Olds Auction Mart
4613 54 Street Olds AB T4H 1E9 · Food - General
Inspection summary
Olds Auction Mart has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on February 11, 2026, recorded 1 infraction.
1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.
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 2 times across 2 separate inspections, most recently on February 11, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 November 27, 2024. 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?
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on February 2, 2024. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
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.
4 inspections
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine in the dishwasher was measured at 50ppm.The operator increased the chlorine concentration to 100ppm upon PHI's request.The chlorine was measured at 100ppm after taking the corrective action.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring 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?
- The Back Door to the Kitchen was cracked open at the time of Inspection.Ensure that the Back Door is kept closed in order to prevent potential entry of Pests.This was corrected during the Inspection.
- 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?
- Monitoring Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A dented Can was observed on the shelf in the dry storage area at the time of Inspection.Ensure that dented cans are returned to the store/supplier or discarded and not used in food production in order to prevent potential food borne illness.This was Corrected during the Inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer Bucket in the Kitchen was measured to have a Chlorine Sanitizer concentration of 0 ppm at the time of Inspection.Ensure that the Sanitizer Buckets are being changed more regularly in order to maintain a Chlorine Sanitizer concentration of at least 100 ppm at all times.This was Corrected during the Inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?