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Arya Bakery & Market

8 - 5608 1 Street SE Calgary AB T2H 2W9 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Reoccurring violations"The back storage areas were disorganized and cluttered.-organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
  2. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared.- Mixed a 100ppm bleach solution during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes, utensils, equipment, and preparation surfaces used in preparing bakery items are not being sanitized following washing.Ensure all food‑contact items are properly sanitized using an approved food‑grade sanitizer. Clear the dishwashing area and utilize the 2-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the front service area did not have paper towel.Ensure that paper towel is always supplied in the dispenser.
    • 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?
      • A monthly pest control monitoring plan was not implemented- Ensure a monthly record is maintained. March 18, 2026: Repeat Violation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sausage slicer behind the cashier was covered in food debris.- Ensure the slicer is thoroughly cleaned and sanitized before the end of every day and every 4 hours. Review the proper cleaning procedure. March 18, 2026: Repeat Violation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Reoccurring violations"The back storage areas were disorganized and cluttered.-organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing area is cluttered with personal items, and there is an accumulation of debris on the floors.Thoroughly clean and organize this area.
  3. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Repackaged or desserts did not have sufficient labels to indicate its sources, store contact info, and best before date/repackaged date. - Ensure products are properly labeled. March 18, 2026: Prepared yogart and sauces did not have adequate labelling on the packages.Ensure all food prepared and sold retail side are labelled indicating the source. tore contact info, and best before date/repackaged date.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared.- Mixed a 100ppm bleach solution during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes, utensils, equipment, and preparation surfaces used in preparing bakery items are not being sanitized following washing.Ensure all food‑contact items are properly sanitized using an approved food‑grade sanitizer. Clear the dishwashing area and utilize the 2-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the front service area did not have paper towel.Ensure that paper towel is always supplied in the dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repair the hand sink adjacent to the dishwashing sink.
    • 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?
      • A monthly pest control monitoring plan was not implemented- Ensure a monthly record is maintained. March 18, 2026: Repeat Violation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sausage slicer behind the cashier was covered in food debris.- Ensure the slicer is thoroughly cleaned and sanitized before the end of every day and every 4 hours. Review the proper cleaning procedure. March 18, 2026: Repeat Violation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing area is cluttered with personal items, and there is an accumulation of debris on the floors.Thoroughly clean and organize this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Reoccurring violations"The back storage areas were disorganized and cluttered.-organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
  4. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Repackaged or desserts did not have sufficient labels to indicate its sources, store contact info, and best before date/repackaged date. - Ensure products are properly labeled. "Reoccurring violations"1) Shelled eggs did not have proper labels.-- packaged eggs for sale were required to display the grade, size, date marking, and storage instructions (keep refrigerated), among other things on the package.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared.- Mixed a 100ppm bleach solution during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tray of dry taftoon was offered for sampling with protection.- Ensure sufficient protection, such as tong and lid cover, are provided. Personal belongings, such as tea cups and tea making stations, were stored on top of the dry goods, on the shelf with dry goods, and next to the 2 comp sink.- Ensure personal belongings are stored separated from store use items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in freezer temperature was measured between -4 to -7C.- Ensure the temperature is able to be maintained at -18C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 3) The mixing room did not have a handwash sink.-do not use this room as food is being handled without a handwash sink. This room could be used as storage, but not food handling/processing.
    • 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?
      • A monthly pest control monitoring plan was not implemented- Ensure a monthly record is maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Reoccurring violations"The prep table was covered with a thin plastic. -all food contact surface must be made of material safe for food contact, durable, non-absorbent, and easily washable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sausage slicer behind the cashier was covered in food debris.- Ensure the slicer is thoroughly cleaned and sanitized before the end of every day and every 4 hours. Review the proper cleaning procedure.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Reoccurring violations"The back storage areas were disorganized and cluttered.-organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
  5. Risk Management Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Shelled eggs did not have proper labels.-- packaged eggs for sale were required to display the grade, size, date marking, and storage instructions (keep refrigerated), among other things on the package.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 3) The mixing room did not have a handwash sink.-do not use this room as food is being handled without a handwash sink. This room could be used as storage, but not food handling/processing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) NEW handwash sink did not have soap or paper towel dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2) The platform under the sheeter was covered in cardboard and made of raw, unfinished wood.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) New walls were unfinished drywall or lumber. Wall in the "proposed" mixing area had a large hole.--all walls must be smooth, durable, non-absorbent and washable. 2) There was a fabric curtain at the entrance to the food handling area-remove the curtain; all surfaces must be smooth, durable, and non-absorbent.3) The prep table was covered with a thin plastic. -all food contact surface must be made of material safe for food contact, durable, non-absorbent, and easily washable. 4) Some wooden tables had raw, unfinished lumber.-all surfaces must be smooth, durable, and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage areas were disorganized and cluttered.-organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Walls were added to the food handling areas; office was turned into a food handling area.
