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Calgary Co-op 21 - Food Store

100 - 917 85 Street SW Calgary AB T3H 5Z9 · Food - General

Official record from Alberta →

Inspection summary

Calgary Co-op 21 - Food Store has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on March 18, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on March 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 3, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 17, 2024. 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 3 separate inspections, most recently on March 18, 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 3 times across 3 separate inspections, most recently on March 18, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand wash station close to the Deli dishwashing station was blocked with boxes of fruit.Ensure all hand wash stations are free and easily accessible at all times2. Paper towel dispensers in the Deli department and Bakery department were either jammed or had no paper towelsAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
    • 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. Pipe under the hand sink in the meat department is leaking2. Floor om the Meat department by the grease trap and behind display coolers is heavily chipped
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and dried spills were noted underneath shelving units in the Deli/ Bento walk-in cooler2) Several cabinet and drawer door handles were sticky in the Deli department (sauce area) and in the Bakery (decorating area)3) Food debris inside cabinets in the Bakery area4) Accumulation of debris under shelving units in the back corridor Clean the indicated area.
  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 4 packages of raw chicken wings stored directly on top of a box of 3 cheese tortellini.Corrected during inspection
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle in the Cheese Department was not labeled as to its contents
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large block of Parmigiano Reggiano was left out on the counter at room temperature. Ensure cold foods maintain a temperature of 4C or below
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and dried spills were noted underneath shelving units in the Deli walk-in cooler2) Several cabinet and drawer door handles were sticky in the Bakery area3) Pooling of water noted in the produce walk-in cooler Clean the indicated area.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used/wet cleaning cloths were kept on the counters at the cut fruit/kitchen, Deli department and bakery department.The cleaning cloths were kept in the laundry bag and new cleaning cloths were kept in the sanitizer buckets at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the Lemon Casper/grape tomato pasta and rainbow coleslaw were measured at 7.9°C. The display cooler indicated 5.6°C.Discussed with the manager and it was noted that the cooler was undergoing a defrost cycle.Ensure the cooler can maintain 4°C or less 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 was stored on the counter at the Deli department.Place the paper towel on a metal paper towel holder to prevent the contamination of the bulk supply.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards were laid on the floor of the Deli department's chicken walk-in cooler.Remove the cardboards.Floors surfaces must be smooth, non-absorbent and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished pallets were noted in the dairy walk-in cooler.Furnish or paint the pallets to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting boards at the cut fruit/kitchen department.Resurface or replace the cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer machine at the Deli department had food debris build up.The staff indicated that the meat slicer is cleaned between 1hour to 2 hours. No cleaning log or timer was available to track the 1 to 2 hours timeline.The meat slicer was dismantled and cleaned.Maintain a cleaning log for the meat slicer to monitor the cleaning frequency.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was noted underneath the 3-compartment sink at the Deli department.Clean the indicated area.

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