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Anatolia

701 - 1235 26 Avenue SE Calgary AB T2G 1R7 · Food - General

Official record from Alberta →

Inspection summary

Anatolia has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on October 3, 2025, recorded 9 infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 5 times across 3 separate inspections, most recently on October 3, 2025. 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 October 3, 2025. 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 October 4, 2024. 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 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 October 3, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 8 times across 4 separate inspections, most recently on October 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • An unlabeled bottle of pickled carrots with no expiry date and product origin was observed on the shelf in the grocery section. Food items not meant for immediate consumption need to be properly labeled for the customers safety.Bottle was removed and corrected on site
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in spray was measured to be above 200 ppm. Chlorine sanitizer needs to be at 100 ppm. Operator was educated on proper sanitizing procedures and corrected during inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.The stand-up coolers with glass doors in the back left section of the facility had meat products stored above dairy products, creating a risk of contamination. All meat products should be stored below dairy, produce, and other ready to eat items.Operator was educated about proper food storage techniques and corrected on site.2. The large metal stand-up coolers closer to front had had meat products stored above dairy products, creating a risk of contamination. All meat products should be stored below dairy, produce, and other ready to eat items.Operator was educated about proper food storage techniques and corrected on site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Salads in the display cooler were overfilled, and the top of the salad was not being kept below 4 degrees Celsius. High risk foods being refrigerated needs to be kept below 4 degrees.Operator was educated on the proper refrigeration techniques and corrected during inspection. 2. Display cooler at the front was showing a temperature of 10 degrees Celsius. High risk foods being refrigerated needs to be kept below 4 degrees. Operator turned the cooling unit on and corrected on site.3. Soup was being cooled in a large pot that made it unable to cool in the required time frame of 60C - 20C in 2 hours, and 20C - 4 in 4 hours. Food needs to be cooled properly to ensure it does not spend too much time in the danger zone.Operator was instructed to break down the food and cool it smaller trays to let the soup cool down faster. Corrected during inspection.4. Freshly cooked ground beef kababs were measured at 71C. Ground beef needs to be cooked to 72C to be considered safe to eat. Operator put the beef back on the grill and corrected onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were being air dried in the sanitizing section of the manual dishwasher due to an insufficient drying rack, resulting in an inability to sanitize dishes.Operator was instructed to remove the clean dishes from the dishwasher and airdry them in a designated area, and to install a drying rack.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the grocery store section by the display cooler did not have a proper hand towel set up, despite food handling occurring in the area. Hand sinks with soap and hand towels must be present in all areas where food handling occurs. Please get a proper paper towel dispenser to prevent handling of the paper towel roll or stop all food handling in the area by ensuring food comes prepackaged.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Workers were unable to access the hand sink in the kitchen area due to it being obstructed by a waste bin. Workers need to be able to wash their hands at all times to allow staff to practice proper hygiene.Obstruction was moved during inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • An open mouse trap was found in the food handling area on the ground by the hand sink. Open mouse traps are prohibited to be in the same area that food handling occurs.Please remove the open mouse trap from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Freezer in the back by the stand-up coolers had a broken gasket that was being held on with tape, making it difficult to clean. Food equipment must be kept in good repair to allow for effective use and proper cleaning.Please replace the gasket so the freezer is easy to clean and is properly sealed.2. Display cooler in the grocery section of the store uses a fabric cover on the backside that is not smooth, non-porous, and easy to clean.Replace the cover with one that is smooth, non-porous, and easy to clean.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • "Reoccurring violation"Jan 03, 2024Additional sneeze guards (cleanable materials such as plexiglass) must be installed for storing foods on top of the sneeze guards, a single gap is allowed to pass through the food orders, no open foods allowed behind the gaps"Reoccurring violation "Oct 04, 2024: corrected Two trays of bagels were stored on top of the sneeze guard. The bagels were not protected from customer contamination. Corrected during inspection.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in the spray bottle was measured below 50 ppm.- corrected.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • "Reoccurring violation "Oct 04, 2024: corrected Two trays of bagels were stored on top of the sneeze guard. The bagels were not protected from customer contamination. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tray of dessert was found storing in the fridge without cover and with a piece of cilantro leaf.- Store foods with cover and store ready to eat food on the top shelf.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The foods in the hot holding unit were kept around 55C.- Corrected Ensure all foods are kept above 60C. The foods in cold holding units were kept around 12C.-Corrected.Ensure all foods are kept below 4C or discarded after 2 hours.
    • 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 door at the market store led to exterior has gaps at the bottom. - Seal the gap
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer solution was prepared. Staff directed to mix a 100PPM chlorine solution. Corrected during inspection.2. Lemon scented bleach was used onsite. Stop using scented bleach. Ensure that only non-scented bleach is used for the sanitizing solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two trays of bagels were stored on top of the sneeze guard. The bagels were not protected from customer contamination. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tzatziki stored in the cold holding unit was at 11C (internal temperature). Ensure that ice is added to the cold holding unit throughout the day. Ensure that all high risk food is stored at 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable. Purchase chlorine test strips. Ensure that test strips for each type of sanitizer solution used onsite is available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A stack of plastic trays were stored in the basin of the hand wash sink. Do not block the hand wash sink. Ensure that the hand wash sink is accessible at all times and stocked with soap and single-use paper towels.
    • 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?
      • Mouse droppings were noted on the floor behind the coolers and near the oven. Clean as discussed.

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