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Beddington Market - Food

10 - 176 Bedford Drive NE Calgary AB T3K 2M9 · Food - General

Official record from Alberta →

Inspection summary

Beddington Market - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 20, 2025. The most recent inspection, on July 10, 2026, found no infractions.

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

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.

  • 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 2 times across 2 separate inspections, most recently on June 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 5 separate inspections, most recently on June 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on June 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 across 2 separate inspections, most recently on June 24, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 15, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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

    0 infractions

  2. Demand Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility permit is expired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry storage area was observed to be disorganized with boxes and miscellaneous items stored directly on the floor.Please organize the dry storage area and ensure items are stored at least 6 inches off the floor for accessibility, visibility, and cleaning.
  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry storage area was observed to be disorganized with boxes and miscellaneous items stored directly on the floor.Please organize the dry storage area and ensure items are stored at least 6 inches off the floor for accessibility, visibility, and cleaning.
  4. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the open display cooler storing subs, donairs, pork sandwiches, and dairy products was measured at 7C. The temperature of the food products stored near the front of the display cooler were measured at 12C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.Please remove all perishable food items and store them in another cooler measuring at 4C or lower until the unit has been repaired. Repair or adjust the open display cool to maintain temperatures of 4C or lower. If the cooler is unable to maintain these temperatures, please replace the unit.
    • 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 towel dispenser located by the handwash sink was not being used. A roll of paper towels was stored on top of the wire rack, exposed to cross-contamination, and not adequately protected. Paper towels must be stored in a dispenser that protects them from contamination.Please install the roll of paper towels into the dispenser so it is protected from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles throughout the facility were observed to be water damaged.Please ensure the source of the leak has been addressed and repair.Replace the water-stained ceiling to a smooth, non-absorbent to moisture and easy to clean tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in freezer was observed to be in disrepair.Fix the walk-in freezer handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry storage area was observed to be disorganized with boxes and miscellaneous items stored directly on the floor.Please organize the dry storage area and ensure items are stored at least 6 inches off the floor for accessibility, visibility, and cleaning.
  5. Risk Management Inspection

    3 infractions

    • 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) Ceiling tiles throughout the facility were observed to be water damaged.Please ensure the source of the leak has been addressed and repair.Replace the water-stained ceiling to a smooth, non-absorbent to moisture and easy to clean tiles.2) The light switch cover in the washroom was missing.Install a cover for the light switch.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in freezer was observed to be in disrepair.Fix the walk-in freezer handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry storage area was observed to be disorganized with boxes and miscellaneous items stored directly on the floor.Please organize the dry storage area and ensure items are stored at least 6 inches off the floor for accessibility, visibility, and cleaning.
  6. Initial Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the display cooler containing pre-packaged sandwiches and cream was measured at 7°C.Adjust or repair the cooler to ensure it consistently maintains a temperature of 4°C or less at all times.Implement regular monitoring to ensure proper temperature control. The operator agreed to move all perishable food items into a cooler measuring 4°C or less until the display cooler has been addressed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser located at the handwash station was empty. A stack of paper towels was stored outside of the paper towel dispenser, exposed to cross-contamination, and not adequately protected. Store paper towels in suitable 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?
      • 1) Ceiling tiles throughout the facility were observed to be water damaged.Please ensure the source of the leak has been addressed and repair.Replace the water-stained ceiling to a smooth, non-absorbent to moisture and easy to clean tiles.2) The light switch cover in the washroom was missing.Install a cover for the light switch.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in freezer was observed to be in disrepair.Fix the walk-in freezer handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry storage area was observed to be disorganized with boxes and miscellaneous items stored directly on the floor.Please organize the dry storage area and ensure items are stored at least 6 inches off the floor for accessibility, visibility, and cleaning.

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