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Calgary Co-op 23

410 - 163 Quarry Park Boulevard SE Calgary AB T2C 5E1 · Food - General

Official record from Alberta →

Inspection summary

Calgary Co-op 23 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 9, 2025. The most recent inspection, on September 22, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 once on September 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on September 19, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on September 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large can opener had food/sauce/debris on the cutting blade (deli area).-ensure all food contact equipment is cleaned and sanitized after use.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meatballs and pre-cooked frozen meat were thawing at room temperature. The staff member who was working in this area had gone on break (deli area).-ensure all perishable foods are thawed in the cooler or under cold running water; don't leave frozen perishable foods at room temperature to thaw.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large can opener had food/sauce/debris on the cutting blade (deli area).-ensure all food contact equipment is cleaned and sanitized after use.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Produce Department:Drain plugs for triple sinks wrapped in gloves/plastic/elastics, etc.Remove all of these and use drain plugs as is.Extra materials create an insanitary environment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli Department:Dirty rags present on floor below triple sink.Build-up of dirt/grime on floor below triple sink and old (un-used) dishwasher.Bakery Department:Build-up of dirt/grime on floor at entrance to walk-in cooler.All areas and surfaces must be clean and well maintained.

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