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Rimbey Family Foods

5053 50 Avenue Rimbey AB T0C 2J0 · Food - General

Official record from Alberta →

Inspection summary

Rimbey Family Foods has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on July 6, 2026, recorded 1 infraction.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 4 times across 4 separate inspections, most recently on July 6, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 2 times across 2 separate inspections, most recently on July 16, 2024. 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 once on March 7, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 7 separate inspections, most recently on February 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 February 11, 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.

13 inspections

  1. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Refrigerated dairy products (e.g., yogurts and cheeses) were observed on display past their best before dates. Given that the condition of these products cannot be verified without opening the sealed containers and recognizing their higher risk for spoilage and potential pathogen growth if durable life is exceeded, the operator was directed to remove these items from sale to ensure only safe, sound products are offered to consumers.Specific items removed included: 1 Activia Gut Health - Blue berry flavour - best before of June 24, 2026 5 Activia Lactose free - best before date July 5th, 2026 3 Liberté Méditerranéee - Black Cherry - Best before date June 30, 2026 1 Liberté Raspberry Mojito - Best before date July 2, 2026 1 Liberté - Protein - June 26, 2026 1 Astro Original - Best before July 2, 2026 3 Cracker Barrel Slices (Havarti) - Best before - April 25, 2026 1 Cracker Barrell Slices - Swiss - Best before date June 22, 2026 3 Cracker Barrell Slices - Habanero - Best before date June 29, 2026
  2. Risk Management Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were a few high-risk food products beyond their best before dates available for sale in the retail area, but they were removed during the inspection.Facility is making efforts to improve stock rotation.
  3. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • - Several high risk food products were identified on the shelf available for sale. The following products were observed:(X) Taylor Farms Every thing - Chopped Salad - best before date February 2, 2026 (Five bags observed in stock)(X) Taylor Farms Sweet Kale - Best before date February 2, 2026 (Five bags observed in stock)(X) Activia Gut Health Yogurt - Best before date January 31, 2026 (One container in stock)(X) Liberté Méditerranée Yogurt products - multiple flavors- Black cherry (Two in stock)- Apple (Three in stock)- Strawberry (One in stock)- Mango (Three in Stock)- Black Forest (One in stock)- Coconut (Three in Stock)-All yogurt products had a best before date spanning between January 21-January 31, 2026. (X) Main Stret Bistro - Roasted Garlic & Rosemary Potatoes - Best before date February 1, 2026 (Five containers in stock)(X) Butchers Selection Honey Barbeque Ribs - Best before date October 16, 2025 (One package in stock)(X) Swiss Chalet Pork Back Ribs Honey Garlic - Best before date October 23, 2025 (One package in stock)(X) Pork Tenderloin (Frozen) Packaged on December 2, 2025, and best best before date December 19, 2025 (Three packages in stock)(X) Chicken Drumsticks (Frozen) - Packaged on January 27, 2026, and Best before date February 4, 2026. (One package in stock).All identified food products were removed from the shelves and discarded by the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - In the receiving area, there is a substantial accumulation of boxes being stored in a disorganized manner. This increases the risk of pest harborage and hinders the ability to properly clean and maintain the area. Please ensure that boxes are discarded promptly after opening to facilitate the maintenance of a clean and organized receiving area.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 19. 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?
      • The operator's food handling permit has expired, and the renewal fee has not been paid. As a result, the operator is operating in contravention to the food handling permits terms and conditions.
  6. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • - Several food items have been identified as no longer suitable for human consumption due to being beyond their shelf life. The staff member onsite was notified and the following were removed from the store floor- 1 package of refrigerated lean ground beef- 1 package of frozen lean ground beef- 3 containers of yogurt. (2 Oikos and 1 Activia)
  7. Monitoring Inspection

