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Market Street Vulcan

221 1 Street Vulcan AB T0L 2B0 · Food - General

Official record from Alberta →

Inspection summary

Market Street Vulcan has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on January 23, 2026, recorded 3 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and 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.

  • 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 2 separate inspections, most recently on January 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on March 3, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 11, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 March 11, 2025. 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.

7 inspections

  1. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1/23. There were several inserts of food in the hot holding unit that did not have a temperature of 60C or higher. This includes chicken wings, corn, rice, and beans. These were all reheated and the temperature setting of the hot holding unit was increased.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1/23. The quats and bleach test strips were expired. Obtain new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1/23. There was a build-up of ice in the walk-in meat freezer. The unit will need to be serviced by a technician. All foods will need to be removed from below the condenser fan.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 3/3. 1) The paper towel in the produce department was not in a dispenser. The paper towel must be in a dispenser. 2) There was no paper towel by the handwashing sink in the meat department. Ensure all handwashing sinks are supplied with soap and paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 3/11. 1) Corrected. 2) Corrected. 3) Outstanding. 3/3. The following areas require cleaning:1) The floors under the shelving in the walk-in cooler for the produce. 2) The walls and ceiling in the grocery food preparation room.3) Under the deep fryer in the bakery/deli department.
  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 3/3. There was a spray bottle that contained bleach sanitizer solution that was not labelled. Ensure all chemical bottles are labelled.The bottle was labelled during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 3/3. 1) The paper towel in the produce department was not in a dispenser. The paper towel must be in a dispenser. 2) There was no paper towel by the handwashing sink in the meat department. Ensure all handwashing sinks are supplied with soap and paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 3/3. The following areas require cleaning:1) The floors under the shelving in the walk-in cooler for the produce. 2) The walls and ceiling in the grocery food preparation room.3) Under the deep fryer in the bakery/deli department.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The bleach sanitizer in the back food preparation room had a concentration of 0ppm. Ensure the bleach surface sanitizer has a concentration of 100ppm. 2) The front Produce preparation area did not have sanitizer. All areas where food handling and food preparation are occurring must have surface sanitizer that is easily accessible.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle in the Bakery Department was not labelled. Labelled with permanent marker at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff in the Meat Department was asked regarding manual dishwashing procedures. Manual dishwashing is being done incorrectly (sanitizing step is being skipped). All staff must be retrained on proper manual dishwashing procedures. 1. Clean with soap and water2. Rinse3. Soak in sanitizer4. Air dryhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were observed onsite. Bleach sanitizer test strips were not observed. Please obtain bleach test strips.
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