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Country Cousins

110 1 Street NE Linden AB T0M 1J0 · Food - General

Official record from Alberta →

Inspection summary

Country Cousins has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 13, 2024. The most recent inspection, on April 23, 2026, found no infractions.

4 of 8 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: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 3 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.

  • 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 3 times across 3 separate inspections, most recently on January 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 16, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 January 17, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 13, 2024. 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?

  • 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 3 times across 3 separate inspections, most recently on January 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of Carrots were being stored on the Floor inside the Walk-In Cooler at the time of Inspection.Ensure that all Food is being stored off of the Floor at all times in order to prevent potential contamination of said Food. This was Corrected during the Inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • A Bottle of Laundry Soap was being stored alongside Food in the Dry Storage Area at the time of Inspection.Ensure that Chemicals are being stored separately from Foods in order to prevent potential chemical contamination of said Food.This was Corrected during the Inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of Butter labelled 'Keep Refrigerated' were being stored at room temperature in the Kitchen at the time of Inspection.Ensure that all High Risk Foods are being stored at or below 4 degrees Celsius at all times in order to prevent potential Food borne illness.This was Corrected during the Inspection.Temperatures of Coolers, Freezers, and Hot Holders measured to be within required safe ranges at the time of Inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • There was no Food Handling Permit on display at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines.This was Corrected during the Inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were being stored business end up in the Kitchen at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no Thermometer available for use onsite at the time of Inspection.Ensure that a Thermometer is kept on site at all times in order to measure the internal temperature of cooked high risk foods.Coolers and Freezers were measured to be within required safe temperature ranges at the time of Inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no Sanitizer Test Strips on site at the time of Inspection.Ensure that Sanitizer Test Strips are kept on site at all times in order to monitor the concentration of Sanitizer being used.
  7. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no Thermometer available for use onsite at the time of Inspection.Ensure that a Thermometer is kept on site at all times in order to measure the internal temperature of cooked high risk foods.Coolers and Freezers were measured to be within required safe temperature ranges at the time of Inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no Sanitizer Test Strips on site at the time of Inspection.Ensure that Sanitizer Test Strips are kept on site at all times in order to monitor the concentration of Sanitizer being used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Hand Sinks in the Kitchen and back area were out of Paper Towel at the time of Inspection.Ensure that all Hand Sinks are stocked with Paper Towel at all times in order to facilitate proper hand washing technique.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were missing inside the Walk-In Cooler and near the Dishwasher at the time of Inspection.Ensure that proper baseboards are installed in the above noted areas in order to facilitate proper cleaning. Food contact surfaces were made of stainless steel. Floors were made of a durable, non-absorbent, easy to clean material at the time of Inspection.
  8. Demand Inspection

    2 infractions

    • 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?
      • There were no Pest Control Records on site at the time of Inspection.Ensure that Pest Control Records are being filled out and kept on site in order to show that the Facility has adequate Pest Control Measures in place.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No proof of Food Safety Training has been received. Ensure that proof is sent before commencing operations.

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