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Mackenzie Co-Op Deli

103 - 403 Mackenzie Boulevard, Mackenzie, V0J 2C0 · Restaurant

Official record from Northern Health →

Inspection summary

Mackenzie Co-Op Deli has been inspected 4 times by Northern Health Authority since March 21, 2024. The most recent inspection, on January 12, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on January 12, 2026. For example: 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on September 24, 2025. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 21, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on September 24, 2025. For example: 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, 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. Follow-Up Inspection

    1 infraction

    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The faucet in the 3-compartment sink was leaking continuously when it was in an off position. The faucet had been repaired but has started malfunctioning again according to the deli operator. Public Health Significance: A leaking faucet may compromise the effectiveness of cleaning and sanitation of food equipment.
      • Corrective Action: A commercial food establishment operator must ensure that all plumbing fixtures are in good working order and maintained regularly. Repair or replace the leaking faucet.
  2. Follow-Up Inspection

    2 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing of food was practised by the Deli staff. Chicken wrapped in a food grade plastic bag was thawed without cold running water in a sink full of water. Checked the internal temperature of the chicken and it was -2°C. Improper thawing of potentially hazardous food may allow the surviving bacteria to grow to harmful levels which may cause foodborne illnesses.
      • Corrective Action: Staff corrected the deficiency by a opening cold running water to ensure continuous flow of water. A commercial food establishment operator must ensure that food is thawed in manner that makes it safe to eat.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The dirt build up beneath the 3-compartment sink and display cooler and hard to reach areas in the food preparation area in the Deli section has not been cleaned. Staff mentioned that the facility has a contracted company that does regular cleaning. Public Health Significance: Grime and dirt build-up may lead to attraction of pests that may lead to food contamination.
      • Corrective Action: A food establishment operator must ensure that cleaning and sanitation of the hard to reach areas is done to maintain the facility in a clean and sanitary condition
  3. Routine Inspection

    2 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The food preparation area in the Deli section was observed to have dirt build up beneath the 3-compartment sink and display cooler and hard to reach areas. Staff mentioned that the facility has a contracted company that does regular cleaning. Public Health Significance: Grime and dirt build-up may lead to attraction of pests that may lead to food contamination.
      • Corrective Action: Cleaning and sanitation of the hard to reach should be done to ensure that the facility is maintained in a clean and sanitary condition.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The faucet in the 3-compartment sink was leaking continuously when it was in an off position. Staff noted that it was repaired but started leaking again and has been like that for more than a month. Public Health Significance: A leaking faucet may compromise the effectiveness of cleaning and sanitation of food equipment.
      • Corrective Action: Repair or replace the leaking faucet to ensure that it is in good repair and meets the regulatory requirements
  4. Routine Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing station was obstructed with boxes on top of the fixture basin during site visit. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible (not obstructed) at all times during facility operation.

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