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IGA 1114 - Food Store

5112 48 Avenue Taber AB T1G 1R9 · Food - General

Official record from Alberta →

Inspection summary

IGA 1114 - Food Store has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on March 20, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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 October 6, 2025. 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 April 24, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 2, 2024. 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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot meal/rotisserie chicken warmer was found to be providing lower temperatures inside the left hand side of the unit (facing the customers) towards the end accessible to customers ranging from 52-54C. Surface temperatures of 60C are being provided at the opposite end accessible by staff;the deli manager moved all product up towards this end when notified. The assistant manager advised that the unit will be assessed by the store manager with repairs to be completed shortly. The compartment for rotisserie chickens on the right is providing storage temperatures well in exceedance of 60C.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer solution in use at the three compartment sink in the bakery had less than 50 ppm detectable quats initially as indicated using a test strip. The solution in use has been increased to a strength of 200 ppm through addition of fresh solution to the dispenser. Recommended to have the spigot on for a period time to ensure that stagnant water overnight is mixed adequately with sanitizer concentrate, and/or refrain from adding tap water where appropriate.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right hand side sandwich cooler in use on the other side of the deli retail cooler is maintaining one unopened package of cooked pasta in the upper compartment at about 10C using an infrared thermometer. The store manager confirmed that these is a build of ice in the unit and indicated that the unit will be defrosted shortly with all product temporarily relocated to the another cooler. The package of pasta was moved to another cooler by the department head when notified initially. The lower compartment of the unit and the cooler next to it is maintaining products at or well below 4C.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A package of marinated meat was found to be defrosting on a countertop in the deli department. The product was relocated to one of the coolers as indicated but one of the staff members. Other acceptable means of thawing include under cold running water, in a microwave or with an ice wand in cold water.
  7. Monitoring Inspection

    0 infractions

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