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Pembina West Co-op

4705 49 Street Barrhead AB T7N 1G8 · Food - General

Official record from Alberta →

Inspection summary

Pembina West Co-op has been inspected 14 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on January 16, 2026, found no infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on December 18, 2025. 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 18, 2025. 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 once on January 29, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on July 24, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 10 times across 6 separate inspections, most recently on December 18, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer in the meat department has food debris present after it has been cleaned. Please ensure that all debris has been removed when cleaning food equipment. The meat slicer shall be cleaned and sanitized.update Jan 7/26 - Meat debris is present on the edge of the blade on the meat slicer. The rest of the meat slicer is clean. Ensure all meat debris is removed when the slicer is cleaned.
  3. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The bulk salt beside the sandwich prep cooler has food/debris present in the container. Food shall be protected from contamination while stored. The salt shall be discarded due to foreign material present.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Winter Jackets were stored on the countertop by the bakery deep fryer. The deep fryer was not in use. Personal articles should not be stored on top of food contact surfaces. The coats were removed at the time of inspection, and the countertop sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Deli hot holding unit by the milkshake machine is at 30C. The breaker for the hot holding machine was tripped. Staff discarded the food due temperature violation. Please ensure the temperature is appropriate before placing food in hot holding units.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer in the meat department has food debris present after it has been cleaned. Please ensure that all debris has been removed when cleaning food equipment. The meat slicer shall be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives by the chicken hand sink are stored behind the kitchen counter back splash. Knives or other food equipment shall not be stored behind the back splash as this area cannot be cleaned. The knives shall be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The deli island cabinets have a buildup of debris on the vertical surfaces from the previous day. Daily cleaning is required to remove food debris that spills over the edge of the countertop. Ensure this area is cleaned and sanitized daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The single use bowls holding rack in the deli island has a buildup of food/debris under the single use containers. More routine cleaning of this area is required. Action shall be taken to clean and sanitize the area. This area shall be monitored routinely to ensure it remain in a clean state.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The plastic drawer storage for the popcorn operation has a buildup of debris on the outside, and popcorn in the bottom drawer. More routine cleaning of this area is required. Action shall be taken to clean and sanitize this storage unit.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  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?
      • Bare plywood shelving is present in the Produce Walk In Cooler. Shelving shall be in a condition that is easily cleaned in the event of a spill. The shelving shall be painted, lined, or otherwise sealed to allow for easy cleaning.
  7. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare plywood shelving is present in the Produce Walk In Cooler. Shelving shall be in a condition that is easily cleaned in the event of a spill. The shelving shall be painted, lined, or otherwise sealed to allow for easy cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Both knife holders in the meat department (cold room) had debris and moisture present in the knife holder particularly under the white guard. Action shall be taken to clean and sanitize the knife holder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The Deli area does not have a written sanitation plan for the required daily, weekly and monthly cleaning. A written cleaning plan shall be completed. Feb 5-Update -The manager indicated a cleaning plan will be completed by Feb 14/252)The handles on the Deli sandwich cooler (top and bottom) have a buildup of food debris. Common touch object shall be cleaned and sanitized throughout the day.7) The hot holding unit beside the milkshake machine had food debris on the interior racks. More routine cleaning of the hot holding unit is required.8) The Milk Shake Machine has a build up dust and debris around the base. The machine is reportedly not in service. Please ensure the milkshake machine is cleaned and sanitized.
  8. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)The scoop in the bread flour bin in the bakery had its handle in the flour. If scoops are stored in food bins, the handle shall be stored in a manner that does not touch the food. The scoop shall be repositioned.2) Food on the rolling carts in the Bakery Walk in Cooler and Walk in Freezer are not adequately covered. Food shall be covered while being stored to prevent cross contamination. Rolling rack covers or alternative covers shall be used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The deli dishwasher had 2 trays of dishware in the dishwasher. The dishwasher is a single tray design. Only one tray of dishware/cookware shall be place in the dishwasher at a time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by the chicken frying station was blocked by red oven mitt. All hand sinks shall be accessible at all times. Objects shall not be blocking the use of the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare plywood shelving is