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Brooks Farmers' Market

201 1 Avenue W Brooks AB T1R 0Z6 · Food - Farmers' Market

Official record from Alberta →

Inspection summary

Brooks Farmers' Market has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 23, 2024. The most recent inspection, on August 6, 2026, found no infractions.

1 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: Food source, labelling and allergens and Food temperature control.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on July 24, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 11, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on July 24, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?

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

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few vendors still missing: "Not for resale; prepared in a home kitchen not subject to inspection, and preparation date" from their labels or table.
    • 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
      • A vendor is scooping ice using a bowl rather than a scoop with a handle. Cupcakes with icing were placed on a vendor table without protection, and cupcakes were transferred without utensils. *Take care to use sanitized utensils with handling / transferring open food.*Keep food protected from contamination using wrapping, containers with lids or sneeze guards.
  3. Monitoring Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Spoke with a couple vendors selling baked goods. Ingredients are listed but not the other labeling criteria such as "Not for resale; prepared in a home kitchen not subject to inspection, and preparation date".
  4. Monitoring Inspection

    1 infraction

    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One vendor brought eggs in crates and not in coolers with ice packs. Keep eggs in coolers with sufficient ice to keep eggs at 7 degrees Celsius or less. Keep a thermometer in the cooler.
  5. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A vendor does not have labels on their food. Home prepared food must contain the following information on the label. General statements about not inspected and not for resale can be posted on the table. (A) a statement that the food is prepared in a home kitchen that is not subject to inspection; (B) a statement that the food is not for resale; (C) the name, business name, and email address or phone number of the individual who prepared the food product; (D) the name of the food product; (E) the date that the food product was prepared.
    • 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • A vendor is dispensing low risk foods with utensils or filling sample spoons. No hand sanitizer or hand sinks were available in the booths where food was dispensed for samples. Please have vendors check the hand sanitizing and hand washing requirements chart for handling open food.
    • 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
      • A vendor is selling canned salsa. Salsa may be sold as a fresh, refrigerated product (not in a can). Only low-risk canned foods (jam, jellies and pickles) are allowed to be sold at a Farmer's Market.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A vendor is selling baked goods containing a cream cheese filling. Ensure baked goods containing perishable fillings (cream, creamcheese, eggs) are kept refrigerated. Monitor temperatures and keep ice packs and a thermometer in the cooler.

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