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Italian Super Market

265 20 Avenue NE Calgary AB T2E 1R1 · Food - General

Official record from Alberta →

Inspection summary

Italian Super Market has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on August 19, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 6 times across 3 separate inspections, most recently on September 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on July 14, 2026. For example: Is the facility free of a pest infestation?

  • 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 2 times on September 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 11, 2025. 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?

  • 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 3 times across 3 separate inspections, most recently on September 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Several mice of different decaying stages were found in pest monitoring traps throughout the facility: - Two were found underneath shelf unit in the walk-in cooler in the deli area - Two were found underneath the sink in the deli area - Two were found underneath the prep table in the cheese areaMouse droppings were observed throughout the basement including the wooden pallets. Mouse droppings were observed on the side table near the cheese area. Observations during the inspection indicated an infestation. Consult with the hired pest control company to assess the facility on a monthly basis until the situation has been controlled. Provide the pest control records to the undersigned Public Health Inspector until further notice. Ensure all entry points are tightly sealed to prevent entry of pests. Ensure all food is stored at least 6 inches above the floor and stored in pest proof containers when possible. Assess food and package integrity and ensure food contact areas and surfaces are cleaned and sanitized with 100 to 200ppm of chlorine (bleach). Discard compromised food items and customer utensils/plates/containers.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ****Repeated violation - noted on September 11, 2025***The foods stored in the hot holding display unit had temperatures measured between 51C-54C.Ensure that food stored in the hot holding unit are maintained at 60C and above at all times. Obtain covers for the inserts to facilitate proper insulation.
    • 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?
      • The weatherstripping for the back exit door is in disrepair. A large gap is visible from the bottom and middle of the door. Install weatherstripping and ensure no gap is visible between the door and the floor to prevent the entry of pests.
  4. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available during the inspection. Sanitizer must be available at all times when handing food to ensure food contact surfaces are adequately cleaned and sanitized. Ensure a sanitizer solution is readily available before handling food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The outside of the dry ingredient bulk containers was soiled with leftover food debris. Ensure bulk ingredient containers are regularly cleaned to remove buildup.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were raw eggs stored at room temperature and measured 23C. Raw eggs must be stored at a minimum temperature of 7C or below to prevent the growth of bacteria. The operator discarded the eggs during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were overfilled inserts of meat and cut vegetables stored in the top portion of the sandwich cooler.Refrain from overfilling the inserts as the temperature cannot be maintained for the food on the surface, thus, promoting the growth bacteria. Fill 3/4 of the way for optimal temperature circulation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler used to store cheese products measured 10C. Coolers must maintain a temperature of 4C to prevent the growth of bacteria. Repair/replace the cooler and refrain from storing high-risk foods inside. The operator removed the cheese from the cooler during the time of the inspection and placed it in the walk-in cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ****Repeated violation - noted on September 11, 2025***The foods stored in the hot holding display unit had temperatures measured between 51C-54C.Ensure that food stored in the hot holding unit are maintained at 60C and above at all times. Obtain covers for the inserts to facilitate proper insulation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper dishwashing observed in the two-compartment and three-compartment sink. In a two-compartment sink, equipment and utensils must be washed and rinsed in the first compartment then sanitized in the second compartment for at least 2 minutes. In a three-compartment sink, equipment and utensils must be washed in the first compartment, rinsed in the second compartment, and sanitized in the third compartment for at least 2 minutes.
    • 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?
      • 1. There are several flies observed throughout the facility. The facility must be free from pests to protect food from contamination. Consult with a professional pest control company to address the issues with the flies. In the meantime, conduct thorough and regular cleaning, cover food when not in use and cover or dispose waste receptacles to prevent the attraction of flies.2. There were mouse droppings in the basement area. Reviewed the most recent pest control record from August and there was no activity of pest reported. Remove the mouse dropping and properly clean and sanitize the affected area.
    • 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?
      • The weatherstripping for the back exit door is in disrepair. A large gap is visible from the bottom and middle of the door. Install weatherstripping and ensure no gap is visible between the door and the floor to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were missing underneath the two-compartment sink. The operator stated a contractor has been scheduled to install the floor tiles. Ensure floor tiles are installed for proper cleaning.
    • 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 bathroom door was propped open directly into a food handling area. Bathrooms that open directly to a food handling area must have self-closing doors and should be closed at all times. The operator closed the door during the inspection. The door does have a self-closing mechanism.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is dust accumulating in the ventilation canopy.Food equipment must be maintained in a clean and sanitary manner to protect food from contamination. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dust, debris and moisture underneath the display coolers in the deli area. There was a pan of liquid accumulating. Ensure hard to reach areas are regularly cleaned. remove the pan of liquid as this may potentially be a breeding ground for fruit flies.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The foods stored in the hot holding display unit had temperatures measured between 51C-54C.Ensure that food stored in the hot holding unit are maintained at 60C and above at all times. Obtain covers for the inserts to facilitate proper insulation.
    • 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 sink in the washroom had bar soap.Obtain soap supplied in a dispneser.
    • 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 a significant amount of fruit flies observed around the 2-compartment sink in the deli area.Increase pest control measures in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors of the deli walk-in cooler had an accumulation of food debris.Thoroughly clean the floors of the deli walk-in cooler.
  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Deli hand sink was missing a paper towel dispenser.Install or provide a paper towel dispenser for the hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dipper well for the ice cream was not functional. Scoop was stored in dirty standing water.Fix the dipper well or ensure there are more than 5 scoops so clean scoops can be used to serve during operation. Clean and sanitize the scoops in the dishwasher throughout the day.

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