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Brooks Grocery

2 - 330 2 Street W Brooks AB T1R 0E9 · Food - General

Official record from Alberta →

Inspection summary

Brooks Grocery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on October 30, 2025, found no infractions.

3 of 6 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: Pests, Food source, labelling and allergens 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.

  • 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 3 times across 2 separate inspections, most recently on May 21, 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 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 once on January 13, 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 once on January 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 21, 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?

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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ungraded farm eggs are stored at room temperature on a shelf in the grocery store. *Ensure no uninspected meat or dairy products or non-graded eggs are brought into the commercial food establishment. Remove ungraded eggs from store.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A carton of retail eggs were stored on the same shelf as the ungraded eggs at room temperature. Eggs were brought back to the refrigeration section. Ensure staff scan the store periodically for misplaced refrigerated items.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 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?
      • Pigeons are resting on the drainpipes under the eaves of the building, creating fecal dumps down the side of the building and in the parking lot. Pigeon feces can spread pathogens and cause a nuisance. Dead pigeon in parking lot was cleaned up during inspection. Vermin proof pigeon resting places.
    • 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?
      • Storage room containing rice bags is overstocked and not organized to allow for pest monitoring. Food must be stored to allow visibility underneath and around food storage to monitor for pests. Poison bait station was placed next to the back exit, inside the food establishment. Do not use poison traps indoors. Pest control records must be kept and traps used indoors must not contain poison.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles are cracked throughout the tiled portion of the grocery store due to floor not being able to withstand the moving of heavy pallets. Repair cracked tiles or remove tile and install new flooring.
  6. Monitoring 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?
      • Storage room containing rice bags is overstocked and not organized to allow for pest monitoring. Food must be stored to allow visibility underneath and around food storage to monitor for pests. Poison bait station was placed next to the back exit, inside the food establishment. Do not use poison traps indoors. Pest control records must be kept and traps used indoors must not contain poison.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles are cracked throughout the tiled portion of the grocery store due to floor not being able to withstand the moving of heavy pallets. Repair cracked tiles or remove tile and install new flooring.

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