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Calgary E Mart - Food Store

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

13 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.
  12. Demand Inspection

    5 infractions

    • 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 walk-in freezer and walk-in cooler. Provide adequate shelving and store foods at least 6 inches off the floor. Ensure there is adequate clearance for cleaning under shelves.**OUTSTANDING (2023-10-11). Boxes of food were still noted being stored on the floor of the walk-in refrigeration units. The manager mentioned that they were still in the process of fixing their shelving units. Please ensure to store all food items at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A stack of paper towels was stored on the table in the meat department. Store paper towels in a suitable dispenser.**OUTSTANDING (2023-10-11). A stack of paper towels were still noted being stored on top of the table in the meat department. The manager mentioned that the paper towels were being used to dry/remove the blood from the meat. Please store paper towels in suitable dispensers to protect the stack 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?
      • 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.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Service records for the grease interceptors were not available.Maintain records of all services.A template was provided for record keeping.
  13. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the meat and sushi departments measured over 200 ppm.Sanitizers were diluted to 100 pm during the inspection.
    • 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 walk-in freezer and walk-in cooler.Provide adequate shelving and store foods at least 6 inches off the floor. Ensure there is adequate clearance for cleaning under shelves.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Sanitizer spray bottles in the meat department were not labeled to indicate their contents.2) Pure bleach in the sushi department was not labeled to indicate its content.Chemicals were properly labeled during the inspection.
    • 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 sushi department was obstructed.The area was cleared during the inspection. Ensure hand sinks are always accessible.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A stack of paper towels was stored on the table in the meat department.Store paper towels in a suitable dispenser.
    • 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.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Service records for the grease interceptors were not available.Maintain records of all services.A template was provided for record keeping.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty disposable containers were stored in a plastic strainer in the meat department.Discard unclean/ used, disposable containers. Ensure single service food items are not re-used.