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Castor Food Town - Food Store

5015 50 Avenue Castor AB T0C 0X0 · Food - General

Official record from Alberta →

Inspection summary

Castor Food Town - Food Store has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on September 4, 2026, recorded 3 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on March 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 16, 2026. For example: Is food being protected from contamination during transportation?

  • 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 15 times across 9 separate inspections, most recently on September 4, 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?

  • 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 4 times across 4 separate inspections, most recently on September 4, 2026. 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 3 times across 3 separate inspections, most recently on October 22, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sporadic floor tiles throughout the store need to be replaced; down to bare wood which cannot be washed properly (floor needs to be impervious to moisture). The wall where coving should be in place in the produce area needs to be repaired as it was observed banged up with exposed drywall. OUTSTANDINGThere is a pain of glass on one of the freezer doors that was observed to be shattered (inside pain between two other pains of glass). This requires repair. OUTSTANDING - NOW TWO PANES OF SHATTERED GLASSAny raw wood shelving (back storage area, shelf in cooler) needs to be sealed so it is smooth and impervious to moisture. As discussed, a piece of linoleum of something similar might work well on the shelving as it can be easily wiped down. OUTSTANDINGThe wall in the food preparation area needs to be repaired (knife area, side where trays sit). Perhaps a piece of puck board or something similar will protect the wall from damage. OUTSTANDINGDiscolored ceiling tiles throughout the establishment need to be repaired/replaced. Difficult to monitor for new water leaks when the tiles have staining. OUTSTANDINGWall next to freezer is wet and there is visible mould. I could feel cool from the freezer which may be an indication that it is not sealing properly. Source of the problem needs to be corrected and mouldy/damaged materials replaced. OUTSTANDINGWall next to commercial stove is discolored. Also, the ventilation was not observed to be on while large pots were on the stove.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife rack in the meat department is cracked and should be replaced.The cutting table requires proper leg extensions. The current use of what appears to be a plastic pop-bottle holder as a leg extension is not an acceptable solution, as the material is not readily cleanable. Meat pieces and residue were observed within the holder, creating a sanitation concern.The countertops in the meat department are damaged and worn and require attention. While the stainless-steel edging remains in good condition, the Arborite countertop surfaces are noticeably worn and should be repaired or replaced as appropriate.The floor surface in the walk-in cooler should be smooth, intact, and readily cleanable. The existing floor condition should be reviewed and repaired or replaced as necessary.The walk-in cooler door is also in need of repair and should be addressed to ensure it remains in good working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coolers require a thorough cleaning as well as fan covers.
  2. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler in the deli department was ~7 C at the time of inspection. Staff advised that it was a little warm the other day. I placed my probe thermometer inside of some soup that was left to cool in the fridge overnight and the internal temperature was 7.1 C DiscardAll foods in the cooler that were left to cool need to be discarded if the temperature if >4 C. Other high risk foods need to be moved to another cooler until this has been repaired.Please verify the cooler temperature daily and this should be recorded on temperature logs.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The town is currently under a Boil Water Order. This means the water should not be used on vegetables. Please post the boil water notice at all sinks and remind staff that after washing their hands than hand sanitizer must be used.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sporadic floor tiles throughout the store need to be replaced; down to bare wood which cannot be washed properly (floor needs to be impervious to moisture). The wall where coving should be in place in the produce area needs to be repaired as it was observed banged up with exposed drywall. OUTSTANDINGThere is a pain of glass on one of the freezer doors that was observed to be shattered (inside pain between two other pains of glass). This requires repair. OUTSTANDING - NOW TWO PANES OF SHATTERED GLASSAny raw wood shelving (back storage area, shelf in cooler) needs to be sealed so it is smooth and impervious to moisture. As discussed, a piece of linoleum of something similar might work well on the shelving as it can be easily wiped down. OUTSTANDINGThe wall in the food preparation area needs to be repaired (knife area, side where trays sit). Perhaps a piece of puck board or something similar will protect the wall from damage. OUTSTANDINGDiscolored ceiling tiles throughout the establishment need to be repaired/replaced. Difficult to monitor for new water leaks when the tiles have staining.Wall next to freezer is wet and there is visible mould. I could feel cool from the freezer which may be an indication that it is not sealing properly. Source of the problem needs to be corrected and mouldy/damaged materials replaced.Wall next to commercial stove is discolored. Also, the ventilation was not observed to be on while large pots were on the stove.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stainless steel bowl observed cracked in the meat department. DiscardWhite tubes used to form hamburger patties need to be in good condition. I observed one that has been cracked. Discard
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coolers require a thorough cleaning as well as fan covers.Deli/bakery area requires a thorough cleaning including cooling racks.
