Skip to content
Loading map…

Juk Afro Caribbean Market

1711 52 Street SE Calgary AB T2A 1V1 · Food - General

Official record from Alberta →

Inspection summary

Juk Afro Caribbean Market has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 3, 2025. The most recent inspection, on September 28, 2026, recorded 8 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Pests.

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 6 times across 3 separate inspections, most recently on September 28, 2026. 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 4 times across 4 separate inspections, most recently on September 28, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times on September 28, 2026. For example: Is the facility free of a pest infestation?

  • 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 8 times across 4 separate inspections, most recently on September 28, 2026. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 5 separate inspections, most recently on September 28, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • All pre-packaged food items must be labeled, please ensure name of the store, item description, date it was packaged and contact number are on labels on all pre-packaged food items.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat saw is not being cleaned routinely or properly.Ensure meat saw is cleaned within 4 hours of use or cutting between species. Saw must be opened up and cleaned within the machine, saw must be washed with soap and water and sanitized.2. No sanitizer solution was made up for the day-to-day activities, ensure a sanitizer solution is made to clean as you go.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain chlorine test strips to measure appropriate concentrations.
    • 15. Is the facility free of a pest infestation?
      • Dead mice observed in the traps, multiple mice droppings found on food containers, boxes, including shelves, stairs, and floors of the facility. Please clean all pest droppings, discard food that have been contaminated and or boxes that mice have chewed through. -Hire and maintain the services of a pest control company, ensure the pest control company comes in weekly or bi-weekly until the mice are eradicated.
    • 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?
      • Visible light observed through the front door gap, seal the gap to prevent pest entry. Pull all boxes and shelves from the walls and seal any holes present.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Repeat ViolationPrevious ViolationThe Food Handling permit was not displayed.- Display valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Finish the ceiling in the prep area. - work has started and ceiling has been installed on half the area. Ensure the ceiling is smooth, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean and sanitize all areas with pest droppings, discard all unused boxes, remove clutter from the facility, ensure all food items are stored off the floor, and all hard-to-reach areas are being cleaned to monitor for pest activity.
  2. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Repeat ViolationPrevious ViolationThe Food Handling permit was not displayed.- Display valid food handling permit.
  3. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Eggs were observed in the office area. Operator stated the staff had removed the eggs for sale and placed them in the office. Eggs were seized and destroyed by PHIsFood items still did not possess proper labels, please label all food items in accordance with the regulations.Previous Violation1. Uninspected eggs with visible feathers and fecal contamination were found stored on a shelf and inside a non-functional cooler within the retail food establishment.- The operator stated that the eggs were not intended for sale. However, due to the unsanitary condition and improper storage, the operator was instructed to discard the eggs immediately.2. Several food items, including dried fish, meat, grains, and beans, were found to be missing proper labeling. Labels were either incomplete or absent, making it impossible to verify the source and safety of the products.Corrective Action:The operator was advised that all food items intended for sale must be properly labeled. Items with missing or improper labels must be removed from sale until compliant labeling and source verification can be provided.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Repeat ViolationPrevious ViolationThe Food Handling permit was not displayed.- Display valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Violation has been corrected.2. This Violation has been corrected.3. Violation still outstanding.4. Violation still outstanding.5. Violation corrected, however the sink is not draining properly and backing up into the adjacent 2 compartment sink. Please ensure this is fix. The sink is also loose and not flush and sealed to the wall, to prevent water intrusion. Previous Violation1. The washroom door does not have a self-closing mechanism, which may allow for potential contamination of food areas.- Install a self-closing device on the washroom door to prevent contamination.2. A hole was observed in the wall underneath the handwashing sink in the food processing area. - The operator was directed to repair and seal the hole to prevent pest entry and are smooth, impervious to moisture and easily cleanable. 3. Pipes and other overhead structures in the food processing area were observed to be collecting dust and debris. - Install a T bar ceiling so that it is easy to clean4. A few electric outlets in food processing area missing covers.- Install outlet covers to prevent any electric hazard.5. The two-compartment sink was leaking underneath, and the joint between the sink and the wall was missing silicone sealant, which may contribute to water damage and unsanitary conditions.- Repair the leak and apply food-grade silicone sealant to the sink-to-wall joint to prevent water intrusion and maintain sanitary conditions in the food preparation area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat ViolationPlease remove the bandsaw as the facility is not permitted to prepackage high risk foods as the ceiling is not suitable for the practice.Previous ViolationThe meat bandsaw was observed to have dried and old meat debris stuck in hard-to- reach areas and was not being cleaned and sanitized properly.- Clean and sanitize band saw after every four hours or after each species.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat Violation- The walk-in-cooler is now organized; however food is not elevated 6 inches above the floor.-There is currently no sanitation schedule in place. Previous Violation1. Walkin freezer was disorganized; the food boxes were piled up on each other. - Organized food boxes in walkin freezer and store them 6 inches above the floor. 2. The facility did not have cleaning schedule.- Prepare cleaning schedule for the facility.
