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H-Mart

3803 Calgary Trail NW Edmonton AB T6J 5M8 · Food - General

Official record from Alberta →

Inspection summary

H-Mart has been inspected 15 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on March 4, 2026, found no infractions.

2 of 15 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 37 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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 18 times across 9 separate inspections, most recently on November 20, 2025. 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 7 times across 6 separate inspections, most recently on November 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on November 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on November 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on May 7, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

15 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • **- Please ensure that all managers have taken a minister-approved food safety course. If 6 staff members are working in a food department - at least one person per shift must have a minister approved food safety course.
  3. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was stored on top of and beside vegetables, cooked foods, and ready-to-eat foods in the hot food dept walk in cooler. Reorganization required.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **- a general lack of food safety knowledge was witnessed during the inspection. Please ensure that all managers have taken a minister-approved food safety course. If 6 staff members are working in a food department - at least one person per shift must have a minister approved food safety course.
  4. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was stored on top of and beside vegetables, cooked foods, and ready-to-eat foods in the hot food dept walk in cooler. Reorganization required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling in large batches was occurring with high risk foods (DELI, TAKEAWAY)
    • 20. Do food handlers at the facility have adequate food safety training?
      • **- a general lack of food safety knowledge was witnessed during the inspection. Please ensure that all managers have taken a minister-approved food safety course. If 6 staff members are working in a food department - at least one person per shift must have a minister approved food safety course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - floor cleaning required, build up of salt, scale, and debris observed. (fish)
  5. Risk Management Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - food demonstrator did not have sanitizer at their station
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - food demonstrator was processing/serving food without handwash supplies, improper glove use observed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat was stored on top of and beside vegetables, cooked foods, and ready-to-eat foods in the hot food dept walk in cooler. Reorganization required.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - dirty single-use cardboard boxes were being re-used to house unrelated food items. Cease and desist the use of single use products for re-use for food storage. (drinks)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - food demonstrator was allowing customers to obtain their own toothpicks for sampling - in a manner that would contaminate all toothpicks. Please ensure that the food demonstrator is the only one to handle toothpicks with clean hands.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemical spray bottles were not labeled to disclose contents to prevent potentially hazardous accidental mixing of chemicals or accidental chemical contamination of foods. (MEAT)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high-risk food items were stored at room temperature on the counter at the food demonstrator table, no ice packs under the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - hot high risk food items were stored at room temperature and not in hot holding at 60'C or more at the demonstrator booth
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - majority of departments were not using sanitizer, were not trained in using the sanitizer system in place, and/or were not trained in proper manual dishwashing techniques. 1. wash with soap 2. rinse clean water 3. SANITIZE for 2 MINUTES minimum 4. air dry. (ALL)
    • 20. Do food handlers at the facility have adequate food safety training?
      • **- a general lack of food safety knowledge was witnessed during the inspection. Please ensure that all managers have taken a minister-approved food safety course. If 6 staff members are working in a food department - at least one person per shift must have a minister approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - food demonstrator was using a table set up that had exposed unfinished wood. All food processing areas must be made in a manner that is smooth, cleanable, non-absorbent and durable.** - cardboard on shelving of the walk in cooler (hot food) was observed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - hot water tank is leaking – please repair (warehouse)** - sinks were not draining properly – please repair (produce)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - sanitation was poor throughout: the packager had a thick build up of grime and grease, the doors, the door edges on everything. The floors throughout were very dirty and at the back kitchen in the refrigerated room for meat processing (MEAT)** - floor cleaning required, build up of salt, scale, and debris observed. (fish)
  6. Monitoring Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - sanitizer in many of the processing areas - regardless of department - was either non-functional or was measured at far less the quats than the 200ppm of quats required. (ALL)
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - dirty used gloves were saved for reuse - please train staff on proper use of single-use disposable gloves. (produce)
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - manager for the department was not wearing an apron or uniform for meat processing (MEAT)
    • 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?
      • ** - a rock with visible dirt on it was located by the handsink. When PHI asked for the purpose, it was said it was used as a hammer. Immediately cease and desist the practice of using garden rocks as hammers in food processing departments. Use only food equipment that is food-grade and maintained in a sanitary condition. (MEAT)** - staff was observed using the garbage can as a countertop. Cease and desist the use of unsanitary surfaces as food preparation counters and shelving. (drinks)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - dirty single-use cardboard boxes were being re-used to house unrelated food items. Cease and desist the use of single use products for re-use for food storage. (drinks)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the high-touch dirty handle in contact with the food ingredient
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemical spray bottles were not labeled to disclose contents to prevent potentially hazardous accidental mixing of chemicals or accidental chemical contamination of foods. (MEAT)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - hot holding temperatures were poor: staff left hot foods in the oven without the temperature control on, was 45'C, the hot holding cabinet was between 35-45'C, all hot holding temperatures must be 60'C or hotter and the temperature must be maintained. The hot holding units for customers were improperly used: staff were using baking sheets upside down to elevate the hot food away from the element the containers are supposed to touch: temperatures were 40-55'C, not the 60'C as required. Cease and desist poor hot holding for high risk foods immediately and retrain all staff. (HOT FOOD)** - cooked sweet potato was 40'C, must be held hot at 60'C. Unit was turned off. Please retrain staff in proper usage and temperature requirements. (drinks)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - majority of departments were not using sanitizer, were not trained in using the sanitizer system in place, and/or were not trained in proper manual dishwashing techniques. 1. wash with soap 2. rinse clean water 3. SANITIZE for 2 MINUTES minimum 4. air dry. (ALL)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - handsink was completely inaccessible from use and frequent/proper handwashing by boxes/equipment. Must remain accessible, equipped with soap and paper towels at all times. (drinks)
    • 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?
      • ** - unapproved outdoor fly zapper observed - please use only food facility- approved indoor fly lights (sticker with the light)(produce)** - mouse droppings noted in far corner – please clean and disinfect (bakery)
    • 20. Do food handlers at the facility have adequate food safety training?
      • **- a general lack of food safety knowledge was witnessed during the inspection. Please ensure that all managers have taken a minister-approved food safety course. If 6 staff members are working in a food department - at least one person per shift must have a minister approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - all departments exhibited plumbing issues - leaking faucets at the taps and spout, leaking grey water pipes.** - hot water tank is leaking – please repair (warehouse)** - sinks were not draining properly – please repair (produce)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - use of single-use disposable dirty cardboard and dirty newspaper to cover shelving in food processing areas and within walk-in cold holding units. All surfaces in food processing and storage areas must be smooth, cleanable, non-absorbent, and durable. (ALL)** - unfinished wood shelf was observed in the meat walk in cooler - unfinished wood is not permitted - all surfaces in a meat facility should be cleanable, nonabsorbent, durable, and smooth. (MEAT)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - walk-in freezer for the hot food department has a condensing unit issue - thick build up of ice observed. Please repair. (warehouse)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - much of the food equipment within this department requires a thorough cleaning due to a build up of oil, grease, and neglect such as: the inside and the outside of the convection oven, fryer sides, shelving, under counter shelving, canopy, totes and containers + lids. (HOT FOOD)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - walls, ceilings of all departments, the fans in all cold holding units were covered in fuzz, dirt, and grime - please clean** - sanitation was poor throughout: the packager had a thick build up of grime and grease, the doors, the door edges on everything. The floors throughout were very dirty and at the back kitchen in the refrigerated room for meat processing - what appeared to be algae (bright green slimy) was observed on the floors. (MEAT)** - mouse droppings noted (old) – please clean and disinfect (warehouse)** - floor cleaning required, build up of salt, scale, and debris observed. Ice machine inside and out, the lid, and the paddle/scoop require more thorough cleaning due to scale and grime buildup. (fish)** - floor cleaning in hard-to-reach areas required due to build up of grime, the "milk" crates or vegetable crates were dirty. (produce)
  7. Risk Management Inspection

