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Dickinsfield Market - Food Store

6 - 9228 144 Avenue NW Edmonton AB T5E 6A3 · Food - General

Official record from Alberta →

Inspection summary

Dickinsfield Market - Food Store has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on April 27, 2026, recorded 2 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 7 times across 7 separate inspections, most recently on April 27, 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?

  • 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 6 times across 5 separate inspections, most recently on December 30, 2024. 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 4 times across 2 separate inspections, most recently on March 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 9, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 10 times across 9 separate inspections, most recently on April 27, 2026. 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.

11 inspections

  1. Risk Management 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?
      • 1. Back of house exit door had a gap allowing light through the top left and bottom right side of the door when facing the door from inside. Action required: Repair or replace weatherstripping by April 16,2026 to prevent entry of pests into the facility.2. Pest control reports or program not available onsite at the time of inspection. Action Required:Please implement an effective integrated pest control program. Conduct routine pest control monitoring activities and complete related reports when in operation. Email PHI a copy of your most recent pest control report by April 2, 2026.3. No evidence of pest activity noted at time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records available onsite were old and from January 1-24. 2025.Action Required:Please have in place up-to-date, effective sanitation programs and related records to ensure effective cleaning and sanitizing procedures to promote sanitary food handling and to prevent conditions that may promote harborage of pests. Email PHI your up-to-date sanitation records by April 2, 2026. Please keep up-to-date monthly records onsite when operating.Resource:AHS Cleaning Schedule-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
  2. Risk Management 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?
      • 1. Back of house exit door had a gap allowing light through the top left and bottom right side of the door when facing the door from inside. Action required: Repair or replace weatherstripping by April 16,2026 to prevent entry of pests into the facility.2. Pest control reports or program not available onsite at the time of inspection. Action Required:Please implement an effective integrated pest control program. Conduct routine pest control monitoring activities and complete related reports when in operation. Email PHI a copy of your most recent pest control report by April 2, 2026.3. No evidence of pest activity noted at time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Wall, floor and ceiling surfaces throughout the facility particularly int he food preparation areas, had accumulated oil, grease, fuzz and dirt. Action Required:Declutter the facility and thoroughly clean all affected areas by April 2, 2026, and notify PHI when cleaning has been completed to prompt an onsite inspection.2. Written sanitation records available onsite were old and from January 1-24. 2025.Action Required:Please have in place up-to-date, effective sanitation programs and related records to ensure effective cleaning and sanitizing procedures to promote sanitary food handling and to prevent conditions that may promote harborage of pests. Email PHI your up-to-date sanitation records by April 2, 2026. Please keep up-to-date monthly records onsite when operating.Resource:AHS Cleaning Schedule-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Observed multiple wet, used cleaning cloths mounted on countertops. Corrected during inspection. PHI directed staff onsite to remove wet cloths, clean and sanitize the affected area.Action Required:Please store wet, used cleaning cloths in approved sanitizer solutions when not in use, to prevent cross contamination of food contact surfaces.Resource:AHS guidelines on using wiping cloths-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf2. An approved sanitizer, 200ppm QUAT was in place.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips were not available onsite.Action Required:Please have in place chemical test strips that are valid not expired, not water damaged and with color/concentration reference charts) to ensure proper verification of your Chlorine sanitizer concentration. Email PHI photo or video evidence of your valid test strips by March 23. 2026.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Back of House hand sink was obstructed by boxes that were stacked two high in front of the hand sink. Corrected during inspection. PHI directed Manager onsite to remove the boxes that were blocking the hand sink at the time of inspection.Action Required:Do not store any items in hand sink basins or around the hand sink, to ensure easy accessibility of the hand sink at all times, to promote handwashing.2. Liquid soap that was available for use at the back of house sink was in a container that did not promote sanitary dispensing of the soap. Corrected during inspection. Operators put a pump style liquid soap dispenser by the hand sink.
    • 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?
      • 1. Back of house exit door had a gap allowing light through the top left and bottom right side of the door when facing the door from inside. Action required: Repair or replace weatherstripping by April 16,2026 to prevent entry of pests into the facility.2. Pest control reports or program not available onsite at the time of inspection. Action Required:Please implement an effective integrated pest control program. Conduct routine pest control monitoring activities and complete related reports when in operation. Email PHI a copy of your most recent pest control report by April 2, 2026.3. No evidence of pest activity noted at 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?
      • A valid food handling permit was not posted onsite at time of inspection.Action Required:A valid electronic copy of your food handling permit was emailed with this inspection report. Please print and post it in full public view where customers can see it and email PHI photo or video evidence of your valid food handling permit posted onsite by March 23, 2026.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed scoops stored in direct contact with bulk flour and rice. Corrected during inspection. No visible contamination noted. Flour and rice allowed to be put back into service. Action Required:Do not reuse empty food containers as scoops. Do not use bowls as scoops. Do not reuse, single-use disposable utensils and do not store utensils in food containers to reduce the risk of cross contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Wall, floor and ceiling surfaces throughout the facility particularly int he food preparation areas, had accumulated oil, grease, fuzz and dirt. Action Required:Declutter the facility and thoroughly clean all affected areas by April 2, 2026, and notify PHI when cleaning has been completed to prompt an onsite inspection.2. Written sanitation records available onsite were old and from January 1-24. 2025.Action Required:Please have in place up-to-date, effective sanitation programs and related records to ensure effective cleaning and sanitizing procedures to promote sanitary food handling and to prevent conditions that may promote harborage of pests. Email PHI your up-to-date sanitation records by April 2, 2026. Please keep up-to-date monthly records onsite when operating.Resource:AHS Cleaning Schedule-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • A gap was observed at the bottom of the receiving door near the staff washrooms in the back. Ensure that the indicated gap is sealed to help prevent pests from entering the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and grime was observed beneath the front display shelving in the walk-in cooler. 2. A buildup of what appears to be mold was observed on the interior side of the cooler door and on the walls near the door in the walk-in cooler.3. Several plastic storage racks used to display drinks located on the front display shelving in the walk-in cooler were observed with what appears to be mold. 1-3. Ensure that the indicated areas are cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was still missing. Operator indicated that she would notify owner. Please obtain a thermometer to help probe foods.
    • 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 in the staff washroom is not observed in a dispenser. Ensure that paper towel is available in a suitable dispenser to help prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule is mandatory and needs to be followed to help with the amount of pest issues/droppings. Should pest issue worsen, enforcement actions may be taken such as Closure Order. Reducing the amount of unused/unnecessary items will help with cleaning as well.
  8. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available chlorine/bleach sanitizer is observed. Ensure that a 100ppm chlorine/bleach or 200ppm QUAT sanitizer solution is readily available at all times to sanitize surfaces. The operator prepared a 100ppm chlorine/bleach sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was still missing. Operator indicated that she would notify owner. Please obtain a thermometer to help probe foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is observed in the prep cooler in the main food prep area. Ensure that the indicated cooler is equipped with a thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine/bleach test strips are observed. Ensure chlorine/bleach test strips are available for staff to measured sanitizer solution concentrations on a daily basis.
    • 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 in the staff washroom is not observed in a dispenser. Ensure that paper towel is available in a suitable dispenser to help prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule is mandatory and needs to be followed to help with the amount of pest issues/droppings. Should pest issue worsen, enforcement actions may be taken such as Closure Order. Reducing the amount of unused/unnecessary items will help with cleaning as well.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grime is observed on the exterior side of the walk-in cooler door. 2. A buildup of grime is observed on the light switches in the staff washrooms. 1-2. Ensure the indicated areas are cleaned and sanitized.
  9. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was still missing. Operator indicated that she would notify owner. Please obtain a thermometer to help probe foods.
    • 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?
      • Mouse droppings were still present in the cupboard below the meat slicer. Ensure this area is cleaned and sanitized as it is close to food source. Also, inspect this area to close off any unwanted openings. It may be reasonable to place a trap in the area as well.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule is mandatory and needs to be followed to help with the amount of pest issues/droppings. Should pest issue worsen, enforcement actions may be taken such as Closure Order. Reducing the amount of unused/unnecessary items will help with cleaning as well.
  10. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit for the fried food was at >60C. New rubber stripping was installed.Soup was hot held at >60C. Leftovers were discarded.However, a probe thermometer was missing. Operator indicated that she would notify owner. Please obtain a thermometer to help probe foods.
    • 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?
      • Mouse droppings were found in several areas of the facility such as but not limited to the cupboard below the meat slicer and the floor by the walk in cooler, etc.Ensure the droppings are removed and the area is cleaned. Going forward, it is imperative to conduct pest control monitoring on a regular basis. Also, a cleaning schedule is also mandatory. Facility maintenance will also help such as repairing holes/cracks/unwanted gaps/openings to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had buildup of dried food. Ensure the unit is properly taken apart, cleaned and sanitized after each use or after every four hours. This helps prevent cross contamination/outbreaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule is mandatory and needs to be followed to help with the amount of pest issues/droppings. Should pest issue worsen, enforcement actions may be taken such as Closure Order. Reducing the amount of unused/unnecessary items will help with cleaning as well.
  11. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ensure bread from Asmara Injara Bakery has labels for all their products. The sliced bologna in plastic containers in the walk in cooler should have labeling of best before dates.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Display cooler had bags of raw chicken placed above ready to eat/low risk foods such as bologna. Ensure all high risk foods are always placed below low risk/ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was at 51C. Staff turned up heat setting, however, heat loss may also be due to the rubber seal/stripping missing. Repair or replace the unit. Hot holding must be at 60C or higher at all times.No probe thermometer onsite. Please obtain a thermometer to help probe foods.
    • 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?
      • Mouse droppings were found in several areas of the facility such as but not limited to the cupboard below the meat slicer, the floor between freezer and boxes at the back, the floor by the walk in cooler, etc.Ensure the droppings are removed and the area is cleaned. Going forward, it is imperative to conduct pest control monitoring on a regular basis. Also, a cleaning schedule is also mandatory. Facility maintenance will also help such as repairing holes/cracks/unwanted gaps/openings to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had buildup of dried food. Ensure the unit is properly taken apart, cleaned and sanitized after each use or after every four hours. This helps prevent cross contamination/outbreaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule is mandatory and needs to be followed to help with the amount of pest issues/droppings. Should pest issue worsen, enforcement actions may be taken such as Closure Order. Reducing the amount of unused/unnecessary items will help with cleaning as well.

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