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21 Century Seafood

130 - 11080 50 Street SE Calgary AB T2C 5T4 · Food - General

Official record from Alberta →

Inspection summary

21 Century Seafood has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on August 20, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Protecting food from contamination and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on April 15, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on April 25, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on February 28, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on April 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on April 15, 2025. 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 8 bags of rice (20kg each) were observed in dry food storage warehouse.Operator stated that they were waiting for the clearance from the company and will be discarded asap.- Ensure to have a designated area with proper signage in the facility for the expired food waiting for company clearance.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Whole frozen fish was stored in cardboard box without food grade liner.- All the food items should be stored in food grade containers or in cardboard boxes lined with a food grade liner.
  4. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of lettuce was stored in close to raw meat on the same shelf which can lead to cross contamination.- Store the ready to eat meat products separately from raw meat/food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Whole frozen fish was stored in cardboard box without food grade liner.- All the food items should be stored in food grade containers or in cardboard boxes lined with a food grade liner.2. In the dry food storage area (warehouse), motor oil bottles were stored among food items.- Ensure to store all non-food related items separately.
    • 09. Are chemicals stored and handled in a safe manner?
      • **The violation still exisit**Chlorine based sanitizer in spray bottle was way too strong.Solution measured well over 500ppm.Use 1/2 tsp of regular bleach in 1L of water to create a 100ppm chlorine based sanitizing solution. *Repeat Violation
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A few metal shelves and food trollies were lined with cardboards in meat cutting area.- Ensure to remove cardboards from the shelves and clean/sanitize the shelves regularly
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris on floors by the main entrance, under and/or behind the food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.2. The facility did not have cleaning schedule.- Develop a cleaning schedule.3. Shelves in the warehouse (dry storage area) were dusty.- Thoroughly clean and sanitize all the shelves.
  5. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine based sanitizer in spray bottle was way too strong.Solution measured well over 500ppm.Use 1/2 tsp of regular bleach in 1L of water to create a 100ppm chlorine based sanitizing solution. *Repeat Violation
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease interceptor missing one of two knobs/valves creating a hole into the unit.Obtain a new valve.*Repeat violation
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black mold present on wall of walk-in cooler.Clean noted area.
  6. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine based sanitizer in spray bottle was way too strong.Solution measured well over 500ppm.Use 1/2 tsp of regular bleach in 1L of water to create a 100ppm chlorine based sanitizing solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • February 28, 2024 update:No chlorine test strips on site. As previously noted, obtain required strips. Chlorine test strips expired February 2022.- Please acquire valid test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease interceptor missing one of two knobs/valves creating a hole into the unit.Obtain a new valve.
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