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Coaldale Food Market

1903 20 Avenue Coaldale AB T1M 1N1 · Food - General

Official record from Alberta →

Inspection summary

Coaldale Food Market has been inspected 20 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on August 4, 2026, found no infractions.

7 of 20 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 14 times across 7 separate inspections, most recently on December 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on December 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 25, 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?

  • 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 October 22, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 15 times across 11 separate inspections, most recently on July 15, 2026. 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?

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.

20 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board for produce prep is very worn and no longer smooth and easily cleanable. Please repair or replace the board.
  3. 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?
      • Fire suppression system last inspected March 2025 - please contact technician for your annual inspection and send a photo of the updated tag once complete.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board for produce prep is very worn and no longer smooth and easily cleanable. Please repair or replace the board.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • BakeryA quats sanitizer bucket near the office was measuring ~50 ppm. It was dumped and refilled when notified. New solution measured >200 ppm.All other quats sanitizer measurements were in compliance.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • BakeryPlastic dough scrapers/utensils were found in some of the bulk storage containers in the walk-in coolers.Please store utensils outside of the bulk containers or have a set up to limit direct food contact.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • BakeryPepperoni cheese sticks were being stored out in room temperature. Operator placed them in a cooler after being notified.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Meat & Grocery3-compartment sink off of the bakery was being used for manual dishwashing. Dish cloths were being used to dry dishes after sanitizing.Please air-dry your dishware.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Meat & GroceryChopping board near the meat processing area needs resurfacing. Use over time can create deep grooves that would be harder to clean.Please replace or resurface your chopping board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • BakeryDeep cleaning is needed in the harder to reach areas such as under tables and counters.Please regularly clean and monitor the indicated areas.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the shelf on the left-hand side of the walk-in cooler in the meat cutting area had food debris on it. Please ensure that the indicated areas are cleaned and sanitized properly.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management 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?
      • Bakery: There is an abundance of spider webs along the wall behind the equipment near the staff room. Clean the spider webs.
  11. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Bakery: Moldy strawberries were found on the food preparation table. The staff removed and disposed them appropriately.Ensure that any spoiled food is removed from the food preparation and storage areas to minimize contamination.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bakery: Wiping/cleaning clothes were not kept inside a bucket with a sanitizer solution. The staff moved all the wiping clothes into a bucket containing a sanitizer solution of appropriate concentration. Ensure that all cleaning clothes are kept in a bucket with adequate sanitizer solution with appropriate concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bakery: Dented cans were found on the shelves. The staff were notified, and they removed the cans and discarded them. All food products must be protected from contamination during storage. Any damaged food products must be removed from the shelves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Meat section: The wall by the 2-compartment sink in the meat department lacked a baseboard. Ensure the facility is kept in good state of repair to facilitate effective cleaning and sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat section: Dirt accumulation in hard-to-reach areas was noted in the meat department. The baseboards by the food preparation table had dirt build-up. Ensure the facility is kept in clean and sanitary condition at all times to prevent food contamination.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket in the butcher department measured 50 ppm QUATs. This was discarded and refilled with the dispenser which measured 200 ppm. Change out the sanitizer more frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bakery: The corn soup measured 50°C. The warmer was turned up during the inspection and remeasured 61°C. Ensure all hot foods are held hot at ≥60.0°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bakery: The front counter hand sink was blocked by a large donut case. The hand sink must be accessible at all times. Case moved during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bakery: The metal floor in the walk-in freezer is damaged as the wood underneath is exposed. Repair the flooring here.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery: There were scoops stored directly in the bagel mix and sugar bins. Do not store scoops directly in the food as this can lead to cross contamination. These were removed during the inspection.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:There is an accumulation of food debris noted on some large equipment, and storage bins. Please have these cleaned and moving forward on a more frequent basis. February 21, 24: Some large equipment needs more frequent cleaning.
  16. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Bakery:Please have the manager complete an updated food safety training course. Inspector will provide a list of approved courses via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:There is an accumulation of food debris noted on some large equipment, and storage bins. Please have these cleaned and moving forward on a more frequent basis. February 21, 24: Some large equipment needs more frequent cleaning.
