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CHALO FreshCo 8966

100 - 1155 Cornerstone Boulevard NE Calgary AB T3N 2E9 · Food - General

Official record from Alberta →

Inspection summary

CHALO FreshCo 8966 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on August 7, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

The last 4 inspections in a row found no infractions. 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 6 times across 4 separate inspections, most recently on April 23, 2025. 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 February 24, 2025. 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 once on January 8, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 8, 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?

  • 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 January 8, 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.

10 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 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?
      • Mouse droppings were found in the retail behind bags of rice. Remove mouse droppings safely and disinfect contaminated areas. Continue with pest control treatments and seal all possible pest entry points.
    • 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?
      • Back of house - The drains for walk-in units did not have covers.Install tight fitting drain covers.
  6. Demand Inspection

    2 infractions

    • 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?
      • Back of house - The drains for walk-in units did not have covers.Install tight fitting drain covers.
    • 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?
      • Mouse droppings were found in the retail behind bags of rice. Remove mouse droppings safely and disinfect contaminated areas. Continue with pest control treatments and seal all possible pest entry points.
  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The open chest coolers temperature for paneer storage ranged between 5-7CThe bottom layers of food were at 4C.- Ensure to store only single layer of food in the open coolers and maintain the temperature 4C or below. Alternatively have a plan in place to maintain food temperature 4C 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?
      • **Violation still exists**Mouse droppings were observed in the following areas in the back of the house- by the emergency exit door where bakery items were stored and under dry food storage shelves (pulses and grains).- During current inspection the manager explained that a certified pest control company is treating the facility weekly. Pest control visit reports were available onsite.
  8. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were four moldy papayas on the clearance shelf.These papayas were discarded.
    • 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 in the produce area was empty.The dispenser was refilled with paper towels during the inspection.
    • 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?
      • 1) Mouse droppings were observed in the following areas in the back of the house- the secured area where the cylinders were stored.- by the emergency exit door where bakery items were stored.2) A floor drain within the secured section of the loading area was missing a cover.Remove mouse droppings safely and disinfect the contaminated areas. Seal all possible pest entry points, for example: tight fitting covers over floor drains.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was spilled food at the back of the house where the cylinders were stored.Clean the floor.
  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a package of ground pork with best before date May 5, 2024 that was grey in colour, and a package of deli meat with best before date May 3, 2024 that was brown/grey in colour. Staff removed items from sale shelf.

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