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Calgary Desi Groceries

2110 - 4715 88 Avenue NE Calgary AB T3J 5R4 · Food - General

Official record from Alberta →

Inspection summary

Calgary Desi Groceries has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 4, 2025. The most recent inspection, on October 6, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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 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 October 6, 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 September 4, 2025. 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.

3 inspections

  1. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The meat cutting area, including the standing cooler and food handling table was not separated from the public, posing a risk of contamination.- Install a sneeze guard, at least 72 inches high from the floor, with no gaps. For every 1 foot lower, the guard requires the equivalent (1 foot) in horizontal to compensate.- Ensure standing cooler is locked and section off the meat cutting area using physical barriers. Install clear signage indicating “Staff Only” in the meat cutting area and on standing black cooler.**FIXED (9/8/2025): Photo evidence received from the operator confirming the installation of sneeze guard, physical barrier, and signs in the meat cutting area.
  2. Initial Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The meat cutting area, including the standing cooler and food handling table was not separated from the public, posing a risk of contamination.- Install a sneeze guard, at least 72 inches high from the floor, with no gaps. For every 1 foot lower, the guard requires the equivalent (1 foot) in horizontal to compensate.- Ensure standing cooler is locked and section off the meat cutting area using physical barriers. Install clear signage indicating “Staff Only” in the meat cutting area and on standing black cooler.**FIXED (9/8/2025): Photo evidence received from the operator confirming the installation of sneeze guard, physical barrier, and signs in the meat cutting area.
  3. Demand Inspection

    1 infraction

    • 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. Baseboard was not installed in the meat cutting section and besides the mop sink area.- Install baseboards.2. Gap in the flooring was observed in the meat cutting section.- Please eliminate gaps in the floor to facilitate cleaning.3. Hole was noted in the wall under the hand sink in the meat area.- Ensure the wall is repaired.4. No shelves were available in the dishwashing area. - Please install shelving rack for storage of clean utensils.

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