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Costco Wholesale 544

2201 Broadmoor Boulevard Sherwood Park AB T8H 0A1 · Food - General

Official record from Alberta →

Inspection summary

Costco Wholesale 544 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on June 8, 2026, recorded 1 infraction.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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.

  • 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 June 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 2, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 May 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 8, 2026. 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?

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

    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?
      • Deli and Meats: Peeling paint and damaged floor surfaces were observed along curbside with visible debris accumulation within crevices. These surfaces are not smooth, durable, and easily cleanable. Repair and refinish the affected floor area to ensure it is smooth, durable and easily cleanable.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Smoked pork was measured at 12°C using an infrared thermometer, while the internal temperature was measured at 8°C. The product was stored in a portable cooler for sampling/advertising purposes. The operator stated that the product had been out of temperature control for approximately 15–20 minutes.Education was provided that all high-risk foods must be maintained at ≤4°C. During the inspection, the operator added ice packs to the cooler to reduce the temperature. Continue to monitor and ensure proper temperature control is maintained at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Door #4 was observed with a visible gap allowing light to pass through from underneath. This condition may permit pest entry into the facility.Repair or replace the door seal and ensure the gap beneath the door is fully sealed to prevent pest entry. Maintain the door in good repair to ensure a tight and secure fit at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli and Meats: A roof leak was observed in the walk-in cooler. The operator was advised to immediately clear the area beneath the leak and address the issue promptly to prevent potential contamination.The operator contacted maintenance personnel during the inspection and corrective action was initiated. Follow-up communication from the operator confirmed that standing water on the cooler roof had been dried. Ensure the source of the leak is fully repaired and the area is thoroughly cleaned and maintained to prevent recurrence.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deli and Meats: Peeling paint and damaged floor surfaces were observed along curbside with visible debris accumulation within crevices. These surfaces are not smooth, durable, and easily cleanable. Repair and refinish the affected floor area to ensure it is smooth, durable and easily cleanable.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths left on top of bulk food storage in bakery area.cloths were removed and a reminder to place cloths in available sanitizing solution between use.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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