100 - 250 Shawville Boulevard SE · SHAWNESSY
January 2, 2026
PassSome cheese appeared to be overloaded and measured 9.2*C surface temperature at the cheese Island display cooler. , , Operator rearranged them and display cooler measured 4.2*C ambient temperature with the probe thermometer, , -Ensure all food in coolers are maintained at 4*C
The floor appeared to be rough with blood stain build up at the 3-compartment area of the Meat station., , Requirement:, Repair floor to make it smooth, easily cleanable and durable
The following areas had dirt, debris, or spills:, 1. floor under the Deli chicken oven at the Deli prep Kitchen, 2. floor, hand sink and dry storage area at the Produce storage area, 3. floor of walk-in freezer at Deli , 4. floor and hard to reach-areas at Produce prep area, 5. cooler for dry aged meat at the Meat Section, 6. wall and floor beside the walk-in freezer at the Meat Section, 7. floor of walk-in Dairy cooler, and Grocery/bakery cooler, , Requirement:, Clean all indicated areas.
Calgary Co-op 14 - Food Store is in the SHAWNESSY neighbourhood. SHAWNESSY, Calgary has 116 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 78 (67%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since June 13, 2024, with 4 passes and 0 closures on record.
Some cheese appeared to be overloaded and measured 9.2*C surface temperature at the cheese Island display cooler. , , Operator rearranged them and display cooler measured 4.2*C ambient temperature with the probe thermometer, , -Ensure all food in coolers are maintained at 4*C
The floor appeared to be rough with blood stain build up at the 3-compartment area of the Meat station., , Requirement:, Repair floor to make it smooth, easily cleanable and durable
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
The following areas had dirt, debris, or spills:, 1. floor under the Deli chicken oven at the Deli prep Kitchen, 2. floor, hand sink and dry storage area at the Produce storage area, 3. floor of walk-in freezer at Deli , 4. floor and hard to reach-areas at Produce prep area, 5. cooler for dry aged meat at the Meat Section, 6. wall and floor beside the walk-in freezer at the Meat Section, 7. floor of walk-in Dairy cooler, and Grocery/bakery cooler, , Requirement:, Clean all indicated areas.
a) Concentration of quat measured 0 ppm in sanitizer solution of spray bottle located in meat prep area., b) Cleaning cloth was kept on prep counter after use in deli prep area., , Requirement:, a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution., , b) Soak cleaning clothes in sanitizer solution in between use.
Internal temperature of chicken stored in front row of the warmer located in deli prep area was 55.6C., , Requirement:, Ensure that perishable foods under hot holding are stored at 60C and higher.
a) Paper dispenser was empty at hand washing sink located in bakery prep area near the dish washing area., , b) Paper dispenser located at hand washing sink in cheese island area was empty, , c) Paper dispenser was jammed up and not dispensing paper towels located at hand washing sink in deli prep area. , , Requirement:, , a) Provide paper towels in the dispenser in bakery and cheese island prep areas., , b) Repair the paper dispenser to dispense paper towels located in deli prep area.
One ceiling panel was not put in place in deli prep area., , Requirement:, Put ceiling panel in place.
Glass of front display cooler was missing in the middle part located in deli prep area., , Requirement:, Install glass of display cooler.
a) Dirt buildup on floor in produce prep area., , b) Dirt buildup on floor in walk in cooler and walk in freezer of bakery prep area., , c) Dirt and debris on paper lined under front rack of dairy prep cooler., , d) Dirt buildup on plastic pallet located in deli walk in cooler., , Requirement:, , Clean the above noted areas.
a) Concentration of quat measured 100 ppm in one sani pail and sanitizer solution in second pail was dirty located in meat prep area., , b) Cleaning clothes were kept on prep counters after use in deli prep area, , Requirement:, a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution., - Replace sanitizer solution when it becomes dirty., , b) Soak cleaning clothes in sanitizer solution in between use.
Temperature in middle part of front display cooler in deli prep area was 9C and internal temperature of deli meats in this part was 8C., , , Requirement:, , Do not store any perishable foods in the middle part of this cooler until temperature is maintained at 4C or less.
Access to hand washing sink located in bakery prep area was blocked by a cart kept in front of the sink., , Requirement:, , Ensure that hand washing sink is available for use all the time and its access is not blocked.
Paper dispenser was empty at hand washing sink located in meat prep area near the door., , Requirement:, , Provide paper towels in the dispenser.
Floor was damaged in one section of produce prep area making surface rough., , Requirement:, , Repair the floor in produce prep area to make surface smooth.
Dirt buildup on bread slicer located in bakery prep area., , Requirement: , , Clean the bread slicer.