Skip to content
Loading map…

Co-op

200 Rankin Drive St. Albert AB T8N 7Y3 · Food - General

Official record from Alberta →

Inspection summary

Co-op has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on May 27, 2026, found no infractions.

2 of 6 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: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 2 separate inspections, most recently on April 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 16, 2026. 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 3 times across 2 separate inspections, most recently on April 28, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 January 24, 2024. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli: Chicken tenders were measured at 11 °C at the time of inspection. The operator had kept the chicken at room temperature; however, it had been out for less than the 2‑hour time limit. The operator was instructed to reheat the chicken to an internal temperature of 74 °C and then hold it at or above 60 °C. The operator was further instructed that cooked foods must be maintained at either under 4 °C or above 60 °C to prevent bacterial growth and contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli: Improper thawing practices were observed. The operator was thawing frozen garlic and gravy by placing them in a bucket of standing water. The operator was instructed that frozen foods must be thawed under cold running water, in a refrigerator/cooler, or by another approved method to prevent temperature abuse and reduce the risk of bacterial growth.
    • 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?
      • Warehouse: A significant gap was observed beneath the receiving back door. The operator was advised to repair the door to prevent potential pest entry.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were soiled cleaning cloths present on the counters. Discussed proper procedures (soiled cloths were to be put in for laundry or stored in a sanitizer solution between uses. They were moved to the laundry bag during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Staff person came in the cutting room grabbed gloves and started to put them on. Gloves are not a replacement for hand hygiene. Discussed with staff hand washing prior to putting on gloves as well as when changing gloves. Staff discarded the gloves and washed hands. Discussed options such as having the gloves close to the hand sink to encourage hand washing before putting gloves on. there was not much room by the hand sink for storage of gloves.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***there were metal anti cut gloves left on the edge of the hand sink. Discussed the potential lack of sanitation with this procedure. Staff present sanitized the gloves and installed new hooks and hung them up.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in the Deli and Bakery were at inadequate concentrations.Ensure sanitizers in the bucket are replaced after every 2 hours and when visibly dirty.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***soiled knife was being stored in a knife holder in the meat department (chicken counter). Department manager indicated that the knives were cleaned at the end of the day. Discussed best practice was for the knives to be stored clean in the holders thus preventing the holders themselves from becoming contaminated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The cake display counter cooler was 4C at the back end and 12C at the end closest to the store entrance. Recording thermometer was left and at the end of the inspection the temperature had not returned to 4C. Manager told staff there to remove the product from the unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The hand sink in the chicken cooler and the meat department were obstructed and did not allow staff to easily wash their hands. Both were corrected during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Display counter cooler was not working properly. Perishable foods were removed during the inspection.

Nearby inspected facilities

Own this business? Add a badge to your website