    0 infractions

  8. Risk Management 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?
      • **-areas of possible entry and mouse harborage identified - please repair.
    • 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?
      • **- evidence of mice
    • 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?
      • **-mouse droppings were noted throughout on the floors. Bakery department.
  9. Risk Management Inspection

    7 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?
      • **-areas of possible entry and mouse harborage identified - please repair.
    • 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?
      • **- evidence of mice
    • 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?
      • **-mouse droppings were noted throughout on the floors. Produce preparation department. **-mouse traps were sabotaged by staff and not effective – train staff to keep items off of the floor and do not block mouse traps. Produce preparation department. **-mouse droppings were noted in the aisles, on food, on shelving, under shelving, around cooler display units etc. Disinfection and proper cleaning required of every aisle and display unit in customer area.
    • 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 shelving throughout for food storage was unfinished wood - absorbs the smell of pheromones, urine, and cannot be disinfected properly. Surfaces in a food facility storage area should be smooth, cleanable, and non absorbent. Hot food department.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Unfinished wood is not permitted for food storage at any time. Several display units were identified as improperly finished in the customer area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-floors are in poor condition, the concrete is damaged and not maintained. Floors must be smooth, cleanable, non-absorbent and durable. Seafood/fish department.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-the walk in cooler for produce was in extremely poor condition and maintained in an unacceptable lack of sanitation: There were mouse droppings in the cooler – complete lack of sanitation on the floors. Produce preparation department.
  10. Risk Management Inspection

    13 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • * - discard food that has been contaminated and/or may have been consumed by mice immediately after finding it, don't keep in the warehouse.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-no container/bucket of ready-made sanitizer could be located during the inspection of the seafood department. Seafood/fish department.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-personal items, shoes, tools, and other non food items were stored with food and food equipment without proper separation. Seafood/fish department.**-ensure personal items are not stored with food/food equipment at any time. (store it in a manner that is distinctly separate). There are items in the produce cutting room that are not required for the daily operation of that department, please remove. Produce preparation department.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-counter cooler inserts were overfilled, placing high risk food at room temperature. Do not overfill the inserts. Hot food department.**-shellfish, fish, and/or other seafoods were observed on display over the fill line. Please retrain the staff. Repeat violation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-the seafood/fish department set up an additional food handling area that was NOT within the department. There was no handsink within 10 feet and the staff on shift were seen going from food handling to customer service and other tasks with no proper handwashing in between tasks. Seafood/fish department.
    • 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?
      • **-mouse droppings were noted throughout on the floors. Produce preparation department. **-mouse traps were sabotaged by staff and not effective – train staff to keep items off of the floor and do not block mouse traps. Produce preparation department. **-mouse droppings observed, mouse traps blocked. Seafood department.**-mouse droppings were noted in the aisles, on food, on shelving, under shelving, around cooler display units etc. Disinfection and proper cleaning required of every aisle and display unit in customer area.**-live mouse seen with rice bags by exit of front of the store
    • 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?
      • **-areas of possible entry and mouse harborage identified - please repair.
    • 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?
      • **- evidence of mice
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-do not use unfinished wood in the seafood department at any time. Unfinished plywood, blocks of lumber were observed in use during food preparation. Seafood/fish department.**-Unfinished wood is not permitted for food storage at any time. Several display units were identified as improperly finished in the customer area.
    • 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 is a large hole into the wall by the entrance into the seafood department. Must be repaired. Seafood/fish department.**-floors are in poor condition, the concrete is damaged and not maintained. Floors must be smooth, cleanable, non-absorbent and durable. Seafood/fish department.
    • 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 shelving throughout for food storage was unfinished wood - absorbs the smell of pheromones, urine, and cannot be disinfected properly. Surfaces in a food facility storage area should be smooth, cleanable, and non absorbent. Hot food department.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-the entire seafood department was dirty: floors under equipment had a build up of grime and dirt, the ice machine inside and out was very dirty, the shelving that held food equipment was grimy with build up, edges and the interiors of equipment appeared to be full of debris and grime, utensils and equipment was also dirty. The walk in cooler shelving and floors and the door were very dirty and the lack of sanitation was observed. Seafood/fish department.**-the unapproved food handling area set up outside the seafood department had food related equipment in poor condition. The accessories were dirty, the scale was not clean and build up was noted. Staff took a dirty sheet of plastic to put on the scale that was equally dirty with build up (the plastic was not changed often). The items used to contain the seafood in this out of department set up were not maintained in a clean and sanitary condition. Seafood/fish department.**-mold or a mold-like substance was observed on the food equipment in several areas of the seafood department including the fish preparation tables. Seafood/fish department.**-cleaning required on all shelving and the floors in hard-to-reach areas of the produce cutting room. Produce preparation department. **-the walk in cooler for produce was in extremely poor condition and maintained in an unacceptable lack of sanitation: there was thick fuzz, grime and dirt packed onto the cooler fan units. What appeared to be mold-like substances were seen on the walls, the pallets, the ceiling, and the fans. The wood pallets were filthy and not changed out regularly. There were mouse droppings in the cooler – complete lack of sanitation on the floors. Produce preparation department.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-the seafood department overall was in poor organization – very cluttered and food related items improperly stored. There is inadequate storage for all of the items noted within the seafood department. Seafood/fish department.
  11. Risk Management Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • * - discard food that has been contaminated and/or may have been consumed by mice immediately after finding it, don't keep in the warehouse.
    • 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?
      • **- evidence of mice
    • 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?
