB T0L 0K0 · Food - General
Inspection summary
Bragg Creek Family Foods - Food Store has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on April 1, 2026, recorded 5 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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 2 times on November 20, 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 once on November 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 4 times across 3 separate inspections, most recently on April 1, 2026. For example:
Do food handlers at the facility have adequate food safety training?
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 4 times across 2 separate inspections, most recently on April 1, 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.
3 inspections
- Monitoring Inspection
5 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- ***Outstanding deficiency ****There is no one at the facility with an active food safety training certificate. Please make sure at least one person in care and control of a food facility be certified in food safety.
- 20. Do food handlers at the facility have adequate food safety training?
- *There is no one at the facility with an active food safety training certificate. Please make sure at least one person in care and control of a food facility be certified in food safety.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Flooring in the meat cutting and packaging area started to get damaged, cracks on the concrete surface, floor painting peeled off.* Staining on the ceiling surface in the meat cutting and packaging area. Surface was dry no active leak noticed during the inspection.Please make sure floors wall, ceiling surfaces are smooth, durable, easy to clean. Ensure any damaged surfaces are properly repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Concrete surface at the freezer door was broken , and metal frame on the floor was damaged.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Green staining around the baseboard edges by the flooring under the prep table. Please make sure cleaning of the areas are properly done.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution bottle in the back produce sink area concentration was measured at 0ppm. Please make sure test the concentration of the bottles daily if there is no daily filling of the new solution.Operator discarded the old sanitizer solution during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no Quat test strips left onsite. Please make sure Quat test strips is available onsite for measuring concentration of the Quat sanitizer.
- 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?
- Weatherstripping at the side door by the loading dock area was not adequate. Day light was visible from side and under the door.
- 20. Do food handlers at the facility have adequate food safety training?
- *There is no one at the facility with an active food safety training certificate. Please make sure at least one person in care and control of a food facility be certified in food safety.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Concrete surface at the freezer door was broken , and metal frame on the floor was damaged.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- *There is no one at the facility with an active food safety training certificate. Please make sure at least one person in care and control of a food facility be certified in food safety.
- 20. Do food handlers at the facility have adequate food safety training?