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Falher Foods - Food

16 Main Street Falher AB T0H 1M0 · Food - General

Official record from Alberta →

Inspection summary

Falher Foods - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 6, 2024. The most recent inspection, on September 15, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on September 15, 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)?

  • 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 October 6, 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?

  • 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 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on October 6, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 May 15, 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS test strips in the meat and bakery section are expired.CorrectionEnsure that valid test strips are obtained to ensure effective measuring of sanitizer solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following sections appeared not to be in clean and sanitary condition. Build-up of dirt and grime was observed during the inspection.1. Grocery/produce walk-in cooler under the food shelves.2. Area by the dishwashing next to the produce walk-in cooler3. Dry storage area by the loading/unloading bay.
  2. Monitoring Inspection

    1 infraction

    • 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 on display at the time of inspection. The displayed permit expired in November 2025.*A valid food handling permit is required and must be displayed in a conspicuous place*
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer dispenser was not dispensing any sanitizer as the original QUATS container was empty. - Operator replaced the container during inspection.**Ensure QUATS sanitizer dispenser is dispensing QUATS sanitizer solution at 200 ppm at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer spray bottle measured 1000 ppm at the time of inspection. - Operator remade the sanitizer solution and retested at 100 ppm. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Multiple drain plugs were observed in the basin of the hand sink in meat department. - Operator removed the drain plugs during inspection. **Ensure hand sinks remain accessible and unobstructed at all times for proper 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?
      • **Outstanding**The rear exterior door near the electrical panel and utilities room of the facility is no longer pest proof.Light can be seen between the door and the ground level, and there is a gap large enough to allow for pests to enter the facility.Ensure that possible pest entry points into the facility are addressed and corrected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**The tiles and flooring at the drain in front of the deli/bakers handwashing station, the flooring in the meat department, and flooring tiles on the main sales floor have become damaged and the subflooring in the concrete is now exposed.These damaged/missing flooring areas must be repaired to prevent an accumulation of dirt/debris and allow for easy cleaning.The facility is currently arranging to have these sections repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding**The inside handle of the shared meat / produce walk-in cooler (produce access door) is wrapped in black electrical tape and is no longer a smooth and easily cleanable surface.Ensure that the handle is replaced or made to be smooth and easily cleanable.
  4. 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?
      • The rear exterior door near the electrical panel and utilities room of the facility is no longer pest proof.Light can be seen between the door and the ground level, and there is a gap large enough to allow for pests to enter the facility.Ensure that possible pest entry points into the facility are addressed and corrected.
    • 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 tiles and flooring at the drain in front of the deli/bakers handwashing station, the flooring in the meat department, and flooring tiles on the main sales floor have become damaged and the subflooring in the concrete is now exposed.These damaged/missing flooring areas must be repaired to prevent an accumulation of dirt/debris and allow for easy cleaning.The facility is currently arranging to have these sections repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside handle of the shared meat / produce walk-in cooler (produce access door) is wrapped in black electrical tape and is no longer a smooth and easily cleanable surface.Ensure that the handle is replaced or made to be smooth and easily cleanable.
  5. Initial Inspection

    3 infractions

    • 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 tiles and flooring at the drain in front of the deli/bakers handwashing station, the flooring in the meat department, and flooring tiles on the main sales floor have become damaged and the subflooring in the concrete is now exposed.These damaged/missing flooring areas must be repaired to prevent an accumulation of dirt/debris and allow for easy cleaning.The facility has already made arrangements to have these sections repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside handle of the shared meat / produce walk-in cooler (produce access door) is wrapped in black electrical tape and is no longer a smooth and easily cleanable surface.Ensure that the handle is replaced or made to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside handle of the meat department's walk-in freezer was not operational due to a build-up of ice inside of the mechanism at the time of the inspection. This condition poses a safety risk for workers accessing the freezer.The facility staff ensured that the freezer door was thawed at the time of the inspection and that the mechanism the mechanism will be routinely monitored and serviced to prevent ice buildup.
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