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Olde English Deliveries

2207 20 Street Delburne AB T0M 0V0 · Food - General

Official record from Alberta →

Inspection summary

Olde English Deliveries has been inspected 15 times by Alberta Health Services (Environmental Public Health) since April 26, 2024. The most recent inspection, on August 13, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 4 separate inspections, most recently on October 29, 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 4 times across 4 separate inspections, most recently on October 29, 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 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 July 28, 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 7 times across 6 separate inspections, most recently on August 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 7 times across 7 separate inspections, most recently on August 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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of potatoes were noted to be stored on the kitchen floor at the time of inspection.Please ensure that food is stored at least 6 inches off of the floor to ensure safe and sanitary food storage.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of potatoes were noted to be stored on the kitchen floor at the time of inspection.Please ensure that food is stored at least 6 inches off of the floor to ensure safe and sanitary food storage.
    • 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 ventilation/exhaust system was observed to be due for servicing.Please ensure that the noted areas are serviced to ensure safe and sanitary food handling.
  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of potatoes were noted to be stored on the kitchen floor at the time of inspection.Please ensure that food is stored at least 6 inches off of the floor to ensure safe and sanitary food storage.
    • 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 ventilation/exhaust system was observed to be due for servicing.Please ensure that the noted areas are serviced to ensure safe and sanitary food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was noted to be in need of cleaning at the time of inspection.Please ensure that all food equipment is maintained in a clean and sanitary condition to ensure safe and sanitary food handling.
  5. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of potatoes were noted to be stored on the kitchen floor at the time of inspection.Please ensure that food is stored at least 6 inches off of the floor to ensure safe and sanitary food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the "Magic Chef" cooler was measured to have an ambient temperature of 8.1C at the time of inspection. Please ensure that all refrigeration equipment are capable of consistently maintaining temperatures of 4C or lower to ensure safe storage of high-risk foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket of water was noted to be stored in the basin of the kitchen handwashing sink at the time of inspection. The bucket was removed and the staff were informed.Please ensure that the handwashing sink is kept unobstructed to ensure and encourage regular and proper hand hygiene.
    • 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 ventilation/exhaust system was observed to be due for servicing.Please ensure that the noted areas are serviced to ensure safe and sanitary food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was noted to be in need of cleaning at the time of inspection.Please ensure that all food equipment is maintained in a clean and sanitary condition to ensure safe and sanitary food handling.
  6. Risk Management 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?
      • The top faucet handle of the three-compartment sink was observed to be leaking at the time of inspection. The ventilation/exhaust system was observed to be due for servicing.Please ensure that the noted areas are repaired or serviced to ensure safe and sanitary food handling.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was not prepared upon arrival for inspection. A 100 ppm solution was prepared after a discussion with staff.Please ensure food-grade sanitizer is available at all times during operation to ensure safe and sanitary food handling.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Inadequate hand hygiene was observed by a food handler during the inspection. The operator and staff member was informed and education was provided.Please ensure that hand hygiene is completed regularly or as needed to ensure safe food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packages of frozen items were observed to be thawing at room temperature at the time of inspection. A bus bin of fries were observed to be at 14.2C at the time of inspection. The staff member was asked to place the frozen product and fries into a fridge to store/thaw. Education was provided.Please ensure that frozen items are thawed using approved methods to ensure safe food handling. Examples of proper thawing: under refrigeration at 4C or less, submerged under cold running water, part of the cooking process, or by microwaving. Please also ensure that high-risk foods are stored outside of the Danger Zone of 4-60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bleach sanitizer in the sanitizing basin of the three-compartment sink was measured at 0 ppm at the time of inspection. Staff was informed and the solution was adjusted. Please ensure that bleach sanitizer is maintained at 100 ppm to ensure proper sanitizing of dishware and utensils.
    • 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?
      • The back entrance was observed to have a temporary screen door that was not appropriately sized for the entryway. Please ensure that the screen door is properly sized and installed in a manner that prevents the entry of pests.
    • 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 top faucet handle of the three-compartment sink was observed to be leaking at the time of inspection. The ventilation/exhaust system was observed to be due for servicing.Please ensure that the noted areas are repaired or serviced to ensure safe and sanitary food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop was observed to have its handle partially immersed in tomato sauce at the time of inspection. The utensil was removed and the staff member was informed.Please ensure that utensils are stored in a manner that prevents the contamination of food.
  8. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Appropriate bleach sanitizer test strips not available at the time of inspection.Please ensure that testing equipment is available for monitoring and confirming concentrations of food grade sanitizer.
    • 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?
      • The back entrance was observed to have a temporary screen door that was not appropriately sized for the entryway. Please ensure that the screen door is properly sized and installed in a manner that prevents the entry of pests.
  9. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach test strips were available at the time of inspection.Please ensure that testing equipment is available for monitoring and confirming concentrations of food grade sanitizer.
    • 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?
      • The back entrance was observed to have a temporary screen door that was not appropriately sized for the entryway. Please ensure that the screen door is properly sized and installed in a manner that prevents the entry of pests.
  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A Honeywell fan in the kitchen area was observed to be in need of cleaning at the time of inspection.Please ensure that the noted area/equipment is cleaned.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured to be greater than 200 ppm at the time of inspection. The solution was diluted to 200 ppm and a discussion was held with staff.Please ensure that bleach sanitizer is maintained at 100-200pm to ensure proper cleaning and sanitation of food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not observed to be available at the time of inspection.Please ensure that valid testing equipment is available for monitoring and confirming concentrations of food grade sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was observed to be obstructed with a mop and other equipment. The items were moved and a discussion was held with staff.Please ensure that the handwashing station is kept accessible at all times to help encourage regular and proper hand hygiene.
  14. Initial Inspection

    0 infractions

  15. Demand Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The operator had brought to the attention of the PHI that there were issues with the hot water. No hot water was observed at all hand sinks. The operator mentioned that they will be getting a new hot water tank by Monday. Please ensure that the facility has a sufficient supply of hot and cold water.
    • 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?
      • Weatherstripping for the backdoor was in need of replacing. Please ensure that weatherstripping is repaired or replaced to prevent the entry of pests.

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