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Ferguson's Market - Food

2 Mission Street Grouard AB T0G 1C0 · Food - General

Official record from Alberta →

Inspection summary

Ferguson's Market - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 9, 2024. The most recent inspection, on June 4, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 June 4, 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 2 times across 2 separate inspections, most recently on June 4, 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)?

  • 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 June 4, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No adequate thermometers were available onsite to confirm that hot foods are heated to an adequate internal temperature.Ensure that a working probe thermometer is available at all times onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the facility's chosen approved sanitizer solution, chlorine, were not available onsite during the inspection.The facility must be able to test their mixed sanitizer solutions and demonstrate that they are of an appropriate concentration.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Drinking water samples for the facility are not being submitted at an adequate frequency as specified in the terms of the facility's food handling permit. Ensure that bacteriological water samples for the site's cistern are submitted at least quarterly.
  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No adequate thermometers were available onsite to confirm that hot foods are heated to an adequate internal temperature.Ensure that a working probe thermometer is available at all times onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the facility's chosen approved sanitizer solution, chlorine, were not available onsite during the inspection.The facility must be able to test their mixed sanitizer solutions and demonstrate that they are of an appropriate concentration.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Drinking water samples for the facility are not being submitted at an adequate frequency as specified in the terms of the facility's food handling permit. Ensure that bacteriological water samples for the site's cistern are submitted at least quarterly.
  3. Initial Inspection

    0 infractions

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