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Calgary Co-op 15 - Food Store

700 - 2220 68 Street NE Calgary AB T1Y 6Y7 · Food - General

Official record from Alberta →

Inspection summary

Calgary Co-op 15 - Food Store has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on September 25, 2026, recorded 5 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on September 25, 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 3 times across 3 separate inspections, most recently on February 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on September 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on September 25, 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?

  • 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 4 separate inspections, most recently on September 25, 2026. 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.

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Egg flats were stored directly on the floor in the walk-in cooler.- Store all food items at least 15 cm (6 inches) off the floor to protect them from contamination and facilitate cleaning.
    • 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?
      • Multiple flies were noted in the produce prep area at the back of the facility.- Please ensure area is clean and pest is taken care of.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Buildup of ice was noted on the outside wall of the grocery freezer. The wall-floor joint appeared damaged.- Remove the ice buildup and repair the wall-floor joint.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were stored underneath paper towel dispenser in the deli section. - Utensils were relocated away from the area during inspection.- Ensure utensils and food-related equipment is stored in a safe and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*The area beneath the bakery shelves and dishwashing sinks was visibly dirty, with food debris observed.- Clean the area. Ensure the available cleaning schedule is followed.
  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Not observed at this time of inspection*The cutting tables at the meat department, need to be scrubbed to remove the built-up residues from the grooves left by the edge of the knives. Do it daily
    • 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?
      • - The area beneath the shelves and on the shelves contained mouse droppings and was visibly dirty, including food debris.*Staff were instructed to clean the entire area and to follow the cleaning steps as explained during inspection and outlined in the attached email for proper handling and removal of mouse droppings.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Not Observed at this of Inspection*The cutting table next to the saw has some deep cuts on it. Re-surface the table. May use a belt sander.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding*- The area beneath the bakery shelves was visibly dirty, with food debris observed.*Clean the area. Operator must create and implement a cleaning and sanitation schedule, ensuring: Cleaning is completed every morning and night and food items are inspected throughout the day to identify issues promptly.
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Not observed at this time of inspection*The cutting tables at the meat department, need to be scrubbed to remove the built-up residues from the grooves left by the edge of the knives. Do it daily
    • 15. Is the facility free of a pest infestation?
      • - Chewed tortilla bags were found on the bakery shelves, along with mouse droppings along the shelf edges.*Staff were instructed to clean the entire area and discard all contaminated or potentially contaminated food items.
    • 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?
      • 1) The area beneath the shelves and on the shelves contained mouse droppings and was visibly dirty, including food debris.*Staff were instructed to clean the entire area and to follow the cleaning steps as explained during inspection and outlined in the attached email for proper handling and removal of mouse droppings.2) The entry door sweep at receiving is damaged.*Repair the door sweep to prevent any potential pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Not Observed at this of Inspection*The cutting table next to the saw has some deep cuts on it. Re-surface the table. May use a belt sander.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The area beneath the bakery shelves was visibly dirty, with food debris observed.*Clean the area. Operator must create and implement a cleaning and sanitation schedule, ensuring: Cleaning is completed every morning and night and food items are inspected throughout the day to identify issues promptly.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cutting tables at the meat department, need to be scrubbed to remove the built-up residues from the grooves left by the edge of the knives. Do it daily
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting table next to the saw has some deep cuts on it. Re-surface the table. May use a belt sander.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dirty, large pails stored on the food prep table. Food contact surfaces must be protected from contamination. Remove the pails and ensure that only clean and sanitary items are stored on food contact surfaces
    • 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 the hand sink at the bakery blocked by a red pail. Ensure unrestricted access to the sink 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?
      • Provide soap and towels for the hand sink in the Bakery
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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