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Costco Wholesale 1069

202 - 104 Southbank Boulevard Okotoks AB T1S 0K4 · Food - General

Official record from Alberta →

Inspection summary

Costco Wholesale 1069 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on February 3, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on January 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 17, 2023. 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?

  • 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 7 times across 5 separate inspections, most recently on January 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on August 27, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATs sanitizer concentration in the deli department was measured below 200 ppm. **Ensure QUATs sanitizer concentration is maintained at 200 ppm.***CORRECTED DURING THE INSPECTION. A NEW BAG OF QUATS SANITIZER WAS REPLACED IN THE DISPENSER.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust was observed by the light fixtures in the meat walk in cooler. **Clean.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 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?
      • Inadequate drying space in the 3 compartment sink after 6 hours sampling shift. **Ensure there is adequate space for air drying. Ensure space is smooth, easily cleanable and water resistant.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking was observed to be peeling off in the Raw Chicken Room underneath the window/viewing area. **Remove old caulking and re-caulk.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bottom of totes used to transfer equipment from Demo room to sampling station was observed to have a build up of dirt/dust. Lids were observed to have a build up of dirt/dust as they stack totes during storage. **Clean and ensure totes are being stored in a sanitary manner.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A few buckets of QUATs sanitizers (Bakery and Rotisserie Chicken area) were measured below 200 ppm concentration. **Ensure QUATs sanitizers are maintained at a minimum of 200 ppm.***CORRECTED DURING THE 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?
      • Caulking was observed to be peeling off in the Raw Chicken Room underneath the window/viewing area. **Remove old caulking and re-caulk.
  7. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer in the compartment sink in the food court was measured at a concentration in excess of 500ppm quats. Sanitizer was diluted to 200ppm during inspection. Correct sanitizer dispenser as needed to ensure concentration remains at 200-400ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the chicken preparation area was observed to be broken.Paper towel dispenser was replaced 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?
      • Walls were found to be damaged in the following areas:-Coving in the bakery beside the right-hand walk-in-Corner coving adjacent to the compartment sinks in the deli prep area-A hole with exposed insulation was noted on the west wall in the large meat coolerRepair noted areas to ensure smooth and easily cleanable surfaces.*Added 27th August 2024-Coving in several department coolers (bakery, deli, food court) was found to be separating from the wall, creating areas that would be difficult to clean-A section of lower wall in the butcher area was found to be rusting, above the wall covingStaff advised that repairs of noted areas is scheduled. Seal or otherwise render these areas smooth and easily cleanable until more permanent repairs are conducted.
  8. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls were found to be damaged in the following areas:-Coving in the bakery beside the right-hand walk-in-Corner coving adjacent to the compartment sinks in the deli prep area-A hole with exposed insulation was noted on the west wall in the large meat coolerRepair noted areas to ensure smooth and easily cleanable surfaces.
  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?
      • The weatherstripping on one of the freight bay doors was damaged, creating gaps for potential pest entry. *Specifically, a gap in the rightmost freight door's weatherstripping on the lefthand side created a constant gap that could facilitate potential pest entry. Repair weatherstripping.

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