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Costco Wholesale 1076 - Food

300 - 293020 Crossiron Common Rocky View County AB T4A 0J6 · Food - General

Official record from Alberta →

Inspection summary

Costco Wholesale 1076 - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 7, 2024. The most recent inspection, on July 14, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on July 14, 2026. 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?

  • 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 once on August 7, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on July 14, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 across 2 separate inspections, most recently on August 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Demand Inspection

    2 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?
      • 1. Bakery:- Mouse droppings observed on floor in corner beside the proofer.- Mouse droppings observed on floor in front area where packaging material is stored.- The Operator will contact their professional pest control company for a site visit. COMPLETE THE FOLLOWING:1. Clean droppings and monitor for further signs of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Deli:- The caulking on the baseboard below the handwash sink beside the clean dishes drying rack was coming off. COMPLETE THE FOLLOWING:1. Repair area noted above, so it is smooth and easy to clean.
  2. Demand Inspection

    2 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?
      • 1. Bakery:- Mouse droppings observed on floor in corner beside the proofer.- Mouse droppings observed on floor in front area where packaging material is stored.- The Operator will contact their professional pest control company for a site visit. COMPLETE THE FOLLOWING:1. Clean droppings and monitor for further signs of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Deli:- The caulking on the baseboard below the handwash sink beside the clean dishes drying rack was coming off. COMPLETE THE FOLLOWING:1. Repair area noted above, so it is smooth and easy to clean.
  3. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Sampling station:- Customer eating utensils stored eating side up. Utensils stored eating side down to protect them from contamination when reaching for a utensil.
    • 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?
      • 1. Bakery:- Mouse droppings observed on floor in corner beside the proofer.- Mouse droppings observed on floor in front area where packaging material is stored.- The Operator will contact their professional pest control company for a site visit. COMPLETE THE FOLLOWING:1. Clean droppings and monitor for further signs of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Deli:- The caulking on the baseboard below the handwash sink beside the clean dishes drying rack was coming off. COMPLETE THE FOLLOWING:1. Repair area noted above, so it is smooth and easy to clean.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • In bakery, quats sanitizer solution in one of the washcloth bucket measured at 100 ppm.- Staff prepared new quats solution and sanitizer concentration was tested at 200 ppm.- Ensure to regularly check sanitizer concentration using the available test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the handwash sinks in the bakery was not easily accessible as the path was obstructed with equipment. - Ensure that the hand sink is easily accessible at all times.

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