Skip to content
Loading map…

Korner Kash & Karry - Food Store

4805 King Street Coronation AB T0C 1C0 · Food - General

Official record from Alberta →

Inspection summary

Korner Kash & Karry - Food Store has been inspected 19 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on June 22, 2026, recorded 1 infraction.

6 of 19 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 5 times across 5 separate inspections, most recently on April 23, 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 4 times across 4 separate inspections, most recently on May 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on May 14, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 7 times across 7 separate inspections, most recently on June 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 6 times across 6 separate inspections, most recently on May 21, 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.

19 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer needs a new lid; I wasn't expecting it to not be hinged, and it almost fell on the floor. OUTSTANDING
  2. Risk Management Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • I observed a sewer odor around one of the coolers and was advised a pipe broke and the operator has not had time to clean up from this. Please clean this up and ensure odor goes away. If not further investigation will be required.OUTSTANDING
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer needs a new lid; I wasn't expecting it to not be hinged, and it almost fell on the floor. OUTSTANDING
  3. Risk Management Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • I observed a sewer odor around one of the coolers and was advised a pipe broke and the operator has not had time to clean up from this. Please clean this up and ensure odor goes away. If not further investigation will be required.OUTSTANDING - ODOUR RESOLVED HOWEVER THERE IS STANDING WATER ON THE FLOOR AND THE CAUSE IS UNKNOWN.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer needs a new lid; I wasn't expecting it to not be hinged, and it almost fell on the floor. OUTSTANDING
  4. Risk Management Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Staff washroom needs maintenance i.e. floor, toilet etc. Strong seware gas odour and floor is in poor condition. CORRECTEDI observed a sewer odor around one of the coolers and was advised a pipe broke and the operator has not had time to clean up from this. Please clean this up and ensure odor goes away. If not further investigation will be required.OUTSTANDING - ADVISED THAT THE NEW ODOUR MAY BE THE RESULT OF THE HOT WATER TANK BURSTING. THE SOURCE OF THE ODOUR MUST BE DETERMINED AND CORRECTED, AND THE BACK STORAGE AREA CLEANED, ALONG WITH ANY OTHER AREAS THAT MAY HAVE BEEN AFFECTED BY WATER.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer needs a new lid; I wasn't expecting it to not be hinged, and it almost fell on the floor. OUTSTANDING
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The entire premises requires a thorough cleaning.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler ~11 C at time of inspection. Operator was aware of the problem and advised someone has been called in to repair. Perishable foods in this cooler cannot be sold or used, please discard.OUTSTANDING - WALK-IN COOLER OBSERVED TO BE AT APPROXIMATELY 20 C AT TIME OF INSPECTION. THE FOLLOWING ITEMS MUST BE DISCARDED:GRIMM'S PEPPERONI STICK - 4 BAGSDAIRYLAND HALF AND HALF INDIVIDUAL CREAMERS 160 x 9 mL - 2 BAGSDAIRYLAND SALTED BUTTER 454 gDAIRYLAND WHIPPING CREAM 237 mL - 2 CONTAINERSINTERNATIONAL DELIGHT PISTACIO AND HAZELNUT - 12KRAFT CAESAR 3.78 L OPENED DRESSINGSUNSPUN SANDWICH DILL PICKLES 3.78 L OPENED JARROSEWOOD SMOKED BACON - 2 packagesRICH'S BETTERCREME WHIPPED ICING 9 lbDAIRLYLAND SOUR CREAM 500 mL-5 containersDAIRLYLAND SOUR CREAM 250 mL-10 containersSPARKS EGGS 12 PACK - 7 CARTOONSSPARKS EGGS -15 DOZEN
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Staff washroom needs maintenance i.e. floor, toilet etc. Strong seware gas odour and floor is in poor condition. CORRECTEDI observed a sewer odor around one of the coolers and was advised a pipe broke and the operator has not had time to clean up from this. Please clean this up and ensure odor goes away. If not further investigation will be required.OUTSTANDING - ADVISED THAT THE NEW ODOUR MAY BE THE RESULT OF THE HOT WATER TANK BURSTING. THE SOURCE OF THE ODOUR MUST BE DETERMINED AND CORRECTED, AND THE BACK STORAGE AREA CLEANED, ALONG WITH ANY OTHER AREAS THAT MAY HAVE BEEN AFFECTED BY WATER.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer needs a new lid; I wasn't expecting it to not be hinged, and it almost fell on the floor. OUTSTANDING
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler ~11 C at time of inspection. Operator was aware of the problem and advised someone has been called in to repair. Perishable foods in this cooler cannot be sold or used, please discard.Other cooler temperatures and hot holding was verified to be at satisfactory temperatures.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Staff washroom needs maintenance i.e. floor, toilet etc. Strong seware gas odour and floor is in poor condition. CORRECTEDI observed a sewer odor around one of the coolers and was advised a pipe broke and the operator has not had time to clean up from this. Please clean this up and ensure odor goes away. If not further investigation will be required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slushie machine observed with what appears to be mould growth inside the nozzle. The nozzle was also observed to be cracked. Operator advised they will clean and place out of service until they can get a replacement piece. CORRECTEDFreezer needs a new lid; I wasn't expecting it to not be hinged, and it almost fell on the floor. OUTSTANDING
  7. Monitoring Inspection

