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European Market

7145 11 Street SE Calgary AB T2H 2S1 · Food - General

Official record from Alberta →

Inspection summary

European Market has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on February 5, 2026, found no infractions.

6 of 10 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 last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on July 8, 2024. 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 July 5, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 3 separate inspections, most recently on December 19, 2025. 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 3 separate inspections, most recently on December 19, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 December 19, 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.

10 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring 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?
      • Food preparation/handling was observed in open area in the back kitchen area.- Operator is to ensure this area is appropriate for food preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for bulk items and were stored in the containers and covered in product.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cheese department: Paper towel dispenser was not available at the handwashing sink.- Operator is to ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold-running water supply.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back Kitchen: Handwashing sink was loose and not properly attached to the wall.- Please ensure handwashing sink is properly secured.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management 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)?
      • Mechanical dishwasher still needs to be connected to detergent and rinse aid.- Please have these solutions hooked up to the machine.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Current hot water tank for Cafe is 23L and each dishwasher cycle is 2.5L. PHI Amanda Yim has discussed hot water tank requirements with operator, Darren, and getting a larger hot water tank (at least 100L - 150L boxed in) or a tankless system to adequately supply hot water for the cafe.
    • 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) Concrete floor around the plumbing line under sink in the cafe is not even and unfinished concrete. - Ensure the floor is smooth, non-absorbent, and easily cleanable.2) Concrete floors in the cafe, walk-in cooler, and throughout the rest of the newly expanded space have deep cracks that can easily harbour dirt and debris.- Fill in the hole and ensure the floor is smooth, non-absorbent, and easily cleanable.3) All washroom doors are not self closing.- Install self closing doors.4) No baseboards to seal the joint between the wall and floor of the walk-in freezer.- install baseboards.
  7. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips were hanging above food prep space in the old warehouse.- Remove the fly strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer available for checking dishwasher temperatures.- Acquire a waterproof probe thermometer that can hold maximum values when testing the dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Mechanical high temperature dishwasher was only reaching a maximum of 63.4C.- High temperature dishwasher must reach a reading of 71C or greater at the dish level.2) Detergent was not attached to the mechanical dishwasher at time of inspection.- Ensure dishwasher is installed correctly for next inspection.3) Manual dishwashing procedure does not have an adequate way to air dry dishes.- Discussed with operator on solutions such as a wall mounted drying rack above the dishwashing sink so the water can drip directly into the sink.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Current hot water tank for Cafe is 23L and each dishwasher cycle is 2.5L. PHI Amanda Yim has discussed hot water tank requirements with operator, Darren, and getting a larger hot water tank (at least 100L - 150L boxed in) or a tankless system to adequately supply hot water for the cafe.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certifications needed for approval of cafe.- Please provide copies for next inspection.
    • 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) Concrete floor around the plumbing line under sink in the cafe is not even and unfinished concrete. - Ensure the floor is smooth, non-absorbent, and easily cleanable.2) Concrete floors in the cafe, walk-in cooler, and throughout the rest of the newly expanded space have deep cracks that can easily harbour dirt and debris.- Fill in the hole and ensure the floor is smooth, non-absorbent, and easily cleanable.3) All washroom doors are not self closing.- Install self closing doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Vinyl wrap sticky material still on new appliances and equipment in the cafe.- Remove all the vinyl wrapping off the new appliances and equipment and ensure all surfaces are smooth, non-absorbent, and easily cleanable.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Deli hand sink is located right beside prep table (same unit) and requires a splash guard. Washing hands directly beside prep area can lead to contamination of the food prep area and food. A barrier of 30 to 46 cm (12-18 inches) must be installed if prep is to continue directly beside hand sink.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Noone onsite had food safety training. With 6 or more staff, at least one trained supervisor must be on-site. Inspector has instructed operator to get food safety training. List of AHS approved courses sent with report.

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