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Costco Wholesale 254 - Food

9901 116 Street Grande Prairie AB T8V 6H6 · Food - General

Official record from Alberta →

Inspection summary

Costco Wholesale 254 - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on October 30, 2025, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 9, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 20, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on October 28, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 October 22, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 July 9, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the meat department:A heat pad cover is in disrepair on the plastic wrap machine.Ensure all equipment (heat pads) are smooth, durable, easily cleanable, and in good repair.
  3. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the meat department:A heat pad cover is in disrepair on the plastic wrap machine.Ensure all equipment (heat pads) are smooth, durable, easily cleanable, and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor cleaning is required in the following areas:Fridge/Freezer curtains in the following locations: -receiving entrance to meat cooler.Ensure all areas of the facility are maintained in a clean and sanitary condition.
  4. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In the bakery:In clean dishes storage by the cake decorating station, residue is noted on the icing tool handles.1. Ensure all utensils in clean storage are clean and maintained in a sanitary condition. Staff washed the utensils during the inspection.2. In the deli walk-in:- An apron hanging via a magnet is in contact with the yellow dirty apron bins.2. Ensure equipment (aprons) are stored in a manner that protects from contamination. The meat manager moved the apron during the inspection.3. In the rotisserie chicken area: a food safe sanitizer bucket is stored under the paper towel dispenser, when hands are washed, water drips into the sanitizer bucket.3. Ensure food safe sanitizers are stored in a manner that prevents contamination. The Food safe sanitizer was moved during the inspection.4. Butter wrapper is damaged on a few of the butters in the large walk-in cooler. 4. Ensure all food (butter) is protected from contamination at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • In the CDS/cage room:Food safe sanitizer is stored on a shelf above melons. Ensure chemicals (food safe sanitizers) are stored separately from food products. PHI moved the food safe sanitizer to another shelf at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the meat department:A heat pad cover is in disrepair.Ensure all equipment (heat pads) are smooth, durable, easily cleanable, and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor cleaning is required in the following areas:Coffee grinding station:-the cupboard under the grinders.In the baking supply isle:-The area around the strong baker's flour. In the bakery: -The handle on the pizza dough press. In the Ansel freezer:-floors Fridge/Freezer curtains in the following locations: -bakery-deliEnsure all areas of the facility are maintained in a clean and sanitary condition.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • In the Butcher/Meat cutting area: 1. The QUAT sanitizer is noted at 0 ppm in the 3- compartment sink. 2. The QUAT sanitizer is noted at 50 ppm in the chicken prep area. 1-2. Please ensure the QUAT sanitizer is maintained at a concentration of 200 to 400 ppm. During the inspection the Assistant Manager:1. Manually mixed the QUAT sanitizer ant it measured 200 ppm. 2. Replaced the QUAT sanitizer and it measured 400 ppm. Please monitor the QUAT sanitizer dispenser on the three-compartment sink, and ensure it is dispensing the sanitizer at the proper concentration.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The emergency egress door is blocked in the maintenance bay. Please ensure all emergency egress doors are unobstructed at all times.Staff moved the items during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the Meat Butchering/Cutting Cooler: 1. Boots are stacked on-top of each other and the corner by the equipment storage cabinet is a bit disorganized. 1. Please organize the boots and the items in the corner and ensure the area is easily cleanable. The assistant manager moved the boots during the inspection, the items in the corner still require some organizing. 2. The equipment storage cabinet doors require some minor cleaning. In the grocery store:3. Deli bunker 19 requires some cleaning near the front edge of the unit. 4. The auxiliary freezer requires some cleaning between the pallets.2-4. Please clean all indicated areas and ensure all areas, surfaces and equipment are kept in a clean and sanitary condition.

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