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Co-op - Grocery

4917 50 Avenue Stony Plain AB T7Z 1C4 · Food - General

Official record from Alberta →

Inspection summary

Co-op - Grocery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on April 20, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 once on April 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 April 8, 2026. 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?

  • 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 April 22, 2025. 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 April 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on April 22, 2025. 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Produce: Quaternary ammonium (Quat) sanitizer test strips were found to be expired. The operator replaced the expired test strips with valid ones to ensure accurate measurement of sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Deli: Reusable rubber gloves were observed stored in the handwashing sink. The operator was advised that the handwashing sink is to be used exclusively for handwashing purposes and must not be used for storage of any items. The gloves were removed by the operator at the time of inspection.
    • 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?
      • Warehouse: A significant gap was observed beneath the receiving back door. The operator was advised to repair the door to prevent potential pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired food handling permit was observed posted in the facility. The operator holds a valid permit, which was verified in the system by PHI during the inspection. The operator was instructed to post the valid permit and later provided email confirmation of compliance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meats: The smoked walk‑in cooler was observed with accumulated dust and debris on the walls, corners, and ceiling. The operator was instructed to clean and maintain the affected areas to ensure sanitary conditions.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several food items in the open cooler unit underneath the hot holding unit measured 10-15°C. All food items measuring above 4°C were discarded upon request. Ensure air flow is not obstructed and that the cooler unit can maintain 4°C or lower.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The air flow was restricted in the open cooler unit located underneat the hot holding unit. Repair the cooler unit such that the air flow is not restricted and it can maintain 4°C or lower. Ensure food items are not stacked until the cooler has been repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning is required under the cooler in the deli department and under the shelves in the dairy cooler.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fan in the left walk in-cooler in the meat preparation area was leaking. The fan was repaired by a service technician during the inspection.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on the fan covers in the small walk-in cooler in the meat department. 2. There was an accumulation of bread crumbs between the knife holder and side of the counter in the bakery/deli. This was corrected once noted by inspector. 3. The plastic wrap on the stainless-steel cabinet in the deli/bakery was still present. This was removed once noted by inspector.

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