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Island Market - Food Store

140 5 Avenue W Bow Island AB T0K 0G0 · Food - General

Official record from Alberta →

Inspection summary

Island Market - Food Store has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on July 9, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on January 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 January 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on September 29, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on September 10, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on September 12, 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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff clean the meat slicer at the end of the day.Discussed cleaning and sanitizing the meat slicer every four hours if it is continuously being used throughout the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the deli department, tuna, eggs, pizza sauce and Donair sauce were sitting out at room temperature since 6-7 am. Discussed having potentially hazardous foods on ice or no longer than <2 hours at room temperature.Manager discarded product that was moved to the walk in cooler.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned:-Deep fryer ventilation filters had a buildup of grease in the deli.-The floor underneath ovens were dusty and had debris in the deli.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bucket of frozen chicken legs was thawing on the counter where food is packaged. Ensure food is thawed out either in the refrigerator or under cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned:-Deep fryer ventilation filters had a buildup of grease in the deli.-The floor underneath ovens were dusty and had debris in the deli.
  6. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pie cooler was 12°C.Please ensure all refrigeration unit temperatures are below 4°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of mold/biofilm on the inside of the ice machine. Please ensure that all equipment is maintained in a clean and sanitary condition as to prevent cross contamination of food.September 12- The ice machine had not yet been cleaned. The ice machine was unplugged, and staff reported that it was not going to be used until it was clean.
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat was being stored on the floor in the walk-in freezer.Operator moved the meat onto the shelves of the freezer while before inspection was finished.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pie fridge was measured to be 10°C.Please ensure that all cold holding temperatures are kept at a minimum of 4°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of mold/biofilm on the inside of the ice machine. Please ensure that all equipment is maintained in a clean and sanitary condition as to prevent cross contamination of food.
  8. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes containing food were stored directly on the floor of the walk-in freezer. Boxes of food should be raised off the floor to protect the food from contamination and to make the floor more accessible for cleaning. Please store the boxes in a manner that raises them off the floor using shelving or other supports. 2023-11-28: Cardboard boxes were still on the floor of the walk-in freezer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the walk-in freezer behind the deli department was turning off intermittently during the inspection. Please have the light repaired or replaced so that an adequate lighting level can be maintained in the freezer.
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