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Co-op - Food

2021 10 Avenue Spruce View AB T0M 1V0 · Food - General

Official record from Alberta →

Inspection summary

Co-op - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on August 26, 2026, found no infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 November 29, 2024. 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 once on March 20, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 March 20, 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The hot chicken display was measured at 54C. Hot foods must be kept at 60C or above. The temperature setting was adjusted during the inspection.Cooler temperatures were monitored and recorded.Temperatures were satisfactory. Coolers were measured below 4C. Freezers below -18C.Cooked and hot holding temperatures were monitored and recorded. Standing and probe thermometers were observed and available.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes in drywall on wall leading to walk in freezer. Opening in ceiling above frying area. Please ensure holes in wall are repaired and painted, enclose area in ceiling above fryer. Please have these repairs completed by April 22, 2024. If work is completed prior to April 22, you can send me a photo and I will issue a new inspection report. All surfaces in a food preparation area must be in good repair, smooth, easy to clean and impermeable to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Area under the large cutting board on the left wall has an accumulation of dried food debris. Please lift the board clean and sanitize the area as well as the underside of the board - this task is to be incorporated into the daily cleaning schedule. This needs to be done on a daily basis. Operators use other cutting boards on top of the stationary one or use food grade wrap. Operator cleaned/sanitized the area immediately after the inspection and provided a photo of the completed task.
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