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Co-op

5421 50 Street Leduc AB T9E 6Z7 · Food - General

Official record from Alberta →

Inspection summary

Co-op has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on August 28, 2025, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 3 times across 3 separate inspections, most recently on August 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 June 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on August 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on August 28, 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. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Materials are stored on wooden pallets in bakery section. Operator is advised to store all materials on shelves at least 6 inches above floor and ensure floor under them can be maintained clean and monitored for insect/ pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hot Deli: A layer of dust was observed on the ceiling tiles above the department.Bakery: There was build up of dust on the hood vent filters. There was build up of grime in the floor corners.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food containers were stacked on top of each other in the Fresh Deli department.To prevent cross-contamination, please ensure that all food containers are properly covered before stacking them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Materials are stored on wooden pallets in bakery section. Operator is advised to store all materials on shelves at least 6 inches above floor and ensure floor under them can be maintained clean and monitored for insect/ pest activity.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A recording thermometer is not provided to monitor dish washer sanitization cycle temperature. Operator is advised to provide recording thermometer to monitor dish washer temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery and Hot Deli: There was a noticeable buildup of dust and grease on the hood vent filters.Hot Deli: A layer of dust was observed on the ceiling tiles above the department.Meat Department: There was a buildup of grime and mildew on the cooler doors and walls.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Materials are stored on wooden pallets in bakery section. Operator is advised to store all materials on shelves at least 6 inches above floor and ensure floor under them can be maintained clean and monitored for insect/ pest activity.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A recording thermometer is not provided to monitor dish washer sanitization cycle temperature. Operator is advised to provide recording thermometer to monitor dish washer temperatures.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Materials are stored on wooden pallets in bakery section. Operator is advised to store all materials on shelves at least 6 inches above floor and ensure floor under them can be maintained clean and monitored for insect/ pest activity.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A recording thermometer is not provided to monitor dish washer sanitization cycle temperature. Operator is advised to provide recording thermometer to monitor dish washer temperatures.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing procedure was observed during inspection. Frozen ham was soaked in warm water inside the sink to thaw. Education on proper thawing procedures was provided to the staff present. The staff drained the warm water and opened cold running water over the ham.Please note that food can be properly thawed under cold running water or inside the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two paper towel dispensers at the bakery area were empty. Please re-fill the paper towel dispensers for adequate hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the ceiling and walls of the bakery area.June 17, 2024: Significant dust and debris accumulation were observed on the ceiling and vents along the bakery area.Please clean the ceiling and vents, ensure cleaning of this area is placed on a more routine schedule.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the ceiling and walls of the bakery area.

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