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Thorhild Co-operative - Grocery

205 2 Street Thorhild AB T0A 3J0 · Food - General

Official record from Alberta →

Inspection summary

Thorhild Co-operative - Grocery has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on August 6, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 4 separate inspections, most recently on August 6, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 29, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 May 2, 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?

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.

8 inspections

  1. Monitoring 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?
      • The ceiling tile in the laundry chemical storage area "Bears Den" was observed to have signs of water damage. Buckets were placed under the tile with signs of fresh water on the surfaces of the shelves. All areas of the facility are required to be maintained in good condition. Ensure that the ceiling tile is replaced and source of water infiltration is determined. Please clean and sanitize the shelves and surrounding areas to prevent microbial and mold growth. Despite attempts to correct the issue the weather hasn't co-operated and so the leak persists. Please continue the work to repair the roof.
  2. 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?
      • The ceiling tile in the laundry chemical storage area "Bears Den" was observed to have signs of water damage. Buckets were placed under the tile with signs of fresh water on the surfaces of the shelves. All areas of the facility are required to be maintained in good condition. Ensure that the ceiling tile is replaced and source of water infiltration is determined. Please clean and sanitize the shelves and surrounding areas to prevent microbial and mold growth.
  3. 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?
      • The ceiling tile in the laundry chemical storage area "Bears Den" was observed to have signs of water damage. Buckets were placed under the tile with signs of fresh water on the surfaces of the shelves. All areas of the facility are required to be maintained in good condition. Ensure that the ceiling tile is replaced and source of water infiltration is determined. Please clean and sanitize the shelves and surrounding areas to prevent microbial and mold growth.
  4. Monitoring Inspection

    2 infractions

    • 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 ceiling tile in the laundry chemical storage area "Bears Den" was observed to have signs of water damage. Buckets were placed under the tile with signs of fresh water on the surfaces of the shelves. All areas of the facility are required to be maintained in good condition. Ensure that the ceiling tile is replaced and source of water infiltration is determined. Please clean and sanitize the shelves and surrounding areas to prevent microbial and mold growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave in the bakery area of the facility was observed to have food debris build up. All equipment used for food contact is required to be maintained in a clean and sanitary condition to prevent cross contamination and bacterial growth. Please clean and sanitize the microwave.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring 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?
      • The paper towel in the produce preparation area is not in a dispenser. Having the paper towel in a dispenser promotes handwashing by making it easier. The dispenser also protects the paper towel from being contaminated by spills or other liquids and debris. Ensure the paper towel is always in a dispenser.
  8. Monitoring Inspection

    0 infractions

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