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Cold Lake Farmers' Market

4806 38 Avenue Cold Lake AB T9M 1K6 · Food - Farmers' Market

Official record from Alberta →

Inspection summary

Cold Lake Farmers' Market has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on January 15, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

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 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 March 7, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 March 7, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

2 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Please ensure all food vendors have proper labels on their food products. All vendors must have labels that include the following:1. Contact information (business name, phone number, or email).2. "Prepared in an uninspected kitchen that is not subject to inspection"3. Not for resale4. Product name5. Food preparation date.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Please ensure all food vendors that are selling "high risk" food products that require food product to be kept refrigerated, the product must be at 4C or colder at all times. 2. Please ensure food vendors selling hot food, that the food is at 60C or hotter at all times.
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