Sobeys 3112 - Food
6403 51 Street Cold Lake AB T9M 1C8 · Food - General
Inspection summary
Sobeys 3112 - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 21, 2025. The most recent inspection, on May 13, 2026, found no infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests and Food temperature control.
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 4 times across 4 separate inspections, most recently on April 20, 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?
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 February 21, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on February 21, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
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
- Risk Management Inspection
0 infractions
- 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?
- Recurring pest activity, identified by the operator/site manager as sewer flies, was observed in the meat department. This is an ongoing issue that has not been adequately resolved. Measures limited to killing adult insects are not sufficient where the source of infestation remains present. Please take immediate action to identify and eliminate the source of breeding/harbourage, and to thoroughly clean and sanitize all affected areas, including drains, grease trap-related components, and adjacent surfaces.Please ensure your pest control company conducts a comprehensive assessment of the meat department and associated drain/grease trap areas, confirms where the insects are breeding, and eliminates the source of infestation. Repeated treatment aimed only at killing visible insects is not acceptable where recurring pest activity persists. The presence of flying insects in a meat department is a significant sanitation concern, as it may result in contamination of food, equipment, food-contact surfaces, and food handling 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?
- Risk Management 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?
- Small black insects remain present in the walk-in meat cooler. Operator indicated Orkin Pest Control has attended twice, including a visit from their manager. Species identification and a pest control plan are pending. Continued monitoring is recommended. Warmer weather may increase risk of fly activity; sanitation and pest prevention measures should remain in place.
- 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?
- Risk Management 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?
- Small, black insects, which were not clearly identifiable (possibly fruit flies, phorid flies, or drain flies), were observed in the walk-in meat cooler. These insects pose a risk, as they may carry harmful bacteria and pathogens that could potentially contaminate raw meat. The offensive odor that was previously noted has been eliminated; however, the insects remain. During the inspection, it was noted that Orkin Pest Control had not made any mention of these insects in their monthly report. It is important for Orkin to be made aware of this issue so they can help address it. Please take corrective action to eliminate the remaining insects.
- 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
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- During the inspection, it was noted that the soup was at 20°C, as it had just been placed in the unit to cook. Cooking soup on the hot holding unit takes too long, as these units are not designed for cooking or reheating, but only for holding food hot. This practice is unsafe because the soup remains in the "temperature danger zone" (between 4°C and 60°C) for too long, allowing harmful bacteria to grow and potentially cause foodborne illness. Soup must be reheated to 74°C quickly and then held at 60°C on the hot holding unit.
- 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?
- Small, black insects, which were not clearly identifiable (possibly fruit flies, phorid flies, or drain flies) were observed in the walk-in meat cooler, accompanied by an offensive odor resembling a mix of sewer and decaying organic matter. The presence of these insects in a raw meat cooler is a concerning as they can carry harmful bacteria and pathogens that may contaminate raw meat. The noticeable odor may be originating from the grease trap area, which may be harboring decaying organic material. This creates an unsanitary environment that promotes the growth of harmful microorganisms. Please take any corrective action that is required to eliminate the insects and address the odor source.
- 23. Is the facility maintained in a clean and sanitary condition?
- A la Carte Section:1. The fan in the sandwich fridge is dirty with black debris buildup, please clean. Deli Section:1. The bottom shelf of the deli fridge is dirty, please clean.2. The walk-in cooler shelves have mold-like growth and need to be cleaned as often as required to maintain in a sanitary manner at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?