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Co-op 214206 - Grocery

4303 50 Street Innisfail AB T4G 1B6 · Food - General

Official record from Alberta →

Inspection summary

Co-op 214206 - Grocery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on October 16, 2026, recorded 3 infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on October 16, 2026. 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 3 times across 3 separate inspections, most recently on October 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on March 31, 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 16, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of fried food to be found between 40-56C. All hot holding of food must be held above 60C 140 F to limit the growth of harmful bacteria. - Food that had been in the unit more than 2 hours was discarded - gravy. - Food that had been in the unit less than 2 hours, the operator was asked to reheat to 74C 165 F and continue to hot hold at 60C 140 F after. - Hot holding unit temperature was turned up and reached 62 C. Accurate and consistent temperature logs must be kept for hot holding units. Recommendations were made for revisions to the current hot holding log sheet to include;- Temperature when food is prepared (must be 165 F or hotter)Hot holding unit must be preheated to ensure it is at 140 F (A dial thermometer should be provided inside the hot holder for quick verification). Temperature of food to be checked every 2 hours
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Plexiglass door shield on cold deli case was broken. Shield must be repaired or replaced to reduce risk of physical contamination of food and to help unit maintain the proper temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery and Deli departments were found to be in need of cleaning for floors, baseboards, exterior of some equipment, door handles etc to remove buildup of grease and grime. Cleaning is to be completed:- under shelving, rotisserie oven, fryer, dishwasher, sinks, - behind bread mixers- along baseboards and corners, door handles.- all other areas where grease, food debris, dust, and other accumulations are presentPlease ensure that all departments are brought up to an acceptable standard of sanitation.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 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 meat department was not supplied with paper.**Ensure hand sinks are supplied with all articles require for proper handwashing. -A staff member supplied the dispenser with paper towel during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in hard-to-reach areas such as the floors below the sinks, food processing equipment, and shelving.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 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 sinks in the meat and bakery departments were observed to be obstructed.**Ensure all hand sinks are used for hand washing purposes only and are clear and accessible for use at all times.
    • 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 water faucet of the dish sink in the meat department is was observed to be in disrepair.**Please have the faucet repaired.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

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