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Evergreen Co-op - Food

601 Banff Avenue Banff AB T1L 1A2 · Food - General

Official record from Alberta →

Inspection summary

Evergreen Co-op - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on September 14, 2026, recorded 3 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 15 times across 8 separate inspections, most recently on September 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 September 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on August 24, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on September 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on September 14, 2026. For example: 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?

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

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for sanitizer used for dishwashing (bleach) were available onsite. - Please ensure that all chemicals used have appropriate test strips and that they are at the correct food safe concentration.
    • 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?
      • Facility was heating, cooling and re-heating soup. Food permit does not permit the cooling and re-heating of foods. - Please ensure food handling is limited to one temperature change, i.e.. heating and serving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some clutter/recycling in front of the 3-compartment sink in the back area. - Please clean and organize this area. Ensure there is access to the 3-compartment sink.
  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Repeat Violation**Food items in the hold holding unit such as meatball sub, and meat sandwiches measured 35C and 42C internally. Refrigerated items were being put directly into the hot holding unit and then held below 60C. - If items are to be held hot, they need to be heated above 74C, then held above 60C. There is not adequate cooking equipment onsite to properly reheat foods. Items in the hot holding unit were discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) No sanitizing step was described when discussing dishwashing procedure. - Please ensure dishes are properly washed, rinsed, then sanitized in the 3-compartment sink in accordance with the dishwashing procedure poster that is posted above the sink.2) There is not an appropriate area for air drying dishes. - Please ensure there is a drying rack installed to facilitate the proper dishwashing of utensils used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for sanitizer used for dishwashing (bleach) were available onsite. - Please ensure that all chemicals used have appropriate test strips and that they are at the correct food safe concentration.
    • 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?
      • Facility was heating, cooling and re-heating soup. Food permit does not permit the cooling and re-heating of foods. - Please ensure food handling is limited to one temperature change, i.e.. heating and serving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some clutter/recycling in front of the 3-compartment sink in the back area. - Please clean and organize this area. Ensure there is access to the 3-compartment sink.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach spray bottle concentration was too strong, over 1000ppm chlorine. Concentration was adjusted to be around 100ppm chlorine. - Please ensure that food contact sanitizers are at an approved food safe concentration such as 100 ppm chlorine.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach spray bottle was labelled "bathroom cleaner". Please relabel the bottle.- Ensure all chemicals used are appropriately labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items in the hold holding unit such as sausage rolls, and egg sandwiches measured 35C internally. Refrigerated items were being put directly into the hot holding unit and then held below 60C. - If items are too be held hot, they need to be heated above 74C, then held above 60C. Items in the hot holding unit were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for sanitizers used were available onsite. Test strips that were provided were "oil quality strips".- Please ensure that all chemicals used have appropriate test strips and that they are at the correct food safe concentration.
    • 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?
      • Facility was heating, cooling and re-heating soup. Food permit does not permit the cooling and re-heating of foods. - Please ensure food handling is limited to one temperature change, i.e.. heating and serving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some clutter/recycling in front of the 3-compartment sink in the back area. - Please clean and organize this area. Ensure there is access to the 3-compartment sink.
  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for sanitizers used were available onsite. - Please ensure that all chemicals used have appropriate test strips and that they are at the correct food safe concentration.
  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared onsite. "Hand sanitizer" was being used to wipe down counters in the food preparation area. - Hand sanitizer is not an approved sanitizer. Please acquire an approved sanitizer solution such as 100 ppm bleach for sanitizing food areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizing step was described when discussing dishwashing. - Please ensure dishes are washed using a proper 3-compartment method. Dishes should be washed and rinsed with detergent, then submerged in an approved sanitizer solution such as 100 ppm bleach, then let airdry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for sanitizers used were available onsite. - Please ensure that all chemicals used have appropriate test strips and that they are at the correct food safe concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs were stored dirty. - Please ensure tongs are properly cleaned and not stored dirty. Tongs should be changed routinely.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared onsite. "Hand sanitizer" was being used to wipe down counters in the food preparation area. - Hand sanitizer is not an approved sanitizer. Please acquire an approved sanitizer solution such as 100 ppm bleach for sanitizing food areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizing step was described when discussing dishwashing. - Please ensure dishes are washed using a proper 3-compartment method. Dishes should be washed and rinsed with detergent, then submerged in an approved sanitizer solution such as 100 ppm bleach, then let airdry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for sanitizers used were available onsite. - Please ensure that all chemicals used have appropriate test strips and that they are at the correct food safe concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap at the hand sink was not in a dispenser. - Please ensure soap is put into an appropriate dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs were stored dirty. - Please ensure tongs are properly cleaned and not stored dirty. Tongs should be changed routinely.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Milk was spilled in the bottom of the main cooler. - Please clean this area.
  7. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was unlabeled. - Please add a label, ensure all chemicals used are labelled to indicate their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When discussing dishwashing procedures for re-usable utensils (i.e. tongs) a sanitizing step was not being performed. Discussed proper 3-compatment dishwashing procedures. Including a wash, rinse, and sanitizing step in a 100-ppm bleach solution. - Please ensure all dishes are washed using this method.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for sanitizers used were available onsite. - Please ensure that all chemicals used have appropriate test strips and that they are at the correct food safe concentration.
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese in the Ice inserts near the roller station was measured at 13C. - Ensure all high-risk foods are held below 4C, cheese was replaced onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing sink in the backroom is currently blocked with boxes. Staff was using the 1-compartment sink in the front to wash re-usable dishes. - Ensure the dishwashing sink is accessible, staff is to move the boxes.

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