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Gimsap African Asian Mart

107 - 1829 54 Street SE Calgary AB T2B 1N5 · Food - General

Official record from Alberta →

Inspection summary

Gimsap African Asian Mart has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on October 9, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control 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 10 times across 5 separate inspections, most recently on November 1, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on September 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 9, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 22, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on November 14, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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. 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?
      • Hand Washing sink in the meat slicer area was not accessible.-Remove all the items stored in the sink and keep it in the condition so that the sink is accessible whenever needed.
    • 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?
      • Back door has a gap along the bottom.-Seal the gap or repair the door.
    • 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. Some broken/missing tiles were observed on the floor near the meat slicer area and the hallway.-Replace the broken/missing tiles 2. Ceiling above the hallway had signs of water damage but no signs of moisture or mold visible from outside.-Replace/repair the ceiling tiles and make sure the water leakage is not happening anymore.3. Floor of the freezer is in disrepair condition.- Repair the floor
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure walk-in-cooler remains on when defrosting meats from the walk-in-freezer as surface temperatures of frozen meats observed to be at 10C, high risk foods must be kept below 4 degrees CWalk-in-refrigerator was turned on. CDI
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. A "blackened" whole cow head with the outer hide was observed in the walk-in freezer. An invoice could not be located by the operator to determine the source.The staff member said that the cow head is for owner's personal use and not for sale to the public. The cow head was put on hold for further investigation. 2. 10 boxes of goat heads (some of them with the hide intact) were observed in the freezer.- The goat heads were placed on hold pending a source investigation3.There were uninspected eggs on the shelf in the food establishment for retail.- The operator stated that the eggs were for their personal use. The eggs were held for further investigation.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected meat was identified within the food establishment, including but not limited to, a blackened cow head, sheep heads, cow hooves and cow intestines.- Provide evidence to the satisfaction of an Alberta Health Services, Executive Officerthat all stored, prepared, processed and displayed food is from an approved sourceand provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3months to the Executive Officer.- Ensure that all products placed on hold by the Executive Officer remain on hold until the conclusion of the investigation.- Retain the services of a rendering company to discard of all uninspected, unlabeled and/or source unknown meats/foods within the food establishment. An Alberta Health Services, Executive Officer must be present to observe the disposal.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • In addition to Oct 23 and 24, 2024 inspections, more uninspected meat was identified within the food establishment, including but not limited to, different pieces of cow head, sheep heads with hide and horn on, cow hooves and cow intestines, liver, and stomach. - The Public Health inspectors packed the uninspected and unlabeled/unknown source meat in 18 boxes and 15 bags. The boxes and bags were sealed with tape and stored back in the freezer. - The Alberta Agriculture investigators verbally confirmed onsite that cow head, hooves, internal organs and goat heads with horn and hide on were uninspected. - Retain the services of a rendering company to discard of all uninspected, unlabeled and/or source unknown meats/foods within the food establishment. An Alberta Health Services, Executive Officer must be present to observe the disposal.- Provide evidence to the satisfaction of an Alberta Health Services, Executive Officerthat all stored, prepared, processed and displayed food is from an approved sourceand provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3months to the Executive Officer.- Ensure that all products placed on hold by the Executive Officer remain on hold until the conclusion of the investigation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation remains outstanding**Uncovered meat products were stored on the floor.- Ensure to cover all the food products and store them in the container or on shelf at 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water was not draining from the handwashing sink basin in the meat cutting area.- Repair the handwashing sink in the meat cutting area so it drains properly. Ensure all handwashing sinks are equipped with a sufficient supply of hot and cold running water, liquid hand soap and paper towels in suitable dispensers.
    • 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?
      • An expired food handling permit was posted on site.- Post the valid food handling permit.
