Skip to content
Loading map…

Caspian Supermarket

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

Official record from Alberta →

Inspection summary

Caspian Supermarket has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on August 28, 2026, recorded 1 infraction.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 15 times across 10 separate inspections, most recently on August 28, 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?

  • 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 6 times across 4 separate inspections, most recently on January 21, 2025. 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 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 2 times across 2 separate inspections, most recently on August 17, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 August 17, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 11 times across 6 separate inspections, most recently on January 23, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

12 inspections

  1. 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?
      • Pest records onsite do not have adequate information. Template from AHS to be provided
  2. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Flats of eggs in retail display case are not packaged and labelled.Ensure the trays of eggs are packaged and labelled for sale. Include store name, source name and best before date (as provided from supplier- Springvale Fine Foods Ltd, BBD on original box listed 2026-Oct-09)
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 8 boxes were removed from the retail shelves due to insects observed inside packaging. Brand: Naan TalaashProduct: 2 Boxes of Crispy Bread with Date Extract (BBD 2026-11-20), 5 boxes of Crispy Bread with Grape Extract (BBD 2027-11-24)
    • 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 available onsite for review. Ensure records are maintained onsite
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

Nearby inspected facilities

Own this business? Add a badge to your website