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Calgary Co-op 28 - Food

264 Park Street Cochrane AB T4C 3K5 · Food - General

Official record from Alberta →

Inspection summary

Calgary Co-op 28 - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 4, 2025. The most recent inspection, on June 29, 2026, found no infractions.

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

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.

  • 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 May 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 20, 2026. 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 once on May 20, 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat department:No sanitizer was prepared while handling food. Onsite staff prepared a QUAT sanitizer solution at 300 ppm during inspection. Keep one of the approved sanitizers for food contact surfaces available to use during operation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli department:Hot-holding unit was measured at 55 degrees Celsius. Onsite staff increased the temperature setting during inspection. Keep all foods in hot-holding above 60 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli department:Exhaust hood filters have grease build-up. Clean and degrease filters regularly.
  3. Initial Inspection

    0 infractions

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