Skip to content
Loading map…

Calgary Co-op 19 - Food Store

100 - 2700 Main Street SE Airdrie AB T4B 2Y1 · Food - General

Official record from Alberta →

Inspection summary

Calgary Co-op 19 - Food Store has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on June 12, 2026, recorded 4 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 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 5 times across 3 separate inspections, most recently on April 22, 2025. 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 June 12, 2026. 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 4 times across 3 separate inspections, most recently on June 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 June 12, 2026. 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 once on April 22, 2025. 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.

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer in bucket, in the deli and the bakery area, had a concentration of 0ppm.This was corrected during the inspection. Corrected concentration was 200ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding violation from 2025. 1. Butcher:White knife holder in walk in fridge was cracked and not able to be taken off the wall for cleaning and sanitizing. COMPLETE THE FOLLOWING:1. Remove OR, replace the knife holder with one that is in good repair and able to be thoroughly cleaned and sanitized in the dishwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1. Area under the shelves have debris built up2. Fish/sushi cooler, inside, had food debris2. Cooler door weather stripping is in disrepair Cheese bar:1. Sandwich wrapper station is in disrepair Bakery:1. Area under the shelves, in the freezer, had debris built up2. Mats have grease and debris built upMilk/drink cooler:1. Area under the shelves have debris built upDO THE FOLLOWING:1. Ensure these areas are thoroughly cleaned 2.2. Equipment in disrepair must be repaired or replaced to prevent any food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Gas bar convenience store 1. Pop syrup cabinet had a spill. DO THE FOLLOWING:1. Ensure this is thoroughly cleaned to prevent pest harbourage.
  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Butcher: Observed a piece of food debris on the back of the meat slicer.COMPLETE THE FOLLOWING:1. Ensure the meat slicer is cleaned more thoroughly.
    • 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?
      • **OUTSTANDING**1. Pest control records in binder from professional pest control company are incomplete and most recent records are missing from binder. COMPLETE THE FOLLOWING:1. Keep all records together in the binder.
    • 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. Deli:Duct tape and red tape being used to keep the grease trap door closed.COMPLETE THE FOLLOWING:1. Repair the door so that it is able to stay closed and area is easy to clean and maintain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Butcher:White knife holder in walk in fridge was cracked and not able to be taken off the wall for cleaning and sanitizing. COMPLETE THE FOLLOWING:1. Remove OR, replace the knife holder with one that is in good repair and able to be thoroughly cleaned and sanitized in the dishwashing sink.
  3. Demand Inspection

    2 infractions

    • 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. Mouse droppings observed in water tank room in bakery.2. Observed a hole in the wall between the two bread shelves, which could be a potential entry point for pests.3. Pest control records from professional pest control company are incomplete and most recent records are missing from binder. 5. Back bay area:- Light observed on side of north bay door.- Light observed under east door. COMPLETE THE FOLLOWING:1. Clean up mouse droppings daily and monitor for further droppings. Ensure proper procedures for cleaning and disinfecting are followed.2. Repair opening in wall to prevent pests from entering the facility.3. Ensure pest control records are maintained. Provide a copy of the most recent inspection. 4. Replace weatherstripping on doors in loading area to prevent entry of pests into the facility.
    • 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?
      • **CORRECTED**1. Bakery:- Mouse droppings observed on and under bottom bread shelf in retail area. - Chewed up food observed under shelves in front retail area.**Food and shelves were removed and areas cleaned during the inspection. Discussed only keeping one row of products out front and removing possible areas of harbourage for pests**COMPLETE THE FOLLOWING:1. Continue to monitor and clean area daily.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 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 garage door on the left-hand side of the receiving area appeared to have some gaps, allowing light to shine through when the door is closed. 2. The weatherstripping around the door in the receiving area had some small gaps, allowing light to shine through when the door is closed. Please repair the weather stripping around these doors to reduce the risk of pest entry.
    • 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?
      • Mouse droppings observed in the back storage area beside stacked pallets storing bread.Please remove droppings safely using a bleach and water solution and dispose of immediately after cleanup.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thoroughly clean the following areas:1. Ceiling fans above the center tables in the meat prep area.2. Ceiling tiles in the bakery prep area.

Nearby inspected facilities

Own this business? Add a badge to your website