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Pure Premium Water Corp

9609 100 Street Plamondon AB T0A 2T0 · Food - Ice/Water

Official record from Alberta →

Inspection summary

Pure Premium Water Corp has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 22, 2026. The most recent inspection, on August 24, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 28 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on July 31, 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?

  • 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 3 times across 2 separate inspections, most recently on July 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 14 times across 5 separate inspections, most recently on August 24, 2026. For example: Have plans for construction or alteration of this facility been submitted for approval?

  • 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 on July 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 July 22, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility is currently undergoing a renovation including installation of a new water bottle fill machine.A floor plan for the existing equipment is now available.Submit plans to Environmental Public Health for the new fill machine, including a schematic of the water/ice process from intake to packaging, specifications for the new fill machine, and an approximate timeline to completion.Manufacturer instructions must be available for all equipment either in print or online.
  2. Risk Management Inspection

    2 infractions

    • 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • After packaging, ice is stored in bins constructed out of unfinished particleboard. Raw wood is unable to be cleaned and sanitized. Particleboard may have splinters or slivers that could pierce the bags.Containers used to transport ice must have surfaces that are smooth, impervious to moisture, and easy to clean.Options discussed: in the interim it is recommended to use a large white bag to line the wooden box.Facility is working on a permanent solution.There is a wooden frame where the bottles are filled with water.Wood must be sanded down so there are no sharp edges or splinters and finished so they are smooth, impervious to moisture, and easy to clean.
    • 20. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility is currently undergoing a renovation including installation of a new water bottle fill machine.A floor plan for the existing equipment is now available.Submit plans to Environmental Public Health for the new fill machine, including a schematic of the water/ice process from intake to packaging, specifications for the new fill machine, and an approximate timeline to completion.Manufacturer instructions must be available for all equipment either in print or online.
  3. Risk Management Inspection

    5 infractions

    • 10. Is all the finished water / ice in this facility fit for human consumption?
      • Satisfactory microbiological and chemical results have been received for RO and mineralized water.Submit a sample of ice (final product) for analysis by the date indicated.Records of all sample test results must be retained for at least one year, and must be available for review by an Executive Officer/Public Health Inspector upon request.
    • 12. 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 overhead door located to the side of the ice machine was open at the time of inspection to allow for venting of the ice machine, which overheats.If the door will be open for ventilation a screen capable of preventing entry of insects, mice, and other pests must be installed.Facility is working on a plan to address this.A pest control inspection is required at least once per month and results must be documented.Pest control self-checklist to be sent by email.
    • 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility is currently undergoing renovations.There are unfinished walls and construction materials present in the building.Inspector was informed construction activities only occur when no water bottling is occurring.Ensure all floors, walls and ceilings are constructed of materials that are durable, non-absorbent and easy to clean and sanitize.All items associated with water and ice packaging must be protected from contamination during construction activities.Provide a written plan to Environmental Public Health by the date indicated for planned renovations and completion date (s).
    • 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • After packaging, ice is stored in bins constructed out of unfinished particleboard. Raw wood is unable to be cleaned and sanitized. Particleboard may have splinters or slivers that could pierce the bags.Containers used to transport ice must have surfaces that are smooth, impervious to moisture, and easy to clean.Options discussed: in the interim it is recommended to use a large white bag to line the wooden box.Facility is working on a permanent solution.There is a wooden frame where the bottles are filled with water.Wood must be sanded down so there are no sharp edges or splinters and finished so they are smooth, impervious to moisture, and easy to clean.
    • 20. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility is currently undergoing a renovation including installation of a new water bottle fill machine.A floor plan for the existing equipment is now available.Submit plans to Environmental Public Health for the new fill machine, including a schematic of the water/ice process from intake to packaging, specifications for the new fill machine, and an approximate timeline to completion.Manufacturer instructions must be available for all equipment either in print or online.
  4. Initial Inspection

