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Codesa Colony - Food Processing

N 27-77-1 W6 Eaglesham AB T0H 1H0 · Food - General

Official record from Alberta →

Inspection summary

Codesa Colony - Food Processing has been inspected once by Alberta Health Services (Environmental Public Health), on July 31, 2025. The most recent inspection, on July 31, 2025, recorded 2 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on July 31, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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.

1 inspection

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • During inspection, no chlorine sanitizing solution was available.Equipment and utensils were only washed and rinsed, but not sanitized, which does not meet food safety standards.All utensils and equipment used for cooking or selling food must be:- Washed with hot, soapy water- Rinsed in clean water- Sanitized using an approved sanitizing solutionChlorine Sanitizer Preparation:- Mix ½ teaspoon of chlorine bleach with 1 liter of water- Immerse items for at least 2 minutes- Allow to air dry completelyEnsure to use unscented, non-colored chlorine bleach with no additives (e.g., fragrances, thickeners, or detergents)-The bleach should be labeled for household use not for laundry use industrial or specialty purposes
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available at the time of inspection, which is required to verify sanitizer concentration.Ensure- Obtain chlorine test strips to measure the sanitizer concentration accurately.- Ensure the 2-compartment sink is used properly for dishwashing: Proper Dishwashing Procedure:- Wash items in hot, soapy water.- Rinse in clean water.- Sanitize using a bleach solution:- Mix ½ teaspoon of chlorine bleach with 1 liter of water.- Immerse items for at least 2 minutes.- Allow to air dry completely before use.
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