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Calgary Co-op 20

1000 - 11595 Rockyvalley Drive NW Calgary AB T3G 5Y6 · Food - General

Official record from Alberta →

Inspection summary

Calgary Co-op 20 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 3, 2025. The most recent inspection, on July 21, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. 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 4 times across 4 separate inspections, most recently on April 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 4 separate inspections, most recently on April 28, 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 3 times across 2 separate inspections, most recently on March 31, 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 January 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli:April 28, 2026, inspection:Products in the bulk olive cooler stated, "keep refrigerated". Perishable products in the cooler were measured between 11 to 12 degrees C. All products were discarded during inspection.Do not use the cooler until it can maintain perishable products at 4.0 degrees C or below. Please monitor the perishable products every 2 hours.Garlic in oil was measured at 7.0 degrees C. and artichoke heart was measured at 7.5 degrees C.Previous inspectionBulk Olive Cooler: Garlic in oil was measured at 8.0 degrees C and feta and olives mixture was measured at 11.0 degrees C.Bakery:April 28, 2026, inspection:Mini cheesecakes were measured at 7.0 degrees C on the top shelf. Staff stated they will stop displaying perishable bake goods on the top shelf.Perishable bake goods on the top display cooler shelf were measured between 6.0 to 7.0 degrees C. Mini cheesecakes on the top display cooler were measured at 8.0 degrees C. Store perishable foods at 4 degrees C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:Stains build-up on the walk-in cooler floor. Clean the walk-in cooler floor.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli:Garlic in oil was measured at 7.0 degrees C. and artichoke heart was measured at 7.5 degrees C.Previous inspectionBulk Olive Cooler: Garlic in oil was measured at 8.0 degrees C and feta and olives mixture was measured at 11.0 degrees C.Bakery:Perishable bake goods on the top display cooler shelf were measured between 6.0 to 7.0 degrees C. Mini cheesecakes on the top display cooler were measured at 8.0 degrees C. Store perishable foods at 4 degrees C or below.No corrective actions were taken when temperatures were measured above 4.0 degrees C. Please implement an action plan when temperatures are above 4.0 degrees C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1) Stains build-up on the walk-in cooler floor. 2) Grime build-up on the baseboards and food debris build-up on the floor behind the ovens. 'Clean these areas.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli:1) Raw chicken wash water was left out at room temperature without temperature control. Wash water was measured at 15.0 degrees C. Replace the raw chicken wash water.2) Bulk Cooler: Garlic in oil was measured at 8.0 degrees C and feta and olives mixture was measured at 11.0 degrees C.Bakery:Mini cheesecakes on the top display cooler were measured at 8.0 degrees C. Retail:Armstrong cooler: Sour cream was measured at 11.0 degrees C. and Shredded cheese was measured at 11.0 degrees C. Discarded the sour cream and shredded cheese.Store perishable foods at 4 degrees C or below.No corrective actions were taken when temperatures were measured above 4.0 degrees C. Please implement an action plan when temperatures are above 4.0 degrees 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?
      • Bakery: Hole on the ceiling tile above the bake goods preparation table.Fix the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat: Sticker residues on equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat:Aged cooler racks were covered with meat debris. Clean the racks. Bakery:Stains build-up on the bread slicer machine. Clean the machine. Retail:Dried juice and milk and debris build-up on the milk and juice racks. Clean the racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli:1) Stains build-up on the walk-in cooler floor. 2) Grime build-up on the baseboards and food debris build-up on the floor behind the ovens. 'Bakery:Stains build-up on the side of the bake goods preparation table.Clean these areas.
  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli:Aluminum foil was used to line the utensils storage trays and food debris noted on the trays. Remove aluminum foil and clean when the trays get dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli:Deli meats on the right side of the cooler by the cardboard were measured between 6.5 to 9.5 degrees C. The cardboard used to cover the broken side of the cooler was not tight.Store all perishable foods at 4 degrees C or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli:Side laminate panel was peeling off the cupboard and shelves' edges.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Meat:Walk-in cooler light was dim.Increase light in the walk-in cooler. Deli:Floor tiles were lifting off the floor underneath the oven. Fix the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat: Sticker residues on equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli: Stains and debris noted on the cupboard door and handles. Retail:Dust build-up on the benches and ledge behind the online groceries' freezer and coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Retail:Mold noted on the soaker pads underneath racks by the milk products. Remove soaker pads and clean and sanitize the racks.

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