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International Fresh Foods Supermarket

7 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General

Official record from Alberta →

Inspection summary

International Fresh Foods Supermarket has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on September 14, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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 8 times across 6 separate inspections, most recently on May 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on October 1, 2024. 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 once on May 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 15, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 2 separate inspections, most recently on March 15, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three boxes of chicken liver stored without temperature control in repackaging area at internal temperature 6C,9C and 14.7CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Chicken livers at 14.7C were discarded.Chicken livers at 6C and 9C were moved to the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (This violation is from previous inspection and not assessed this time)Test strips provided on site were for testing pH not concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (This violation is from previous inspection and not assessed this time)Test strips provided on site were for testing pH not concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
  4. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labels were provided on several boxes of prepackaged Hopia to know the approved source.Manager stated that not sure if product was prepared in the permitted facility or not.Requirement:-Ensure that all food for sale is from approved source.-Labels must be provided on packaged food to indicate name of the product, source, date of preparation, ingredients list, storage conditions (keep refrigerated/keep frozen) etc- Food prepared in unpermitted home kitchen is not allowed for resale.Product was put on hold to get more info regarding the source.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (This violation is from previous inspection and not assessed this time)Test strips provided on site were for testing pH not concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips provided on site were for testing pH not concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
  6. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meat was re-packaged onsite and missing info on labels regarding best before date and repackaged by.(Repeat violation from previous inspection)Requirement:Provide above mentioned additional info on the labels.
    • 09. Are chemicals stored and handled in a safe manner?
      • a) Concentration of chlorine measured so high in sanitizer solution of spray bottle that test strip faded immediately after dipping in the solution located in meat repackaging area.b) No label was provided on sanitizer spray bottle located in meat re-packaging area.Requirement: a) Overuse of chemicals on food contact surfaces will contaminate food.Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.b) Provide label on spray bottle to identify its contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution meant for surfaces.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink for meat repackaging area was blocked with a cooking pot kept on sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Countertop and shelves under this counter located in produce prep room were made of raw wood making surface rough trapping dirt.(Repeat violation from previous inspection)Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the shelves to have smooth surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris under and on pallets in walk in cooler.b) Dirt buildup on raw wood countertop and shelves under this counter located in produce prep area.(Repeat violation from previous inspection)Requirement:Clean the above noted areas.
  7. Demand Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meat was re-packaged onsite and missing info on labels regarding best before date, Storage conditions (keep refrigerated/frozen), repackaged by.Requirement:Provide above mentioned additional info on the labels.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in produce prep room.Requirement:Provide ready to use sanitizer solution for the surfaces.Bleach solution was made and provided during inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in meat re-packaging area.Requirement:Provide ready to use sanitizer solution for the surfaces in this area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Ketchup bottles, cooking oil bottles and boxes containing chocolates were stored directly on floor in sale area.b) Scoop for ice machine was stored in dirty water located in scoop stand at ice machine.Requirement:a) Ensure that food is stored at least 15 cm off the floor.b) Store scoop in sanitary way on clean surface to prevent contamination of ice.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution meant for surfaces.Requirement:Provide chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a) Access to hand washing sink located in produce prep room was blocked by boxes kept and bins kept in front of the sink .b) Paper dispenser located at hand washing sink for re-packaging area was empty.Requirement:a) Ensure that hand washing sink is available for use all the time and its access must not be blocked.b) Provide paper towels in the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Countertop and shelves under this counter located in produce prep room were made of raw wood making surface rough trapping dirt.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish the shelves to have smooth surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris under and on pallets in walk in coolers and walk in freezers.b) Dirt buildup on raw wood countertop and shelves under this counter located in produce prep area.Requirement:Clean the above noted areas.

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