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Calgary Co-op 07 - Food Store

5505 Shaganappi Trail NW Calgary AB T3A 1Z6 · Food - General

Official record from Alberta →

Inspection summary

Calgary Co-op 07 - Food Store has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on August 4, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 on January 10, 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 February 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?

  • 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 3 times across 3 separate inspections, most recently on August 4, 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?

  • 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 once on February 28, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    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?
      • 1) Flooring in the bakery area is in disrepair. A few tiles missing or damaged. 2) The counter/cutting board where slicer is stored in the meat department had deep grooves and no longer smooth and easily cleanable. Requirements:1-2) Please repair/replace. All surfaces must be smooth, easy to clean and non-absorbent.
  2. Monitoring 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?
      • 1) Flooring in the bakery area is in disrepair. A few tiles missing or damaged. 2) The counter/cutting board where slicer is stored in the meat department had deep grooves and no longer smooth and easily cleanable. Requirements:1-2) Please repair/replace. All surfaces must be smooth, easy to clean and non-absorbent.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Paper towel dispenser at the deli hand sink was empty at the time of inspection. Paper towel roll was stored on the counter. - Corrected during inspection. 2) No paper towel dispenser available at the cheese island handwashing sink. - Please install a paper towel dispenser at or near the hand sink in this area.
    • 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?
      • Gap observed alongside the bottom of the exterior doors at produce receiving and grocery warehouse areas. Please install weatherstripping to prevent the entry of pests into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cleaning required under the shelves and sink in the produce preparation area. 2) A buildup of dust observed on the fan covers in the meat department. - Please clean and maintain clean.
  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of freshly made Quat sanitizer from the dispenser was measured greater than 400 ppm. Quat sanitizer must be used at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were expired. - Please replace.

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