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Ariana Bazaar & Cloth House

10 - 3434 34 Avenue NE Calgary AB T1Y 6X3 · Food - General

Official record from Alberta →

Inspection summary

Ariana Bazaar & Cloth House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on October 7, 2026, recorded 3 infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • 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 7, 2026. 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?

  • 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 September 28, 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 2 separate inspections, most recently on October 7, 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?

  • 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 2 times across 2 separate inspections, most recently on October 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on September 28, 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.

6 inspections

  1. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dedicated handwashing station besides the 2-comp sink needs a splashguard to prevent contamination.- Please install.
    • 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 besides the chest freezers and underneath the food shelves in the front of the house.- Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas and utensils.- As discussed, ensure adequate pest control is performed and provide updated pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the chest freezer was broken and was held together using tape. - Please remove tape and repair the chest freezer door to ensure surfaces are smooth, nonporous and easy to clean.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Dirty washcloth was stored on top of the meat cutting table. Operator voluntarily removed the dirty cloth during inspection.- Operator is to ensure that dirty cloths are washed and sanitized and stored in a sanitizer solution at all times.2. A sanitizer solution was not available for use in the meat cutting area. Operator provided 100ppm chlorine sanitizer during inspection. - As discussed, ensure that sanitizer solution is regularly tested and available for use at all times for each food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Improper storage of raw meat was observed in the walk-in cooler and freezer. Raw meat was stored in uncovered trays, meat products were placed directly on shelving racks without proper containment, and frozen meat ribs were stored directly on a pallet in a disorganized manner.- Ensure food items are stored in an organized, clean, and sanitary manner with proper coverings to prevent potential contamination.2. Carcasses were observed hanging on metal hooks in the walk-in cooler. The hooks and storage racks showed signs of wear and buildup of residue creating a risk of contamination.- Ensure that hooks, shelving units, and other food-contact surfaces are properly cleaned and sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station with the 2-comp sink needs a separate faucet and splashguard installed between the hand sink and 2-comp sink.- Please install. Ensure splashguard installed in between the hand sink and 2-comp sink is atleast 12-inch tall and made of material that is smooth, durable, easily cleanable, and impervious to moisture.
    • 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 noted in several areas of the facility including but not limited to on the counter besides the dishwashing sinks, on the floor under the dishwashing sinks, behind the display cooler and chest freezers. Droppings were also noted on the personal utensils stored besides the microwave. - Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas and utensils.- Ensure that adequate pest control is taking place in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures above the dishwashing area were missing covers.- Please provide.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dirty knives were stored on the knife strip along with clean knives. - Clean and sanitize the knives and store them protected from contamination (i.e. in clean container, clean knife strip).2. The lid of the chest freezer was broken and was held together using tape. - Please remove tape and repair the chest freezer door to ensure surfaces are smooth, nonporous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris, blood stains and residue were noted in several areas of the facility including but not limited to: - on the doors and handles of display and walk-in coolers.- on and underneath the shelving racks in the walk-in cooler. **Make sure to thoroughly clean all above areas of food debris and residue as discussed.2. Walk-in cooler fan covers, walls and ceiling were accumulated with dirt and stains.** Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.3. There was a lot of clutter from miscellaneous items being stored near the dishwashing sinks.** Please remove/declutter/re-organize. Work on removing unnecessary items offsite.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

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