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Calgary Co-op 04 - Food Store

4122 Brentwood Road NW Calgary AB T2L 1K8 · Food - General

Official record from Alberta →

Inspection summary

Calgary Co-op 04 - Food Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on November 7, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 across 2 separate inspections, most recently on November 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on November 21, 2023. 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 January 8, 2025. 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 5 times across 4 separate inspections, most recently on November 7, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 8, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat Department1. Two wet used cleaning cloths were stored on the edge of the 3-compartment sink.- Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.2. The meat slicer and meat saw were cleaned at the end of the day with a room temperature of 9.8-1.2°C.Dismantle, clean and sanitize the equipment at 200 ppm quat solution every four hours.Develop a procedure to maintain the 4 hours timeline except the room is measured 4°C or less..
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The light covers were dirty.- Clean and maintain in a clean and sanitary manner
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery department:One fluorescent light fixture did not have a cover.Obtain a light cover.
  3. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented canned food of Heinz Beans, two whole miniature corn, mutti cherry tomatoes, Scarpone's bean, and Scarpone's black beans were stored on the grocery isle shelf.Food products received should be visually inspected as they are received, and only acceptable items should be stored on the shelves.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat department:1) Two wet used cleaning cloths were stored on the edge of the 3-compartment sink.2) Used cleaning cloths stained with meat blood were kept on the cutting board.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.3) The meat slicer and meat saw were cleaned at the end of the day with a room temperature of 9.8°C.Dismantle, clean and sanitize the equipment at 200 ppm quat solution every four hours.Develop a procedure to maintain the 4 hours timeline.Bakery:Wet used cleaning cloths were stored on the counter
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Meat department:1) A food handler was coughing directly on the hands while wearing a disposable glove. The food handler did not take out the gloves and washed their hands immediately.The food handler was instructed to take out the gloves and washed their hands before wearing a new pair of gloves.2) Used disposable gloves were stored on the counter.Bakery:1) A pair of used disposable gloves were stored on the preparation counter. The food handler stated the owner of the gloves went on break.Disposable gloves should only be used once.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bakery department:The handwashing sink in the bakery department was obstructed with food handling/preparation activities.Produce department:1) The handwashing sink in the produce department was obstructed with a compost bin, and ice chiller. Additionally, the handwashing sink was cluttered with green baskets and bottles.Declutter the handwashing sink and ensure the handwashing sink is accessible at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery department:1) Fluorescent light fixtures had no light covers.Deli department:1)The baseboards floors underneath the 3-compartment sink at the back of the deli was dirty and in disrepair.2) The step baseboard at the back of the deli was in disrepair.Fix the indicated areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery department:1) The rubber transparent cotton in the walk-in cooler was accumulated with food debris buildup and other residues.2) The tin cutter was dirty.Produce department:1) Deep grooves were noted on the cutting boardsResurfaces or replace the cutting boards
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:1) Underneath the 3-compartment sink in the bakery department was dirty.2) The light covers were dirty.3) Underneath the display cooler in the bakery department had debris buildup.Previous violation:Observed a buildup of food debris below the dishwashing sinks in the Bakery department. - Clean and maintain in a clean and sanitary manner
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Observed an icing piping bag in the bakery's handwashing sink. - Do not store any foods in the handwashing sink. Handwashing sinks are to be used for handwashing only. 2) Open foods were being prepared within the splash zone of the handwashing sinks in deli. Staff had to reach over foods to get paper towel. - Please prepare foods away from the handwashing sink and paper towel dispensers to prevent cross contamination of foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Recurrent Violation**High-risk foods under hot holding in deli department measured between 48-52 deg C. - All high-risk foods under hot holding must be maintained at a temperature of greater than 60C. Please use a water filled insert to monitor before placing food back into this area of the unit. If not maintaining 60 deg C or above, have the unit serviced. Do not store foods in this unit if it cannot maintain a temperature of 60C or greater.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods stored in the bakery department's walk-in cooler measured at 7-9 deg C. - Instructed staff to move all perishable foods to another cooler. - All perishable foods under refrigeration must be maintained at a 4C or less at all times. - Service the cooler if it cannot maintain a temperature of 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed a buildup of food debris below the dishwashing sinks in the Bakery department. - Clean and maintain in a clean and sanitary manner

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