  6. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Shelled eggs did not have proper labels.-- packaged eggs for sale were required to display the grade, size, date marking, and storage instructions (keep refrigerated), among other things on the package.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 2) There was no handwash sink in the front service area and a meat slicer was being used.-remove the meat slicer; there can be no open food handling in this front service area. 3) The mixing room did not have a handwash sink.-do not use this room as food is being handled without a handwash sink. This room could be used as storage, but not food handling/processing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2) The platform under the sheeter was covered in cardboard and made of raw, unfinished wood.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) New walls were unfinished drywall or lumber. Wall in the "proposed" mixing area had a large hole.--all walls must be smooth, durable, non-absorbent and washable. 2) There was a fabric curtain at the entrance to the food handling area-remove the curtain; all surfaces must be smooth, durable, and non-absorbent.3) The prep table was covered with a thin plastic. -all food contact surface must be made of material safe for food contact, durable, non-absorbent, and easily washable. 4) Some wooden tables had raw, unfinished lumber.-all surfaces must be smooth, durable, and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage areas were disorganized and cluttered.-organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Walls were added to the food handling areas; office was turned into a food handling area.
  7. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Shelled eggs did not have proper labels.-- packaged eggs for sale were required to display the grade, size, date marking, and storage instructions (keep refrigerated), among other things on the package.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The kitchen handwash sink was blocked with tables and racks.-move all tables, racks, equipment, etc from blocking the handwash sink. The handwash sink must be free and accessible at all times.2) There was no handwash sink in the front service area and a meat slicer was being used.-remove the meat slicer; there can be no open food handling in this front service area. 3) The mixing room did not have a handwash sink.-do not use this room as food is being handled without a handwash sink. This room could be used as storage, but not food handling/processing. 4) The kitchen handwash sink was disconnected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2) The platform under the sheeter was covered in cardboard and made of raw, unfinished wood.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) New walls were unfinished drywall or lumber. Wall in the "proposed" mixing area had a large hole.--all walls must be smooth, durable, non-absorbent and washable. 2) There was a fabric curtain at the entrance to the food handling area-remove the curtain; all surfaces must be smooth, durable, and non-absorbent.3) The prep table was covered with a thin plastic. -all food contact surface must be made of material safe for food contact, durable, non-absorbent, and easily washable. 4) Some wooden tables had raw, unfinished lumber.-all surfaces must be smooth, durable, and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage areas were disorganized and cluttered.-organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Walls were added to the food handling areas; office was turned into a food handling area.
  8. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Shelled eggs did not have proper labels.-- packaged eggs for sale were required to display the grade, size, date marking, and storage instructions (keep refrigerated), among other things on the package. 2) Food in the cooler was offered for from suppliers that did not have a food handling permit and/or was made in a home kitchen.-Remove all products that do not have a food permit and/or are made in a home kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The kitchen handwash sink was blocked with tables and racks.-move all tables, racks, equipment, etc from blocking the handwash sink. The handwash sink must be free and accessible at all times.2) There was no handwash sink in the front service area and a meat slicer was being used.-remove the meat slicer; there can be no open food handling in this front service area. 3) The mixing room did not have a handwash sink.-do not use this room as food is being handled without a handwash sink. This room could be used as storage, but not food handling/processing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There is no ceiling installed in the food handling areas. Plan review and I discussed allowing the operation to proceed as long as there is no accumulation of flour/dust/debris on the high ceiling. -owner has agreed to clean it every 3 months by renting a scissor lift to facilitate cleaning.-also, will look at installing a drop ceiling within 6-12 months, but some walls may need to be built too. 2) The platform under the sheeter was covered in cardboard and made of raw, unfinished wood.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) New walls were unfinished drywall or lumber. Wall in the "proposed" mixing area had a large hole.--all walls must be smooth, durable, non-absorbent and washable. 2) There was a fabric curtain at the entrance to the food handling area-remove the curtain; all surfaces must be smooth, durable, and non-absorbent.3) The prep table was covered with a thin plastic. -all food contact surface must be made of material safe for food contact, durable, non-absorbent, and easily washable. 4) Some wooden tables had raw, unfinished lumber.-all surfaces must be smooth, durable, and non-absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage areas were disorganized and cluttered.-organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Walls were added to the food handling areas; office was turned into a food handling area.