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Evergreen Co-operative Association - Grocery Store

4625 51 Street Rimbey AB T0C 2J0 · Food - General

Official record from Alberta →

Inspection summary

Evergreen Co-operative Association - Grocery Store has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on May 21, 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 3 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 April 28, 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 once on May 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 28, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 April 28, 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?

  • 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 once on February 13, 2025. 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

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The handwashing sink in the meat department provides a weak water flow when the faucet handles are opened. The water flow must be increased to promote effective handwashing
    • 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?
      • Weatherstripping replacement required at the following locations: 1) Emergency exit door near the bakery area2) Chain‑operated overhead roll‑up doors near cardboard compactor3) Emergency exit door near the cardboard compactor
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - In the meat department, the faucet assembly at the three-compartment sink is leaking at the fixture connection, resulting in water running down into the sink basin. Leaking plumbing at the warewashing sink can lead to pooling water and unsanitary conditions, increasing the risk of contamination of food-contact equipment and utensils. Please ensure the leak is repaired to prevent further damage.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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?
      • A gap was observed between the floor and supplies receiving door.Discussed it with the manager to make sure that exit/entrance doors are properly sealed to prevent any pest entry. The manager addressed the concern by raising the sliding metal floor. The door was properly sealed.
    • 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?
      • Valid food handling permit was not posted on public display.Please update once FHP is posted on public display.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness is required in the meat cooler floor.please make sure that indicated areas are maintained in clean and sanitary manner.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Customer accessible hot holding measured above 60C. One container of hot held spring rolls was measured at 48-50C and was discarded by PHI. Discussed monitoring hot holding with operator.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in deli and meat processing rooms are not equipped with trash cans for the paper towel.Please add trash cans to all hand sinks that are not equipped with them.Other hand sinks are fully supplied. All hand sinks fully accessible.

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