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Evergreen Supermarket - Food Store

725 Evergreen Mobile Home Park NW Edmonton AB T5Y 4M2 · Food - General

Official record from Alberta →

Inspection summary

Evergreen Supermarket - Food Store has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on May 11, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

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 6 times across 3 separate inspections, most recently on January 16, 2025. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 8, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 January 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 29, 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 once on September 8, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 sink close the coffee station has a leak. A bucket was placed underneath the sink to catch the leak.Repair the plumbing system.
  3. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Found several food items for sale that were past best before date. Some items had best before dates of April 2025.The following high-risk items were discarded during the inspection:1. Mayonnaise Jars x 22. Bailey's Coffee Creamers x 33. Spicy Thai Chili x 34. Nando's mayonnaise style dressing x 1Correction:-Ensure product inventory is done correctly and routinely.-Education provided on high-risk food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed evidence of dark mold-like spots on the shelves inside the multiple fridge units at the facility.Correction:-Thoroughly clean and sanitize the shelves inside the affected fridges.-Maintain a routine cleaning schedule.
  4. Demand Inspection

    0 infractions

  5. Monitoring 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?
      • Observed lots of mouse droppings in the facility.**It is the responsibility of the owner/operator/staff of the facility to clean the droppings.
    • 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 is a large gap below one of the rear exit doors. This allows for mice to gain entry into the facility. This requires repair.
  6. 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?
      • Observed lots of mouse droppings in the facility.**It is the responsibility of the owner/operator/staff of the facility to clean the droppings.
    • 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 is a large gap below one of the rear exit doors. This allows for mice to gain entry into the facility. This requires repair.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • X Observed a broken/ damaged electrical socket. Repair or replace damaged part immediately to ensure safe food operations. Email our office phot evidence.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The open cooler unit was operating at 15C.The staff was asked to put all perishable foods into a cooler operating at 4C.DO NOT put perishable foods back into this unit until it is capable of operating at 4C or less.This unit will now require a thermometer in it so that the temperature can be monitored at all times.
    • 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?
      • Observed lots of mouse droppings in the facility.**It is the responsibility of the owner/operator/staff of the facility to clean the droppings.
    • 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 is a large gap below one of the rear exit doors. This allows for mice to gain entry into the facility. This requires repair.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • X Observed a broken/ damaged electrical socket. Repair or replace damaged part immediately to ensure safe food operations. Email our office phot evidence.
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