Skip to content
Loading map…

Calgary E Mart - Food Store

3702 17 Avenue SW Calgary AB T3E 0B8 · Food - General

Official record from Alberta →

Inspection summary

Calgary E Mart - Food Store has been inspected 11 times by Alberta Health Services (Environmental Public Health) since August 19, 2024. The most recent inspection, on March 30, 2026, recorded 3 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 31 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 8 times across 5 separate inspections, most recently on March 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 7 separate inspections, most recently on March 15, 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?

  • 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 6 times across 6 separate inspections, most recently on March 15, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 5 times across 4 separate inspections, most recently on March 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 15 times across 9 separate inspections, most recently on March 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

11 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Numerous products were being over stacked in the retail open display coolers. Surface temperature of products measured at 10C2. The 2 open display coolers in front of the sushi department were measured at 8CEnsure all cold foods maintain a temperature of 4C or below
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were discolored and stored in a vial with QUAT indicator sheet. Obtain new chlorine test strips and ensure the proper indicator card/ sheet is being used to measure concentration
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease build-up on ventilation canopy in the sushi departmentMarch 30 Update: Ventilation canopy will be serviced and cleaned on Wednesday, April 1, 2026
  2. Monitoring Inspection

    9 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Procedures do not indicate time or pH level that kimchi needs to meet to be safe. pH meter available. Ensure pH meter is calibrated on a regular basis.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Container of salt and dried pepper flakes were left open in the sushi department. All foods are to be properly covered2. Lid for large container used to store raw meat in the walk-in cooler was cracked
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Numerous products were being over stacked in the retail open display coolers. Surface temperature of products measured at 10C2. The 2 open display coolers in front of the sushi department were measured at 8CEnsure all cold foods maintain a temperature of 4C or below
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large container of mayo was left out at room temperature. Internal temperature measured at 25C. Mayo was discarded
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer in dishwashing sink (meat department) was mixed to a concentration of 10ppm. Ensure chlorine sanitizer is mixed to a concentration of 100 ppm
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were discolored and stored in a vial with QUAT indicator sheet. Obtain new chlorine test strips and ensure the proper indicator card/ sheet is being used to measure concentration
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No soap available in the vegetable/ kimchi production room. 2. Paper towels were not in a proper dispenser in the vegetable/ kimchi production room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease build-up on ventilation canopy in the sushi department
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of debris under produce shelving in the walk-in cooler2. Debris observed under palettes by the sushi department
  3. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **Update: Include business name and contact information on the label**Kimchi made in-house were not properly labeled. All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • **No pH test papers available**Facility is making Kimchi in house. No documentation or pH test papers available.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. The facility had no running water.-Continue to cease all food preparation and keep the food prep kitchens closed until water is restored and confirmation is received from an Executive Officer of Alberta Health Services that food prep can begin.
    • 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?
      • 1. Gaps along the bottom of the overhand receiving doorReplace door sweep to prevent entry of pests2. Mouse droppings observed in produce walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
  4. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **Update: Include business name and contact information on the label**Kimchi made in-house were not properly labeled. All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • **No pH test papers available**Facility is making Kimchi in house. No documentation or pH test papers available.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. The facility had no running water.-Continue to cease all food preparation and keep the food prep kitchens closed until water is restored and confirmation is received from an Executive Officer of Alberta Health Services that food prep can begin.
    • 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?
      • 1. Gaps along the bottom of the overhand receiving doorReplace door sweep to prevent entry of pests2. Mouse droppings observed in produce walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
  5. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **Update: Include business name and contact information on the label**Kimchi made in-house were not properly labeled. All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • **No pH test papers available**Facility is making Kimchi in house. No documentation or pH test papers available.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. The facility was preparing food with no running water. High risk items including raw fish were being prepared and packaged on site.All food prepared during the period with no running water was discarded during the inspection. The operator was instructed to cease all food preparation and close the food prep kitchen.
    • 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?
      • 1. Gaps along the bottom of the overhand receiving doorReplace door sweep to prevent entry of pests2. Mouse droppings observed in produce walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
  6. Demand Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **Update: Include business name and contact information on the label**Kimchi made in-house were not properly labeled. All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • **No pH test papers available**Facility is making Kimchi in house. No documentation or pH test papers available.
    • 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?
      • 1. Gaps along the bottom of the overhand receiving doorReplace door sweep to prevent entry of pests2. Mouse droppings observed in produce walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
  7. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **Update: Include business name and contact information on the label**Kimchi made in-house were not properly labeled. All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • **No pH test papers available**Facility is making Kimchi in house. No documentation or pH test papers available.
    • 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?
      • 1. Gaps along the bottom of the overhand receiving doorReplace door sweep to prevent entry of pests2. Mouse droppings observed in produce walk-in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
  8. Demand Inspection

