Costco Wholesale 251 - Food
99 Heritage Gate SE Calgary AB T2H 3A7 · Food - General
Inspection summary
Costco Wholesale 251 - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on June 19, 2026, found no infractions.
6 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on October 3, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 January 9, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 January 9, 2026. 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.
9 inspections
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sausages intended for customer tasting were observed being held in multiple containers on the sampling cart at temperatures of 37.6°C and 39.2°C. The product was discarded during the inspection. - Operator was advised that only the amount of food intended for immediate service is placed on the sampling cart. - Ensure that all hot samples are maintained at 60°C or above until served.
- 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 meat department was not properly stocked; the soap dispenser was empty at the time of inspection. Soap was installed during the visit. - Handwashing stations must be supplied with soap and paper towels at all times to ensure proper hand hygiene.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- QUAT dispenser to the 3-compartment sinks in all departments were tested and measured at >500ppm. Also tested several containers and sink basins filled with QUAT dispenser and most measured >400-500ppm.- Ensure QUAT sanitizer solution is kept at a food safe level at 200ppm range to prevent leaving potential chemical residue after sanitizing of dishes and equipment. Dispensers will need to be recalibrated.- Manager was advised to dilute their solution to 200ppm and to warm water rinse all dishes or equipment that has gone through any sanitizing stages.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- QUAT dispenser to the 3-compartment sinks in all departments were tested and measured at >500ppm. Also tested several containers and sink basins filled with QUAT dispenser and most measured >400-500ppm.- Ensure QUAT sanitizer solution is kept at a food safe level at 200ppm range to prevent leaving potential chemical residue after sanitizing of dishes and equipment. Dispensers will need to be recalibrated.- Manager was advised to dilute their solution to 200ppm and to warm water rinse all dishes or equipment that has gone through any sanitizing stages.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?