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Calgary Produce Market

507 - 4774 Westwinds Drive NE Calgary AB T3J 0L7 · Food - General

Official record from Alberta →

Inspection summary

Calgary Produce Market has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on September 10, 2026, recorded 3 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 25 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on February 26, 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)?

  • 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 February 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 12, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on February 13, 2025. 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?

  • 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 22 times across 7 separate inspections, most recently on September 10, 2026. 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.

8 inspections

  1. 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?
      • **The violation still exists****The violation still exists**Several ceiling tiles in the upstairs storage area have significant water damage.Replace these ceiling tiles
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Band saw legs appeared dirty with meat debris. - Ensure to clean the band saw legs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Develop a written sanitation plan.
  2. Monitoring Inspection

    7 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation still exists**The facility does not have a designated handwashing sink in the dough preparation area. It was observed that the two-compartment sink in this area was filled with dishes, and the operator was using a nearby laundry sink for handwashing.- Install a designated handwashing sink in the dough preparation area equipped with liquid soap and paper towel dispensers to ensure proper hand hygiene and compliance with food safety standards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists****The violation still exists**Several ceiling tiles in the upstairs storage area have significant water damage.Replace these ceiling tiles
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists**1. Metal sheet was peeling off from the floor in kitchen.- Secure the sheet to the floor and seal it.2. A few acoustic tiles were observed in the cooking area above the hot holding cabinet.- Replace the acoustic tiles with smooth, non-absorbent, and impervious materials to ensure compliance with food safety standards and prevent 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?
      • **The violation still exists**Ceiling tiles in grocery aisle had water stains as well as the drywall above the ceiling tiles. Ceiling tiles were also removed in this area.- Ensure the possible water leak source is rectified and replace the ceiling tiles and repair the water stains. Replace any building material if necessary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Band saw legs appeared dirty with meat debris. - Ensure to clean the band saw legs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Develop a written sanitation plan.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**The baseboards under the two-compartment sink and inside the walk-in cooler (meat section) appeared dirty.- Thoroughly clean and sanitize the baseboards
  3. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items (cellphones and earbuds) and open coffee cups were observed in the food prep area of the kitchen.- Provide staff a dedicated space separate from food prep areas for personal belongings and beverages.
    • 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 could not be located.- Acquire test strips and ensure it is easily accessible for staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The facility does not have a designated handwashing sink in the dough preparation area. It was observed that the two-compartment sink in this area was filled with dishes, and the operator was using a nearby laundry sink for handwashing.- Install a designated handwashing sink in the dough preparation area equipped with liquid soap and paper towel dispensers to ensure proper hand hygiene and compliance with food safety standards.
    • 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 in grocery aisle had water stains as well as the drywall above the ceiling tiles. Ceiling tiles were also removed in this area.- Ensure the possible water leak source is rectified and replace the ceiling tiles and repair the water stains. Replace any building material if necessary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists**Several ceiling tiles in the upstairs storage area have significant water damage.Replace these ceiling tiles
    • 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. Metal sheet was peeling off from the floor in kitchen.- Secure the sheet to the floor and seal it.2. A few acoustic tiles were observed in the cooking area above the hot holding cabinet.- Replace the acoustic tiles with smooth, non-absorbent, and impervious materials to ensure compliance with food safety standards and prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Develop a written sanitation plan.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The baseboards under the two-compartment sink and inside the walk-in cooler (meat section) appeared dirty.- Thoroughly clean and sanitize the baseboards
  4. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two boxes of moldy lettuce were observed in the produce walk-in cooler.- The lettuce was discarded during the inspection. Ensure regular monitoring of produce storage areas and promptly remove any spoiled or moldy
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat in the walkin cooler was not covered. - Keep the food items covered while storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The operator was using a bar of soap at the handwashing sink in the kitchen.Required Action:- Use liquid soap in a dispenser at the handwashing sink to prevent contamination.2. The facility does not have a designated handwashing sink in the dough preparation area. It was observed that the two-compartment sink in this area was filled with dishes, and the operator was using a nearby laundry sink for handwashing.- Install a designated handwashing sink in the dough preparation area equipped with liquid soap and paper towel dispensers to ensure proper hand hygiene and compliance with food safety standards.
    • 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. Handwashing sink and dishwashing sinks are either missing wall joint seals or have visible mold growth throughout the facility.- Remove any old or deteriorated caulking as necessary and apply fresh, mold-resistant caulking to ensure proper sealing and prevent contamination.2. Metal sheet was peeling off from the floor in kitchen.- Secure the sheet to the floor and seal it.3. A few acoustic tiles were observed in the cooking area above the hot holding cabinet.- Replace the acoustic tiles with smooth, non-absorbent, and impervious materials to ensure compliance with food safety standards and prevent 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?
