Canco 137 - Food
20 - 49402 Range Road 234 Rolly View AB T4X 0Y1 · Food - General
Inspection summary
Canco 137 - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on January 19, 2026, recorded 2 infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 3 times across 3 separate inspections, most recently on January 19, 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 July 10, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on October 19, 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 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 4 times across 3 separate inspections, most recently on January 19, 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.
6 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food preparation surfaces are not being regularly cleaned or sanitized. At the time of inspection, no sanitizing solution was available. Surfaces were found covered in debris from previous food preparation. A staff member was directed to clean the area; however, she removed the debris without sanitizing the surface afterward.The staff member was educated on the proper procedure for cleaning and sanitizing food contact surfaces immediately after use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The kitchen handwashing sink lacked paper towels, and the dispenser was found empty. Additionally, the soap dispenser in the public washroom was empty.A staff member was directed to restock both the soap and paper towel dispensers immediately.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ** Food prep surface appeared dirty, crumbs from pizza prep observed on the counter**There was no sanitizer in the facility. The cook stated that they ran out of bleach sanitizerACTION REQUIRED:1) Purchase food grade sanitizer and ensure that a sanitizer solution is readily available during food preparation2) Ensure that food contact surfaces are regularly cleaned and sanitized during food prep.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ** Sausage roll, and samosa were taken out of their packages and stored in direct contact with the freezer shelving, which are not regularly cleaned.** Ice cream cones were displayed in the open, without any protection from customer contaminationACTION REQUIRED1) Ensure that food products are stored in their original packages or in food grade containers. IT is not acceptable to store food in direct contact with the freezer/fridge shelving.2) The ice cream cones should be stored in a covered container to protect them from dust and possible customer contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **The ambient temperature inside the pizza warmer was at 58C. The operator increased the temperature setting to achieve the required 60C inside the warmer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **The paper towel dispenser at the kitchen hand sink was empty. The cook stated that they ran out of the paper towels for the dispenser. A temporal paper towel was placed at the hand sinkACTION REQUIRED:Ensure that the hand sink is properly stocked with supplies at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser for the handwashing sink at the kitchen area was empty. The operator re-filled the dispenser during inspection.Please ensure handwashing sinks are always supplied with soap, paper towels, hot and cold running water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no chlorine test strips.ACTION REQUIRED:1) Purchase chlorine test strips
- 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?
- Some flies were noted in the facility.ACTION REQUIRED1) Take action to control flies in the facility. Fly strips cannot be installed in the food processing area or areas where utensils are stored. I strongly recommend installing fly lights at entrances and in the kitchen.2) Maintain monthly pest control records.The operator stated that they are working with ORKIN to setup a pest control program for the facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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