Skip to content
Loading map…

Hillhurst Sunnyside Farmers' Market

1320 5 Avenue NW Calgary AB T2N 0S2 · Food - Farmers' Market

Official record from Alberta →

Inspection summary

Hillhurst Sunnyside Farmers' Market has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on September 9, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on September 2, 2026. 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 2, 2026. 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 7 times across 5 separate inspections, most recently on September 9, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on August 6, 2025. For example: Is the market maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on September 2, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this farmers' market (Non-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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Pranzo Italiano- the fresh water camping container leaks at the dispenser. Replace container for setup.
  2. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Garg's Home Made Food- the vendor was selling high risk foods in sealed glass jars. (Classic Butter Chicken & Homestyle Chicken). ACTION- Home canned foods offered for sale in Farmer Markets can only be canned jams & jellies.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • *Repeat occurrence* Shammi's kitchen- the operator did not display her signage at her booth for public to advise the "foods prepared are from a kitchen not inspected by AHS"Corrected onsite. Signage was kept in binder and placed on table.
    • 05. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Garg's Home Made food-1.Sealed jars of chutney, mango dip, mango spread, classic butter chicken and homestyle chicken- food process did not incorporate a thermal heat step after filling to meet food safety and shelf stability requirements.2. Sealed jars of chutney, mango dip, mango spread, classic butter chicken and homestyle chicken were displayed for sale at room temperature. Label on jars stated foods require refrigeration.All products were discarded with assistance from market manager.This operator is to discontinue home-canned foods until process is reviewed as satisfactory for food safety and shelf stability.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pranzo Italiano-1. Samples were not below 4 deg C for display. Samples were not stored in sufficient ice-water bath. Sample of sauce measured 14.6 deg C. Discarded samples from service today2. A transport cooler box containing packed containers of sauces for sale had temperatures exceeding 4 deg C at top level. Discarded three containers of sauces measuring 10.3 deg C and 11.2 deg CEnsure all cold-holding of foods for sale and for samples are maintained at 4 deg C or lower.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Pranzo Italiano- the vendor did not have his temporary handwash station setup inside the booth. Vendor was providing samples at time of inspection. Samples cannot be offered without a temporary handwash station setup inside the vendor booth with warm water for use, wastewater collection and soap and paper towels provided.
    • 12. Are general nuisance conditions, other than those noted in other violations, being prevented at this farmers' market (Non-Critical)?
      • 1. Prazno Italian- the operator did not have test strips onsite for measure sanitizer concentration. *repeat infraction*2. Shammi's kitchen- the operator did not have detectable sanitizer in the prepared spray bottle. Ensure sanitizer is tested and is prepared properly. The chlorine sanitizer should be no less than 100 ppm for use and be food safe.
  3. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Shammi's Kitchen- signage was originally not displayed on the table to advise patrons that the food for sale at this booth was prepared in a kitchen not inspected by Alberta Health Services. Corrected onsite.
    • 06. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)?
      • 1. Shammi's Kitchen- transport of precooked, hot samosas was in grease-stained cardboard boxes. Temperature of samosas was checked and satisfactory. Advised Shammi to discard the cardboard box and transport the hot food in an approved food container that can control food temperature and also protect food from contamination.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Nice Buns- prepackaged savory buns were stored at room temperature. Ensure savory buns are stored refrigerated unless lab testing confirm the product can be stored at room temperature.2. Bountiful chef- a thermometer was needed for monitoring the cold storage temperature for the cambro unit storing prepackaged frozen meals.3. Dawn's Dirt- a thermomter was needed for monitoring the cold storage temperature for both the cooler for the sale of frozen prepackaged chicken and for sale of eggs.4. Prazno Italian- a thermometer was needed for monitoring the hot holding temperatures for the sauces being hot held for sampling.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Shammi's Kitchen- the water temperature for the temporary handsink was cold to touch. Corrected onsite. 2. Rogers Farm- paper towel was available for use at the temporary handwash station. Corrrected onsite.
    • 12. Are general nuisance conditions, other than those noted in other violations, being prevented at this farmers' market (Non-Critical)?
      • 1. Prazno Italian- the operator did not have test strips onsite for measure sanitizer concentration.
  4. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Couple of booths were selling home made products without proper labelling.Kate's gluten free Shoppe did not the Phrase "NOT FOR RESALE" in their labels.KAKAW did not have labels for their homemade cookies.-Ensure all food vendors that are making foods in an unpermitted kitchen are displaying signs clearly. " The foods are prepared in an uninspected kitchen that is not subject to inspection and not for resale; includes the name, business name, and email address or phone number of the individual who prepared the food; the name of the food product; the date that the food product was prepared."
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some of the booths offers sampling did not set up temporary hand sink.
    • 14. Is the market maintained in a clean and sanitary condition?
      • Bleach in some of the booths was less than 100ppm. -Ensure that the bleach is maintained at 100ppm, and the food contact surfaces are properly cleaned.
  5. Monitoring Inspection

    1 infraction

    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The booth offers sampling did not set up temporary hand sink.

Nearby inspected facilities

Own this business? Add a badge to your website