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Almadina Grocery - Food Store

3 - 5309 Rundlehorn Drive NE Calgary AB T1Y 2C2 · Food - General

Official record from Alberta →

Inspection summary

Almadina Grocery - Food Store has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 8, 2024. The most recent inspection, on August 5, 2026, recorded 1 infraction.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food source, labelling and allergens 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.

  • 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 2 times across 2 separate inspections, most recently on August 5, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 2 times across 2 separate inspections, most recently on June 17, 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 once on June 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on June 17, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on June 8, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

8 inspections

  1. Demand Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. Approximately 12 Nestle Sahne Creme 170g products were found to be past their expiration dates (Aug 1 2026), including. Ensure products with expiry dates are checked regularly and that the FIFO (First In, First Out) method is followed to prevent expired stock from being sold.**Products were removed from the shelf to be discarded.2. Canned food products were found to be dented and not in a condition to be sold. Ensure canned foods are checked upon arrival and not stocked on the shelves for resale.**Please check and remove all dented canned food products from the shelves.3. Two pomegranate syrup bottles were found with a Jan 2025 best before date. The owner voluntarily removed the products from the display shelf.
  2. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ground meat in the display case were not labeled. Please ensure that the meat is properly labeled with at minimum, the date the meat was ground, the name of the business, the name of the product and storage instructions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel/paper towel dispenser at the hand wash station in the meat cutting area. Install a paper towel dispenser. Ensure that all hand wash stations are equipped with soap and single-use paper towels.
  3. Demand Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ground meat in the display case were not labeled. Please ensure that the meat is properly labeled with at minimum, the date the meat was ground, the name of the business, the name of the product and storage instructions.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizing solution was prepared. Ensure that whenever food handling is occurring that an approved food grade sanitizing solution is ready for use (i.e. 100PPM Bleach).2. Table top meat band saw is not being cleaned properly as a build-up of dried and fuzzy meat was noted inside. Staff indicated that it had not been used today. Increase the frequency of cleaning of the meat band saw. Ensure that it is cleaned and sanitized at least every 2 hours (after use).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel/paper towel dispenser at the hand wash station in the meat cutting area. Install a paper towel dispenser. Ensure that all hand wash stations are equipped with soap and single-use paper towels.2. Hot water tap was turned off for the hand wash station in the meat cutting area. Ensure that all hand wash stations are equipped with hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap was turned off to the 3 compartment sink as the sink faucet was leaking. Please repair the sink faucet. Ensure that all plumbing is maintained in good repair.
  4. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several canned food items were damaged and had large dents. Discarded. Ensure that all food is fit for consumption. Remove any damaged cans of food from the store front.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of food were stored directly on the floor in the customer area. Ensure that all containers of food are stored off the floor to protect against contamination.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

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