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Caspian Supermarket

3404 3 Avenue NW Calgary AB T2N 0M2 · Food - General

12 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 2 different types of prepackaged foods were observed without labels to indicate what they were and if they were from an approved source. Packages (17 in total) were removed from public sale. Please provide invoices to confirm safe source. Please ensure that all packaged food is labelled with info that includes at the minimum: name of safe source and contact info, name of product, ingredients of product
    • 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?
      • No pest control records were maintained in the facility.-Ensure that pest control reports are maintained.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • No pest control records were maintained in the facility.-Ensure that pest control reports are maintained.
  5. Risk Management Inspection

    2 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?
      • Pickles and yogurt were found on the shelves. Owner did not provide the pickles and yogurt processes to AHS for review. No records of the pHs for these products were recorded. Remove the pickles and yogurt from the shelves until the processes are approved.
    • 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?
      • No pest control records were maintained in the facility.-Ensure that pest control reports are maintained.
  6. Risk Management Inspection

    6 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?
      • Pickles and yogurt were found on the shelves. Owner did not provide the pickles and yogurt processes to AHS for review. No records of the pHs for these products were recorded. Remove the pickles and yogurt from the shelves until the processes are approved.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic shower curtains were used to cover dough, these plastic can't be washed and sanitizer properly. Do not use non-food grade material on food. Previous Inspection:Flower printed plastic sheets were used to cover dough. Not sure if these are food grade. Use food grade material for food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were present.- Ensure that the chlorine test strips are present to check the concentration of bleach which must be 100ppm.
    • 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?
      • " Outstanding Violations"Large number of items such as broken furniture, milk crates and shelves were stored right out the back door. These items will provide a harborage site for mice. Remove these items.
    • 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?
      • No pest control records were maintained in the facility.-Ensure that pest control reports are maintained.
    • 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 food permit was displayed at the back of the kitchen.-Ensure that the food permit is displayed in conspicuous place where it can be visible to public.
  7. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic shower curtains were used to cover dough, these plastic can't be washed and sanitizer properly. Do not use non-food grade material on food. Previous Inspection:Flower printed plastic sheets were used to cover dough. Not sure if these are food grade. Use food grade material for food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were present.- Ensure that the chlorine test strips are present to check the concentration of bleach which must be 100ppm.
    • 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?
      • " Outstanding Violations"Large number of items such as broken furniture, milk crates and shelves were stored right out the back door. These items will provide a harborage site for mice. Remove these items.
    • 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?
      • No pest control records were maintained in the facility.-Ensure that pest control reports are maintained.
    • 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 food permit was displayed at the back of the kitchen.-Ensure that the food permit is displayed in conspicuous place where it can be visible to public.
  8. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution was too strong was measured above 200ppm as it bleached out the test strip paper.-Ensure that the bleach solution is measured at 100ppm. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 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?
      • Processing pickle vegetables and mango sauces at the facility. No pH meter to measure the pH of the product and no process submit to AHS for review. Please provide the process and provide a pH meter and check the pH of these products.
    • 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 temperature records were being maintained in the facility.-Ensure that the temperature records are maintained to monitor the safety of the food processes in the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flower printed plastic sheets were used to cover dough. Not sure if these are food grade. Use food grade material for food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food like bottles of Doogh were being stored on the floor.2) The spices stored in the container under the racks3) Reusable cloths used to cover dough making equipment. -Ensure that the food is stored at least 6 inches (15 cm) above the ground and the reusable cloth is changed or cleaned and sanitized every 2-4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were present.- Ensure that the chlorine test strips are present to check the concentration of bleach which must be 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The facility had a hand washing sink, but it was not being used. The sink was used to store big utensils, and they had soap and paper towel dispenser but there was no soap or paper towels in the dispensers.-Ensure that the hand sink is properly supplied with hot and cold potable water, soap and single use paper towels and the sink is only used for hand washing and not for any other use.
    • 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?
      • " Outstanding Violations"Large number of items such as broken furniture, milk crates and shelves were stored right out the back door. These items will provide a harborage site for mice. Remove these items.
    • 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?
      • No pest control records were maintained in the facility.-Ensure that pest control reports are maintained.
    • 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 food permit was displayed at the back of the kitchen.-Ensure that the food permit is displayed in conspicuous place where it can be visible to public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The rack beside the fridge/ freezer used to store mixers and other utensils was cluttered and dusty.-Clean and organize the rack and please remove the extra utensils/ things not being used in the facility.2) The racks used for storing flour bags was covered with flour and flour was spilled on the floor.-Clean the racks and the floor.
  9. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution was too strong was measured above 200ppm as it bleached out the test strip paper.-Ensure that the bleach solution is measured at 100ppm. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 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?
      • Processing pickle vegetables and mango sauces at the facility. No pH meter to measure the pH of the product and no process submit to AHS for review. Please provide the process and provide a pH meter and check the pH of these products.
    • 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 temperature records were being maintained in the facility.-Ensure that the temperature records are maintained to monitor the safety of the food processes in the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flower printed plastic sheets were used to cover dough. Not sure if these are food grade. Use food grade material for food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food like bottles of Doogh were being stored on the floor.2) The spices stored in the container under the racks3) Reusable cloths used to cover dough making equipment. -Ensure that the food is stored at least 6 inches (15 cm) above the ground and the reusable cloth is changed or cleaned and sanitized every 2-4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were present.- Ensure that the chlorine test strips are present to check the concentration of bleach which must be 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No designated hand washing sink was noted at the back kitchen where the food preparation was going on.When asked by the inspector regarding how the operator wash their hands, they replied that they wash hands in the washroom hand sink.-Ensure that a designated hand sink is available in the facility just for washing hands.
    • 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?
      • " Outstanding Violations"Large number of items such as broken furniture, milk crates and shelves were stored right out the back door. These items will provide a harborage site for mice. Remove these items.
    • 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) Back door was open. The door was closed by the operator.-Ensure that the doors are closed to prevent the entry of pests in the facility.
    • 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?
      • No pest control records were maintained in the facility.-Ensure that pest control reports are maintained.
    • 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 food permit was displayed at the back of the kitchen.-Ensure that the food permit is displayed in conspicuous place where it can be visible to public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The rack beside the fridge/ freezer used to store mixers and other utensils was cluttered and dusty.-Clean and organize the rack and please remove the extra utensils/ things not being used in the facility.2) The racks used for storing flour bags was covered with flour and flour was spilled on the floor.-Clean the racks and the floor.
  10. Risk Management Inspection

