Village Market Westerose
5 Village Drive Westerose AB T0C 2V0 · Food - General
Inspection summary
Village Market Westerose has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on September 22, 2026, recorded 2 infractions.
6 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 once on September 22, 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 March 1, 2024. 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 2 times across 2 separate inspections, most recently on June 4, 2026. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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 September 22, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
10 inspections
- Monitoring Inspection
2 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?
- The bottom door seal for the overhead receiving door has become damaged and will need to be replaced.There is a visible gap between the floor and the bottom of the closed door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Meat dept. - the metal spring support for the overhead hand sprayer at the 3 compartment sink - the surface has become quite rusty and corroded.This surface is no longer smooth, sealed and impervious to water, which makes it difficult to clean and sanitize thoroughly.Please have this identified piece of equipment replaced.
- 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
0 infractions
- Demand Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The water sample collected on June 2, 2026, that serves your business, had these results: - Total Coliforms - PRESENT - E. coli - AbsentThis is an Unsatisfactory result.This was discussed with John Olmsted.Your facility is being placed on a precautionary Boil Water Advisory, pending the results of the next resample.Note - the water well that serves this business is operated by a 3rd party. - routine sampling of this well water supply was how this issue was discovered.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Absorbent pad was partially missing in one of the meat coolers, leading to a buildup of juices from the meat products at the bottom of the cooler.Corrective action: Please ensure that absorbent pads cover the bottom of the meat cooler in its entirety.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Complaint was validated in that the frozen food bunks with plexiglass covers over top, on the retail floor - the North side unit had missing plexiglass door panels ( that would normally slide up to allow customer access to the frozen food below ).Because several of these plexiglass panels had been damaged and removed, store staff had put large pieces of cardboard over top of the frame work to try to keep the warm air out.This was not working, as the North side unit was -5 to -6 C, the South side unit was -15 to -16 C and the West unit was -19 C.Note - the plexiglass was not damaged and there were no missing panels on the South and West side freezer units.As the boxed meat products in the North side unit were not completely thawed, PHI allowed staff to remove these products and store them in the back room walk-in freezer, which was at -17 C.PHI directed staff to not use the North side unit display freezer, on the retail floor until it has been repaired, is able to maintain -18 C and the PHI is called to re-inspect for approval to use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions