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North County Co-op Gas Bar - Food Store

9917 102 Avenue Plamondon AB T0A 2T0 · Food - General

Official record from Alberta →

Inspection summary

North County Co-op Gas Bar - Food Store has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on March 5, 2026, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 4 times across 4 separate inspections, most recently on March 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on December 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 15, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 28, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 6 times across 6 separate inspections, most recently on March 5, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom shelf of the display cooler measured 7C.Other shelves were <4C.Only vegetables, fruit, and baked items were stored on the bottom shelf.Do not store high risk items on the bottom shelf until it has been confirmed that it is capable of maintaining food at 4C or less.Monitor cooler. Take temperatures on each shelf.Keep the cover pulled down when store is not busy to help maintain temperature.As this is a new unit, it is recommended the supplier be contacted as the unit may be under warranty.
    • 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 throughout the store was in deteriorating condition with gaps and exposed concrete.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.Note: facility is planning a complete renovation. Timeline TBD.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom shelf of the display cooler measured 9C - 13C in different locations.Other shelves were <4C.Do not store high risk items on the bottom shelf until it has been confirmed that it is capable of maintaining food at 4C or less.Monitor cooler. Temperature recording sheet sent via email.Take temperatures on each shelf.Keep the cover pulled down when store is not busy to help maintain temperature.
    • 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 throughout the store was in deteriorating condition with gaps and exposed concrete.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.Note: facility is planning a complete renovation. Timeline TBD.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom shelf of the display cooler measured 7.2C.The second shelf of the display cooler measured 6.7C.Other shelves were <4C.Monitor cooler. Temperature recording sheet sent via email.Take temperatures on each shelf.Keep the cover pulled down when store is not busy to help maintain temperature.
    • 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 throughout the store was in deteriorating condition with gaps and exposed concrete.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.Note: facility is planning a complete renovation. Timeline TBD.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a bucket for cleaning cloths measured 50 ppm.Ensure quat sanitizer concentrations are maintained at 200 ppm.A new solution was prepared and measured 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Beverages in the front area and in the back storage area were on the floor.Ensure all food and beverages are stored at least 6 inches off the floor.Single use forks in the display cooler were stored so the business end faced up. This may result in cross contamination during handling.Store forks with the business end facing down if stored vertically.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers in the store did not have internal thermometers to monitor temperatures.Ensure all cold holding units have internal thermometers present to monitor temperature.
    • 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?
      • Facility uses a licensed pest control operator for pest control.Pest records were not available at time of inspection and were not provided within 24 hours.Ensure a pest inspection is conducted at least once per month and results documented. Records must be available for 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?
      • Posted permit was expired.Ensure the current permit is posted.
    • 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 throughout the store was in deteriorating condition with gaps and exposed concrete.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.Note: facility is planning a complete renovation. Timeline TBD.
  5. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A sign was observed offering "farm fresh free range large - x large brown eggs" for sale.Uninspected eggs cannot be offered for sale or sold in or out of an approved food establishment.Uninspected eggs cannot be brought in or stored in an approved food establishment.Advertisement was removed during inspection.No uninspected eggs were observed in the establishment 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 throughout the store was in deteriorating condition with gaps and exposed concrete.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
  6. Monitoring Inspection

    1 infraction

    • 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 throughout the store was in deteriorating condition with gaps and exposed concrete.Ensure flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dispensers for soap and paper towels for handwashing have not been re-installed since the renovations.Ensure soap and paper towel are present in dispensers.
  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was stored on the counter.Ensure used cleaning cloths are stored in a sanitizer solution when not in active use (eg 100-200 ppm chlorine).Cloths were placed into a 200 ppm chlorine sanitizer solution 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?
      • Dispensers for soap and paper towels for handwashing have not been re-installed since the renovations.Ensure soap and paper towel are present in dispensers.

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