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A-Mart - Food Store

4 - 7400 Macleod Trail SE Calgary AB T2H 0L9 · Food - General

Official record from Alberta →

Inspection summary

A-Mart - Food Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on December 11, 2025, recorded 5 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 3 separate inspections, most recently on December 11, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on November 4, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on November 4, 2024. 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 December 11, 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?

  • 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 4 times across 3 separate inspections, most recently on December 11, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Staff was observed not performing hand hygiene between services at the meat processing section.2. Used gloves were left on the meat prep table to be reused. Operator discarded used gloves.-Ensure hand hygiene is performed before handling food and after gloves use. -Ensure used gloves are not reused to prevent food contamination
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding:No sink plugs available for dishwashing sinks. Obtain sink plugs to properly sanitize equipmentDecember 12 update: Staff indicated that large bowls were being filled with sanitizer to sanitize utensils and equipment. The large cutting board was cleaned and sanitized by spraying with sanitizing solutionProperly sanitize utensils and equipment by obtaining drain plugs for the dish washing sink and fill with an approved sanitizer (100ppm bleach) so that utensils and equipment can be fully submerged for at least 2 minutes
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink is not used for handwashing at the meat processing section, it appeared broken. Staff adjusted water flow and made hot and cold water available for handwashing at the station.2. No paper towel in dispenser at meat processing section. Operator added paper towel.-Ensure the handwashing station is operational and accessible to staff.-Ensure all handwashing supplies are available at the handwashing station to staff
    • 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?
      • There was gap under the back left door. Pest control report shows a mouse was seen.-Seal the gap beneath door to prevent pest entrance-Follow all recommendations provided by pest control company
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dirt/food debris:1. meat saw machine at the meat processing section.2. floor under the shelves at the walk-in cooler.-Clean the indicated area
  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sink plugs available for dishwashing sinks. Obtain sink plugs to properly sanitize equipmentNovember 12 update: Staff indicated that large bowls were being filled with sanitizer to sanitize utensils and equipment. Properly sanitize utensils and equipment by obtaining drain plugs for the dish washing sink and fill with an approved sanitizer (100ppm bleach) so that utensils and equipment can be fully submerged for at least 2 mintues
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One spray bottle was not labeled as to its contents
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bowl of raw pork ribs left in standing water. Temperature measured at 13C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sink plugs available for dishwashing sinks. Obtain sink plugs to properly sanitize equipment
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Plastic sheets placed directly in hand sink blocking access. All hand wash stations are to be kept free and easily accessible at all times
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust accumulation on ceiling of walk-in cooler2) Debris accumulation on floor throughout facility. Especially under shelving units and large equipment.3) Build up on floor of walk-in cooler, under dishwashing sinks and under pallets in the back storage area
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labeled as to its contents
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sweet potatoes in placed in the warmer was measured at 33C. Sweet potatoes discarded. 2. No thermometer available to measure temperature of foodsHot foods are to be kept 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?
      • Jug of dish soap and various utensils were placed directly in the hand sink in the meat cutting area. Hand wash stations are to be kept free and easily accessible at all times
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage area at the back had accumulation of dirt and it was disorganised at the time of inspection. Non-food products were stored with food products. Action required:Organise the storage areaSeparate food products from non-food products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of debris under and behind shelving units and hard to reach areas2. Old dirty cardboard used to line shelving in the walk-in coolers

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