    4 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?
      • Processing pickle vegetables and mango sauces at the facility. No pH meter to measure the pH of the product and no process submit to AHS for review. Please provide the process and provide a pH meter and check the pH of these products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flower printed plastic sheets were used to cover dough. Not sure if these are food grade. Use food grade material for food.
    • 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?
      • Large number of items such as broken furniture, milk crates and shelves were stored right out the back door. These items will provide a harborage site for mice. Remove these items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens into the food prep area. No self-closing mechanism on the door. Provide a self-closing mechanism on the washroom door.
  11. Risk Management Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • White mold and a rounded swelling were noted on the pickled vegetables made onsite. Staff was not aware of the process for making pickled vegetables. Discarded the pickled vegetables and asked staff to remove all pickled vegetables.Submit the pickled vegetables process for approval.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) October 11, 2023, inspection:Two deep freezers with full of frozen food were still outside without any locks to prevent tempering. Previous inspection:Freezers containing fish and pita bread were located outside, behind the store. These freezers can be tampered with outside. Please move the freezers inside the premises. 2) Two packs of raw ground meat were stored above the fresh walnuts in the stand-up cooler. Store raw meats in a safe manner to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Four sea cans were used to store dry goods were unlocked and unmonitored. Secured the sea cans with a lock or stop storing foods inside.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flower printed plastic sheets were used to cover dough. Not sure if these are food grade. Use food grade material for food.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was measured at 33 degrees C. No food handling at the time of inspection.Fix the hot water tank and ensure hot water is at 45 degrees C or higher.
    • 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) Large number of items such as broken furniture, milk crates and shelves were stored right out the back door. These items will provide a harborage site for mice. Remove these items. 2) Black flies were in the facility. Remove black flies3) Back door was left open.Keep the back door close.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please submit a copy of your Sec 31 food safety course for the owner or manager who has completed it.
    • 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 un-approved sea-can container, 3rd from the right used for dry storage contains unsealed wood shelving. These shelves are not smooth, non-absorbent and cleanable. Please ensure the shelving is sealed or replaced so that it is smooth, non-absorbent and cleanable. 2) There was no lighting working in any of the sea-can containers. Lighting is required to ensure proper cleaning & sanitation along with being able to monitor for pest issues. Please ensure lighting is fixed and adequate for the above reasons. 3) There is not enough shelving for all the items stored in the sea-can containers. Items were stored directly on the ground, and not organized. Ensure there is enough shelving to store all items 6 inches off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens into the food prep area. No self-closing mechanism on the door. Provide a self-closing mechanism on the washroom door.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • 4 sea-can shipping containers are in use for dry storage behind the unit. The units are not approved, and require approval to be used for added storage for the food premises.
  12. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Eggs were being sold with no label and no receipts. All food in the facility must come from an approved source. There must be receipts available to prove where the items have come from. Operator discarded eggs.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Freezers containing fish and pita bread were located outside, behind the store. These freezers can be tampered with outside. Please move the freezers inside the premises.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please submit a copy of your Sec 31 food safety course for the owner or manager who has completed it.
    • 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 un-approved sea-can container, 3rd from the right used for dry storage contains unsealed wood shelving. These shelves are not smooth, non-absorbent and cleanable. Please ensure the shelving is sealed or replaced so that it is smooth, non-absorbent and cleanable. 2) There was no lighting working in any of the sea-can containers. Lighting is required to ensure proper cleaning & sanitation along with being able to monitor for pest issues. Please ensure lighting is fixed and adequate for the above reasons. 3) There is not enough shelving for all the items stored in the sea-can containers. Items were stored directly on the ground, and not organized. Ensure there is enough shelving to store all items 6 inches off the floor.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • 4 sea-can shipping containers are in use for dry storage behind the unit. The units are not approved, and require approval to be used for added storage for the food premises.