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New Horizon Co-op

108 Main Street SW Falher AB T0H 1M0 · Food - General

8 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer spray bottle measured 0 ppm in the bakery area. - Operator remade the solution and retested at 200 ppm. **Ensure QUATS sanitizer solution is maintained at 200 ppm at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Update October 6, 2025:Paper towel was not placed in the dispenser at the hand sink in the produce area. **Ensure paper towels are present in the dispenser at all times to prevent cross contamination. Last inspection:The handwashing sink in the produce department was missing its paper towel at the time of the inspection.Ensure that handwashing sinks remain stocked to allow for proper handwashing practices at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two cleaning cloths observed in the basin of the hand sink in the meat cutting area. - Operator removed the cleaning cloths during inspection. **Ensure hand sink remain accessible and unobstructed at all times for proper handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**The floor of the meat department's walk-in cooler has become pitted and damaged near the cutting room door and by the meat grinder. The damaged flooring makes the surface porous and not smooth and easily cleanable.Ensure that the surface is repaired or replaced to ensure the flooring is smooth, easily cleanable and non-absorbent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**Some of the drawers/cupboards require re-finishing or repair on their interior surfacing. The surfaces where equipment is stored on has become damaged over time and is no longer smooth, easily cleanable and non-absorbent.Ensure that the noted surfaces are made to be smooth and easily cleanable to protect food equipment and maintain the items in a clean and sanitary state.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**The countertop containing the handwashing sink in the Bakery/Deli department was noted to be damaged from knives at the time of the inspection. The surface has been scored from cutting directly on the surface and it appears that knives have also been stabbed into the surface.The damage makes the table difficult to properly clean and maintain in a sanitary state.Ensure that the surface is repaired or replaced and made smooth and easily cleanable.It is strongly recommended that cutting boards be used in the department to prevent damage to large counter surfaces occurring in the future.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required throughout the bakery area, especially underneath the food equipment and prep table. **Please clean.
  2. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the produce department was missing its paper towel at the time of the inspection.Ensure that handwashing sinks remain stocked to allow for proper handwashing practices at all times.
    • 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 floor of the meat department's walk-in cooler has become pitted and damaged near the cutting room door and by the meat grinder. The damaged flooring makes the surface porous and not smooth and easily cleanable.Ensure that the surface is repaired or replaced to ensure the flooring is smooth, easily cleanable and non-absorbent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the drawers/cupboards require re-finishing or repair on their interior surfacing. The surfaces where equipment is stored on has become damaged over time and is no longer smooth, easily cleanable and non-absorbent.Ensure that the noted surfaces are made to be smooth and easily cleanable to protect food equipment and maintain the items in a clean and sanitary state.
    • 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 countertop containing the handwashing sink in the Bakery/Deli department was noted to be damaged from knives at the time of the inspection. The surface has been scored from cutting directly on the surface and it appears that knives have also been stabbed into the surface.The damage makes the table difficult to properly clean and maintain in a sanitary state.Ensure that the surface is repaired or replaced and made smooth and easily cleanable.It is strongly recommended that cutting boards be used in the department to prevent damage to large counter surfaces occurring in the future.
  3. Monitoring Inspection

    4 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 floor of the meat department's walk-in cooler has become pitted and damaged near the cutting room door and by the meat grinder. The damaged flooring makes the surface porous and not smooth and easily cleanable.Ensure that the surface is repaired or replaced to ensure the flooring is smooth, easily cleanable and non-absorbent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the drawers/cupboards require re-finishing or repair on their interior surfacing. The surfaces where equipment is stored on has become damaged over time and is no longer smooth, easily cleanable and non-absorbent.Ensure that the noted surfaces are made to be smooth and easily cleanable to protect food equipment and maintain the items in a clean and sanitary state.
    • 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 countertop containing the handwashing sink in the Bakery/Deli department was noted to be damaged from knives at the time of the inspection. The surface has been scored from cutting directly on the surface and it appears that knives have also been stabbed into the surface.The damage makes the table difficult to properly clean and maintain in a sanitary state.Ensure that the surface is repaired or replaced and made smooth and easily cleanable.It is strongly recommended that cutting boards be used in the department to prevent damage to large counter surfaces occurring in the future.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the following areas require attention:Bakery: -Some light fixtures over the dishwashing area are missing their protective coverings.Produce: - The primary light fixture is not protected from shattering.Uncovered lights may result in food being contaminated with glass in the event of a shattered bulb. Ensure that all lights capable of shattering are adequately protected.
  4. Monitoring Inspection

