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African Variety Store

3315 17 Avenue SE Calgary AB T2A 0R2 · Food - General

Official record from Alberta →

Inspection summary

African Variety Store has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 23, 2024. The most recent inspection, on March 10, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on January 29, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 4 separate inspections, most recently on February 4, 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 3 times across 3 separate inspections, most recently on November 13, 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 2 times across 2 separate inspections, most recently on February 4, 2026. For example: Is the facility free of a pest infestation?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 12 times across 6 separate inspections, most recently on February 4, 2026. For example: Have plans for construction or alteration of this facility been submitted for approval?

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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observation Feb 04, 2026. No food safe sanitizer prepared. Observation Jan 29, 2026.No food‑safe sanitizer was prepared at the time of inspection- Ensure a food‑safe sanitizer is prepared and readily available during all hours of operation (e.g., 100 ppm chlorine solution).
    • 15. Is the facility free of a pest infestation?
      • Feb 04, 2026 ObservationSubstantial amount of mice droppings, live and dead bugs noted in the basement, including but not limited to furnace rooms, behind the pallets, on packaged of dried goods, on the pot tables. Observation Jan 29, 2026.Mouse droppings were observed throughout the basement facility, including but not limited to the furnace room, dry‑goods storage rooms, and flour‑grinding room, as well as on top of packaged foods and other goods. A professional pest‑monitoring service is currently active at the facility.- Organize and properly store all food, goods, and equipment so the entire basement area is accessible for thorough inspection and cleaning. Remove all mouse droppings and contaminated materials. Follow all recommendations from the pest‑monitoring service, including sealing gaps at the back door and ceiling.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • A flour grinding room was set up without AHS approval.Possible repackaging activity was observed in the far west storage room without prior AHS approval. - Immediately stop production until approval is granted.
  4. Demand Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Observation Jan 29, 2026. Five basement freezers were found storing bags of frozen chicken that lacked labels or tags to verify their sources. All unlabelled chicken were ceased onsite- Provide information to verify the source ** The violations still exist** as Jan 29, 20261. Repacked food items were not labeled in the meat section. The unlabeled food items were not discarded as purchase receipts were present onsite. **Label all the meat packages with date, store name/contact information and product name. Develop a method ( for example lot number) to track the small meat packages with their source.2. Home-made sauce containers were observed in the display. Operator discarded the sauces during inspection. Home-made butter were observed next to the honey. Operator removed the butter during inspection. ^ Jan 29, 2026. **All the food items in the facility must be from approved sources.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food‑safe sanitizer was prepared at the time of inspection- Ensure a food‑safe sanitizer is prepared and readily available during all hours of operation (e.g., 100 ppm chlorine solution).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Trays of beef strips were found drying in the basement furnace room at room temperature without an approved meat‑drying process- Discard the beef strips immediately and submit a written meat‑drying procedure for approval before resuming this activity.The operator was grinding unapproved dried beef strip in the meat shop. - The operator immediately discarded/removed the beef strip and sanitized the grinder.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple freezers in the basement have overrun frozen meat juice and blood inside.- Clean and sanitize the freezers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basement handwashing sink did not have soap equipped. - Equip soap for proper handwashing.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were observed throughout the basement facility, including but not limited to the furnace room, dry‑goods storage rooms, and flour‑grinding room, as well as on top of packaged foods and other goods. A professional pest‑monitoring service is currently active at the facility.- Organize and properly store all food, goods, and equipment so the entire basement area is accessible for thorough inspection and cleaning. Remove all mouse droppings and contaminated materials. Follow all recommendations from the pest‑monitoring service, including sealing gaps at the back door and ceiling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mold growth was noted near the baseboard and ceiling along the north‑facing wall inside the flour‑grinding room.- Remediate the mold issue and address the underlying moisture source.The seal between the basement handwashing sink and the wall is cracked.- Reseal the gap to ensure the sink is properly affixed and the area remains cleanable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wooden pallets inside the walk‑in cooler were visibly soiled with blood and dried meat.- Ensure the pallets are thoroughly cleaned and sanitized, or replace them with cleanable alternatives.Multiple folded empty cardboard boxes were stored in food‑prep areas, including on top of the saw and grinder.- Store cardboard in a location protected from contamination and away from food‑prep areas, or discard the cardboard.Cardboard was being used as a barrier on top of the grease trap.- Remove the cardboard immediately, as it is not a cleanable surface.Grease noted on the wall and door nearby the beef drying areas in the basement. - Clean and sanitize the areas.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • A flour grinding room was set up without AHS approval.Possible repackaging activity was observed in the far west storage room without prior AHS approval. - Immediately stop production until approval is granted.