    • 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. The walk-in freezer lighting was very dim. Sections of the walk-in freezer were not lit at all.- Install appropriate lighting in the walk-in freezer so all areas of the walk-in freezerare well lit.2. Structural surfaces within the food establishment were damaged, including but not limited to, the base shelf of the cupboard under that handwashing sink in the meat cutting area was moisture damaged and had fallen down, there were broken and cracked tiles anddamaged exposed drywall along the wall in the meat cutting area.- Repair and refinish all structural surface in disrepair, so they are smooth, impervious to moisture and easy to clean. This includes the base shelf of the cupboard under the handwashing sink and the cutting room wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation remains outstanding**The facility was missing a written cleaning schedule.- Prepare, implement, and maintain a detailed written daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dirt and debris on surfaces and equipment throughout the food establishment, including but not limited to, the floor and walls in the walk-in freezer, the hallway walls and floor beside the food packing area.- Clean, organize, de-clutter all areas of the food establishment.
  5. Risk Management Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • In addition to Oct 23 and 24, 2024 inspections, more uninspected meat was identified within the food establishment, including but not limited to, different pieces of cow head, sheep heads with hide and horn on, cow hooves and cow intestines, liver, and stomach. - The Public Health inspectors packed the uninspected and unlabeled/unknown source meat in 18 boxes and 15 bags. The boxes and bags were sealed with tape and stored back in the freezer. - The Alberta Agriculture investigators verbally confirmed onsite that cow head, hooves, internal organs and goat heads with horn and hide on were uninspected. - Retain the services of a rendering company to discard of all uninspected, unlabeled and/or source unknown meats/foods within the food establishment. An Alberta Health Services, Executive Officer must be present to observe the disposal.- Provide evidence to the satisfaction of an Alberta Health Services, Executive Officerthat all stored, prepared, processed and displayed food is from an approved sourceand provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3months to the Executive Officer.- Ensure that all products placed on hold by the Executive Officer remain on hold until the conclusion of the investigation.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. A "blackened" whole cow head with the outer hide was observed in the walk-in freezer. An invoice could not be located by the operator to determine the source.The staff member said that the cow head is for owner's personal use and not for sale to the public. The cow head was put on hold for further investigation. 2. 10 boxes of goat heads (some of them with the hide intact) were observed in the freezer.- The goat heads were placed on hold pending a source investigation3.There were uninspected eggs on the shelf in the food establishment for retail.- The operator stated that the eggs were for their personal use. The eggs were held for further investigation.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected meat was identified within the food establishment, including but not limited to, a blackened cow head, sheep heads, cow hooves and cow intestines.- Provide evidence to the satisfaction of an Alberta Health Services, Executive Officerthat all stored, prepared, processed and displayed food is from an approved sourceand provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3months to the Executive Officer.- Ensure that all products placed on hold by the Executive Officer remain on hold until the conclusion of the investigation.- Retain the services of a rendering company to discard of all uninspected, unlabeled and/or source unknown meats/foods within the food establishment. An Alberta Health Services, Executive Officer must be present to observe the disposal.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation remains outstanding**Uncovered meat products were stored on the floor.- Ensure to cover all the food products and store them in the container or on shelf at 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water was not draining from the handwashing sink basin in the meat cutting area.- Repair the handwashing sink in the meat cutting area so it drains properly. Ensure all handwashing sinks are equipped with a sufficient supply of hot and cold running water, liquid hand soap and paper towels in suitable dispensers.
    • 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?
      • An expired food handling permit was posted on site.- Post the valid food handling permit.
    • 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. The walk-in freezer lighting was very dim. Sections of the walk-in freezer were not lit at all.- Install appropriate lighting in the walk-in freezer so all areas of the walk-in freezerare well lit.2. Structural surfaces within the food establishment were damaged, including but not limited to, the base shelf of the cupboard under that handwashing sink in the meat cutting area was moisture damaged and had fallen down, there were broken and cracked tiles anddamaged exposed drywall along the wall in the meat cutting area.- Repair and refinish all structural surface in disrepair, so they are smooth, impervious to moisture and easy to clean. This includes the base shelf of the cupboard under the handwashing sink and the cutting room wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation remains outstanding**The facility was missing a written cleaning schedule.- Prepare, implement, and maintain a detailed written daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dirt and debris on surfaces and equipment throughout the food establishment, including but not limited to, the floor and walls in the walk-in freezer, the hallway walls and floor beside the food packing area.- Clean, organize, de-clutter all areas of the food establishment.
  6. Risk Management Inspection

