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Calgary Co-op Gas Bar - Food

400 - 1000 Hamptons Drive NW Calgary AB T3A 6A7 · Food - General

Official record from Alberta →

Inspection summary

Calgary Co-op Gas Bar - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on April 27, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 2 times on November 1, 2023. 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?

  • 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 November 1, 2023. 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 9 times across 4 separate inspections, most recently on May 12, 2025. 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 7 times across 4 separate inspections, most recently on May 12, 2025. 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 6, 2025. 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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery Department:1) Mold and stains build-up inside the proofer vents and rust on the ceiling2) Debris build-up on the walk-in freezer floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli Department:1) Sticker residues on the counter next to the scale2) White scratch marks on the roasted chicken hot holding unit surfaces.3) Rust build-up on the deli display cooler racks. Bakery Department:1) Dust build-up on the walk-in freezer condenser fan covers. 2) Stains build-up on the walk-in cooler racksProduce Department:Mold noted on the clear plastic inside the ice machine. Retail Department:Mold noted on the cooler racks by the Becel butter display.Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli--Debris build-up underneath sinks and equipment. Clutter in the storage area. Bakery---Debris and dust on the waste pipes and by the cake decorating station.Back Storage area----Dust build-up on shelves, pipes and floor hard to reach areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery Department:Stains build-up on the cupboard doors and drawers.Retail department:Dust on the front entrance window/glass panels. Clean these areas.
  3. Demand Inspection

    4 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery Department:1) Old Sticker residues and grey stains on the bread slicer.2) Mold and stains build-up inside the proofer vents and rust on the ceiling3) Debris build-up on the walk-in freezer floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli Department:1) Sticker residues on the counter next to the scale2) White scratch marks on the roasted chicken hot holding unit surfaces.3) Rust build-up on the deli display cooler racks. Bakery Department:1) Dust build-up on the walk-in freezer condenser fan covers. 2) Stains build-up on the walk-in cooler racksMeat Department:1) Slight dust build-up on the walk-in freezer and cutting room condensers fans covers. 2) Stains build-up on the Meat side paper towel and soap dispensers.Produce Department:1) Debris build-up underneath the walk-in cooler shelves. 2) Mold noted on the clear plastic inside the ice machine. Retail Department:Mold noted on the cooler racks by the Becel butter display.Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli--Debris build-up underneath sinks and equipment. Clutter in the storage area. Bakery---Debris and dust on the waste pipes and by the cake decorating station.Back Storage area----Dust build-up on shelves, pipes and floor hard to reach areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli Department :1) Dust build-up on the pipes and wires behind the oven and on the " Fresh Roast Chicken" sign2) Dust and debris build-up on the floor's hard to reach areas.Bakery Department:Stains build-up on the cupboard doors and drawers.Meat Department:Calcium build-up on the sinks. Retail department:Dust on the front entrance window/glass panels. Clean these areas.
  4. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Seafood Department :Paper towel dispenser was broken, paper towel roll was stored on top of a scale,Fix the paper towel dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli Department:1) Sticker residues on the counter next to the scale2) White scratch marks on the roasted chicken hot holding unit surfaces.3) Rust build-up on the deli display cooler racks. Bakery Department:1) Dust build-up on the walk-in freezer condenser fan covers. 2) Stains build-up on the walk-in cooler racksMeat Department:1) Slight dust build-up on the walk-in freezer and cutting room condensers fans covers. 2) Stains build-up on the Meat side paper towel and soap dispensers.Produce Department:1) Debris build-up underneath the walk-in cooler shelves. 2) Mold noted on the clear plastic inside the ice machine. Retail Department:Mold noted on the cooler racks by the Becel butter display.Clean these areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery Department:1) Old Sticker residues and grey stains on the bread slicer.2) Mold and stains build-up inside the proofer vents and rust on the ceiling3) Debris build-up on the walk-in freezer floor. Meat Department:Old sticker residues on the scale and walk-in freezer door in the back area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli Department :1) Dust build-up on the pipes and wires behind the oven and on the " Fresh Roast Chicken" sign2) Dust and debris build-up on the floor's hard to reach areas.Bakery Department:Stains build-up on the cupboard doors and drawers.Meat Department:Calcium build-up on the sinks. Retail department:Dust on the front entrance window/glass panels. Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli--Debris build-up underneath sinks and equipment. Clutter in the storage area. Bakery---Debris and dust on the waste pipes and by the cake decorating station.Back Storage area----Dust build-up on shelves, pipes and floor hard to reach areas.
  5. Demand Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Right side of the front display cooler:Broccoli supreme @ 8.4 degrees C. , Sicilian Pasta Salad @ 7.7 degrees C., baked Potato @ 8.9 degrees C., and Cordon Swiss chicken @ 6.0 degrees C. Perishable foods in the middle and left side of the cooler were measured at 4 or degrees C. Manager pulled the products from the right side of cooler. Monitor the right side and store perishable foods at 4 degrees C or below.
    • 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?
      • Receiving: gap under receiving door (in area behind bakery)Please repair or replace the weather-stripping
    • 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?
      • November 1, 2023, inspection:Mouse droppings were found in the electrical room and underneath the shelves by the two main rolling doors. Mouse droppings were found in the bakery, back area of meat and retail department, janitorial room.Remove mouse droppings and clean these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mop sink basin was cracked.Fix the mop sink.
    • 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 Department:Mold/black stains build-up on the wall by the chemical storage cages.Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery Department:1) Old Sticker residues and grey stains on the bread slicer.2) Mold and old bag of jelly filling was on the base of the walk-in cooler shelving and stains noted on by the walk-in cooler door. 3) Mold and stains build-up inside the proofer wall, door and vents.4) Debris build-up on the walk-in freezer floor. Meat Department:1) Dust build-up on the cutting room light. 2) Old sticker residues on the scale and walk-in freezer door in the back area.Retail Department:Debris build-up on the ledge of the ice cream display cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli--Debris build-up underneath sinks and equipment. Clutter in the storage area. Bakery---Debris and dust on the waste pipes and by the cake decorating station.Back Storage area----Dust build-up on shelves, pipes and floor hard to reach areas.

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