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Costco Wholesale 1217

75 East Hills Boulevard SE Calgary AB T2A 6J8 · Food - General

Official record from Alberta →

Inspection summary

Costco Wholesale 1217 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on August 5, 2026, found no infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 on October 11, 2024. 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 August 1, 2025. For example: Is the facility free of a pest infestation?

  • 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 1, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 11, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 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 hand washing sinks in bakery area was not dispensing hot water.- Ensure to repair the hot water supply tap.
    • 15. Is the facility free of a pest infestation?
      • No pest activity was observed during inspection.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces at the meat department and bakery department were measured at 0-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use was noted during the inspection. Specifically, a staff put gloves on without washing hands. The inspector informed the staff that proper glove use must be practiced and implemented at all times when handling food. A copy of the Guidelines for Proper Glove Use in Food Establishments will be provided with this report. As indicated, hands must be washed and dried thoroughly before wearing gloves, when changing to a new pair of gloves, and after removing the gloves.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The QUAT concentration in the multiple-compartment sinks at the meat and bakery department used to manually sanitize the dishes, equipment, and utensils, was measured at 0-ppm. The inspector informed the staff that a QUAT concentration of at least 200-ppm must be maintained when manually sanitizing dishes, equipment, and utensils. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that chemical residues from the sanitizer solution could stay in food-contact surfaces, which contaminates food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical pan-dishwasher was measured at the dish level using a maximum-registering thermometer to be 66.8°C (tested three times). The inspector informed the manager to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, please ensure to fully submerge all utensils, equipment, and dishes in a 200-ppm QUAT (or equivalent) solution in the multiple-compartment sink.**FIX THE DISHWASHER TO REACH AT LEAST 71°C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chicken ovens at the chicken department were not being sanitized after being used. The staff mentioned that they only use a cleaner solution to clean the oven equipment. The inspector informed the staff and manager that all food equipment must be cleaned and sanitized after use. Please ensure to educate all staff regarding proper sanitization of all food equipment and implement a proper written sanitation procedure and cleaning schedule.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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