Coaldale Food Market
1903 20 Avenue Coaldale AB T1M 1N1 · Food - General
20 inspections
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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.
- 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?
- 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.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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.
- 20. Do food handlers at the facility have adequate food safety training?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 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?
- Weather stripping on the back door in the grocery area was coming off. Please ensure this is repaired.Weather stripping on the receiving door in the bakery was missing. Light was observed coming in through the door.Poor vermin proofing can allow for the entrance and harborage of pests. Please ensure these areas are repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bakery hood ventilation is past the servicing date. Previously serviced in July 2022, with a servicing date of every 360 days.Please ensure the hood vent is serviced to prevent odour, vaopur, smoke and heat build up. Non serviced hood vents also pose a fire hazard.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was accumulation of food debris and dirt under and behind shelves throughout the bakery. Please ensure hard to reach areas, and hi-touch surfaces are cleaned routinely to prevent contamination and pests.
- 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?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bakery prep area did not have a sanitizer. This was corrected during the inspection by a staff member. Staff made a quats sanitizer solution with a concentration of 200ppm. Please ensure that a sanitizer is made available at all times for sanitizing food contact surfaces.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink at the back of the bakery did not have soap. This was corrected during the inspection. Please ensure that soap, paper towels are readily available for observing proper hand hygiene.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash sink in the meat cutting area was blocked by a cart.This was corrected during the inspection; operator removed the cart. Please ensure that handwash sinks are accessible at all times for observing proper hand hygiene.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff was observed rinsing utensils in the handwash sink in the back of the bakery. Other cutlery was also observed being placed near the handwash sink.Handwash sinks are only to be used for handwashing. Dishwashing must be done in the 3 compartment sink or the dishwasher in the front area.
- 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?
- Flies were observed in the bakery area. Flies were observed over the sandwich prep area during the inspection. Fly strips were observed. Old strips should be replaced with new ones as needed. More fly strips need to be added to reduce the number of flies.
- 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?
- Weather stripping on the back door in the grocery area was coming off. Please ensure this is repaired.Weather stripping on the receiving door in the bakery was missing. Holes were observed in the wall, near the receiving door where pipes had been previously. Light was observed coming in through the door and the holes.Poor vermin proofing can allow for the entrance and harborage of pests. Please ensure these areas are repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bakery hood ventilation is past the servicing date. Previously serviced in July 2022, with a servicing date of every 360 days.Please ensure the hood vent is serviced to prevent odour, vaopur, smoke and heat build up. Non serviced hood vents also pose a fire hazard.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was accumulation of food debris and dirt under and behind shelves throughout the bakery. Please ensure hard to reach areas, and hi-touch surfaces are cleaned routinely to prevent contamination and pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?