    3 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Staff washroom needs maintenance i.e. floor, toilet etc. Strong seware gas odour and floor is in poor condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slushie machine observed with what appears to be mould growth inside the nozzle. The nozzle was also observed to be cracked. Operator advised they will clean and place out of service until they can get a replacement piece.Floor in storage area needs to be repaired i.e. no raw wood permitted (needs to be smooth and impervious to moisture for easy cleanup).Freezer needs a new lid; I wasn't expecting it to not be hinged, and it almost fell on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was observed to be maintained in a clean and sanitary condition.The main store requires some cleaning i.e. between equipment (in front of pest control trap), high touch areas such as the walk in cooler door.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was ~7 C and the thermometer in the cooler was reading ~10 C.
  10. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Sandwiches, wraps and gravy were observed at room temperature. Gravy was at ~62 C advised to move into the cooler. The sandwiches and wraps were discarded. Please place sandwiches and wraps directly in the cooler once made; nobody could tell me how long the sandwiches were sitting at room temperature.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff working in the kitchen should have food handler training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a thorough cleaning including in hard to reach areas. Please remove any equipment that is no longer used in the facility.
  11. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bacon is in a clear bag with no label. Please provide information on where the meat was purchased.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizer was not at an adequate strength at the time of inspection. This was corrected during the inspection and directions written on the bottle on how to make up a proper sanitizer solution.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Sandwiches, wraps and gravy were observed at room temperature. Gravy was at ~62 C advised to move into the cooler. The sandwiches and wraps were discarded. Please place sandwiches and wraps directly in the cooler once made; nobody could tell me how long the sandwiches were sitting at room temperature.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff working in the kitchen should have food handler training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a thorough cleaning including in hard to reach areas. Please remove any equipment that is no longer used in the facility.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility does not have valid chlorine test strips.
  14. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen ground beef was present outside on the counter. After the conversation with the staff, the meat was placed in the cooler. Please ensure potentially hazardous foods are stored at less than or equal to 4 degrees C or more than 60 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility does not have valid chlorine test strips.
    • 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 exhaust vents of the facility had accumulation of dust and debris build up. Please ensure that vents are cleaned periodically to prevent from accumulation of dust and debris.
  15. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was being thawed in sink full of stagnant water. Please ensure food is thawed either under running water or in the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility does not have valid chlorine test strips.
    • 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 exhaust vents of the facility had accumulation of dust and debris build up. Please ensure that vents are cleaned periodically to prevent from accumulation of dust and debris.
  16. Demand Inspection

    0 infractions

  17. Demand Inspection

    0 infractions

  18. Monitoring Inspection

    0 infractions

  19. Demand Inspection

    0 infractions

Own this business? Add a badge to your website