700 - 2220 68 Street NE · MONTEREY PARK
February 4, 2026
Pass*Not observed at this time of inspection*, , The cutting tables at the meat department, need to be scrubbed to remove the built-up residues from the grooves left by the edge of the knives. Do it daily
- The area beneath the shelves and on the shelves contained mouse droppings and was visibly dirty, including food debris., *Staff were instructed to clean the entire area and to follow the cleaning steps as explained during inspection and outlined in the attached email for proper handling and removal of mouse droppings.
*Not Observed at this of Inspection*, , The cutting table next to the saw has some deep cuts on it. Re-surface the table. May use a belt sander.
*Outstanding*, - The area beneath the bakery shelves was visibly dirty, with food debris observed., *Clean the area. Operator must create and implement a cleaning and sanitation schedule, ensuring: Cleaning is completed every morning and night and food items are inspected throughout the day to identify issues promptly.
Calgary Co-op 15 - Food Store is in the MONTEREY PARK neighbourhood. MONTEREY PARK, Calgary has 39 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 14, 2026, there are 26 (67%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since February 21, 2025, with 4 passes and 0 closures on record.
*Not observed at this time of inspection*, , The cutting tables at the meat department, need to be scrubbed to remove the built-up residues from the grooves left by the edge of the knives. Do it daily
- The area beneath the shelves and on the shelves contained mouse droppings and was visibly dirty, including food debris., *Staff were instructed to clean the entire area and to follow the cleaning steps as explained during inspection and outlined in the attached email for proper handling and removal of mouse droppings.
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.
*Not Observed at this of Inspection*, , The cutting table next to the saw has some deep cuts on it. Re-surface the table. May use a belt sander.
*Outstanding*, - The area beneath the bakery shelves was visibly dirty, with food debris observed., *Clean the area. Operator must create and implement a cleaning and sanitation schedule, ensuring: Cleaning is completed every morning and night and food items are inspected throughout the day to identify issues promptly.
*Not observed at this time of inspection*, , The cutting tables at the meat department, need to be scrubbed to remove the built-up residues from the grooves left by the edge of the knives. Do it daily
- Chewed tortilla bags were found on the bakery shelves, along with mouse droppings along the shelf edges., *Staff were instructed to clean the entire area and discard all contaminated or potentially contaminated food items.
1) The area beneath the shelves and on the shelves contained mouse droppings and was visibly dirty, including food debris., *Staff were instructed to clean the entire area and to follow the cleaning steps as explained during inspection and outlined in the attached email for proper handling and removal of mouse droppings., 2) The entry door sweep at receiving is damaged., *Repair the door sweep to prevent any potential pest entry.
*Not Observed at this of Inspection*, , The cutting table next to the saw has some deep cuts on it. Re-surface the table. May use a belt sander.
- The area beneath the bakery shelves was visibly dirty, with food debris observed., *Clean the area. Operator must create and implement a cleaning and sanitation schedule, ensuring: Cleaning is completed every morning and night and food items are inspected throughout the day to identify issues promptly.
The cutting tables at the meat department, need to be scrubbed to remove the built-up residues from the grooves left by the edge of the knives. Do it daily
The cutting table next to the saw has some deep cuts on it. Re-surface the table. May use a belt sander.
Dirty, large pails stored on the food prep table. Food contact surfaces must be protected from contamination. Remove the pails and ensure that only clean and sanitary items are stored on food contact surfaces
Access to the hand sink at the bakery blocked by a red pail. Ensure unrestricted access to the sink at all times
Provide soap and towels for the hand sink in the Bakery