present in the Produce Walk In Cooler. Shelving shall be in a condition that is easily cleaned in the event of a spill. The shelving shall be painted, lined, or otherwise sealed to allow for easy cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Both knife holders in the meat department (cold room) had debris and moisture present in the knife holder particularly under the white guard. Action shall be taken to clean and sanitize the knife holder.2)The plastic cutlery stored behind the coffee urns in the deli, are store with the food end up. Action shall be taken to store the utensils with the handles up to reduce the risk of cross contamination of the food end of the utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The Deli area does not have a written sanitation plan for the required daily, weekly and monthly cleaning. A written cleaning plan shall be completed.2)The handles on the Deli sandwich cooler (top and bottom) have a buildup of food debris. Common touch object shall be cleaned and sanitized throughout the day.3)The cutting board holders on the Deli sandwich cooler has a significant build up of food debris behind them. This are requires an increase cleaning and sanitizing frequency.4) The Deli walk in cooler door handle has a debris present on the handle. Common touch objects shall be cleaned and sanitized throughout the day.5) The bulk food containers besides the Deli sandwich cooler have a significant buildup of food debris on the outside of the container. The containers shall be cleaned and sanitized to prevent the risk of cross contamination.6) Dried meat debris is present in the tracks of the Deli case and tracks. More routine cleaning and sanitization of this area is required to prevent cross contamination.7) The hot holding unit beside the milkshake machine had food debris on the interior racks. More routine cleaning of the hot holding unit is required.8) The Milk Shake Machine has a build up dust and debris around the base. The machine is reportedly not in service. Please ensure the milkshake machine is cleaned and sanitized.9) Mildew like grow is present on the outside of the walk-in cooler along a silicone seam in the Bakery. This area should be cleaned and sanitized.10) The hand sink in the meat department requires cleaning. Hand sinks shall be routinely cleaned and sanitized to reduce the risk of cross contamination while staff wash their hands.11) The egg cooler has a buildup of debris under the bottom shelf. Action shall be taken to clean up the buildup of the debris in the cooler.
  9. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine in Produce prep area has a leak. Action shall be taken to repair the lake. Water from the leak shall be cleaned up until the leak is repaired to prevent damage to the facility and prevent mold growth. Please contact this office once the leak has been repaired. The water shall be cleaned up throughout the day to prevent damage to the facility.
  10. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine in Produce has a leak. Action shall be taken to repair the lake. Water from the leak shall be cleaned up until the leak is repaired to prevent damage to the facility and prevent mold growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The deli dry storage area has a buildup of dirt/debris. Action shall be taken to clean this area to prevent pest issues.
  11. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The water only spray bottle had 200ppm food grade sanitizer present. The bottle's contents was disposed of during inspection. Care shall be taken to ensure bottles have proper labels on it.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Multiple food items in the deli have the wrong date present. Foods shall have proper dates to ensure it is changed out in a timely manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The bakery deep fryer scoop has loose wires. All equipment that handle food shall be kept in good working condition to prevent physical contaminates from entering the food. The scoop was removed during the inspection.2) The meat department has knives with raw meat in the knife holder. The knife holder shall only have clean knives as this area is not easily cleaned.3)The ice machine in Produce has a leak. Action shall be taken to repair the lake. Water from the leak shall be cleaned up until the leak is repaired to prevent damage to the faclity, and prevent mould growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floors under milkshake machine have a build up of dirt and debris. Action shall be taken to clean this area.2)The deli dry storage area has a build up of dirt/debris. Action shall be taken to clean this area to prevent pest issues.3) The deli diswasher handles have a build up of debris present. Action shall be taken to routinely clean this area to prevent cross contamination of clean dishware.4) The paper towel dispenser in the Bakery has a buildup of dirt/debris. The paper towel dispenser shall be cleaned routinely to prevent cross contamination.5) There is a build up of dust in the Produce walk in cooler. Action shall be taken to clean this area to prevent the dust from walling onto foods.
  12. Demand Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Site visit show mould on the Summer Fresh Kalamata Olive Humus. The best before date is July 30, 2024. The operator removed all the product. Other Summer Fresh products was examined and not spoilage was found.Temperature in the cooler was satisfactory.
  13. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored next to vegtables such as bagged carrots, potatoes, and mushrooms without separation. The meat manager was consulted with on proper storage methods, and he removed the vegtables from the cold case. The packaging of the vegtables and meat was reviewed and not signs of jucies were noted. The bottom of the case had a wire rack which would allow any juces to drop and not spread toward the other foods stored on the rack.
  14. Monitoring Inspection

    0 infractions

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