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Catania Market & Deli

210 - 420 2 Street SW Calgary AB T2P 3K4 · Food - General

Official record from Alberta →

Inspection summary

Catania Market & Deli has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 6, 2024. The most recent inspection, on October 5, 2026, recorded 3 infractions.

2 of 5 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: Cleaning and sanitizing and Food temperature control.

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 4 times across 2 separate inspections, most recently on October 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on October 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 5, 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. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were observed being transferred from the wash compartment directly into the sanitizer compartment without adequate rinsing. Ensure dishes are thoroughly rinsed to remove all detergent residue prior to sanitizing to allow for effective sanitization.**Staff were educated on proper steps of manual dishwashing process during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were found expired. Ensured test strips are valid for verification of sanitizer concentration to enable effective sanitization.***Please obtain new test strips
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Boxes and food items like onion bags were found store directly on the floor, please ensure all these items are stored on shelves at least 6 inches off the floor.**Remove all items and store on the shelves.2. Clean is required in hard-to-reach placed around the cookline and under the both the 3-compartment sink and the prep sinks.**Please clean
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Roast beef and chicken in the hot holding unit had an internal temperature of 50C. The food items were reheated, and the hot holding unit temperature was turned up at the time of the inspection. Please ensure that all food being hot held is kept at 60C or higher.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer and test strips were not available at the time of the inspection. Please have a sanitizer and test strips available for the re-inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only two drain plugs were available for the three-compartment sink. Please obtain a third drain plug.

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