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From My Kitchen Market

17 - 3515 32 Street NE Calgary AB T1Y 5Y9 · Food - General

Official record from Alberta →

Inspection summary

From My Kitchen Market has been inspected 12 times by Alberta Health Services (Environmental Public Health) since April 8, 2024. The most recent inspection, on September 9, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 5 times across 5 separate inspections, most recently on May 25, 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 3 times across 3 separate inspections, most recently on September 3, 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 May 25, 2026. 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 3 times across 3 separate inspections, most recently on August 14, 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?

  • 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 3 times across 3 separate inspections, most recently on August 14, 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Chemical buckets connected to the high temperature dishwasher were empty.- Obtain and connect an adequate supply of detergent and rinse aid to the dishwasher.2. Chlorine (sanitizer) concentration at the chemical dishwasher was measured at 10 ppm after multiple cycles.- Repair the dishwasher.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A cart was placed in front of the hand-washing sink. Ensure hand sink is available at all timesCart was removed during the inspection
    • 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?
      • Food Handling permit was not displayed in public view. Please display permit at all times
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and toy cay found under shelving across from the dishwashing area. Remove unnecessary clutter and maintain good housekeeping practices.**Area cleaned during the inspection
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items (soup, gravy etc.) in the back standing cooler were measured between 9.1 - 9.6 degrees Celsius. Operator to discard all food items.- Ensure food items under refrigeration are maintained at or below 4 degrees at all times.
    • 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?
      • Screen on the exit door in the kitchen was not tight fitting, leaving large gaps at the bottom of the door.- If you wish to keep the exit door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Standing cooler ambient temperature was measured at 13.2 degrees Celsius during inspection. - Please repair. Ensure food items are not stored in the cooler unless the cooler is able to maintain temperature at or below 4 degrees Celsius.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 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) Mouse droppings were observed in the back storage area.*Clean the area as discussed. Please see attached link for more detail explanation: https://www.albertahealthservices.ca/psa/ne-psa-2014-06-09-hantavirus-south.pdf2) No pest control report was available onsite for review.*Please keep a copy of pest control report onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen canopy/grills require cleaning due to grease buildup.
  7. Monitoring Inspection

    0 infractions

  8. 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?
      • **Outstanding**A gap was observed at the bottom of the back door. **Replace or repair the weather stripping to prevent potential pest entry.
  9. 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?
      • No hand sink was observed in the front kitchen/baking area. **Please install a new hand sink in the baking area to provide food handlers easier access to hand sink.
    • 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 at the bottom of the back door. **Replace or repair the weather stripping to prevent potential pest entry.
  10. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer was measured 100 - 300 ppm at the time of inspection. **Ensure QUATS sanitizer is maintained at 200 ppm at all times. **Please calibrate the QUATS sanitizer dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand sink was observed in the front kitchen/baking area. **Please install a new hand sink in the baking area to provide food handlers easier access to hand sink.
    • 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 at the bottom of the back door. **Replace or repair the weather stripping to prevent potential pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oven in the back kitchen was visibly dirty. **Please clean.
  11. Monitoring Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Cutting boards must be scrubbed to remove built-up dirt from the grooves. Make scrubbing part of your daily cleaning routine for cutting boards

Nearby inspected facilities

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