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Peace Country Co-op - Food Store

9714 96 Avenue Peace River AB T8S 1H8 · Food - General

Official record from Alberta →

Inspection summary

Peace Country Co-op - Food Store has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on September 21, 2026, recorded 6 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 3 times across 3 separate inspections, most recently on September 21, 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 5 times across 3 separate inspections, most recently on September 21, 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 5 times across 3 separate inspections, most recently on September 21, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bakery-Deli Using old container previously containing boiled eggs for cooked chicken. The container is not designed for re-use. Ensure that only food grade containers designed for re-use are used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bakery-DeliRotisserie chickens in hot holding had been placed in the hot display at 9:40 AM and were still there at 2:30 PM. Temperature of the chicken should be checked every 2 hours to ensure that the meat is above 60 C. Hot items should be removed from the display if the temperature is below 60 C when checked or after 4 hours. Chicken was removed from the unit during the inspection. The temperature of the cold food holding below the hot holding was 17.6 C. This is too warm to safely hold high risk items such as sushi. Cold unit was emptied during the inspection. Ensure the unit can maintain food temperatures below 4.0 C at all times before using it for high-risk food items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bakery-DeliHandwash station was missing soap and paper towels in the dispensers. Ensure handwash station has sufficient supplies at all times. Dispensers were refilled with soap and paper towels during the 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?
      • Bakery-DeliMissing baseboard where the new flooring meets the flooring on the public side of the area.Missing baseboard must be replaced.Small leak at the three-compartment sink chemical dispenser. Leak must be repaired.Meat Dept.Flooring is chipped and pitted in places. Repair or replacement is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat Dept.A piece of cardboard is being used under the wrapping station table leg to stabilize it. This is not acceptable because it cannot be cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery-DeliWritten cleaning records were not available, and staff did not know where they were.Written cleaning records must be available, and staff must know where to access them.ProduceWritten cleaning records are incomplete. Ensure records are kept up to date.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat Department is re-using margarine and other single use containers for spice mixtures. These containers are not designed for re-use. Appropriate re-useable containers must be obtained and used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli/Bakery - Staff left newly made sandwiches out at room temperature and went on to other work. High risk food must not be left out at room 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?
      • Floor covering in the bakery/deli area is damaged.Flooring must be repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bakery/Deli DepartmentScoop left in the bulk breading container with handle in contact with food. This is a cross-contamination risk. Scoop must be stored so that it does not pose a contamination risk. The bulk container lid has duct tape on it. Tape must be removed and the lid replaced if it is broken.Meat Department Stop button on the meat grinder is covered with tape. This impedes adequate cleaning and sanitizing of the unit.Tape and tape residue must be removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bakery/deli Department - Build-up of dirt and debris under the sink next to the chicken fryer. Meat Department Area is disorganized which will impede cleaning.Build-up of dirt and debris under the storage counter. Cleaning records were not dated.
  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler observed starting to put on gloves without first washing her hands in the deli/bakery. Ensure all food handlers wash hands before putting on gloves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in deli cabinet was 6.0 degrees Celsius. This is too warm. Ensure all food in coolers are kept below 4.0 degrees C.
    • 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 in the deli/bakery was blocked and the soap dispenser was empty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were no cleaning records started in grocery. The meat department cleaning records were incomplete. Ensure all departments keep cleaning records and that they are kept up to date.

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