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Magnet AG Foods - Food Store

5102 50 Avenue Castor AB T0C 0X0 · Food - General

Official record from Alberta →

Inspection summary

Magnet AG Foods - Food Store has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on May 11, 2026, recorded 1 infraction.

3 of 9 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.

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 once on March 18, 2025. 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 April 3, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on May 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on September 16, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on March 16, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Overall, the store cleanliness was satisfactory. However, the meat department requires more thorough cleaning immediately after meat is cut and processed. Leaving cleanup until the following day is not considered a good practice and should be avoided.Additionally, while the walk-in cooler walls have been upgraded to a smooth, impervious material (which is a positive improvement), the ceiling remains in poor condition with flaking paint. It is recommended that the ceiling also be replaced with the same type of material to ensure consistency and maintain sanitary standards. The operator indicated that they will work toward completing this improvement.Last, one freezer was observed with ice buildup. As noted during the inspection, the door seal does not appear to be functioning properly. The seals on the other doors are tight; however, the middle door seal, where the ice buildup is occurring, does not appear to be sealing effectively. Adjustment of the door or replacement of the seal may be required to correct the issue.
  2. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please post boil water signs at all sinks. Additionally, hand sanitizer is also required at all hand sinks. This should be used after hands are washed.Hand sanitizer in the meat department was observed however it has expired. Please use product that has not expired.
  3. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A new staff was observed working in the produce department (first week of work). Please ensure staff with long hair have it tied back/restrained while working with food.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The produce walk in cooler had some dripping from the condensing unit. Please use a plastic bin rather than a box to catch any water drips. If this continues to be a problem, then the unit will likely need to be serviced.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard to reach areas (produce area, bakery area i.e. cob web in corner near ceiling etc). The walk in cooler in the meat department needs to have the flaking paint removed and a thorough cleaning. The wood shelving in the back storage area should be finished so it is smooth and impervious to moisture. OUTSTANDING
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The produce display cooler was at ~10 C. High risk foods were immediately removed from this cooler and placed into another cooler i.e. mini cut up fruit tray, potato salad, minced garlic product that states, "Keep Refrigerated". Remaining cold storage units were observed at satisfactory temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard to reach areas (produce area, bakery area i.e. cob web in corner near ceiling etc). The walk in cooler in the meat department needs to have the flaking paint removed and a thorough cleaning. The wood shelving in the back storage area should be finished so it is smooth and impervious to moisture.
  7. Monitoring Inspection

    2 infractions

    • 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 leak from the condenser unit in the produce walk-in cooler is soaking the cardboard lining the pallet causing the cardboard to start going mouldy. Please repair or contain the leak and remove the water damaged materials.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Frost is building up on the condenser unit of the small display freezer closest to the checkout and on the condenser of the walk-in freezer in the back. Frost and ice can cause damage to condenser units that can be expensive to fix.The display freezer is likely due to a damage seal on the door. This seal should be replaced. The frost on the walk-in freezer should be monitored to make sure it clears on its own during a defrost cycle. Otherwise, maintenance of the unit might be needed.All other equipment in the facility was clean & well maintained.
  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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