    9 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The "blackened" whole cow head with the outer hide was removed from the facility and brought back to the facility during the inspection.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. A "blackened" whole cow head with the outer hide was observed in the walk-in freezer. An invoice could not be located by the operator to determine the source.The staff member said that the cow head is for owner's personal use and not for sale to the public. The cow head was put on hold for further investigation. 2. 10 boxes of goat heads (some of them with the hide intact) were observed in the freezer.- The goat heads were placed on hold pending a source investigation3.There were uninspected eggs on the shelf in the food establishment for retail.- The operator stated that the eggs were for their personal use. The eggs were held for further investigation.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected meat was identified within the food establishment, including but not limited to, a blackened cow head, sheep heads, cow hooves and cow intestines.- Provide evidence to the satisfaction of an Alberta Health Services, Executive Officerthat all stored, prepared, processed and displayed food is from an approved sourceand provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3months to the Executive Officer.- Ensure that all products placed on hold by the Executive Officer remain on hold until the conclusion of the investigation.- Retain the services of a rendering company to discard of all uninspected, unlabeled and/or source unknown meats/foods within the food establishment. An Alberta Health Services, Executive Officer must be present to observe the disposal.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation remains outstanding**Uncovered meat products were stored on the floor.- Ensure to cover all the food products and store them in the container or on shelf at 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water was not draining from the handwashing sink basin in the meat cutting area.- Repair the handwashing sink in the meat cutting area so it drains properly. Ensure all handwashing sinks are equipped with a sufficient supply of hot and cold running water, liquid hand soap and paper towels in suitable dispensers.
    • 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?
      • An expired food handling permit was posted on site.- Post the valid food handling permit.
    • 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. The walk-in freezer lighting was very dim. Sections of the walk-in freezer were not lit at all.- Install appropriate lighting in the walk-in freezer so all areas of the walk-in freezerare well lit.2. Structural surfaces within the food establishment were damaged, including but not limited to, the base shelf of the cupboard under that handwashing sink in the meat cutting area was moisture damaged and had fallen down, there were broken and cracked tiles anddamaged exposed drywall along the wall in the meat cutting area.- Repair and refinish all structural surface in disrepair, so they are smooth, impervious to moisture and easy to clean. This includes the base shelf of the cupboard under the handwashing sink and the cutting room wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation remains outstanding**The facility was missing a written cleaning schedule.- Prepare, implement, and maintain a detailed written daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dirt and debris on surfaces and equipment throughout the food establishment, including but not limited to, the floor and walls in the walk-in freezer, the hallway walls and floor beside the food packing area.- Clean, organize, de-clutter all areas of the food establishment.
  7. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. A "blackened" whole cow head with the outer hide was observed in the walk-in freezer. An invoice could not be located by the operator to determine the source.The staff member said that the cow head is for owner's personal use and not for sale to the public. The cow head was put on hold for further investigation. 2. 10 boxes of goat heads (some of them with the hide intact) were observed in the freezer.- The goat heads were placed on hold pending a source investigation3. Uninspected eggs (approximately 100 eggs) were stored at room temperature in the facility.- The operator stated that the eggs were for their personal use. The eggs were held for further investigation.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A box moldy peppers was observed in the freezer.- Monitor the food items in storage daily. Implement the first in first out method to prevent food spoilage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation remains outstanding**Uncovered meat products were stored on the floor.- Ensure to cover all the food products and store them in the container or on shelf at 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple bags of chicken were observed on a tarp on the floor in a room within the facility without temperature to thaw.- The temperature of the chicken was measured between 4C or below. The operator moved the chicken bags to the cooler.- Thaw meat in the refrigerator at 4 degrees Celsius or colder.
    • 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?
      • An expired food handling permit was posted on site.- Post the valid food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken strainer with exposed metal wires was being used in the food packing area.- The strainer was discarded during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floor and walls in the walk-in freezer and in hallway by the food packing area were dirty.- Clean the above-mentioned areas and discard and/or dispose of all the garbage items appropriately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation remains outstanding**The facility was missing a written cleaning schedule.- Ensure to develop a cleaning schedule.A template is shared via email.
  8. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -Six goat carcasses were observed in the freezer.The operator/owner agreed that the meat is for their personal use and not for sale to the public.-Contacted the meat supplier and he stated that the goats were supplied for their personal use not public sale. The meat was not processed in an approved facility.In future if we see any personal meat or uninspected meat in the facility it will be ceased and discarded, and appropriate enforcement action will be taken.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution concentration measured to be 0ppmThe operator and staff were educated about how to prepare sanitizing solution.How to prepare an approved solution poster was sent via email.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered meat products were stored on the floor.Ensure to cover all the food products and store them in the container or on shelf at 6inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing was blocked with utensils.Ensure to keep the hand washing sink clear all the time for hand washing. Operator cleared the sink during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was missing a written cleaning schedule.Ensure to develop a cleaning schedule.A template is shared via email.

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