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Ezee Market Didsbury - Food Store

360 - 800 Shantz Drive Didsbury AB T0M 0W0 · Food - General

Official record from Alberta →

Inspection summary

Ezee Market Didsbury - Food Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 4, 2025. The most recent inspection, on October 14, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on September 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 17, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 September 17, 2026. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer solution available onsite was measured at a concentration far in excess of 500ppm.Quats sanitizer solution was diluted to 200ppm during inspection. Ensure that this concentration of sanitizer is maintained for use on food handling surfaces and equipment.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff advised that only hot water is being used in the internal components of soft serve and beverage dispensers, and not any sort of chemical sanitizing solutions. The cleaning of food contact surfaces in beverage preparation requires the use of a food-grade sanitizing solution after component surfaces are cleaned. Ensure that access to a suitable three-compartment sink is maintained as needed to ensure that dishwashing requirements can be completed as needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips available onsite to verify the concentration of quats sanitizer available onsite is expired and discoloured, making them inaccurate.Acquire suitable quats sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in use does not have a suitable dispenser for available paper towels.Provide a cover or other suitable container for paper towel in use at the handwashing sink.
    • 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?
      • A valid food handling permit for this facility was not posted in a publicly visible place.Post a copy of this facility's current food handling permit in a conspicuous location.
  3. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food-grade sanitizer was not identified onsite at the time of inspection. Drink preparation equipment planned to be used onsite would be presumed to require some means of sanitizing, either of surfaces and utensils or of equipment to be cleaned in place.Provide proof of access to a food-grade sanitizer for use in sanitizing surfaces and equipment used in beverage and food preparation. Provide proof of satisfactory concentration using applicable test strips (if sanitizer is prepared from concentrate onsite).*Chemical indicated as used for sanitizing could not be positively identified onsite. Verify the sanitizer in use and follow its manufacturer instructions.
  4. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food-grade sanitizer was not identified onsite at the time of inspection. Drink preparation equipment planned to be used onsite would be presumed to require some means of sanitizing, either of surfaces and utensils or of equipment to be cleaned in place.Provide proof of access to a food-grade sanitizer for use in sanitizing surfaces and equipment used in beverage and food preparation. Provide proof of satisfactory concentration using applicable test strips (if sanitizer is prepared from concentrate onsite).
  5. Demand Inspection

    0 infractions

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