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Heritage Food & Health Group

635 2 Street W Brooks AB T1R 1C8 · Food - General

Official record from Alberta →

Inspection summary

Heritage Food & Health Group has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on September 24, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on September 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 11, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Reportedly, dishes are washed with bleach and detergent in one sink and then rinsed with water. Ensure the three-step dishwashing method is applied to all dishes: wash with detergent, rinse with water, and sanitize with a non-rinse bleach sanitizer. Then air-dried.
  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing a vinegar solution in the deli meat counter was unlabeled.* Label the spray bottle to identify its contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Equipment and utensils were not sanitized after being washed with water and soap, and were subsequently dried with dishcloths.* Equipment must be properly sanitized after being cleaned with water and soap and then allowed to air dry. The operator was instructed on how to adequately clean and sanitize equipment using the two-compartment sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dehumidifier in the walk-in cooler had mold and dust on its vents. * Clean the dehumidifier and ensure it is maintained in a clean and sanitary condition.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

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