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Cochrane Farmers' Market

800 Griffin Road E Cochrane AB T4C 2B8 · Food - Farmers' Market

Official record from Alberta →

Inspection summary

Cochrane Farmers' Market has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 31, 2024. The most recent inspection, on July 11, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

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 2 times across 2 separate inspections, most recently on July 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 11, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times on July 11, 2026. For example: Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?

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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several vendors had inadequate labelling for foods prepared at home kitchen. For all home-made foods, ensure that proper labelling is placed to indicate the following information:- The food is prepared in a home kitchen that is not subject to inspection- The food is not for resale- The name, business name, email address or phone number of the business- The name of the food product- The date that the food product was prepared
    • 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Two vendors re-heating foods onsite did not have adequate food-grade sanitizers prepared. Vendors were instructed to obtain household bleach and prepare chlorine solution at 100-200 ppm during the inspection. Chlorine test strips were available for sanitizer preparation.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs were placed on display for sale at room temperature at several booths. Keep all eggs at or below 7 degrees Celsius2. Insulated cooler boxes with no mechanical refrigeration were not equipped with ice for effective cold holding. Vendors were instructed to purchase ice and place in every cooler.Vendors should monitor cold/hot-holding temperatures for perishable foods routinely, and any perishable foods left between 4 and 60 degrees Celius must be discarded after 2 hours.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Several vendors did not have alcohol-based handrub, or hand-washing supplies readily available during operation. Ensure that vendors handling food onsite have adequate supplies for hand hygiene for their level of handling, and ensure that hand-hygiene practice is observed.
  2. Monitoring Inspection

    1 infraction

    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the vendors' chafing dish one of the compartments was not capable of keeping sample item hot 60C or above. There was not much sample item left in that compartment, so operator would not add any samples in that section of the chafing dish. Please make sure vendors monitor temperature of the equipment where they store the food items.
  3. Monitoring Inspection

    0 infractions

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