Skip to content
Loading map…

Habesha Variety Store - Food Store

1260 12 Avenue SW Calgary AB T3C 0P3 · Food - General

Official record from Alberta →

Inspection summary

Habesha Variety Store - Food Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on March 25, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 March 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 18, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on March 18, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Dry ingredients are partitioned into smaller portions and did not have a label. All foods must be labelled to indicate the source of the food. Label the food with the name of the facility, the ingredients, and the expiration date.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution in the bucket measured 10ppm. The concentration of the bleach solution must be maintained between 100 to 200ppm to effectively sanitize food contact surfaces. The operator remade the bleach solution and measured 100ppm at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were meat debris on the outside of the electric meat slicer. Ensure the meat slicer is thoroughly cleaned and sanitized on the inside and outside every 4 hours to avoid the growth of bacteria. The operator removed the meat debris and cleaned the machine at the time of the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in the wiping cloth bucket in the meat cutting area was undetectable.Solution was remade and then concentration measured 100 ppm. Ensure that solution is remade often enough to maintain the concentration of sanitizer between 100-200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no drain plugs available for the two compartment dishwashing sinks.Obtain two well-fitting drain plugs for the two compartment dishwashing sinks.
Own this business? Add a badge to your website