Calgary Co-op 14 - Food Store
100 - 250 Shawville Boulevard SE Calgary AB T2Y 2Z7 · Food - General
Inspection summary
Calgary Co-op 14 - Food Store has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on January 2, 2026, recorded 3 infractions.
1 of 6 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: Food temperature control and Cleaning and sanitizing.
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.
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 5 times across 5 separate inspections, most recently on January 2, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 4 times across 4 separate inspections, most recently on April 7, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 6 times across 4 separate inspections, most recently on January 2, 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 4 times across 3 separate inspections, most recently on April 7, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 2 times across 2 separate inspections, most recently on April 7, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some cheese appeared to be overloaded and measured 9.2*C surface temperature at the cheese Island display cooler. Operator rearranged them and display cooler measured 4.2*C ambient temperature with the probe thermometer-Ensure all food in coolers are maintained at 4*C
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor appeared to be rough with blood stain build up at the 3-compartment area of the Meat station.Requirement:Repair floor to make it smooth, easily cleanable and durable
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had dirt, debris, or spills:1. floor under the Deli chicken oven at the Deli prep Kitchen2. floor, hand sink and dry storage area at the Produce storage area3. floor of walk-in freezer at Deli 4. floor and hard to reach-areas at Produce prep area5. cooler for dry aged meat at the Meat Section6. wall and floor beside the walk-in freezer at the Meat Section7. floor of walk-in Dairy cooler, and Grocery/bakery coolerRequirement:Clean all indicated areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of quat measured 0 ppm in sanitizer solution of spray bottle located in meat prep area.b) Cleaning cloth was kept on prep counter after use in deli prep area.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.b) Soak cleaning clothes in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of chicken stored in front row of the warmer located in deli prep area was 55.6C.Requirement:Ensure that perishable foods under hot holding are stored at 60C and higher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) Paper dispenser was empty at hand washing sink located in bakery prep area near the dish washing area.b) Paper dispenser located at hand washing sink in cheese island area was emptyc) Paper dispenser was jammed up and not dispensing paper towels located at hand washing sink in deli prep area. Requirement:a) Provide paper towels in the dispenser in bakery and cheese island prep areas.b) Repair the paper dispenser to dispense paper towels located in deli prep area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling panel was not put in place in deli prep area.Requirement:Put ceiling panel in place.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Glass of front display cooler was missing in the middle part located in deli prep area.Requirement:Install glass of display cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt buildup on floor in produce prep area.b) Dirt buildup on floor in walk in cooler and walk in freezer of bakery prep area.c) Dirt and debris on paper lined under front rack of dairy prep cooler.d) Dirt buildup on plastic pallet located in deli walk in cooler.Requirement:Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of quat measured 100 ppm in one sani pail and sanitizer solution in second pail was dirty located in meat prep area.b) Cleaning clothes were kept on prep counters after use in deli prep areaRequirement:a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.- Replace sanitizer solution when it becomes dirty.b) Soak cleaning clothes in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature in middle part of front display cooler in deli prep area was 9C and internal temperature of deli meats in this part was 8C.Requirement:Do not store any perishable foods in the middle part of this cooler until temperature is maintained at 4C or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to hand washing sink located in bakery prep area was blocked by a cart kept in front of the sink.Requirement:Ensure that hand washing sink is available for use all the time and its access is not blocked.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispenser was empty at hand washing sink located in meat prep area near the door.Requirement: Provide paper towels in the dispenser.
- 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 was damaged in one section of produce prep area making surface rough.Requirement:Repair the floor in produce prep area to make surface smooth.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirt buildup on bread slicer located in bakery prep area.Requirement: Clean the bread slicer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 50 ppm in sanitizer solution of spray bottle located in meat prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cut marinated vegetables stored in open cooler was 10 C.Requirement: Ensure that perishable foods under refrigeration are stored at 4C or less.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) No ready to use sanitizer solution was provided for surfaces in Deli packaging area.b) Concentration of quat measured 100 ppm in sanitizer solution of one spray bottle and 0 ppm in second spray bottle located in meat prep area.Requirement:a) Provide ready to use sanitizer solution in Deli packaging area.b) Ensure that concentration of quat is maintained at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of gab & go cooler was 7.8C and internal temperature of perishable foods stored in this cooler like cheese were at 7.7Cb) Temperature of open cooler being used to store cut marinated vegetables was 7.1 C and internal temperature of these marinated vegetables was between 9C-10 Cc) No thermometer was provided in prep cooler located in cheese islandRequirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less.Adjust the temperatures of these coolers.-Marinated vegetables were moved to another cooler.b) Provide thermometer in the cooler located in cheese island area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap dispenser was empty at handwashing sink located near three comp sink in bakery prep area.Requirement:Provide soap in the dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt buildup on walk in freezer floor located near bakery prep area.Requirement:Clean the freezer floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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