Pincher Creek Market Place Co-op - Food
1300 Hewetson Avenue Pincher Creek AB T0K 1W0 · Food - General
Inspection summary
Pincher Creek Market Place Co-op - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on March 19, 2026, found no infractions.
5 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination 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.
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 4 times across 3 separate inspections, most recently on March 9, 2026. 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 October 16, 2025. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
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 26, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 April 3, 2024. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 January 13, 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?
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.
11 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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?
- A gap was observed along the bottom of the garage back door which may allow entry of pests into the facility. Openings in the building envelope can permit rodents and insects to enter food handling areas, increasing the risk of contamination of food, food contact surfaces, and equipment. Please ensure the gap is repaired or sealed (e.g., installation of weather stripping or door sweep) to prevent pest entry.
- 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?
- A dead rodent was observed in a snap trap beneath single-use tray storage shelving in the deli/bakery area, and multiple snap traps were present in the facility. Rodents pose a public health risk as they may contaminate food and food contact items through droppings, urine, and direct contact. The operator was directed to discard the rodent immediately and clean and disinfect the affected area. Please ensure snap traps are not used in food handling areas and that appropriate pest control measures are implemented.
- 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?
- Monitoring Inspection
1 infraction
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Several packages of infant formula and adult meal replacements were found to be passed their expiration dates.The items were immediately removed from the shelf to be discarded.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 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?
- Meat department staff had mushroom caps sitting on a bloody, cutting board. Discussed importance of cleaning and disinfecting between tasks to prevent the risk of cross contamination. Discussed cleaning cutting boards with soap and water followed by disinfecting with Quats disinfectant. Mushroom caps were discarded at time of inspection. Please purchase color coded cutting boards to prevent cross contamination of raw meats and produce.
- 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?
- The back door had a gap in between the bottom of the door and floor located across from the dairy walk-in cooler. Please replace or repair.
- 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?
- Monitoring Inspection
1 infraction
- 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 were flies notes in the deli and bakery areas.Facility has a PCO who regularly visits the site. Please install fly sticky traps in non-food areas.
- 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?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Hand sink in the meat department did not have running water when sensor was activated*Please fix.The hand sink in the meat department was not functional. The meat department sink had a cart of boxes blocking it and new batteries are needed for the sensor operated hand wash sink. The produce prep area's hand washing sink does not work. The facility is planning a complete renovation in the produce prep area. The hand sink will be replaced with a working hand sink. Operator will submit plans to this office. Staff in both the meat and produce department have been using the dishwashing sink(s) for handwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer spray bottle measured <200 ppm in the bakery department.
- 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 in the meat department was not functional. The meat department sink had a cart of boxes blocking it and new batteries are needed for the sensor operated hand wash sink. The produce prep area's hand washing sink does not work. The facility is planning a complete renovation in the produce prep area. The hand sink will be replaced with a working hand sink. Operator will submit plans to this office. Staff in both the meat and produce department have been using the dishwashing sink(s) for handwashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?