    0 infractions

  8. 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?
      • Current: A protective light cover hasn’t been installed to prevent accidental breakage and physical contamination. Please install one or use shatterproof bulbs. Previous: The back storage area has glass light fixtures without covers.Please use shatter-proof bulbs (i.e. LED bulbs) or light fixture covers to avoid accidental contamination of food with shattered glass.
  9. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - No hand washing sink observed in the meat processing area of the food establishment.Please ensure a handwashing sink is installed to allow for easy access during meat handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - The back storage area has glass light fixtures without covers.Please use shatter-proof bulbs (i.e. LED bulbs) or light fixture covers to avoid accidental contamination of food with shattered glass.
  10. 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?
      • 1) Throughout the back area of the facility (including the receiving area), there are areas of unsealed drywall and unsealed wood. Furthermore there are areas with gaps, cracks, holes, lifting, etc.Corrective Action:Please repair and seal all wall and ceiling surfaces so that they are smooth, durable, non-absorbent. Please also ensure there are no points of entry for pests in the walls/ceilings.2) Light fixtures in the back storage areas are not equipped with covers and bulbs appear to be made of glass.Please either use shatter-proof bulbs (i.e LED bulbs) or light fixture covers to prevent accidental contamination of food with shattered glass.
  11. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel is not stored on a holder or in a dispenser in the staff washroom. Corrective Action:Please ensure paper towel is in on a holder or in a dispenser.
    • 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 Owner requires to leave the large back door (red) open to ventilate the facility (especially for the cold storage units). However, there is no screen or screen door installed.Corrective Action:In order to prevent the entry of pests, please ensure you install a screen door or screen if you are required to keep this door closed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Throughout the back area of the facility (including the receiving area), there are areas of unsealed drywall and unsealed wood. Furthermore there are areas with gaps, cracks, holes, lifting, etc.Corrective Action:Please repair and seal all wall and ceiling surfaces so that they are smooth, durable, non-absorbent. Please also ensure there are no points of entry for pests in the walls/ceilings.2) Light fixtures in the back storage areas are not equipped with covers and bulbs appear to be made of glass.Please either use shatter-proof bulbs (i.e LED bulbs) or light fixture covers to prevent accidental contamination of food with shattered glass.
  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 100ppm chlorine solution available in meat processing area - this is satisfactory. However, used cleaning cloths were observed on the counter. PHI explained that used cleaning cloths at room temperature can rapidly grow bacteria. PHI explained that the following are suitable options to reduce the risk of bacterial growth on cloths:-Store the cleaning cloths submerged in sanitizing solution.-Use a new, clean cloth when wiping solution is required.-Use single-use disposable cloths (such as paper towel).Operator elected to submerge the cloths in sanitizing solution - this is satisfactory.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. In the stock receiving room just off from the dry storage area, the walls and ceiling are composed of dry wall that has not been sealed (not been mudded or taped or painted) as well as several panels that appear to be cork. Unsealed surfaces cannot be properly cleaned because they are absorbent.Please take the necessary steps to seal all wall and ceiling surfaces so that they are smooth, durable, non-absorbent.2. Throughout the back area of the facility, there are areas of unsealed drywall and unsealed wood. These areas were pointed out to the operator during inspection.Please take the necessary steps to seal all wall and ceiling surfaces so that they are smooth, durable, non-absorbent.3. In the stock receiving room just off from the dry storage area, the exterior-facing door has raw wood, duct tape, and numerous gaps making light from outside visible when the door is closed. No weatherstripping is visible around the door frame.Please remove the duct tape, seal the raw wood, and add weatherstripping around the door frame so that no gaps are visible.4. Light fixtures in the back storage areas are not equipped with covers and bulbs appear to be made of glass.Please either use shatter-proof bulbs or light fixture covers to prevent accidental contamination of food with shattered glass.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility has a large volume of objects that appear to be unused and/or from the previous owner - the operator appears to be unfamiliar with or not using many objects throughout the facility. The volume of items amassed makes it very difficult to thoroughly clean surfaces.Please thoroughly organize the entire facility, followed by a throughout cleaning of the facility.NOTE: Please also note that a written sanitation plan (cleaning schedule) is required. Please develop and inplement this prior to the next inspection.
  13. Risk Management Inspection

    3 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?
      • 1. Corrected: Operator emailed picture of empty snap-traps throughout the facility. Doors appear to be closed in the images provided.2. Pest control records are not maintained. PHI provided operator with pest control checklist - please complete this checklist monthly and keep these records available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. In the stock receiving room just off from the dry storage area, the walls and ceiling are composed of dry wall that has not been sealed (not been mudded or taped or painted) as well as several panels that appear to be cork. Unsealed surfaces cannot be properly cleaned because they are absorbent.Please take the necessary steps to seal all wall and ceiling surfaces so that they are smooth, durable, non-absorbent.2. Throughout the back area of the facility, there are areas of unsealed drywall and unsealed wood. These areas were pointed out to the operator during inspection.Please take the necessary steps to seal all wall and ceiling surfaces so that they are smooth, durable, non-absorbent.3. In the stock receiving room just off from the dry storage area, the exterior-facing door has raw wood, duct tape, and numerous gaps making light from outside visible when the door is closed. No weatherstripping is visible around the door frame.Please remove the duct tape, seal the raw wood, and add weatherstripping around the door frame so that no gaps are visible.4. Previously: In the stock receiving room just off from the dry storage area, above the exterior-facing door, there is exposed fiberglass insulation and exposed wood framing. Please take the necessary steps to cover the framing and insulation with a surface that is smooth, durable, non-absorbent.In compliance: Operator emailed PHI a picture showing puck board secured to cover the exposed insulation above the door frame.5. Light fixtures in the back storage areas are not equipped with covers and bulbs appear to be made of glass.Please either use shatter-proof bulbs or light fixture covers to prevent accidental contamination of food with shattered glass.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility has a large volume of objects that appear to be unused and/or from the previous owner - the operator appears to be unfamiliar with or not using many objects throughout the facility. The volume of items amassed makes it very difficult to thoroughly clean surfaces.Please thoroughly organize the entire facility, followed by a throughout cleaning of the facility.NOTE: Please also note that a written sanitation plan (cleaning schedule) is required. Please develop and inplement this prior to the next inspection.

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