  5. Risk Management Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** The violations still exist**1. Repacked food items were not labeled in the meat section. The unlabeled food items were not discarded as purchase receipts were present onsite. **Label all the meat packages with date, store name/contact information and product name. Develop a method ( for example lot number) to track the small meat packages with their source.2. Home-made sauce containers were observed in the display. Operator discarded the sauces during inspection. **All the food items in the facility must be from approved sources.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer concentration was greater than 100 ppm, which is not food grade.**Keep chlorine sanitizer at 100 ppm all times. Verify using available test strips.2. Cleaning cloth was submerged in the visibly soiled sanitizer solution.**Change sanitizer at least every 2 hours, or more often if visibly soiled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Homemade dry meat was observed on the counter which was removed from sale during the inspection. **Prepare and cook food on the premises only.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists during current inspection**Meat boxes were stored on the floor in walking cooler.**Store all the food items on shelf or minimum 6 inches above the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The meat slicer had a visible debris build up, which can lead to cross contamination.**Clean and disinfect.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Deep cleaning is required in the meat section and around the 2 compartments sink in the back area in grocery section.**Clean above-mentioned areas and develop a cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Violation still exists during current inspection**The facility did not have cleaning schedule.**Prepare and implement the cleaning plan and develop a schedule.
  6. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** The violations still exist**1. Repacked food items were not labeled in the meat section. The unlabeled food items were not discarded as purchase receipts were present onsite. **Label all the meat packages with date, store name/contact information and product name. Develop a method ( for example lot number) to track the small meat packages with their source.2. Home-made sauce containers were observed in the display. Operator discarded the sauces during inspection. **All the food items in the facility must be from approved sources.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer concentration was greater than 100 ppm, which is not food grade.**Keep chlorine sanitizer at 100 ppm all times. Verify using available test strips.2. Cleaning cloth was submerged in the visibly soiled sanitizer solution.**Change sanitizer at least every 2 hours, or more often if visibly soiled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Homemade dry meat was observed on the counter which was removed from sale during the inspection. **Prepare and cook food on the premises only.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists during current inspection**Meat boxes were stored on the floor in walking cooler.**Store all the food items on shelf or minimum 6 inches above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced meat was being marinated at the room temperature on the 2-compartment sink on food trays. In addition, food trays were stacked on top of each other with meat coming into direct contact with the bottom of the trays. Operator discarded the meat during the inspection.**Keep high risk food at 4*C or below. If food is sitting in the temperature danger zone of 4*C - 60*C for more than two hours, it needs to be discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The door of the chest freezer beside the back area entrance was broken.**Repair the freezer door.2. The meat slicer had a visible debris build up, which can lead to cross contamination.**Clean and disinfect.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Deep cleaning is required in the meat section and around the 2 compartments sink in the back area in grocery section.**Clean above-mentioned areas and develop a cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Violation still exists during current inspection**The facility did not have cleaning schedule.**Prepare and implement the cleaning plan and develop a schedule.
  7. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** The violations still exists**1. Repacked food items were not labeled on grocery side.The unlabeled food items were removed from the shelves during inspection.- Label the food items.2. A few small containers of honey were observed on the shelf in meat section. - The honey was removed from the shelf. The honey must be purchased from an approved source.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists during current inspection**Meat containers and boxes were stored on the floor in walkin cooler.Ensure to store all the food items on shelf or minimum 6 inches above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • New shipment of eggs was measured at 17C.- Ensure new shipment of potentially hazardous foods are brought to the cooler as soon as possible to limit time in the temperature danger zone (4-60C).- Eggs were moved into walk-in cooler during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists during current inspection**A deep cleaning is required in meat and grocery re-packing area.Ensure to clean floor, walls and hard to reach areas.Please develop a cleaning schedule.A blank cleaning schedule template was sent via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schedule.- Prepare and implement the cleaning plan and develop a schedule.
  8. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Repacked food items were not labeled on grocery side.The unlabeled food items were removed from the shelves during inspection.- Label the food items.2. A few small containers of honey were observed on the shelf in meat section. - The honey was removed from the shelf. The honey must be purchased from an approved source.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff was weighing pieces of meat directly on the weighing scale without any barriers and not cleaning and sanitizing the scale surface after use.- Use a clean bag or container to weigh meat on the scale.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists during current inspection**Meat containers and boxes were stored on the floor in walkin cooler.Ensure to store all the food items on shelf or minimum 6 inches above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler measured to be at 9C. The temperature of the meat in the cooler ranged between 5-6C.The meat from the cooler was shifted to walkin cooler during inspection. - Repair the display cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility did not have cleaning schedule.- Prepare and implement the cleaning plan and develop a schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists during current inspection**A deep cleaning is required in meat and grocery re-packing area.Ensure to clean floor, walls and hard to reach areas.Please develop a cleaning schedule.A blank cleaning schedule template was sent via email.
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