    • 25. Is food being protected from contamination during transportation?
      • Coolers need to be washed and sanitized after every transportation route. I observed two blue coolers in the walk-in cooler in the meat department and they were not clean.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler in the deli department was ~7 C at the time of inspection. Staff advised that it was a little warm the other day. I placed my probe thermometer inside of some soup that was left to cool in the fridge overnight and the internal temperature was 7.1 C DiscardAll foods in the cooler that were left to cool need to be discarded if the temperature if >4 C. Other high risk foods need to be moved to another cooler until this has been repaired.Please verify the cooler temperature daily and this should be recorded on temperature logs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sporadic floor tiles throughout the store need to be replaced; down to bare wood which cannot be washed properly (floor needs to be impervious to moisture). The wall where coving should be in place in the produce area needs to be repaired as it was observed banged up with exposed drywall. OUTSTANDINGThere is a pain of glass on one of the freezer doors that was observed to be shattered (inside pain between two other pains of glass). This requires repair. OUTSTANDING - NOW TWO PANES OF SHATTERED GLASSAny raw wood shelving (back storage area, shelf in cooler) needs to be sealed so it is smooth and impervious to moisture. As discussed, a piece of linoleum of something similar might work well on the shelving as it can be easily wiped down. OUTSTANDINGThe wall in the food preparation area needs to be repaired (knife area, side where trays sit). Perhaps a piece of puck board or something similar will protect the wall from damage. OUTSTANDINGDiscolored ceiling tiles throughout the establishment need to be repaired/replaced. Difficult to monitor for new water leaks when the tiles have staining.Wall next to freezer is wet and there is visible mould. I could feel cool from the freezer which may be an indication that it is not sealing properly. Source of the problem needs to be corrected and mouldy/damaged materials replaced.Wall next to commercial stove is discolored. Also, the ventilation was not observed to be on while large pots were on the stove.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stainless steel bowl observed cracked in the meat department. DiscardWhite tubes used to form hamburger patties need to be in good condition. I observed one that has been cracked. Discard
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coolers require a thorough cleaning as well as fan covers.Deli/bakery area requires a thorough cleaning including cooling racks.
    • 25. Is food being protected from contamination during transportation?
      • Coolers need to be washed and sanitized after every transportation route. I observed two blue coolers in the walk-in cooler in the meat department and they were not clean.
  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sporadic floor tiles throughout the store need to be replaced; down to bare wood which cannot be washed properly (floor needs to be impervious to moisture). The wall where coving should be in place in the produce area needs to be repaired as it was observed banged up with exposed drywall.There is a pain of glass on one of the freezer doors that was observed to be shattered (inside pain between two other pains of glass). This requires repair.Any raw wood shelving (back storage area, shelf in cooler) needs to be sealed so it is smooth and impervious to moisture. As discussed, a piece of linoleum of something similar might work well on the shelving as it can be easily wiped down.The wall in the food preparation area needs to be repaired (knife area, side where trays sit). Perhaps a piece of puck board or something similar will protect the wall from damage.
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The tap of the bakery area was dripping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The back area of the facility needs to be more organized and requires cleaning. - Please also remove old equipment that is not needed.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Boxes with food were stored on the ground in the walk-in cooler. - Please ensure food boxes are stored 6 inches (15 cm) from the ground
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The floor tiles in the bakery back area and the dairy walk-in cooler need to be replaced. - The wires underneath the frozen section were exposed.- The tap of the handwashing sink in the bakery area was dripping.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The bread slicer had an accumulation of food debris. - Please ensure the bread slicer is cleaned and sanitized thoroughly to remove any accumulation of debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The back area of the facility needs to be more organized and requires cleaning. - Please also remove old equipment that is not needed.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The one display cooler in the deli was >4 C. Items that state Keep Refrigerated were moved to another cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery/deli area needs a thorough cleaning. Areas pointed out to staff during inspection. Please also remove old equipment that is not needed.
  8. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure food containers are not stored directly on the floor and utensils are taken out of containers in storage ie walk in cooler. Also, the fan cover in the walk in cooler needs to be cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor needs to be replaced in many areas including the walk in cooler and freezer.
  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure food containers are not stored directly on the floor and utensils are taken out of containers in storage ie walk in cooler. Also, the fan cover in the walk in cooler needs to be cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor needs to be replaced in many areas including the walk in cooler and freezer.

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