North Country Co-op - Grocery
9937 101 Avenue Plamondon AB T0A 2T0 · Food - General
13 inspections
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was a small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.It was reported that weather stripping was installed; however, then the door could not be closed completely so it had to be removed. Waiting on installer to return and fix the issue.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 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?
- The hand sink in the butcher area is not functioning; no water is coming out the faucet. Sink is on a motion sensor.Repair or replace the sink so it is functional.Note: a sensor has been ordered.Until the handwashing sink is repaired, keep the middle sink of the 3 compartment dishwashing sink available for handwashing. The three compartment sink dishwashing method can be modified to 1st sink - wash in hot soapy water2nd sink (also used for handwashing) - rinse dishes with flowing tap water3rd sink - submerse in sanitizer for 2 minutes.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was a small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.It was reported that weather stripping was installed; however, then the door could not be closed completely so it had to be removed. Waiting on installer to return and fix the issue.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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?
- The hand sink in the butcher area is not functioning; no water is coming out the faucet. Sink is on a motion sensor.Repair or replace the sink so it is functional.Note: a sensor has been ordered.Until the handwashing sink is repaired, keep the middle sink of the 3 compartment dishwashing sink available for handwashing. The three compartment sink dishwashing method can be modified to 1st sink - wash in hot soapy water2nd sink (also used for handwashing) - rinse dishes with flowing tap water3rd sink - submerse in sanitizer for 2 minutes.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was a small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.It was reported that weather stripping was installed; however, then the door could not be closed completely so it had to be removed. Waiting on installer to return and fix the issue.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
3 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 hand sink in the butcher area is not functioning; no water is coming out the faucet. Sink is on a motion sensor.Repair or replace the sink so it is functional.Note: a sensor has been ordered.Until the handwashing sink is repaired, keep the middle sink of the 3 compartment dishwashing sink available for handwashing. The three compartment sink dishwashing method can be modified to 1st sink - wash in hot soapy water2nd sink (also used for handwashing) - rinse dishes with flowing tap water3rd sink - submerse in sanitizer for 2 minutes.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was a small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.It was reported that weather stripping was installed; however, then the door could not be closed completely so it had to be removed. Waiting on installer to return and fix the issue.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
- 23. Is the facility maintained in a clean and sanitary condition?
- The breaded chicken open freezer and the perogy display freezer had a buildup of debris/crumbs and require cleaning.Ensure the freezers are maintained in clean and sanitary condition.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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 quat test strips in the meat/butcher area expired March 15/2025. The test strip end was discolored, indicating they have not been used for a period of time.Replace the test strips with current ones.Ensure the test strips are used to verify sanitizer concentration each time a solution is dispensed. If solutions are used over multiple days, verify concentration each day prior to use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the butcher area is not functioning; no water is coming out the faucet. Sink is on a motion sensor.Repair or replace the sink so it is functional.Note: a sensor has been ordered.Until the handwashing sink is repaired, keep the middle sink of the 3 compartment dishwashing sink available for handwashing. The three compartment sink dishwashing method can be modified to 1st sink - wash in hot soapy water2nd sink (also used for handwashing) - rinse dishes with flowing tap water3rd sink - submerse in sanitizer for 2 minutes.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was a small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
- 23. Is the facility maintained in a clean and sanitary condition?
- The breaded chicken open freezer and the perogy display freezer had a buildup of debris/crumbs and require cleaning.Ensure the freezers are maintained in clean and sanitary condition.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand 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)?
- A waterproof, max/min holding thermometer was not available to monitor the dishwasher temperature.It was reported that one had been ordered, but it could not be located during inspection.Ensure a waterproof, max/min holding thermometer is available and used to monitor the plate level dishwasher temperature at least once per day. Record the temperature for monitoring purposes.Plate level dishwasher temperature must be at least 71C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the butcher area is not functioning; no water is coming out the faucet. Sink is on a motion sensor.Repair or replace the sink so it is functional.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was a small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a grease odor detected upon entrance into the facility.In the deli area there is a self-contained single well deep fryer with a lid and a ventilation unit. The ventilation unit does not vent to the outside. This unit is covered under the Fire Code NFPA 96 "Standard for Ventilation Control & Fire Protection of Commercial Cooking Operations".Unit is inspected every 6 months by a third party operator - NFPA 17A-2017 Kitchen Suppression Report. Last inspection date was June 24, 2025.Maintenance must follow the manufacturer's specifications.All maintenance and cleaning must be captured in a log sheet that is dated and signed and available for inspection.Oil is changed weekly and topped up daily.Action items:- perform a deep clean on the unit- create cleaning/maintenance logs for the unit- ensure unit is maintained in accordance with manufacturer's specifications, including filter changes.If these items do not reduce the grease odor issue it may require servicing to verify if the unit is functioning properly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- A waterproof, max/min holding thermometer was not available to monitor the dishwasher temperature.It was reported that one had been ordered, but it could not be located during inspection.Ensure a waterproof, max/min holding thermometer is available and used to monitor the plate level dishwasher temperature at least once per day. Record the temperature for monitoring purposes.Plate level dishwasher temperature must be at least 71C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the butcher area is not functioning; no water is coming out the faucet. Sink is on a motion sensor.Repair or replace the sink so it is functional.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was a small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- After several runs, the dishwasher was consistently reaching a plate level temperature of 69.7C.The external gauge was not reaching a temperature of 180F.Ensure the dishwasher is consistently capable of reaching 180F at the gauge, and 71C (160F) at the plate level.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips expired March 15, 2025.Obtain current test strips.