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New Back 40 Foods - Food

610 1 Avenue W Foremost AB T0K 0X0 · Food - General

Official record from Alberta →

Inspection summary

New Back 40 Foods - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on March 31, 2026, found no infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 5 separate inspections, most recently on June 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on May 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on December 4, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 12 times across 6 separate inspections, most recently on August 11, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 4 separate inspections, most recently on June 26, 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?

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

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Quats sanitizer in spray bottles in the meat and bakery department were not labelled.Staff wrote on spray bottles with contents during inspection.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelf to the left of the walk-in cooler has stagnant water underneath it and is forming mold. Please ensure that this area is cleaned and monitored to prevent mold formation in the future.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach available for use in the bakery department.
    • 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 did not have test strips for verifying the concentration of mixed sanitizing solutions.Please obtain test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap and paper towel dispensers were empty. Staff refilled during inspection. Ensure paper towel is installed in dispenser. Hand washing and dish washing signage left with operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The store does not have a cleaning schedule/checklist. A cleaning schedule template will be sent with this report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelf to the left of the walk-in cooler has stagnant water underneath it and is forming mold. Please ensure that this area is cleaned and monitored to prevent mold formation in the future.
  5. Risk Management Inspection

    3 infractions

    • 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 did not have test strips for verifying the concentration of mixed sanitizing solutions.Please obtain test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The store does not have a cleaning schedule/checklist.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelf to the left of the walk-in cooler has stagnant water underneath it and is forming mold. Please ensure that this area is cleaned and monitored to prevent mold formation in the future.
  6. Monitoring Inspection

    4 infractions

    • 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 did not have test strips for verifying the concentration of mixed sanitizing solutions.Please obtain test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A loose roll of paper towel was beside the sink in the bakery. Please obtain dispensers or roll-holders for the paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The store does not have a cleaning schedule/checklist.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the walk in freezer had a significant amount of ice build up. The ceiling in the walk in cooler had build up of dust.
  7. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of some of the foods in the open display cooler in front of the meat department was measured at 10.4 degrees C. The operator advised the inspector that they would immediately move any high-risk foods (products requiring refrigeration) to the adjacent cooler. Please ensure that no high-risk food products are stored in this cooler until the unit is repaired.
    • 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 did not have test strips for verifying the concentration of mixed sanitizing solutions.Please obtain test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A loose roll of paper towel was beside the sink in the washroom. A loose roll of paper towel was also beside the sink in the meat department. Please obtain dispensers or roll-holders for the paper towel.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An old Food Handling Permit (valid until 2022) was posted. Please display a current Food Handling Permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The store does not have a cleaning schedule/checklist.
  8. Initial Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature on the top shelf of the open display cooler in front of the meat department was measured at 12 degrees C. The operator removed potentially high-risk food products from the shelf and relocated them to the lower shelves. Please ensure that no high-risk food products are stored on the top shelf of this cooler until the unit is repaired.
    • 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 did not have test strips for verifying the concentration of mixed sanitizing solutions.Please obtain test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A loose roll of paper towel was beside the sink in the washroom. Please obtain a dispenser or roll-holder for the paper towel.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available at the multi-use sink in the produce area. The operator obtained a hand-pump dispenser and placed it at the sink during the inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A Food Handling Permit application has been submitted. The permit application is being processed.
    • 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 warehouse/storage area is quite dark. Several of the bulbs in the overhead fixtures are burnt out. Please replace the bulbs and ensure that the lighting level in this area is sufficient.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Supports under the wrapping station in the meat department are made from stacks of unfinished plywood. Please cover/paint these supports or replace them with a material that is smooth, durable, and easily cleaned. The wall-mounted shelf in the meat department also needs to be refinished or repainted.
    • 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 lights (fluorescent tube fixtures) in the meat department did not appear to be shatterproof. Operator advised inspector that they would cover or replace the fixtures or bulbs with a shatterproof light option.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The store does not have a cleaning schedule/checklist.
  9. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The store recently opened and does not have a valid food handling permit at this time. Please submit an application for a Food Handling Permit and prepare for an approval inspection.

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