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Pembina West Co-op - Food

4917 Elevator Road Barrhead AB T7N 1N1 · Food - General

Official record from Alberta →

Inspection summary

Pembina West Co-op - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on October 27, 2025, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on April 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on October 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on October 20, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 2, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on April 22, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lights in the walk-in cooler has water present in the housing and organic growth. Action shall be taken to clean the light housing.Oct 20/25 - The lights have not been cleaned yet. Supervisor states it will be completed soon.
  3. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperatures for food storage (hot and cold) are not being recorded/monitored to ensure storage temperatures are appropriate. Action shall be taken to monitor the cold and hot holding temperatures, and record the results
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza hot holding unit was at 56C. The pizza was in the hot holding unit for more than 2 hours and was approaching the stores storage length. The operator discarded the slice. Hot holding shall be 60C or more to prevent the growth of pathogens. The heat shall be increased and the hot holding unit monitored to ensure proper hot holding temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler had a temperature of 6C. The cooler shall be monitored to ensure the temperature decreased to 4C or lower. If the cooler does not decrease, the cooler shall be adjusted appropriately. Please continue to monitor the cooler and record the temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lights in the walk-in cooler has water present in the housing and organic growth. Action shall be taken to clean the light housing.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The triple play sanitizer requires a potable water wash if used on food services. Triple play should not be used on food counters. Another product, or the sanitizer in the kitchen area shall be used to clean food counters.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The stock sanitizer solution was empty. Staff replaced the chemical sanitizer solution during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cake was being offered to the public without a sneeze guard protection. Action was taken to provide a sneeze guard at the time of inspection. All food shall be protected from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lids on the hotdog topping cold holding unit have a build up of grease. More routine cleaning of this area is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The horizontal ice cream cooler has a buildup of dirty and debris. This area shall be cleaned and sanitized. The ice cream cooler shall be added to the facility routine cleaning schedule.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer strength for the sanitizer under the front sink was greater than 400ppm. Action shall be taken to ensure a no rinse sanitizer is used in the food facility at appropriate concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer test strips are not being used to ensure the sanitizer is at an appropriate strength. When solutions are made, they shall be tested to ensure the proper concentration is obtained. Weak solutions may not sanitize, and too strong of solutions can leave a chemical residue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Gourmet ICE slushie handles have a build up of debris present. The handles shall be cleaned/sanitized throughout the day.

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