    14 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Kimchi made in-house were not properly labeled. All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Facility is making Kimchi in house. No documentation of pH test papers available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoop stored in still water at room temperature
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large number of boxed products stored directly on the floor in retail area and in walk-in freezerAll foods are to be kept off the floor
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two packages of sliced meat left out at room temperature. Surface temperature measured 18C - Staff was not able to explain why product was out at room temperature. Packages were discarded
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bowl of hard-boiled eggs left to cool in still water. Eggs measured at 34C. Rapidly cool hard-boiled eggs in ice water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Numerous frozen packages of beef and pork left out at room temperature to thaw before slicing. Take out only what is being processed. Store remaining product in the refrigerator until ready.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes in the sushi prep area were not being sanitized after wash. Staff had to be told numerous times to place dishes in sanitizer solution for 2 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not in a proper dispenser in the meat departmentAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
    • 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?
      • 1. Gaps along the bottom of the overhand receiving doorReplace door sweep to prevent entry of pests2. Mouse droppings observed in sushi department, shelving units in retail section, and in produce walk-in cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Basic food safety course information provided to owner
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dust and grease accumulation noted on ventilation canopy filters
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Organization required in the back area by the receiving bay door2) Extensive cleaning required throughout the whole facility. Focus on hard-to-reach areas, under and behind counters, and under shelving units3) Written cleaning schedules were not being followed, and records were not being properly documented
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler used to refrigerate Jumbo Tonkatsu showed a temperature of 57°F on the thermometer, with a surface temperature of 14.9°C.The foods were kept in a separate display cooler. The displayer cooler was immediately turned off and not in use.Fix or replace the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule for the packing area was available.-Send the cleaning schedule of the packing area to my email by Monday, September 9, 2024.
  11. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle bleach solution was too strong, and the chlorine test strip was bleaching off.-The bleach solution in the spray bottle was discarded.Ensure bleach sanitizer is measured between 100 ppm to 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single-use containers were stored in the bulk food bins and used as scoops.The single-use containers were discarded.Obtain scoops with handles.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food were stored on the floor of the facility.Provide adequate shelving and store foods at least 6 inches off the floor. Ensure there is adequate clearance for cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Uncooked raw porks were submerged in stagnant water at the 3-compartment sink to thaw in the kitchen area with an internal temperature of 19 degrees Celsius.-Food discarded.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 15. Is the facility free of a pest infestation?
      • 1. Significant mouse droppings were observed in the packing area adjacent the loading area.2. Mouse droppings were noted in the walk-in cooler and walk-in freezer.Clean and sanitize the indicated areas and contact your pest control professional to eliminate the pest in the facility. Monitor and seal any gaps or openings 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?
      • 1) Walls in the meat department were unfinished.2) Shelves in the sushi department were unfinished.Finish surfaces so that they are smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles throughout the meat department were chipped and cracked.Repair or replace the flooring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The packing area was accumulated with food debris and mouse droppings.2. The walk-in cooler was dirty.3. The walk-in freezer was dirty.4. The wrapping machine in the packing area was dirty.5. Staff washroom had build-up of mouse droppings.Deep clean and sanitize the indicated areas.

Nearby inspected facilities

Own this business? Add a badge to your website