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Family Foods Coronation

5019 Railway Avenue Coronation AB T0C 1C0 · Food - General

Official record from Alberta →

Inspection summary

Family Foods Coronation has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 6, 2025. The most recent inspection, on September 16, 2026, recorded 6 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 2 times across 2 separate inspections, most recently on September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 6, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 separate inspections, most recently on September 16, 2026. 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 3 times across 2 separate inspections, most recently on September 16, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 3 times across 2 separate inspections, most recently on September 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Demand Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • As discussed, temperature need to be taken and recorded. The hot held food was not being held at 60 C +.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was observed thawing on a tray with a considerable amount of raw chicken juice present. The tray of raw chicken was positioned directly above a tray of lunchmeat, and one of the lunchmeat bags was not fully sealed. There is a concern that when the tray of raw chicken is removed, the accumulated juices could drip or splash onto the ready-to-eat food below, creating a risk of cross-contamination.As discussed, raw meat must be stored below ready-to-eat foods to prevent contamination from drips or spills. The affected area must also be thoroughly cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • All food products must be stored off the floor and on suitable shelving or other approved storage surfaces.As discussed, plastic tubs of gravy powder, for example, were being stored underneath the preparation table directly on the floor. When staff need to scoop product from these containers, there is a risk that the container may be placed on the food preparation surface and then returned to the floor without the food preparation surface being properly cleaned and sanitized. This creates a potential risk of cross-contamination.Please ensure that all food products and food containers are stored off the floor at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooking temperatures were reported to be satisfactory. Staff advised that the rotisserie chickens are cooked to an internal temperature of 185°F, and a thermometer was available to verify cooking temperatures. Great! Please continue to verify internal cooking temperatures and record the temperatures as part of your due diligence.Hot-holding temperatures were not satisfactory at the time of inspection, as foods were not being maintained at 60°C or higher. Hot-holding temperatures must be verified throughout the day and recorded to ensure foods are consistently maintained at 60°C or higher. The hot-holding unit was adjusted at the time of inspection.Staff also mentioned that some containers may be melting when used in the hot-holding unit. If this is occurring, the type of containers being used should be reviewed and changed to containers suitable for hot holding, such as appropriate paper or other heat-resistant food containers rather than plastic containers that may not be suitable for the temperatures required.Cold storage temperatures were observed to be satisfactory at the time of inspection.
    • 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?
      • This facility was not approved for repackaging meat as there is no meat department and the space in the bakery/deli is tight. Please discontinue this practice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please remove damaged spatulas from service. As discussed, if the spatula is used to scrape out a can the rough edge from the can may cut the spatula creating a physical hazard.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezer was observed with large ice buildup on the inside. The outside of the cooler was also observed with ice along the door where customers would retrieve food items. You can see staining along the bottom of this cooler where ice was observed (freeze, thaw). CORRECTEDThe hot holding unit was observed with the side missing; advised the glass broke. Cardboard covered in foil has been used to replace the glass. Recommend waiting until it has been repaired before using again. Referral to fire. CORRECTEDThe disposable utensils should have all of the business ends together (this way customers are not accidentally touching the part that goes into your mouth). CORRECTED
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezer was observed with large ice buildup on the inside. The outside of the cooler was also observed with ice along the door where customers would retrieve food items. You can see staining along the bottom of this cooler where ice was observed (freeze, thaw). OUTSTANDINGThe hot holding unit was observed with the side missing; advised the glass broke. Cardboard covered in foil has been used to replace the glass. Recommend waiting until it has been repaired before using again. Referral to fire. OUTSTANDINGThe disposable utensils should have all of the business ends together (this way customers are not accidentally touching the part that goes into your mouth). CORRECTED
  5. Initial Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler was > 4 C (my thermometer read 8.2 C and the facilities thermometer read 9.0 C).Produce cooler was >4 C.Temperatures are not being verified daily and recorded. I recommend verifying all of the refrigeration equipment temperatures 1-2 times each day and recording. If a deviation happens a corrective action needs to be taken.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3 sink method was discussed with staff. Wash, rinse (to remove soap bubbles and any food particles), sanitize (for 2 minutes if using a bleach solution), then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink was blocked at the time of inspection. Staff advised that they use one of the other sinks however these sinks are not intended for handwashing. Please unblock this sink and get into the habit of using it for handwashing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Food boxes were observed on the floor up and down several isles. Foods must be stored up off the floor and extra boxes stored on shelving.
    • 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 food handling permit application has not been received.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezer was observed with large ice buildup on the inside. The outside of the cooler was also observed with ice along the door where customers would retrieve food items. You can see staining along the bottom of this cooler where ice was observed (freeze, thaw). The hot holding unit was observed with the side missing; advised the glass broke. Cardboard covered in foil has been used to replace the glass. Recommend waiting until it has been repaired before using again. Referral to fire.The disposable utensils should have all of the business ends together (this way customers are not accidentally touching the part that goes into your mouth).

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