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Co-op

4327 45 Street Rocky Mountain House AB T4T 1A1 · Food - General

Official record from Alberta →

Inspection summary

Co-op has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on December 17, 2025, recorded 5 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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 3 separate inspections, most recently on December 17, 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 December 17, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 2, 2024. 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?

  • 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 December 17, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 December 17, 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.

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired baby food items observed and removed from the customer service area during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Creamers in the customer service area measured 13C and ice had melted. Please ensure to replace the ice every 2 hours, place creamers in mini-temperature controlled unit or use non-dairy or creamers that are stable at room temperature.Creamers were discarded during the inspection.2. Chicken bins were in the prep cooler during the inspection. They had been out for less than 2 hours. Please ensure to always keep chickens and high-risk food in refrigeration at all times (4C and below or hot held at 60C and above - once minimum internal cooking temperature is reached).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink at the handwash sink by the chicken prep area observed not available. Please ensure hand wash station is always stocked with soap and paper towel in respective dispensers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop for ice was observed on unsanitary surface of ice machine. Scoop was sent to dishwashing during the inspection. Discussed with manager to place ice on a surface that is regularly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation fan covers in the produce and deli coolers observed with dust accumulation. Please clean and include in regular cleaning schedule.2. Floor in the deli freezer observed with debris accumulation. Please clean and include in regular cleaning schedule.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of soup observed to be in the 50-60 degrees range, please ensure soups are being hot hold to at least 60 degrees CStaff indicated that the soups are from frozen and placed in the hot holders to heat up prior to the store opening, however soups do not get heated up prior to the store opening.Please ensure soups are being reheated to the appropriate temperature indicated on the packaging before hot holding or having signs that the soups are not yet ready for customers until they reach the minimum temperatures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery gloves observed to have burnt crusted food that have caramelized on the glove causing the food item to crust away.Please ensure these gloves are cleaned or replaced regularly. Gloves were thrown during the inspection.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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?
      • Please ensure that flies in the Deli area are eliminated, please do not use any poison sprays. Please do not place fly traps overtop of any food storage or food preparation areas.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • PHI- Did not observe if previous infraction has been corrected. Observed deli meats and other foods in different packaging in the hot foods area without any best before dates or dates where deli meats have been sliced. Please ensure to include these dates as some staff members were not able to identify how old some product are.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • PHI- Did not observe if previous infraction has been corrected. Baking mitts, observed to be heavily damaged and burnt, please replace. Please do not store scoops inside dry goods in the bakery department, please ensure scoops are being hung, or handle is not laying flush with dry goods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • PHI- Did not observe if previous infraction has been corrected. Back of house staff washrooms vents require cleaning. Please also clean bakery equipment around dough mixer, food cart, weight machine and wall vents in bakery area. Please remove cardboard box daily or weekly underneath doughnut glazing area in bakery department.
  7. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Observed deli meats and other foods in different packaging in the hot foods area without any best before dates or dates where deli meats have been sliced. Please ensure to include these dates as some staff members were not able to identify how old some product are.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sausage roll at hot holding unit at the front of house, near store entrance observed to be 40 degrees C along with low-risk breads. Please ensure this hot holding unit is being checked to ensure it can keep foods at 60 degrees C or higher.Sausage roll was thrown out as high-risk foods must be maintained at 60 degrees C or higher or kept refrigerated at 4 degrees C or lower. All other hot holding units, soups, chicken, etc and refrigeration/freezers throughout the facility observed to be able to maintain compliance temperatures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Baking mitts, observed to be heavily damaged and burnt, please replace. Please do not store scoops inside dry goods in the bakery department, please ensure scoops are being hung, or handle is not laying flush with dry goods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back of house staff washrooms vents require cleaning. Please also clean bakery equipment around dough mixer, food cart, weight machine and wall vents in bakery area. Please remove cardboard box daily or weekly underneath doughnut glazing area in bakery department.

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