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was a small amount of daylight visible beneath the back door in the storage area.There is a gap on the side of the receiving door.Replace or repair the weatherstripping/door seal to ensure a tight seal to prevent the entry of pests.Note: mouse traps were present near the doors. No activity was noted on the most recent pest report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water was backing up through the floor drains in the butcher area. There was a small amount of standing water present.Plumber has been called to snake out the lines.Ensure the lines are maintained so they drain properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was debris present on the freezer shelves where the pizza pops were stored.Clean the freezer shelves.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken fingers in the hot holding unit had an internal temperature of 52.5C.Other items in hot holding measured >60C.Inspection was conducted just before lunch and it was expected to sell out of the chicken fingers.Ensure items in hot holding are maintained at 60C or greater. If temperature falls below 60C, items may be reheated once or must be discarded after 2 hours.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flooring in the butcher area was damaged. Cracks were present and chunks of flooring missing near the grate.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.Note: facility is working on having a contractor assess the damage.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of debris beneath the counters in the produce area.Ensure hard to reach areas are cleaned regularly and maintained in clean and sanitary condition.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken fingers in the hot holding unit had an internal temperature of 47.2C.Other items in hot holding measured >60C.Staff were instructed to reheat chicken fingers or cool and serve cold as they had been in the hot holding unit for less than 2 hours.Ensure items in hot holding are maintained at 60C or greater.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher measured 66.3C at the plate level during inspection. A temperature of 71C at the plate level indicates effective sanitation.Ensure the dishwasher is capable of reaching 71C at the plate level.Until the dishwasher is functioning properly, dishes may be washed in the dishwasher, but must then be submerged in 200 ppm quat sanitizer solution for 2 minutes and allowed to air dry.A thermometer was not available to monitor plate level dishwasher temperatures. Obtain a max/min holding, waterproof thermometer to monitor plate level dishwasher temperatures. A plate level temperature reading must be taken at least once per day.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was ice buildup on the fans in the walk in freezer near the proofer in the deli.Defrost the freezer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flooring in the butcher area was damaged. Cracks were present and chunks of flooring missing near the grate.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.Note: facility is working on having a contractor assess the damage.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a buildup of debris beneath the counters in the produce area.Ensure hard to reach areas are cleaned regularly and maintained in clean and sanitary condition.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were observed on food contact surfaces in the deli.Ensure used cleaning cloths are either discarded, sent for washing, or stored in a sanitizer solution when not in active use.Cloths were discarded during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Dishwasher measured 74.7C at the plate level during inspection and is in compliance.A thermometer was not available to monitor plate level dishwasher temperatures. One has been ordered but has not arrived yet.Obtain a max/min holding, waterproof thermometer to monitor plate level dishwasher temperatures. A plate level temperature reading must be taken at least once per day.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flooring in the butcher area was damaged. Cracks were present and chunks of flooring missing near the grate.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The display cooler in the store area near the eggs had a build up of debris in the grate.Ensure the cooler is maintained in clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths in the deli were observed on the counter.Used cleaning cloths must be stored in a sanitizer solution when not in active use to help prevent bacterial growth.Cloths were placed in a 200 ppm quat sanitizing solution during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The ice scoop was found stored inside the ice machine.Do not store the ice scoop inside the ice machine. Best practice is to store in a clean and sanitized bin.Ice scoop was placed in a bin during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The dishwasher in the deli was reaching a maximum plate level temperature of 70.0C. The gauge was reading 153F - 170F for the rinse cycle.When the dishwasher was adjusted to a 4 minute cycle, a plate level temperature of 71C was achieved.The dishwasher must be capable of maintaining a plate level temperature of at least 71C and a gauge level temperature of 82C (180F).A thermometer was not available to monitor plate level dishwasher temperatures. It was reported that one was previously available but broke.Obtain a max/min holding, waterproof thermometer to monitor plate level dishwasher temperatures. A plate level temperature reading must be taken at least once per day.The dishwasher should be serviced to determine why the gauge level temperature is not adequate.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips throughout the facility expired Feb 1, 2024.Obtain current 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?
- Access to the hand sink in the produce area was blocked by a movable cart.Ensure hand sinks are easily accessible at all times.Cart was moved during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Flooring in the butcher area was damaged. Cracks were present and chunks of flooring missing near the grate.Ensure the floor is repaired or replaced so it is smooth, impervious to moisture, and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The slicer in the deli had food debris behind the guard and blade.Ensure the slicer is thoroughly cleaned and sanitized after use, including hard to reach areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- The display cooler in the store area near the eggs had a build up of debris in the grate.Ensure the cooler is maintained in clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prepared packaged meals and gravy were found thawing at room temperature.Ensure high risk foods are thawed in an approved manner:- in the cooler;- under cold running water;- as part of the cooking process, or- if the product will be used immediately, in the microwave.Items were placed into the cooler during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The tap at the handwashing sink in the deli area was very loose.Ensure the tap is secured to the sink to prevent leaks or breakage.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One light in the deli area was not covered.Ensure all lights are covered to help protect food in the event of breakage.Alternatively, lights may be of shatterproof construction. Documentation to verify the light is shatterproof must be kept.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Several shelves in display freezers had a buildup of crumbs and require cleaning.Ensure the shelves are cleaned regularly and/or when food debris is accumulating.2. A buildup of dust was observed around ceiling vents in the deli.Clean the ceiling to help prevent dust from falling into food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?