    5 infractions

    • 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 current food handling permit was not posted at the time of the inspection.Ensure that the active permit is posted in a location that is visible to the public.
    • 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 floor of the meat department's walk-in cooler has become pitted and damaged near the cutting room door and by the meat grinder. The damaged flooring makes the surface porous and not smooth and easily cleanable.Ensure that the surface is repaired or replaced to ensure the flooring is smooth, easily cleanable and non-absorbent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the drawers/cupboards require re-finishing or repair on their interior surfacing. The surfaces where equipment is stored on has become damaged over time and is no longer smooth, easily cleanable and non-absorbent.Ensure that the noted surfaces are made to be smooth and easily cleanable to protect food equipment and maintain the items in a clean and sanitary state.
    • 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 countertop containing the handwashing sink in the Bakery/Deli department was noted to be damaged from knives at the time of the inspection. The surface has been scored from cutting directly on the surface and it appears that knives have also been stabbed into the surface.The damage makes the table difficult to properly clean and maintain in a sanitary state.Ensure that the surface is repaired or replaced and made smooth and easily cleanable.It is strongly recommended that cutting boards be used in the department to prevent damage to large counter surfaces occurring in the future.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the following areas require attention:Bakery: -Some light fixtures over the dishwashing area are missing their protective coverings.Produce: - The primary light fixture is not protected from shattering.Uncovered lights may result in food being contaminated with glass in the event of a shattered bulb. Ensure that all lights capable of shattering are adequately protected.
  5. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used coats in the meat department were observed to be hanging on the wall hook on the outside of the department. The coats were visibly soiled with food debris from raw animal products. This practice poses a contamination risk for nearby surfaces and items around the doorway.Furthermore, clean coats were also being stored in the same location. This also poses a direct contamination risk of clean linen which may lead to future contamination of food or food handing surfaces.Ensure that all coats and linen contaminated by food items (especially those of raw animal product origin) are self-contained to prevent contamination of other items/surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated handwashing sinks in the produce and meat departments were not supplied with paper towel at the time of the inspection.Ensure that handwashing stations remain stocked at all times to allow for proper washing of hands before, after and during food handling activities.
    • 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 floor of the meat department's walk-in cooler has become pitted and damaged near the cutting room door and by the meat grinder. The damaged flooring makes the surface porous and not smooth and easily cleanable.Ensure that the surface is repaired or replaced to ensure the flooring is smooth, easily cleanable and non-absorbent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the drawers/cupboards require re-finishing or repair on their interior surfacing. The surfaces where equipment is stored on has become damaged over time and is no longer smooth, easily cleanable and non-absorbent.Ensure that the noted surfaces are made to be smooth and easily cleanable to protect food equipment and maintain the items in a clean and sanitary state.
    • 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 countertop containing the handwashing sink in the Bakery/Deli department was noted to be damaged from knives at the time of the inspection. The surface has been scored from cutting directly on the surface and it appears that knives have also been stabbed into the surface.The damage makes the table difficult to properly clean and maintain in a sanitary state.Ensure that the surface is repaired or replaced and made smooth and easily cleanable.It is strongly recommended that cutting boards be used in the department to prevent damage to large counter surfaces occurring in the future.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the following areas require attention:Bakery: -Some light fixtures over the dishwashing area are missing their protective coverings.Produce: - The primary light fixture is not protected from shattering.Uncovered lights may result in food being contaminated with glass in the event of a shattered bulb. Ensure that all lights capable of shattering are adequately protected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items in the meat department appeared to be soiled from the day prior and required additional cleaning at the time of the inspection:-The start/stop button on the band saw-Meat cutting knives-Meat tenderizer blades-Soaker pad bucketPlease ensure that extra attention is paid to these items at the end of each day during routine cleaning.
  6. Risk Management Inspection

