Skip to content
Loading map…

Costco Wholesale 1157

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

10 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

  10. Demand Inspection

    0 infractions