Sherwood Park Farmers' Market
401 Festival Lane Sherwood Park AB T8A 5P7 · Food - Farmers' Market
Inspection summary
Sherwood Park Farmers' Market has been inspected once by Alberta Health Services (Environmental Public Health), on December 17, 2025. The most recent inspection, on December 17, 2025, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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 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 December 17, 2025. 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 once on December 17, 2025. For example:
Do food handlers ensure that food is properly 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.
1 inspection
- Monitoring Inspection
2 infractions
- 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
- Most food vendors offering samples had samples preportioned and packaged into single use containers in a commercial kitchen.No. 1 Donair was observed to be reheating and portioning sausages on-site. High risk foods being reheated and/or portioned on-site must have a hand sink at their stall, approved sanitizer for surfaces, and appropriate utensils. The stall did not have a hand sink and an approved sanitizer for surface disinfection. The sausages were removed immediately upon request.
- 07. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs being sold at Holden Colony Produce were observed to be stored at room temperature. All eggs were moved to the coolers immediately upon request. Ensure all eggs are stored 7 Celsuis or lower.
- 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?