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Co-op - Food

1025 Chappelle Boulevard SW Edmonton AB T6W 4H2 · Food - General

Official record from Alberta →

Inspection summary

Co-op - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on February 2, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 January 26, 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 on January 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on January 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on March 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 once on March 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Deli: The oven was observed with heavy buildup of burnt food residue and grease on the racks, walls, and lower surfaces, indicating that it has not been deep cleaned recently. The operator was advised to clean it thoroughly to ensure proper food safety.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Deli: A meat slicer was stored and observed with dried food debris. Please ensure that all food equipment is washed, sanitized, and properly air-dried before storage. Equipment must be stored in a clean and sanitary manner to prevent contamination and ensure safe operation of the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice cream cup packaging was observed on the floor. Operator discarded the affected packaging.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the chicken in the hot holding unit was measured at 45.3°C. PHI instructed the operator to reheat the chicken to a minimum internal temperature of 74°C and to adjust the hot holding unit to maintain proper food temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli: The chicken gravy was observed at 24°C. The operator discarded the gravy during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Butcher: The hand sink was observed with a sanitizer bottle and sponges placed inside. The PHI instructed the operator that the hand sink must be used solely for handwashing. The operator removed the items during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli: Staff personal belongings (purse, jackek, drinks) observed stored next to business related items on the back storage shelves.- Staff personal belongings must be kept away from foods, food equipment and business related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli: Customer Self Serve Hot Buffet Table: Temperature of foods in this unit were measured at 45-50C, need to be hot held at greater than 60C.- The steam table water temperature measured only at 45C. Staff were instructed to turn up the temperature setting on the steam table, remove the foods and reheat to >74C and return the foods to the steam table only when the water temperature reaches greater than 60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deli: Visible food particles noted on the potato dicer and one of the slicers which staff inform had not been used today.- Equipment must be thoroughly cleaned after use.Produce Prep Room:Heavy black buildup note din the cuts and grooves of the small white cutting board.- Scrub the board with a steel wool brush and replane or discard if the board cannot be properly cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery:Bulk dry food dispensers stored with the handle in contact with the foods.- Store utensils out of the food bins or in a holder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deli: 1. Dust accumulation noted around the ceiling air vents. 2. Black buildup is noted on the floor along equipment, in between the popcorn machines and area and along worktable edges. 3. Black buildup noted on the caulking behind the dishwash sinks. 4. Wall tiles by the deep fryer are discolored from grease buildup.- Cleaning is required
  5. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli Dept: Staff personal items were noted stored amongst packaging materials/food items in a cupboard in.- All staff belongings are to be stored away from foods, food equipment, business related items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat Dept: Several clean utensils stored on the air drying table were visibly soiled with small pieces of meat. Staff thought that maybe the pieces had come from the band saw. Relocate the clean utensil air drying area if this is the case and/or ensure that all utensils are properly washed. Utensils sent for re-washing.

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