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Peace Country Co-op - Food

5023 54 Avenue Grimshaw AB T0H 1W0 · Food - General

Official record from Alberta →

Inspection summary

Peace Country Co-op - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on August 6, 2026, recorded 5 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on January 13, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on January 6, 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?

  • 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 December 10, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on December 10, 2024. 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 8 times across 5 separate inspections, most recently on August 6, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employee in produce area was handling produce without wearing a hair net.Employee in produce area did not wash hands when putting on gloves.Ensure all employees that are doing food handling have their hair controlled and know the proper way to use gloves.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash station was blocked in the produce area. Cart was moved during inspection so the hand sink was accessible.
    • 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 is water damage and mold noted on the walls in the janitors closet. Remove all water damaged materials and correct the source of water intrusion.
    • 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 flooring in the deli area is in disrepair. Operator indicated that they were aware that the most recent repair work was not satisfactory and that a different company is scheduled to repair the floor in September.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedules in the butcher area are not dated and have not been completed for a few days. Ensure that cleaning schedules are filled out when the task is completed or before the end of each day.Cleaning schedules in the deli area are not maintained consistently. Ensure that cleaning schedules are filled out when the task is completed or before the end of each day.
  2. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several water bottles, and a Gatorade bottle were found containing chemicals in the janitor's closet. Containers originally designed to hold food or drinks must never be used to hold chemicals. Obtain containers designed for chemical storage or use. Discard all drink bottles containing chemicals.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station in the butcher shop was partially blocked with buckets on the floor. The buckets were moved during the inspection. Ensure that the proper handwashing procedure is posted by the handwashing sinks and that it is accessible at all times for handwashing.
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Several water bottles, and a Gatorade bottle were found containing chemicals in the janitor's closet. Containers originally designed to hold food or drinks must never be used to hold chemicals. Obtain containers designed for chemical storage or use. Discard all drink bottles containing chemicals.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station in the butcher shop was partially blocked with buckets on the floor. The buckets were moved during the inspection. Ensure that the proper handwashing procedure is posted by the handwashing sinks and that it is accessible at all times for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • To ensure you are meeting the minimum requirements for food safety trained staff. Please provide copies of food safety training certificates for any trained Indvidual's in this facility and indicate which department they work in.
  4. Risk Management Inspection

    5 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 handwash station in the butcher shop was blocked with dishes that were drying. Racks are available for this. The handwash sink must always be accessible. When asked about how handwashing had occurred this morning, the butcher indicated that he had used the soapy water in the dishwashing sink. This is not acceptable. Ensure that the proper handwashing procedure is posted by the handwashing sinks and that it is accessible at all times for handwashing.
    • 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 is a gap below the man door in the loading area. This could allow for pest entry. Repair the door sweep so there is no longer a gap.Management has indicated that maintenance has looked at this and has ordered the needed parts to fix it.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Given recent inspection findings in the butcher department, such as improper cooling procedures and disregard for proper handwashing, the manager of this department should refresh their food safety training. To ensure you are meeting the minimum requirements for food safety trained staff. Please provide copies of food safety training certificates for any trained Indvidual's in this facility and indicate which department they work in.
    • 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 flooring in the deli is cracked and lifting in a few areas throughout the area. Repair or replace the flooring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer in the butcher shop has dried food debris on it. Employee indicated that the slicer does not work. Either remove the slicer, or clean and repair it. One of the stainless steel prep tables in the produce area has the protective film still on the bottom shelf. This film/sticker is not cleanable and must be removed.These items were noted on previous reports. Ensure that the violations are addressed promptly.
  5. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Turkeys that were improperly cooled were still 10C 12+ hours after cooking. Turkeys were discarded during inspection by the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Turkeys were cooled without breaking them down into smaller portions, containers were too close together, so cooling was not as fast as possible. Ensure when cooling large amounts of food to break down into smaller portions as soon as possible, ensure there is sufficient airflow around the product during cooling. Product should reach 20C within 2 hours and be at 4C within 4 hours. Temperature monitoring during the cooling process should be recorded. Education on proper cooling methods were discussed with the operator at the time of 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?
      • There is a gap below the man door in the loading area. This could allow for pest entry. Repair the door sweep so there is no longer a gap.
    • 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 flooring in the deli is cracked and lifting in a few areas throughout the area. Repair or replace the flooring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer in the butcher shop has dried food debris on it. Employee indicated that the slicer does not work. Either remove the slicer, or clean and repair it. The water tank is leaking, have the tank repaired. One of the stainless steel prep tables in the produce area has the protective film still on the bottom shelf. This film/sticker is not cleanable and must be removed.
  6. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employee in the produce department was observed taking photo's of unacceptable delivery items while still wearing gloves. Asked employee to remove gloves and wash hands prior to continuing with any work. Ensure staff know to remove gloves before using their phone and then to wash hands before putting new gloves on.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer log in the meat department shows consistent measurements of quaternary ammonium solutions over 200ppm but no corrective action is noted. Ensure staff know what the concentration should be and that they note corrective actions (dilution to 200ppm).
    • 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 is a gap below the man door in the loading area. This could allow for pest entry. Repair the door sweep so there is no longer a gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer in the butcher shop has dried food debris on it. Employee indicated that the slicer does not work. Either remove the slicer, or clean and repair it. The water tank is leaking, have the tank repaired. One of the stainless steel prep tables in the produce area has the protective film still on the bottom shelf. This film/sticker is not cleanable and must be removed.

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