    7 infractions

    • 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maifan stones used in mineralized water are sanitized by placing in a bucket and pouring water boiled in a kettle over them.If hot water is used as a sanitizing agent, the stones must be submerged in water measuring 77C for at least 2 minutes. Water temperature must be maintained at or above 77C for the entire 2 minutes. Records must be maintained indicating time and temperature.Procedure has been reviewed and a written procedure is in development.The tool used to remove the mineralizing rocks from the water tank must be cleaned and sanitized prior to each use.
    • 10. Is all the finished water / ice in this facility fit for human consumption?
      • Satisfactory microbiological and chemical results have been received for RO and mineralized water.Submit a sample of ice (final product) for analysis by the date indicated.Records of all sample test results must be retained for at least one year, and must be available for review by an Executive Officer/Public Health Inspector upon request.
    • 12. 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 overhead door located to the side of the ice machine was open at the time of inspection to allow for venting of the ice machine, which overheats.If the door will be open for ventilation a screen capable of preventing entry of insects, mice, and other pests must be installed.Facility is working on a plan to address this.A pest control inspection is required at least once per month and results must be documented.Pest control self-checklist to be sent by email.
    • 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility is currently undergoing renovations.There are unfinished walls and construction materials present in the building.Inspector was informed construction activities only occur when no water bottling is occurring.Ensure all floors, walls and ceilings are constructed of materials that are durable, non-absorbent and easy to clean and sanitize.All items associated with water and ice packaging must be protected from contamination during construction activities.Provide a written plan to Environmental Public Health by the date indicated for planned renovations and completion date (s).
    • 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • After packaging, ice is stored in bins constructed out of unfinished particleboard. Raw wood is unable to be cleaned and sanitized. Particleboard may have splinters or slivers that could pierce the bags.Containers used to transport ice must have surfaces that are smooth, impervious to moisture, and easy to clean.Options discussed: in the interim it is recommended to use a large white bag to line the wooden box.Facility is working on a permanent solution.There is a wooden frame where the bottles are filled with water.Wood must be sanded down so there are no sharp edges or splinters and finished so they are smooth, impervious to moisture, and easy to clean.
    • 17. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning and sanitation procedures for all equipment, utensils, and surfaces are not available.Written cleaning and sanitation procedures for all equipment, utensils and surfaces are required. Procedures must include the cleaning and sanitizing agents used including their concentrations.Note: bottle cleaning/sanitizing procedure is available.
    • 20. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility is currently undergoing a renovation including installation of a new water bottle fill machine.A floor plan for the existing equipment is now available.Submit plans to Environmental Public Health for the new fill machine, including a schematic of the water/ice process from intake to packaging, specifications for the new fill machine, and an approximate timeline to completion.Manufacturer instructions must be available for all equipment either in print or online.
  5. Demand Inspection