      • **The violation still exists**Several ceiling tiles in the upstairs storage area have significant water damage.Replace these ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The baseboards under the two-compartment sink and inside the walk-in cooler (meat section) appeared dirty.- Thoroughly clean and sanitize the baseboards2. Produce display coolers shelves appeared dirty.- Clean the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Develop a written sanitation plan.
  5. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff was observed switching between handing raw fish and preforming other tasks without removing their gloves or washing their hands.Ensure that hand hygiene is preformed between handling food and preforming other tasks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles in the upstairs storage area have significant water damage.Replace these ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The metal meat strainer used in the butcher was cracked in a few places and has jagged edges.Discontinue use of the damaged strainer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Develop a written sanitation plan.
  6. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff was observed switching between handing raw fish and preforming other tasks without removing their gloves or washing their hands.Ensure that hand hygiene is preformed between handling food and preforming other tasks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was rice soaking in a container stored on the floor.Ensure all food items are stored 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pakoras were stored at room temperature.Ensure that high risk food items are maintained at below 4C or above 60C at all times.Staff moved the pakoras into the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was bar soap used at the hand sink in the kitchen.Obtain hand soap supplied in a dispenser.2. There was fish stored in the kitchen hand sink basin.Remove the fish from the hand sink. Do not store food or items in the hand sink basin.
    • 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 kitchen was not in working order.Repair or replace the hand sink. Ensure that there is a continuous flow of hot and cold running water.
    • 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. There were five dead mice observed in the upstairs equipment storage closet.2. There were mice droppings observed on and underneath the shelves in the upstairs storage area.Remove the mice and mice droppings. Thoroughly clean and sanitize all areas contaminated by mice droppings. Increase pest control measures in this area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a cardboard wall mount attached the door of the meet display cooler, used to store staff phone.Remove this item. Obtain a smooth, non-porous, and easily cleanable storage unit.
    • 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. The light fixture at the stairs leading to the upstairs storage area was out. There was no lighting in this area.Replace this light fixture.2. There was a significant leak at the pipe underneath the hand sink in the butcher.Repair this leak.3. There was a hole in the wall adjacent to the bathroom door.Repair this hole.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a significant accumulation of food debris and spillage in the prep cooler adjacent to the grill.Thoroughly clean and sanitize the interior of the prep cooler.2. The metal meat strainer used in the butcher was cracked in a few places and has jagged edges.Discontinue use of the damaged strainer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The caulking lining the 2-compartment sink in the kitchen was dirty and molded.Replace this caulking.2. A thorough cleaning is required for the kitchen floors, counter surfaces and door handles.3. Develop a written sanitation plan.
  7. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • REPEATED* A pitcher with water is stored in the washroom for use as a bidet. Staff could not verify if and when the pitcher is emptied or cleaned.Remove pitcher from washroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigerator at the end on the prep line is in disrepair. The rubber stripping on the door has broken and the door is unable to close.Repair refrigerator door. The gap may affect the refrigerator's ability to maintain a temperature of below 4C.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared for the food prep area.Staff prepared a bleach sanitizer solution. Ensure that there is always a sanitizer solution prepared for both the butcher and food prep area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of raw chicken in the meat cooler was stored uncovered underneath shelves with food debris, dust, and mold.Staff moved the container of chicken. Ensure that containers of meat are kept covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was fish observed on the counter sitting at room temperature. Surface temperature of the fish was 10C.Staff placed the fish into the cooler. Ensure high risk food items are kept refrigerated until they are needed to be cooked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot water tap for the handwashing sink in the butcher area was not in working order.Repair the tap. Ensure that the is always a consistent supply of hot and cold water at the handwashing sink.2. The water supply at the handwashing sink in the food prep area was shut off.Staff restored water supply. Water supply must always be on for easily accessible hand washing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A pitcher with water is stored in the washroom for use as a bidet. Staff could not verify if and when the pitcher is emptied or cleaned.Remove pitcher from washroom.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigerator at the end on the prep line is in disrepair. The rubber stripping on the door has broken and the door is unable to close.Repair refrigerator door. The gap may affect the refrigerator's ability to maintain a temperature of below 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ceiling vents in the meat cooler have a significant accumulation of dust. Thoroughly clean this area.2. The wire racks in the meat cooler have food debris accumilation and mold growth.Thorougly clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thorough cleaning is needed in the food prep area around the 2-comp sink and in the washroom. Please develop a written sanitation plan for the facility.

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