African Choice Market
12 - 2010 30 Avenue NE Calgary AB T2E 7K9 · Food - General
Inspection summary
African Choice Market has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on December 19, 2025, found no infractions.
1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.
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 4 times across 2 separate inspections, most recently on December 1, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on December 1, 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?
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 once on December 1, 2025. For example:
Are chemicals stored and handled in a safe manner?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 3 times across 3 separate inspections, most recently on December 1, 2025. For example:
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?
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 once on December 1, 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.
4 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Meat debris was observed underneath the band saw table. Vinyl wrap was still covering the band saw.Remove the vinyl wrap and clean and sanitize the band saw table.
- 09. Are chemicals stored and handled in a safe manner?
- 1) Chlorine sanitizer in the spray bottle was measured at 1000ppm.Use 100ppm chlorine (1/2 teaspoon per L water).2) Chemical spray bottles were labelled. Label all chemical spray bottles.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dead insects were found in the third sink well at the packing area. Dishwashing was not following the three-step method.Meat cutting station sink wells were still covered with vinyl wrap. Previous Report:Staff was not following proper manual dishwashing procedures. **Please ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize). Note: 2-compartment manual dishwashing procedures sent to the facility.
- 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?
- This issue was not checked during this inspection.Few mouse droppings (old) were observed underneath the shelves in the dry storage areas. **Remove all mice droppings immediately. **Begin cleaning and disinfecting all affected areas
- 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?
- This issue was not checked during this inspection.**Outstanding**Permit expired. Must display a valid Food Handling Permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Stains were observed on the walk-in cooler doors.2) Blood stains were on the bottom of the stand-up freezer shelf.1 to 2) Clean walk-in cooler and stand up freezer
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer spray bottle measured significantly greater than 100 ppm. - operator remade the chlorine sanitizer and tested 100 ppm. **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff was not following proper manual dishwashing procedures. **Please ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize). Note: 2-compartment manual dishwashing procedures sent to the facility.
- 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?
- Few mouse droppings (old) were observed underneath the shelves in the dry storage areas. **Remove all mice droppings immediately. **Begin cleaning and disinfecting all affected areas
- 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?
- **Outstanding**Permit expired. Must display a valid Food Handling Permit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Provide soap and towels for hand washing in the butcher room
- 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?
- Permit expired. Must display a valid Food Handling Permit.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?