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Country Coco

2 - 9261 34 Avenue NW Edmonton AB T6E 5T5 · Food - General

Official record from Alberta →

Inspection summary

Country Coco has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 28, 2024. The most recent inspection, on December 17, 2025, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 December 16, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 6 times across 3 separate inspections, most recently on December 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 December 17, 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 2 times across 2 separate inspections, most recently on December 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls were used as scoops, the scoops with handles were stored with the dirty - high touch surfaces in direct contact with the food ingredient. Please cease and desist.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - paper towel was not installed by the handsink
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - build up of grime and grease were observed on the following areas: the underside of the cooking shelf, the containers and lids, the walk in cooler fan, walls, and ceilings.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - build up of grime was observed on the floors under equipment and hard to reach areas, the bathroom floors, the toilet bases, the cupboards outside the washrooms
  2. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was stored above and beside vegetables in the cooler. Reorganize the cooler to ensure that raw meat is always stored on the bottom shelf and never beside or above vegetables.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls were used as scoops, the scoops with handles were stored with the dirty - high touch surfaces in direct contact with the food ingredient. Please cease and desist.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** -mechanical dishwasher was measured and verified at 0 ppm of Cl-. After some adjustments, could only verify a top concentration of 50 ppm, it must be 100 ppm of Cl-. Repair asap. Repairman called, to arrive later in the evening. Alternative dishwashing strategy was put in place before the PHI left site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - paper towel was not installed by the handsink
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - build up of grime and grease were observed on the following areas: the underside of the cooking shelf, the containers and lids, the walk in cooler fan, walls, and ceilings.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - immediate cleaning required: thick fuzz was observed on ceilings and walls. Remove the fuzz ** - build up of grime was observed on the floors under equipment and hard to reach areas, the bathroom floors, the toilet bases, the cupboards outside the washrooms
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - do not use bowls as scoops, do not leave bowls or the dirty high touch surface of a scoop in direct contact with the food ingredient.** - remove bug zapper, please use only approved fly control
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required: on floors in hard-to-reach places, the ice machine, child high chairs/boosters

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