      • **-areas of possible entry and mouse harborage identified - please repair.
    • 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 shelving throughout for food storage was unfinished wood - absorbs the smell of pheromones, urine, and cannot be disinfected properly. Surfaces in a food facility storage area should be smooth, cleanable, and non absorbent.
  12. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • **-DO NOT apply mouse poison in a food facility - can only be installed by someone with a license to apply poison in a public place. Please educate the warehouse staff not to use mouse poison themselves.
    • 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?
      • **-there was heavy mouse contamination throughout the warehouse, fecal matter was extensive.**-live mouse was located during the inspection (not in a trap)
    • 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?
      • **-areas of possible entry and mouse harborage identified - please repair.
    • 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?
      • 2024-02-22Previously noted mouse droppings had been cleaned up. Additional droppings noted in the mechanical area. New weatherstripping has been installed on the staff back entrance. Door was closed at the time of inspection.______________________________2024-02-08Some mouse droppings were still present under & behind equipment and inside deep fryers. Back exterior door was not tightly sealed.ACTION REQUIRED: repair weather stripping on back exterior door. Ensure this door remains closed at all times. Continue with deep clean behind & under all equipment and inside all deep fryers.____________________2024-01-29Mouse activity (droppings) noted in several areas of the facility - undetermined if droppings were from previous infestation or new activity. Pest control records were not available at the time of inspection (staff who handles this was not on shift); however, management noted a 3rd party contractor provides regular services. ACTION REQUIRED: Send the last three months' worth of pest control records via email. Conduct a deep clean of the entire facility; ensure all droppings are removed.
    • 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 shelving throughout for food storage was unfinished wood - absorbs the smell of pheromones, urine, and cannot be disinfected properly. Surfaces in a food facility storage area should be smooth, cleanable, and non absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-02-22Additional cleaning has been completed - improvements noted particularly around deep fryers and under shelving. Management was present for walk-through and any outstanding areas of concern were identified at the time of inspection. Further cleaning recommended in the following areas:-Along baseboards in the take-out area (general filth residue)-Under prep cooler at the sushi prep area (general debris)-Under shelving by the deli walk-in cooler (general debris)-Around mechanical equipment & area (several mouse droppings)-PHI missed monitoring behind aquariums in the seafood area______________________2024-02-08Some cleaning completed. Further cleaning required under and behind all equipment & shelving. Areas of concern identified to management at the time of inspection.___________________2024-01-291) General filth build-up along base of walls, base of equipment, & mouse traps throughout the facility. 2) General filth around door handles of coolers in the meat department.3) General filth build-up in dishwashing area of the bakery.ACTION REQUIRED: deep thorough clean required throughout the facility.
  13. Risk Management 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?
      • 2024-02-22Previously noted mouse droppings had been cleaned up. Additional droppings noted in the mechanical area. New weatherstripping has been installed on the staff back entrance. Door was closed at the time of inspection.______________________________2024-02-08Some mouse droppings were still present under & behind equipment and inside deep fryers. Back exterior door was not tightly sealed.ACTION REQUIRED: repair weather stripping on back exterior door. Ensure this door remains closed at all times. Continue with deep clean behind & under all equipment and inside all deep fryers.____________________2024-01-29Mouse activity (droppings) noted in several areas of the facility - undetermined if droppings were from previous infestation or new activity. Pest control records were not available at the time of inspection (staff who handles this was not on shift); however, management noted a 3rd party contractor provides regular services. ACTION REQUIRED: Send the last three months' worth of pest control records via email. Conduct a deep clean of the entire facility; ensure all droppings are removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-02-22Additional cleaning has been completed - improvements noted particularly around deep fryers and under shelving. Management was present for walk-through and any outstanding areas of concern were identified at the time of inspection. Further cleaning recommended in the following areas:-Along baseboards in the take-out area (general filth residue)-Under prep cooler at the sushi prep area (general debris)-Under shelving by the deli walk-in cooler (general debris)-Around mechanical equipment & area (several mouse droppings)-PHI missed monitoring behind aquariums in the seafood area______________________2024-02-08Some cleaning completed. Further cleaning required under and behind all equipment & shelving. Areas of concern identified to management at the time of inspection.___________________2024-01-291) General filth build-up along base of walls, base of equipment, & mouse traps throughout the facility. 2) General filth around door handles of coolers in the meat department.3) General filth build-up in dishwashing area of the bakery.ACTION REQUIRED: deep thorough clean required throughout the facility.