  17. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup was being heated in a crock pot from frozen. Some measured 30-45°C, while there were also chunks of frozen soup. This was moved to a pot on the stove to heat to boiling before transferring back. A crockpot should only be used for hot holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bakery:The chlorine test strips were ruined as they were submerged in water. Obtain more chlorine test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Bakery:Please have the manager complete an updated food safety training course. Inspector will provide a list of approved courses via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:There is an accumulation of food debris noted on some large equipment, and storage bins. Please have these cleaned and moving forward on a more frequent basis. February 21, 24: Some large equipment needs more frequent cleaning.
  18. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bakery:The mechanical dishwasher is not getting hot enough (>71°C) or dispensing chlorine sanitizer. Manager called contractor to come fix this. In the meantime staff are sanitizing dishes in the compartment sink with QUATs. Contractor was scheduled to come today.Please assign a staff member to check the dishwasher every shift.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bakery:The chlorine test strips were ruined as they were submerged in water. Obtain more chlorine test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Bakery:There is a lack of consistent food safety knowledge at the facility. Please have the manager complete an updated food safety training course. Inspector will provide a list of approved courses via email. Inspector saw one bakers valid food safety certificate during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:There is an accumulation of food debris noted on some large equipment, and storage bins. Please have these cleaned and moving forward on a more frequent basis. February 12, 24: It did not appear that some equipment and storage bins had been cleaned. This was discussed with the produce manager.
  19. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bakery:Wet cloths were observed sitting on prep surfaces and not submerged in sanitizer solution. Discussed with staff.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Bakery:Inspector was present for over one hour and did not observe any staff wash their hands during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bakery:There are personal items throughout the facility on food prep surfaces (coffee cup, water bottles, sports drinks, etc.). Personal items must be stored separately from food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bakery:The prep cooler measured 6.5°C during inspection. Staff were making several sandwiches as it was close to lunch time. Ensure that staff close the lid to the cooler when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bakery:The mechanical dishwasher is not getting hot enough (>71°C) or dispensing chlorine sanitizer. Manager called contractor to come fix this. In the meantime staff are sanitizing dishes in the compartment sink with QUATs. Please assign a staff member to check the dishwasher every shift.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bakery:The chlorine test strips were ruined as they were submerged in water. Obtain more chlorine test strips.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Bakery:The hot water supply to the hand sinks, dishwasher and 3 compartment sink intermittently shuts off for 5-15 minutes. Plumber is scheduled to address this. Staff have access to a 2 compartment sink around the corner, and the washroom has full water supply.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Bakery:There is a lack of consistent food safety knowledge at the facility. Please have the manager complete an updated food safety training course. Inspector will provide a list of approved courses via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:There is an accumulation of food debris noted on some large equipment, and storage bins. Please have these cleaned and moving forward on a more frequent basis.
  20. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat department:There was a soiled cloth near raw meat on the prep board. A sanitizer bin was in the sink and measured 50 ppm of QUATs. The operator refilled sanitizer bucket and placed cloth inside under the prep table. Cloths must be stored in sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bakery:A cloth was submerged in a bucket of water at the cake decorating station. Cloths must be stored in sanitizer. A sanitizer bucket was filled during inspection and measured 200 ppm. Staff are cleaning food contact surfaces but not actually sanitizing them by only using water (or soap and water as seen the day prior). Food contact surfaces should be cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Once cleaned the food contact surfaces of equipment and utensils should then be sanitized by heat or chemical means (i.e. QUATs).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bakery:There are personal items throughout the facility on food prep surfaces (coffee cup, water bottles, sports drinks, etc.). Personal items must be stored separately from food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bakery:The mechanical dishwasher is not getting hot enough (>71°C) or dispensing chlorine sanitizer. Manager called contractor to come fix this. In the meantime staff are sanitizing dishes in the compartment sink with QUATs. Contractor was scheduled to come today.Please assign a staff member to check the dishwasher every shift.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bakery:The chlorine test strips were ruined as they were submerged in water. Obtain more chlorine test strips.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Bakery:The hot water supply to the hand sinks, dishwasher and 3 compartment sink intermittently shuts off for 5-15 minutes. Plumber is scheduled to address this. Staff have access to a 2 compartment sink around the corner, and the washroom has full water supply.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Bakery:There is a lack of consistent food safety knowledge at the facility. Please have the manager complete an updated food safety training course. Inspector will provide a list of approved courses via email. Inspector saw one bakers valid food safety certificate during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery:There is an accumulation of food debris noted on some large equipment, and storage bins. Please have these cleaned and moving forward on a more frequent basis.

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