Skip to content
Loading map…

Morinville Farmers' Market

9913 104 Street Morinville AB T8R 1R8 · Food - Farmers' Market

Official record from Alberta →

Inspection summary

Morinville Farmers' Market has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 4, 2026. The most recent inspection, on May 17, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

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 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 4, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 May 4, 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 3 times on May 4, 2026. 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 once on May 4, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this farmers' market (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.

2 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food products were not labeled. Please label all food products.
    • 04. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Hand hygiene was not being performed in between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed in between tasks. 2. Food handlers were unaware of glove policy. Please ensure that gloves must be discarded after each use and in between tasks. Hands must be washed before putting gloves on and after taking them off. Gloves must be changed in between tasks and hands must be washed.
    • 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
      • Nonfood related items were observed to be stored with food related items.Please organize the area and do not store food items with nonfood related items. Please store food utensils and food related items in a way that protects them from contamination.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot holding was noted at 28 degrees C. All high-risk food items must be stored at or above 60 degrees C. Please increase the hot holding unit temperature. 2. Cold holdings were noted to be above 4 degrees C. All cold holding units must be kept at or below 4 degrees C. Please ensure that all coolers have extra ice packs. 3. High risk food items were stored at room temperature.Please be advised that all high-risk food items must only be stored at room temperature for two hours and must be discarded afterwards. All high-risk items must be stored either below 4 degrees C or above 60 degrees C.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand washing stations were not observed at most vendors offering samples, cooked food products and packaging food items on site Please ensure that a temporary hand washing stations are present in all vendor booths that offer samples, cooked products and repackaging onsite. 2. Hand washing supplies were not observed. Please ensure that hand washing supplies (hand washing soap and paper towel) are available.
    • 11. Are general nuisance conditions, other than those noted in other violations, being prevented at this farmers' market (Critical)?
      • A surface sanitizer was not observed. Please ensure that one of the approved surface sanitizer is present in vendor booth. Following are the approved sanitizing solutions: a bleach solution at 100 ppm, a quaternary ammonium solution at 200 ppm, an Iodine solution at 12.5 – 25 ppm.

Nearby inspected facilities

Own this business? Add a badge to your website