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Calgary Co-op 08 - Food

150 - 2580 Southland Drive SW Calgary AB T2V 4J8 · Food - General

Official record from Alberta →

Inspection summary

Calgary Co-op 08 - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 20, 2025. The most recent inspection, on October 5, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 once on October 5, 2026. 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?

  • 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 once on October 1, 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 October 1, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 2 separate inspections, most recently on October 1, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 3 times across 2 separate inspections, most recently on October 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat stored in a stainless steel pan was observed on a cart above ready-to-eat food items. The operator promptly relocated the raw meat.
    • 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?
      • Approximately 20 black-coloured dead bugs resembling fruit flies were observed on a bottle of Stainless Cleaner & Polish in the bakery department. The operator indicated that the bottle would be discarded. Please ensure this area is monitored closely for fruit fly and other insect activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Food debris was observed on the floor beneath the pallets at the back of the facility, particularly the pallet for onions.- Grime was observed on the hand sink located beside the produce walk-in cooler.- Ground meat residue was observed in all three compartments of the three-compartment sink in the meat department.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution in one spray bottle in bakery department measured 0ppm.Recommend to only partially fill bottles and to use test strips to check concentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle labelled as sanitizer contained blue glass cleaner in meat department.Ensure bottles are accurately labelled to indicate their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink in "Value Added" island station was obstructed (contained a large container blocking sink).Ensure hand sinks are easily accessible and unobstructed at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at "Value Added" island station was empty.No paper towel dispenser at "Cheese Prep" island station. Ensure all food handling areas are equipped with paper towel in dispensers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic protective film present on stainless steel surfaces of wrapping counter in meat department. Remove protective film.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors dirty in bakery department's walk-in cooler and freezer, and in produce department's walk-in cooler.Ensure all surfaces are clean and well maintained.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One cooler in grocery area was not turned on, so could not verify the temperature.Requirement:Ensure that cooler is turned on and temperature is maintained at 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soup warmers and rice warmer located in deli prep area were not turned on as there was issue regarding electrical system.Requirement:Ensure that rice warmer and soup warmers are turned on and temperature is maintained at 60 C and higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot holding unit located on wheels near deli area was not turned.Requirement:Ensure that hot holding unit is turned on and temperature is maintained at 60 C and higher.

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