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Brooks Food Bank

327 3 Street W Brooks AB T1R 1B3 · Food - General

Official record from Alberta →

Inspection summary

Brooks Food Bank has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 28, 2024. The most recent inspection, on April 21, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on April 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 28, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 28, 2024. 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 May 28, 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?

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. Initial Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer had lost its strength and measured 0 ppm. New bleach bottle was opened and a new sanitizer solution was prepared.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips are not available to monitor sanitizer strength. Please obtain bleach test strips.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Counters and tubs used to dispense dry ingredients to repackage into smaller portions requires a food-grade sanitizer following cleaning. Prepare a food-grade sanitizer solution such as bleach (1/2 tsp to one liter of water) to sanitize surfaces that come into contact with food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Detergents and chemicals were stored above cereal boxes in one shelving area. Re-arrange the shelf to keep food and chemicals separate.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food carts prepared for clients are prepared ahead and are stored in the hallway until client arrives. Cart is loaded with perishable products such as milk, eggs, pre-washed lettuce, refrigerated cakes. Keep perishable products refrigerated until client comes. Food kept in the danger zone is more susceptible to growing spoilage and pathogenic bacteria.
    • 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?
      • Grass around building is tall and needs to be finished being cut. Mice droppings were observed in the attached warehouse at the edge of walls. Clean and sanitize areas of droppings.

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