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Winfield Foods - Grocery

14 2 Avenue East Winfield AB T0C 2X0 · Food - General

Official record from Alberta →

Inspection summary

Winfield Foods - Grocery has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on March 3, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 6 times across 6 separate inspections, most recently on February 4, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 6 separate inspections, most recently on February 4, 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?

  • 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 2 times across 2 separate inspections, most recently on July 25, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 July 24, 2024. 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 7 times across 5 separate inspections, most recently on February 4, 2026. 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. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • As you are using chlorine bleach to sanitize, you must have chlorine test strips to check on the concentration of bleach/water solutions.Please obtain a supply of chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the back room did not have liquid soap in a pump-style dispenser.The hand wash sink at the front door, the paper towel had run out.Operator was able to correct both issues during the inspection.
    • 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?
      • Operator has completed the Pest Control Checklist once during the past 18 months.The operator is to complete the Pest Control Checklist on a monthly basis and keep completed Checklists in a binder or folder for future review by the PHI.Note - the operator is keeping a large dog inside the facility, it is a Golden Receiver type of dog.This will be acceptable as long as the dog is kept confined to the area behind the cash register and not allowed to roam freely inside the store.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Complaint regarding the small bottles of food coloring, only being half full.PHI observed that several bottles of the yellow food coloring were not as full as other bottles of the same brand and color. PHI also observed that some of these bottles had loose lids.Corrective ActionAny bottle of food coloring not containing its proper volume of product should be discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator needs to have chlorine test strips on hand, in the store, to be able to check on bleach sanitizing solutions.
    • 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?
      • PHI will email a Pest Control Checklist.This is a self-monitoring system that you will need to do once per month.Keep the completed checklist in a file or binder on site, for future review by the PHI.
  5. Demand Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Complaint regarding the small bottles of food coloring, only being half full.PHI observed that several bottles of the yellow food coloring were not as full as other bottles of the same brand and color. PHI also observed that some of these bottles had loose lids.Corrective ActionAny bottle of food coloring not containing its proper volume of product should be discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The General cooler, a 2 glass door cooler at the back of the retail floor area had an air temperature of 10.2 C and an internal product temperature of 11.7 C.This is too warm for commercially prepared sandwiches and meat products ( wieners, bacon, bologna ).Corrective Actions taken - all food product is the identified cooler was discarded, while PHI was on site. - also a refrigeration service tech was called and arranged to come later in the day to service/repair this General cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator needs to have chlorine test strips on hand, in the store, to be able to check on bleach sanitizing solutions.
    • 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?
      • PHI will email a Pest Control Checklist.This is a self-monitoring system that you will need to do once per month.Keep the completed checklist in a file or binder on site, for future review by the PHI.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Due to the bakery operations, you will need to have at least one person on staff, with an approved Food Safety certificate.PHI will email a list of approved courses in Alberta.Please complete one of these courses and email a copy of your certificate to your PHI.
  6. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator needs to have chlorine test strips on hand, in the store, to be able to check on bleach sanitizing solutions.
    • 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?
      • PHI will email a Pest Control Checklist.This is a self-monitoring system that you will need to do once per month.Keep the completed checklist in a file or binder on site, for future review by the PHI.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Due to the bakery operations, you will need to have at least one person on staff, with an approved Food Safety certificate.PHI will email a list of approved courses in Alberta.Please complete one of these courses and email a copy of your certificate to your PHI.
  7. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator needs to have chlorine test strips on hand, in the store, to be able to check on bleach sanitizing solutions.
    • 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?
      • PHI will email a Pest Control Checklist.This is a self-monitoring system that you will need to do once per month.Keep the completed checklist in a file or binder on site, for future review by the PHI.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Due to the bakery operations, you will need to have at least one person on staff, with an approved Food Safety certificate.PHI will email a list of approved courses in Alberta.Please complete one of these courses and email a copy of your certificate to your PHI.
  8. Initial Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the bakery, there was a butane torch on a shelf above the work table.There was also an used open coffee mug on the work table.These 2 items were removed from the bakery during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator needs to have chlorine test strips on hand, in the store, to be able to check on bleach sanitizing solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the back room for the bakery, as well as the one by the front door for serving hard ice cream, were both out of liquid soap and paper towel.These items were refilled during the inspection, at both sinks.
    • 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?
      • PHI will email a Pest Control Checklist.This is a self-monitoring system that you will need to do once per month.Keep the completed checklist in a file or binder on site, for future review by the PHI.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Due to the bakery operations, you will need to have at least one person on staff, with an approved Food Safety certificate.PHI will email a list of approved courses in Alberta.Please complete one of these courses and email a copy of your certificate to your PHI.
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