Eggs & Co.
5710 48 Street Elk Point AB T0A 0B9 · Food - General
Inspection summary
Eggs & Co. has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 2, 2026. The most recent inspection, on July 31, 2026, recorded 1 infraction.
3 of 8 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.
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 4 times across 3 separate inspections, most recently on July 13, 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 2 times across 2 separate inspections, most recently on February 19, 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 February 3, 2026. 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 3 separate inspections, most recently on July 31, 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?
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 May 21, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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
- Demand 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?
- The ceiling was previously noted to be in disrepair and leaking. The operator retained a contractor to repair the leaking ceiling. A re-inspection was conducted the same day, and the violation was found to be corrected. The ceiling is now in good repair and suitable for effective cleaning and sanitation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer for temperature monitoring was not available in the sandwich cooler.Ensure each cooler is equipped with a functioning thermometer to allow for accurate monitoring and maintenance of internal temperatures at or below 4°C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A plastic scoop was observed with the handle in direct contact with food (rice).Ensure that utensils are stored in a manner that prevents contact between non-food-contact surfaces (e.g., handles) and food to reduce the risk of cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Several eggs were observed at 10°C.*Shredded cheese was also observed at 10°C.Ensure eggs are maintained at 7°C or less. Consider bringing out smaller quantities as needed to limit time at ambient temperature.Cheese must be maintained at 4°C or less to prevent bacterial growth.The operator indicated that the items had been out for less than 2 hours; as a result, they were returned to refrigeration at the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A thermometer for temperature monitoring was not available in the sandwich cooler.Ensure each cooler is equipped with a functioning thermometer to allow for accurate monitoring and maintenance of internal temperatures at or below 4°C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwasher was observed to be in need of cleaning, with a build-up of grease and debris inside the unit and within the water well.Ensure the dishwasher is thoroughly cleaned and maintained to prevent contamination of dishes and to support effective sanitization.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 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?
- Weatherproofing in need of repair to prevent pest entry and infestation for the: - two (2) back doors - two (2) front doors
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exhaust Canopy is due for service - March 2025. Ensure the ventilation hood is maintained to prevent fire hazard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sandwich cooler is at 14C. Avoid using this cooler until it is repaired and temperature is maintained at 4C or less.
- 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?
- Initial Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer currently measuring at 400ppm. Ensure that QUAT is at 200ppm for effective sanitization.Bleach solution was made and 100ppm achieved.*Please do contact the manufacturer to adjust the concentration of the QUAT sanitizer to 200ppm, prior to reverting to using QUAT sanitizer
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Shredded cheese at 14C was observed in cooler and operator indicated that the cheese was brought out over two hours ago. Operator instructed to discard cheese, which he proceeded to do.Sandwich cooler is at 14C. Avoid using this cooler until temperature is maintained at 4C or less.
- 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?
- Weatherproofing in need of repair to prevent pest entry and infestation for the: - two (2) back doors - two (2) front doors
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exhaust Canopy is due for service - March 2025. Ensure the ventilation hood is maintained to prevent fire hazard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sandwich cooler is at 14C. Avoid using this cooler until it is repaired and temperature is maintained at 4C or less.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions