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Ashu Variety - Food Store

4 - 5268 Memorial Drive NE Calgary AB T2A 2R1 · Food - General

Official record from Alberta →

Inspection summary

Ashu Variety - Food Store has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on June 5, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

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 once on May 28, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on May 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on May 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 May 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on May 28, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Unapproved bake goods were being sold.---Home Made Biscuit---Genet Hmbasha Bread,Discard all unapproved bake goods.2) Re-packaged spices and other foods were not labelled. This issue was noted in June 25, 2021.Label all re-packaged products
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Foods were re-packaged by the cash register, no handwashing nearby.Foods were stored directly on the floor, and scale was placed on top of a box.Provide a table by the handwash sink to re-packaged foods2) Sewing business moving into the sink area. Separate the sewing business from food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Whole box of eggs was stored at room temperature. Eggs surface was measured at 19 degrees C. Remove the eggs from the facility. Store whole raw eggs at 7.0 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap and paper towels at the handwashing sink.Provide handwashing supplies.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Not all food products on display were properly labelled to indicate the product name, location made, contact information, ingredients, and date made.REQUIREMENT: Ensure all foods for sale have a proper label.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and water build-up on the two-compartment sink. Clean the sink.
  3. Monitoring Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Not all food products on display were properly labelled to indicate the product name, location made, contact information, ingredients, and date made.REQUIREMENT: Ensure all foods for sale have a proper label.

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