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Costco Wholesale 1157

1075 St. Albert Trail St. Albert AB T8N 4K6 · Food - General

Official record from Alberta →

Inspection summary

Costco Wholesale 1157 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on October 23, 2025, recorded 1 infraction.

5 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 separate inspections, most recently on September 5, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on September 10, 2025. 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 3 times across 2 separate inspections, most recently on September 5, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A package of bacon bits marked "refrigerate after opening" was observed on a shelf in the deli department at 10C. Package had been opened and was dated for October 22, 2025. Product was destroyed by manager Al.
  2. Risk Management 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?
      • Baseboards/floor was noted to be damaged by the dishwasher and walk-in-freezer located in the bakery area. Please repair the indicted floor/baseboards and ensure they are maintained in a smooth, easy-to-clean and moisture resistant state.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. It was noted that the quat dispenser was dispensing quat solution at 150 ppm in the food court area. The operator contacted Ecolab during the inspection, and the dispenser was calibrated. Please ensure to use a test strip to test the concentration of quat sanitizer and ensure it is maintained at 200 ppm at all times.2. Cleaning cloths were noted to be stored on the soiled dish storage area of the dishwashing sinks.Please be advised that cleaning cloths must either be stored in the sanitizing solution or in a soiled laundry container. These were moved during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks in the deli and food court area. Food handlers were unaware of glove guidelines. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off, and between glove change.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Nonfood related items and used bag were noted to be stored on top of water bottles. All nonfood related items were moved during the inspection. Please do not store food related items with nonfood related items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that bakery and deli area were only leaving dishes in the sanitizing solution for one minute. Please be advised that all dishes must be sanitized in the quat solution maintained at 200 ppm for at least two minutes.
    • 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. A transition piece was noted to be missing from the walk-in-freezer located in the bakery area. Please install the missing transition piece. 2. Baseboards/floor was noted to be damaged by the dishwasher and walk-in-freezer located in the bakery area. Please repair the indicted floor/baseboards and ensure they are maintained in a smooth, easy-to-clean and moisture resistant state.3. One of the drop ceiling holders in the food court was noted to be dislodged. Please secure the ceiling holder. 4. Ceiling tiles in the bakery area were noted to be stained. Please clean the indicated ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in all customer area walk-in-coolers and freezers and underneath equipment in the food court. Accumulation of debris was noted on the ceiling vents in the bakery area. Please clean the indicated areas and ensure they are maintained in a clean and sanitary state at all times.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The auto quat dispenser was not dispensing quaternary ammoniums solution at 200 pm located at the meat and deli department. Please calibrate these dispensers and ensure that the quat solution is maintained at 200 ppm at all times. Please use a test strip to test the concentration. In the interim, please manually mix the sanitizing solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks and were unaware of glove policy. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off, and between glove change, after handling raw meat and prior to handling clean dishes. Please wash hands.
  8. Monitoring Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

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