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A-Mart

30 - 1324 10 Avenue SW Calgary AB T3C 0J2 · Food - General

Official record from Alberta →

Inspection summary

A-Mart has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on April 17, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 12, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 February 12, 2026. 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 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 20, 2025. 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?

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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grime and or food debris was noted in the following areas:-doors, floors and below shelves of the walk-in cooler and freezer.
  2. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Frozen Pollock fish in the display freezer was unlabeled. Ensure that all food is properly labeled.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A dented can of fish was noted in the grocery area. Discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0ppm sanitizer was measured in one of the spray bottles near the produce area. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of food was stored on the floor across from the hand wash station in near the produce area. Ensure that all food is stored at least 6 inches off the floor.2. A bin of vegetables was stored on the garbage in the produce area. Do not store food on the garbage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked sweet potatoes were hot held at 45C (external) in the hot holding unit. Staff directed to remove the sweet potatoes from the sales floor are they were unsure how to increase the temperature of the hot holding unit. Ensure that potentially hazardous foods are hot held at 60C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand wash station in the meat department was empty. Staff refilled the dispenser before the end of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grime and or food debris was noted in the following areas:-doors, floors and below shelves of the walk-in cooler and freezer.-below the shelves in the dry storage area (near staff washroom).-floor of staff washroom-out of way areas on the floor in the food handling areas (meat department produce etc.).-interior and outside of the white domestic fridge.-upright two door cooler in the meat department.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sweet potatoes stored inside a milk crate on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. Refrain from storing food directly on the floor. The operator removed the crate of sweet potatoes and placed it on the shelf at the time of 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?
      • The weatherstripping for the front receiving door is in disrepair. A large gap is visible from the bottom of the door. No signs of pest activity was observed during the inspection.Repair/replace the weatherstripping and ensure no gap is visible between the door and the floor to prevent the entry of pests.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not posted. The food handling permit must be posted at all times in an area that is easily seen by the public. The operator printed and posted the valid food handling permit at the front of the store during the time of the inspection.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas such as floor corners, edges, and under equipment had grease and soil accumulation.Clean hard to reach areas of floors and ensure these areas area cleaned on a regular basis.

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