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East African Trading

B - 1514 14 Street SW Calgary AB T3C 1C9 · Food - General

Official record from Alberta →

Inspection summary

East African Trading has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 6, 2025. The most recent inspection, on October 9, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Pests.

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.

  • 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 5 times across 5 separate inspections, most recently on September 28, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 separate inspections, most recently on November 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on November 20, 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 once on November 20, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on February 6, 2025. For example: 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?

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

    0 infractions

  2. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some food that is repackaged in the facility was not adequately labelled.Ensure that all food is labeled with ingredients, packaged date or best before date, and storage conditions if necessary (ie keep refrigerated).
  3. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some food that is repackaged in the facility was not adequately labelled.Ensure that all food is labeled with ingredients, packaged date or best before date, and storage conditions if necessary (ie keep refrigerated).
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • OutstandingFebruary 6, 2025:Various bulk ingredients on store shelves with no visible or unsatisfactory labelling.Ensure all bulk ingredients intended for sale follow the correct guidelines for product labelling. Discussed with operator on contacting the manufacturer of the products to discuss and acquire correct labelling. For more information on correct product labelling, please refer to: https://inspection.canada.ca/food labels/labelling/industry/eng/1383607266489/1383607344939.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No drain plugs were available for the two compartment dishwashing sinks.Obtain two well-fitting drain plugs for the dishwashing sinks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedure was in use. Staff were washing dishes with soap and water, rinsing with fresh water, and then air drying.Steps in proper manual dishwashing are:- Wash with soap and water- Rinse with fresh water- Sanitize. If using the bleach available at the time of inspection, use 1/2 a teaspoon to 1 teaspoon of bleach per litre of water (50-100 ppm). - Air dry
    • 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?
      • A gap was observed along the bottom of the back exterior door. Please install a new piece of weatherstripping to limit pest entry into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The food handling space used to portion bulk items was disorganized and cluttered.Reorganize and declutter this space.
  7. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Various bulk ingredients on store shelves with no visible or unsatisfactory labelling.Ensure all bulk ingredients intended for sale follow the correct guidelines for product labelling. Discussed with operator on contacting the manufacturer of the products to discuss and acquire correct labelling. For more information on correct product labelling, please refer to: https://inspection.canada.ca/food labels/labelling/industry/eng/1383607266489/1383607344939.
    • 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 were not available at the time of the inspection.Please obtain chlorine test strips to be able to verify the chlorine surface sanitizer (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?
      • A gap was observed along the bottom of the back exterior door. Please install a new piece of weatherstripping to limit pest entry into the facility.
  8. Initial Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Various bulk ingredients on store shelves with no visible or unsatisfactory labelling.Ensure all bulk ingredients intended for sale follow the correct guidelines for product labelling. Discussed with operator on contacting the manufacturer of the products to discuss and acquire correct labelling. For more information on correct product labelling, please refer to: https://inspection.canada.ca/food labels/labelling/industry/eng/1383607266489/1383607344939.
    • 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 were not available at the time of the inspection.Please obtain chlorine test strips to be able to verify the chlorine surface sanitizer (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?
      • A gap was observed along the bottom of the back exterior door. Please install a new piece of weatherstripping to limit pest entry into the facility.
    • 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 facility opened prior to receiving approval from AHS. Approval must be obtained prior to opening to the public.

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