Skip to content
Loading map…

Green Cedars Food Mart

M - 4710 17 Avenue SE Calgary AB T2A 0V1 · Food - General

Official record from Alberta →

Inspection summary

Green Cedars Food Mart has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on January 26, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on January 26, 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?

  • 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 January 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 18, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 7 times across 4 separate inspections, most recently on January 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Olives in brine stored on a table without a proper sneeze guard and/or uncovered, please ensure a lid or sneeze guard is present or installed. Please do not store unwrapped meat in the walk-in-cooler on bare shelves, meat must be stored on top of a container that can be easily cleanable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Olives in brine observed to be sitting in room temperature, the manufactures instructions state that the olives must be refrigerated after opening.If you think this is a quality issue instead of a food safety issue, please provide receipt from the manufacture stating so. Or have product lab tested for shelf stability. In the meantime, olives must be refrigerated according to manufactures instructions.Eggs also observed to be over 7 degrees in the egg cooler, fix the cooler and ensure eggs are kept under 7 degrees C.
    • 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?
      • Ongoing ViolationPlease clean all mice droppings to monitor pest activity. **Violation still exists****Violation still exists**A few mouse droppings were observed behind the chest freezer behind the display cooler.- Clean the area and contact with a certified pest control company for the services.The operator showed an invoice during inspection from a pest control company providing monthly service.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** Violations still exist**The facility did not have cleaning schedule.- Develop a cleaning schedule. A blank cleaning schedule template was sent via email.
  2. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The original expiry date was observed to have been concealed/replaced with new expiry date.- The operator removed the product from shelf during inspection. Does not change/conceal the food expiry dates.
    • 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?
      • **Violation still exists****Violation still exists**A few mouse droppings were observed behind the chest freezer behind the display cooler.- Clean the area and contact with a certified pest control company for the services.The operator showed an invoice during inspection from a pest control company providing monthly service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The meat section renovation is completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** Violations still exist**The facility did not have cleaning schedule.- Develop a cleaning schedule. A blank cleaning schedule template was sent via email.
  3. Monitoring Inspection

    3 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?
      • **Violation still exist**A few mouse droppings were observed behind the chest freezer behind the display cooler.- Clean the area and contact with a certified pest control company for the services.The operator showed an invoice during inspection from a pest control company providing monthly service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Violations still exist**Meat cutting area: 1. The tiles on the wall behind the two compartment sink in was worn off. - Repair the wall so that it is smooth, impervious to moisture and easily cleanable.2. The floor wall joints were not sealed.- Seal the floor/wall joint to prevent moisture from tapping in.3. A window trim in the meat cutting area was missing.- Repair the window so that it is smooth and impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** Violations still exist**1. The area under two compartment sink (in back room) and the back room used for storage appeared to be dirty.- Clean the above mentioned areas and enhance the overall cleaning.2. The facility did not have cleaning schedule.- Develop a cleaning schedule. A blank cleaning schedule template was sent via email.
  4. Monitoring Inspection

    3 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?
      • A few mouse droppings were observed behind the chest freezer behind the display cooler.- Clean the area and contact with a certified pest control company for the services.The operator showed an invoice during inspection from a pest control company providing monthly service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Meat cutting area: 1. The tiles on the wall behind the two compartment sink in was worn off. - Repair the wall so that it is smooth, impervious to moisture and easily cleanable.2. The floor wall joints were not sealed.- Seal the floor/wall joint to prevent moisture from tapping in.3. A window trim in the meat cutting area was missing.- Repair the window so that it is smooth and impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The areas behind the coolers/freezers, area back area under two compartment sink and the back room used for storage appeared to be dirty.- Clean the above mentioned areas and enhance the overall cleaning.2. The facility did not have cleaning schedule.- Develop a cleaning schedule. A blank cleaning schedule template was sent via email.

Nearby inspected facilities

Own this business? Add a badge to your website