    4 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 floor of the meat department's walk-in cooler has become pitted and damaged near the cutting room door and by the meat grinder. The damaged flooring makes the surface porous and not smooth and easily cleanable.Ensure that the surface is repaired or replaced to ensure the flooring is smooth, easily cleanable and non-absorbent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the drawers/cupboards require re-finishing or repair on their interior surfacing. The surfaces where equipment is stored on has become damaged over time and is no longer smooth, easily cleanable and non-absorbent.Ensure that the noted surfaces are made to be smooth and easily cleanable to protect food equipment and maintain the items in a clean and sanitary state.
    • 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 countertop containing the handwashing sink in the Bakery/Deli department was noted to be damaged from knives at the time of the inspection. The surface has been scored from cutting directly on the surface and it appears that knives have also been stabbed into the surface.The damage makes the table difficult to properly clean and maintain in a sanitary state.Ensure that the surface is repaired or replaced and made smooth and easily cleanable.It is strongly recommended that cutting boards be used in the department to prevent damage to large counter surfaces occurring in the future.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the following areas require attention:Bakery: -Some light fixtures over the dishwashing area have burnt out bulbs and are missing their protective coverings.Produce: - The primary light fixture is burnt out and is not operable.Food processing areas must be well light to allow for safe food handling and proper routine cleaning tasks to occur. Uncovered lights may result in food being contaminated with glass in the event of a shattered bulb. Ensure that all lights capable of shattering are adequately protected.
  7. Monitoring Inspection

    5 infractions

    • 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 facility did not have its current food handling permit posted in a location that was visible to the public at the time of the inspection.Ensure that the posted food handling permit is not past its expiry date.
    • 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 floor of the meat department's walk-in cooler has become pitted and damaged near the cutting room door and by the meat grinder. The damaged flooring makes the surface porous and not smooth and easily cleanable.Ensure that the surface is repaired or replaced to ensure the flooring is smooth, easily cleanable and non-absorbent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the drawers/cupboards require re-finishing or repair on their interior surfacing. The surfaces where equipment is stored on has become damaged over time and is no longer smooth, easily cleanable and non-absorbent.Ensure that the noted surfaces are made to be smooth and easily cleanable to protect food equipment and maintain the items in a clean and sanitary state.
    • 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 countertop containing the handwashing sink in the Bakery/Deli department was noted to be damaged from knives at the time of the inspection. The surface has been scored from cutting directly on the surface and it appears that knives have also been stabbed into the surface.The damage makes the table difficult to properly clean and maintain in a sanitary state.Ensure that the surface is repaired or replaced and made smooth and easily cleanable.It is strongly recommended that cutting boards be used in the department to prevent damage to large counter surfaces occurring in the future.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the following areas require attention:Bakery: -Some light fixtures over the dishwashing area have burnt out bulbs and are missing their protective coverings.Produce: - The primary light fixture is burnt out and is not operable.Food processing areas must be well light to allow for safe food handling and proper routine cleaning tasks to occur. Uncovered lights may result in food being contaminated with glass in the event of a shattered bulb. Ensure that all lights capable of shattering are adequately protected.
  8. Monitoring Inspection

    3 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 floor of the meat department's walk-in cooler has become pitted and damaged near the cutting room door and by the meat grinder. The damaged flooring makes the surface porous and not smooth and easily cleanable.Ensure that the surface is repaired or replaced to ensure the flooring is smooth, easily cleanable and non-absorbent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the drawers/cupboards require re-finishing or repair on their interior surfacing. The surfaces where equipment is stored on has become damaged over time and is no longer smooth, easily cleanable and non-absorbent.Ensure that the noted surfaces are made to be smooth and easily cleanable to protect food equipment and maintain the items in a clean and sanitary state.
    • 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 countertop containing the handwashing sink in the Bakery/Deli department was noted to be damaged from knives at the time of the inspection. The surface has been scored from cutting directly on the surface and it appears that knives have also been stabbed into the surface.The damage makes the table difficult to properly clean and maintain in a sanitary state.Ensure that the surface is repaired or replaced and made smooth and easily cleanable.It is strongly recommended that cutting boards be used in the department to prevent damage to large counter surfaces occurring in the future.