  14. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Trolly of sushi & other high-risk foods were stored at room temperature behind the deli food preparation area. External temperature was ~12C. CDI: staff were instructed to put the products in the cooler by facility management. Please ensure staff immediately put high-risk foods in the cooler once processing is complete. 2) Hot holding cabinet in the production kitchen (not accessible to the customers) was maintaining temperature at ~130F (unsatisfactory). ACTION REQUIRED: discontinue using this hot holding cabinet until repaired/replaced. Ensure this cabinet is included in the temperature logs.
    • 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?
      • 2024-02-08Some mouse droppings were still present under & behind equipment and inside deep fryers. Back exterior door was not tightly sealed.ACTION REQUIRED: repair weather stripping on back exterior door. Ensure this door remains closed at all times. Continue with deep clean behind & under all equipment and inside all deep fryers.____________________2024-01-29Mouse activity (droppings) noted in several areas of the facility - undetermined if droppings were from previous infestation or new activity. Pest control records were not available at the time of inspection (staff who handles this was not on shift); however, management noted a 3rd party contractor provides regular services. ACTION REQUIRED: Send the last three months' worth of pest control records via email. Conduct a deep clean of the entire facility; ensure all droppings are removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2024-02-08Some cleaning completed. Further cleaning required under and behind all equipment & shelving. Areas of concern identified to management at the time of inspection.___________________2024-01-291) General filth build-up along base of walls, base of equipment, & mouse traps throughout the facility. 2) General filth around door handles of coolers in the meat department.3) General filth build-up in dishwashing area of the bakery.ACTION REQUIRED: deep thorough clean required throughout the facility.
  15. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Flour & sugar in bakery area were stored in original bags. Containers were being used to scoop product and left in the product when not in use. ACTION REQUIRED: obtain pest-proof bins on wheels with storage compartment for the scoop. This will protect product, aid in cleaning efforts, & promote proper storage of scoops. 2) Poor organization in the deli walk-in cooler. Raw chicken was stored over & beside ready-to-eat product. No clear organization of where product is stored. ACTION REQUIRED: conduct a deep-clean & organization of walk-in cooler. Label shelves guide staff regarding proper organization if necessary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Take-out foods in hot holding cabinets were not satisfactory temperature. Internal temperature of Tonkatsu Bowl measured to be ~32C. CDI: instructed management to discard all temperature abused foods.ACTION REQUIRED: ensure all hot holding foods are kept at or above 60C. Create temperature logs for each hot holding unit & all cold holding that is not monitored through the alarm system - measure temperature 2 times per day. Also create discard logs for all take-out product that is discarded at the end of the day. 2) A very large pot of soup was put in the deli walk-in cooler to cool. Staff were not familiar with the use of an ice wand or ice bath. ACTION REQUIRED: educate staff on methods to rapidly cool foods ex. ice wand, ice bath, or separating large batches into smaller shallow containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Jan 29/241)Dishwasher was still in disrepair (see below cited violation). 2) Staff in several departments seemed unfamiliar with how to operate the chemical dispensing unit for manual washing of dishes. Some dispensers (take-out area & meat cutting area) were not functional. ACTION REQUIRED: train all staff regarding manual washing procedures. Monitor all chemical dispensers to ensure they are in working condition. Repair all dispensers that are not functional. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf_______________________________1) The dishwasher had an out of service sign on the cover and had stagnant water in the tub. Remove the stagnant water in the unit immediately to prevent the attraction of pests, growth of microbes, and food and dishware contamination. Repair the unit. August 24, 2023 The water was removed from the dishwasher. Parts for the unit have been ordered.
    • 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?
      • Mouse activity (droppings) noted in several areas of the facility - undetermined if droppings were from previous infestation or new activity. Pest control records were not available at the time of inspection (staff who handles this was not on shift); however, management noted a 3rd party contractor provides regular services. ACTION REQUIRED: Send the last three months' worth of pest control records via email. Conduct a deep clean of the entire facility; ensure all droppings are removed.
    • 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 posted on public display. ACTION REQUIRED: Post current food handling permit on public display.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) General filth build-up along base of walls, base of equipment, & mouse traps throughout the facility. 2) General filth around door handles of coolers in the meat department.3) General filth build-up in dishwashing area of the bakery.ACTION REQUIRED: deep thorough clean required throughout the facility.

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