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H-Mart UA - General Store

8225 112 Street NW Edmonton AB T6G 2L9 · Food - General

Official record from Alberta →

Inspection summary

H-Mart UA - General Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 12, 2025. The most recent inspection, on March 31, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 separate inspections, most recently on December 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on February 12, 2025. 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 4 times on December 12, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on December 12, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on December 12, 2025. 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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No pre-made sanitizer solution was available in the departments during food preparation. The operator prepared a QUAT sanitizer solution at 200 ppm as instructed. A sanitizer solution must be readily available at all times during food handling for effective surface sanitizing.Used wiping cloths were observed on various surfaces in the main kitchen. Education was provided: used cloths must be stored in a sanitizer solution between uses, and dirty cloths awaiting cleaning must be placed in a designated bin for soiled linens.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members in the main kitchen were observed washing their hands in the two-compartment sink instead of the designated hand sinks. They were instructed to always wash their hands in the designated hand sinks.Staff were observed not washing their hands before putting on gloves and were instructed to wash hands before and between glove changes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items, including phones, water bottles, and coffee mugs, were observed stored next to food and other items on food prep counters in the produce department and main kitchen. Staff were instructed to relocate these items. All staff personal belongings must be stored away from food, food equipment, and food preparation areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing was being carried out in the two-compartment sink. The facility uses reusable dishes for customers. Staff were instructed that the three-compartment sink must be used for all manual dishwashing. Additionally, the staff member in charge of dishwashing was skipping the sanitizing step. Education was provided on proper three-compartment sink procedures: wash in the first compartment, rinse in the second compartment, and sanitize in the third compartment using an appropriate sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels at several hand sinks, including those in the deli department, main kitchen, bar, and produce department, were not stored in dispensers. Paper towels must be kept in suitable dispensers to prevent contamination of the roll.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sinks in the meat department and main kitchen were obstructed by a large garbage bin and food containers. The operator was instructed to relocate these items. Hand sinks must be kept clear and easily accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning and sanitization to remove accumulated dirt and/or food debris:Food carts in the deli and produce departmentsAll hand sinks in the facilityHandles of all walk-in coolersUpright “sauce” cooler in the deli department
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles in the deli department and main kitchen had an accumulation of dust and must be cleaned to prevent contamination of food and food contact surfaces
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3 packaged ham and cheese buns was observed to be stored at a temperature of 20 degrees Celsius. The operator indicated that the product had been out for one hour. The indicated products were moved to a cooler that was measured at 4 degrees Celsius during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were observed inside the two "Marchia" display coolers at the front of the store. Ensure that the indicated coolers are equipped with thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT test strips were observed to be expired in 2022. Ensure new QUAT test strips are acquired.
    • 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 plastic film on the lower shelving of the food prep table in the ramen prep area was observed to be in disrepair and is no longer smooth and easy to clean. Ensure that the film is removed or replaced with a surface that is smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The two "Marchia" display coolers were measured at 9 degrees Celsius with a probe thermometer. Ensure that the indicated coolers are repaired to maintain a temperature of 4 degrees Celsius.

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