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Irricana Family Foods - Food

305 1 Avenue Irricana AB T0M 1B0 · Food - General

Official record from Alberta →

Inspection summary

Irricana Family Foods - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 30, 2024. The most recent inspection, on July 28, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food source, labelling and allergens.

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.

  • 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 5 times across 4 separate inspections, most recently on October 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on June 29, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 20, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 20, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on October 9, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Frozen meats (beef steak) stored in chest freezer for sale and bacon in the display cooler were noted to be past the best before date, some of the meats were molding, discolored and unfit for human consumption. Food items were discarded.**Ensure that food items sold in store are in good quality and fit for consumption.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food safe sanitizer at time of inspection. Operator mixed 100ppm chlorine solution in spray bottle during inspection. Ensure there is a food safe sanitizer for sanitizing surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood shelf in bakery used to store baked goods had an accumulation of dirt and grease. Since surface is porous and can harbour bacteria, shelf will need to be re-finished or replaced to ensure surface is non-porous and easy to clean.*Cited again September 17. 2025
  4. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Products including macaroni salad, hot dogs, and chicken strips were discarded from cooler at back that were several weeks past best before date and appeared to be unfit for consumption.All products sold must be fit for consumption. Regularly check and discard spoilt products.*Cited again September 17, 2025 - Hummus was 1 month past best before date. Ensure products are fit for consumption.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not trained in proper two compartment sink dishwashing method and were not sanitizing dishes. Ensure dishes are washed and sanitized properly (poster attached in email).*Cited again September 17, 2025.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood shelf in bakery used to store baked goods had an accumulation of dirt and grease. Since surface is porous and can harbour bacteria, shelf will need to be re-finished or replaced to ensure surface is non-porous and easy to clean.*Cited again September 17. 2025
  5. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Products including macaroni salad, hot dogs, and chicken strips were discarded from cooler at back that were several weeks past best before date and appeared to be unfit for consumption.All products sold must be fit for consumption. Regularly check and discard spoilt products.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer solution on-site. Ensure an approved sanitizer solution such as 100ppm chlorine is available.*Cited again November 14, 2024
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not trained in proper two compartment sink dishwashing method and were not sanitizing dishes. Ensure dishes are washed and sanitized properly (poster attached in email).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood shelf in bakery used to store baked goods had an accumulation of dirt and grease. Since surface is porous and can harbour bacteria, shelf will need to be re-finished or replaced to ensure surface is non-porous and easy to clean.
  6. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer solution on-site. Ensure an approved sanitizer solution such as 100ppm chlorine is available.
  7. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ziploc bags of unlabeled meat were in freezer. Their source was unknown. These were discarded during the inspection. Ensure all food is labelled to indicate source.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers along back wall did not have working thermometers. Please place new thermometers in these units and ensure all coolers have working accurate thermometers.
  8. Initial Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ziploc bags of frozen beef were for sale without an adequate label. If repackaging food, labels must be applied so that the source of food product is identified.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers along back wall did not have working thermometers. Please place new thermometers in these units and ensure all coolers have working accurate thermometers.

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