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Canterra Market & Deli

210 - 634 6 Avenue SW Calgary AB T2P 0S4 · Food - General

Official record from Alberta →

Inspection summary

Canterra Market & Deli has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on February 4, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 3 times across 2 separate inspections, most recently on February 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on February 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on February 4, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 4 separate inspections, most recently on February 4, 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 5 times across 4 separate inspections, most recently on February 4, 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.

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Heavily soiled cleaning cloths were sitting on food preparation surfaces. Cleaning cloths must be stored in an approved surface sanitizer when not in use. As well heavily soiled cloths must be discarded when they cannot be cleaned appropriately anymore.A very heavily soiled cloth was discarded at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (Reoccurring violation - observed again on Jan 20th, 2026).Food was being stored directly on the floor in the walk-in cooler. Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The surface sanitizer spray bottle was unlabeled. Please ensure that all chemical bottles are labeled such that the contents can be identified and safely used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb 4th, 2026: Cleaning has improved but more work is needed. Please continue to deep clean the facility. The facility is being kept in an unsanitary manner. A build-up of food debris, grime, and grease were observed throughout the facility. Please deep clean the entire kitchen and pay special attention to the following areas:- The bulk food storage bins - Floors under and behind the cook line - The wall behind the hand-washing sink and the prep counter- High-touch surfaces such as handles of equipment and utensils Please deep clean the facility and keep it in a clean and sanitary manner hereafter.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Heavily soiled cleaning cloths were sitting on food preparation surfaces. Cleaning cloths must be stored in an approved surface sanitizer when not in use. As well heavily soiled cloths must be discarded when they cannot be cleaned appropriately anymore.A very heavily soiled cloth was discarded at the time of the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not available or in use when food preparation was occurring. A 100ppm bleach solution was prepared at the time of the inspection. Please ensure that a surface sanitizer is always prepared and in use when food handling is occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (Reoccurring violation - observed again on Jan 20th, 2026).Food was being stored directly on the floor in the walk-in cooler. Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were being stored between the wall and the prep table. This is not a clean and sanitary way to store a knife, and this activity must be discontinued. The knife was removed at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foos was stored uncovered in the walk-in cooler. All food in storage must be covered in a food grade covering to prevent cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The surface sanitizer spray bottle was unlabeled. Please ensure that all chemical bottles are labeled such that the contents can be identified and safely used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility is being kept in an unsanitary manner. A build-up of food debris, grime, and grease were observed throughout the facility. Please deep clean the entire kitchen and pay special attention to the following areas:- The bulk food storage bins - Floors under and behind the cook line - The wall behind the hand-washing sink and the prep counter- High-touch surfaces such as handles of equipment and utensils Please deep clean the facility and keep it in a clean and sanitary manner hereafter.
  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was being stored directly on the floor in the walk-in cooler. Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was being stored directly on the floor in the walk-in cooler. Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large knife was being stored between the wall and the prep table. This is not a clean and sanitary way to store a knife, and this activity must be discontinued. Remove the knife and store it in a clean and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • (Reoccurring violation)1) The front preparation cooler was not plugged in but cut tomatoes and lettuce were being stored in it. Both were discarded at the time of the inspection. Perishable food items such as cut vegetables must not be stored in this cooler and must be kept in a functional cooler. 2) The front display cooler located closer to the kitchen had an ambient air temperature of 16CThe display cooler next to it was operating at 1C. Food was moved from the warmer cooler to this one. Please ensure both display coolers are operating at a temperature of 4C or less before storing perishable food items in them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bowl of cooked whole shell eggs were in the basin of the hand sink with cold water running over them. The hand sink is to be only used for hand washing and no other activities. The eggs were moved at the time of the inspection.
    • 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?
      • The facilities food handling permit was not posted. Please print and post a copy of your valid food handling permit in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment in the facility is not being kept clean and sanitary. Please deep clean the facility and pay special attention to the following items/areas:- The bulk bins - The freezers/coolers both inside and outside (also remove the protective plastic coating on the white freezer)- The magnetic strip for knife storage - The cook line equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease, food debris, and grime were observed in the following areas:- The floor/walls under and behind the cook line- The floor/walls under and behind all shelving and equipment - The wall behind the hand sink and prep tableThe facility requires a deep clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is cluttered and disorganized. Please declutter and organize the kitchen such that it can be kept clean and proper pest control monitoring can be completed.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the two display coolers had an ambient air temperature of 14C. All perishable food items were removed from this cooler and placed in the other display cooler which was operating at a satisfactory temperature (4C and below). Do not store any perishable food items in this cooler until it is repaired and can maintain a temperature of 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large bin of frozen raw chicken was thawing at room temperature. High-risk foods cannot be thawed at room temperature. The chicken was placed in the cooler at the time of the inspection to properly thaw. Foods must only be thawed following one of the approved methods:- In a cooler - Under cold running water - In the microwave * must be used immediately after thawing - As part of the cooking process
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and food debris was observed in the following areas:- Under and behind the cook line- Under shelving and equipment Please clean the indicated areas and add them to a regular cleaning scheudle.

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