1130 11 Avenue SW · BELTLINE
Calgary Co-op 01 is in the BELTLINE neighbourhood. BELTLINE, Calgary has 778 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 7, 2026, there are 555 (71%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 4 times since June 20, 2024, with 2 in compliance, 2 not in compliance, and 0 closures on record.
Meat cutting area, 1. The floor in the meat cutting area is cracked, gouged, has concrete and edging exposed. Ensure this is repaired or replaced., , Bakery, 2. The cupboards throughout the bakery have raw wood exposed and some doors/handles are broken. Ensure these are repaired or replaced.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Meat department, A box of gloves and new dry-loc meat packing pads placed on a cutting table where it was contaminated with raw meat cuttings. Ensure these are placed away from used cutting tables to prevent cross contamination.
Meat cutting area, 1. The floor in the meat cutting area is cracked, gouged, has concrete and edging exposed. Ensure this is repaired or replaced., , Bakery, 2. The cupboards throughout the bakery have raw wood exposed and some doors/handles are broken. Ensure these are repaired or replaced.
Cutting boards in the meat cutting area are black, stained and gouged. Resurface or replace.
There is a build up of debris in the following areas:, , Cheese area, 1. Cheese slicer arm., , Produce area, 2. Mould, mildew residual and produce debris all throughout the store floor customer product cooler., 3. Under large wall shelving in the product corridor. , 4. On and under produce cooler pallets., , Bakery, 5. Under customer bread shelving units., 6. Freezer floor., , Deli, 7. Hard to reach areas behind equipment., 8. Lower table legs, rolling carts and baseboards have a build up of black debris., 9. Both walk in cooler floors hard to reach areas., 10. In cupboards near the meat slicing area., 11. Walk in freezer floor.