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Pincher Creek Farmers' Market

895 Main Street Pincher Creek AB T0K 1W0 · Food - Farmers' Market

Official record from Alberta →

Inspection summary

Pincher Creek Farmers' Market has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 19, 2024. The most recent inspection, on June 25, 2025, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens 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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 25, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 June 26, 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 2 times across 2 separate inspections, most recently on June 25, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

  1. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • One of the vendors was observed selling home-baked goods that were not properly labelled All low-risk, home-prepared foods must be clearly labelled with the following information:- A statement such as “Prepared in a home kitchen that is not subject to inspection”- A statement such as “Not for resale”- The name of the food item and the date it was made or prepared- The vendor’s name, business name, and contact information (email and/or phone number)Please ensure that all vendors selling home-prepared foods are in compliance with these labelling requirements
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Multiple vendors were observed without appropriate hand hygiene facilities or temporary handwashing station setups within their booths. Proper hand hygiene is essential to ensure food safety and prevent contamination. Please ensure that all vendors comply with the handwashing station requirements outlined in the chart on page 2 of the AHS Farmers’ Market Information Package.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-farmers-market-information-package.pdf
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Charlies Yummy Filipino Food did not have any ice or ice packs to keep foods cold. Staff purchased ice during inspection. Discussed having ice or ice packs to keep food <4C during the duration of the market.
  4. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • One vendor is selling more than just canned jam, jellies and pickled products. Discussed only selling jams, jellies and pickled products at the market. Pickled Products are those processed with salt, sugar and/or vinegar to make shelf stable (PH of <4.6, or Aw <0.85, or Salt >10%). Pickles can include, but are not limited to: cucumbers, green peppers, beets, carrots, horseradish, mushrooms, kimchi, cabbage, eggs, green tomatoes and onions.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The temporary hand sink for the public did not have running water. Soap and paper towels were available.
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