    13 infractions

    • 03. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water bottles that were reported to be cleaned and sanitized were stored on the floor waiting filling.Clean and sanitized water bottles must be stored at least 6 inches off the ground and in a manner that protects them from contamination prior to being filled.
    • 06. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A three-compartment stainless steel sink of sufficient size was present for dishwashing.Staff were verbally able to identify the steps of wash, rinse and sanitize.Inspector was informed bottles sit in the sanitizing solution for approximately 30 seconds.Bottles were in the process of being washed on inspector arrival. A sanitizing solution was not prepared and staff were unsure of the chemical used for sanitizing. A large bucket of chlorine was present beneath the sink. It was confirmed this is the sanitizer used.Ensure all staff are familiar with the wash, rinse, sanitize steps. A Standard Operating Procedure (SOP) must be available.Chlorine solutions for sanitizing must be maintained at 100-200 ppm. To achieve this solution, mix 1/2 tsp of bleach to 1L of water.Bottles must be in contact with the sanitizing solution for at least 2 minutes.Inspector was informed that the Maifan stones used in mineralized water were sanitized by placing in a bucket and pouring water boiled in a kettle over them.If hot water is used as a sanitizing agent, the stones must be submerged in water measuring 77C for at least 2 minutes. Water temperature must be maintained at or above 77C for the entire 2 minutes. Records must be maintained indicating time and temperature.Inspector was informed that the tool used to remove the mineralizing rocks from the water tank was cleaned prior to use but not sanitized.The tool used to remove the mineralizing rocks from the water tank must be cleaned and sanitized prior to each use.
    • 07. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips capable of measuring 100-200 ppm were not available.Test strips capable of measuring 100-200 ppm chlorine must be available. Test strips must be used to verify the concentration of sanitizing solutions each time a solution is prepared, and at least daily if solutions are used over multiple days.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no handwashing station present inside the facility.Staff stated they used the washroom for handwashing. The washroom was not easily accessible at the time of inspection. Washroom sinks are not acceptable for handwashing for food handling.A dedicated handwashing sink must be installed in the main part of the facility and be easily accessible to all staff. The handwashing sink must be stocked with liquid soap and paper in dispensers at all times.
    • 10. Is all the finished water / ice in this facility fit for human consumption?
      • Each product (RO bottled water, mineralized bottled water, and ice) must be tested according to the following criteria:a) monthly, for microbiological parameters;b) annually, for chemical parameters, orc) as required by an Executive Officer/Public Health Inspector.Inspector was informed water was last tested in October.Submit samples for analysis. Satisfactory sample results of final products are a prerequisite requirement to receiving a Food Handling Permit.Records of all sample test results must be retained for at least one year, and must be available for review by an Executive Officer/Public Health Inspector upon request.
    • 12. 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 overhead door located to the side of the ice machine was open at the time of inspection to allow for venting of the ice machine, which overheats.If the door will be open for ventilation a screen capable of preventing entry of insects, mice, and other pests must be installed.The transition at the base of the front door was removed to allow easier transport of pallets across the threshold. This created a large gap beneath the front door where pests could enter. Staff replaced the transition during inspection.A pest control inspection is required at least once per month and results must be documented.Pest control self-checklist to be sent by email.
    • 14. Are general nuisance conditions, other than those noted in other violations, being prevented at this ice / water facility (Non-Critical)?
      • Facility has dip strips to measure 18 different parameters. There is no operating procedure indicating what acceptable measurements are and results are not being recorded.Develop a Standard Operating Procedure (SOP) outlining what the accepted parameters are and corrective actions if the requirements are not met.Record testing results.
    • 14. Are general nuisance conditions, other than those noted in other violations, being prevented at this ice / water facility (Non-Critical)?
      • Facility distributes packaged coffee.Coffee is stored on a shelf in a back area. Two boxes were observed to be wet.Staff stated that the boxes had just become wet that morning.Discard damaged boxes.Ensure coffee is stored where it is protected from contamination.
    • 15. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility does not have a valid Food Handling Permit.Bottled water facilities and packaged ice facilities must have a valid food handling permit to operate.Submit a Food Permit Application.Facility will be issued a Food Handling Permit once requirements of the Food Regulation and Food Code are met.
    • 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility is currently undergoing renovations.There are unfinished walls and construction materials present in the building.Inspector was informed construction activities only occur when no water bottling is occurring.Ensure all floors, walls and ceilings are constructed of materials that are durable, non-absorbent and easy to clean and sanitize.All items associated with water and ice packaging must be protected from contamination during construction activities.
    • 16. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • After packaging, ice is stored in bins constructed out of unfinished particleboard. Raw wood is unable to be cleaned and sanitized. Particleboard may have splinters or slivers that could pierce the bags.Containers used to transport ice must have surfaces that are smooth, impervious to moisture, and easy to clean.
    • 17. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning and sanitation procedures are not available.Written cleaning and sanitation procedures for all equipment, utensils and surfaces are required. Procedures must include the cleaning and sanitizing agents used including their concentrations.There was a kiddie pool present beneath the ice machine to catch dripping water. The pool did not appear to have been cleaned recently.Clean the pool.Clean the pool each night after use and allow to dry overnight to prevent biofilm buildup.
    • 20. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility did not submit plans prior to construction.Facility is currently undergoing a renovation including installation of a new water bottle fill machine.Submit plans to Environmental Public Health. Plans must include a floor plan, schematic of the water/ice process from intake to packaging, specifications for the new fill machine, and an approximate timeline to completion.Manufacturer instructions must be available for all equipment either in print or online.

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