  4. Risk Management Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Uninspected eggs with visible feathers and fecal contamination were found stored on a shelf and inside a non-functional cooler within the retail food establishment.- The operator stated that the eggs were not intended for sale. However, due to the unsanitary condition and improper storage, the operator was instructed to discard the eggs immediately.2. Several food items, including dried fish, meat, grains, and beans, were found to be missing proper labeling. Labels were either incomplete or absent, making it impossible to verify the source and safety of the products.Corrective Action:The operator was advised that all food items intended for sale must be properly labeled. Items with missing or improper labels must be removed from sale until compliant labeling and source verification can be provided.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved food contact surfaces, sanitizer was available on-site at the time of inspection. - The operator was instructed to obtain an approved food-grade sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open food items were observed throughout the facility (dried fish directly stored on the shelf, cardboard box of dry fish without any cover) including food found directly on the floor. - The operator was instructed to ensure all food items are stored in clean, food-grade containers that are appropriate for food contact. Food must not be stored directly on the floor and must be protected from contamination at all times. Items found in non-compliant packaging or on the floor must be discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility did not have working draining plug to fill up the sinks for washing and sanitizing dishes. - Get draining plugs to perform proper dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink in the washroom observed to have no liquid hand soap in dispensers. A bar soap was observed in washroom.- The soap dispenser must have soap to wash hands.2. Hand sink in the food prep area observed to have no hand soap or paper towels.- Keep the hand washing sink fully supplied.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling permit was not displayed.- Display valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The washroom door does not have a self-closing mechanism, which may allow for potential contamination of food areas.- Install a self-closing device on the washroom door to prevent contamination.2. A hole was observed in the wall underneath the handwashing sink in the food processing area. - The operator was directed to repair and seal the hole to prevent pest entry and are smooth, impervious to moisture and easily cleanable. 3. Pipes and other overhead structures in the food processing area were observed to be collecting dust and debris. - Install a T bar ceiling so that it is easy to clean4. A few electric outlets in food processing area missing covers.- Install outlet covers to prevent any electric hazard.5. The two-compartment sink was leaking underneath, and the joint between the sink and the wall was missing silicone sealant, which may contribute to water damage and unsanitary conditions.- Repair the leak and apply food-grade silicone sealant to the sink-to-wall joint to prevent water intrusion and maintain sanitary conditions in the food preparation area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat bandsaw was observed to have dried and old meat debris stuck in hard-to- reach areas and was not being cleaned and sanitized properly.- Clean and sanitize band saw after every four hours or after each species.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walkin freezer was disorganized; the food boxes were piled up on each other. - Organized food boxes in walkin freezer and store them 6 inches above the floor. 2. The facility did not have cleaning schedule.- Prepare cleaning schedule for the facility.
  5. Demand Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Uninspected eggs with visible feathers and fecal contamination were found stored on a shelf and inside a non-functional cooler within the retail food establishment.- The operator stated that the eggs were not intended for sale. However, due to the unsanitary condition and improper storage, the operator was instructed to discard the eggs immediately.2. Several food items, including dried fish, meat, grains, and beans, were found to be missing proper labeling. Labels were either incomplete or absent, making it impossible to verify the source and safety of the products.Corrective Action:The operator was advised that all food items intended for sale must be properly labeled. Items with missing or improper labels must be removed from sale until compliant labeling and source verification can be provided.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved food contact surfaces, sanitizer was available on-site at the time of inspection. - The operator was instructed to obtain an approved food-grade sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open food items were observed throughout the facility (dried fish directly stored on the shelf, cardboard box of dry fish without any cover) including food found directly on the floor. - The operator was instructed to ensure all food items are stored in clean, food-grade containers that are appropriate for food contact. Food must not be stored directly on the floor and must be protected from contamination at all times. Items found in non-compliant packaging or on the floor must be discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility did not have working draining plug to fill up the sinks for washing and sanitizing dishes. - Get draining plugs to perform proper dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink in the washroom observed to have no liquid hand soap in dispensers. A bar soap was observed in washroom.- The soap dispenser must have soap to wash hands.2. Hand sink in the food prep area observed to have no hand soap or paper towels.- Keep the hand washing sink fully supplied.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling permit was not displayed.- Display valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The washroom door does not have a self-closing mechanism, which may allow for potential contamination of food areas.- Install a self-closing device on the washroom door to prevent contamination.2. A hole was observed in the wall underneath the handwashing sink in the food processing area. - The operator was directed to repair and seal the hole to prevent pest entry and are smooth, impervious to moisture and easily cleanable. 3. Pipes and other overhead structures in the food processing area were observed to be collecting dust and debris. - Install a T bar ceiling so that it is easy to clean4. A few electric outlets in food processing area missing covers.- Install outlet covers to prevent any electric hazard.5. The two-compartment sink was leaking underneath, and the joint between the sink and the wall was missing silicone sealant, which may contribute to water damage and unsanitary conditions.- Repair the leak and apply food-grade silicone sealant to the sink-to-wall joint to prevent water intrusion and maintain sanitary conditions in the food preparation area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat bandsaw was observed to have dried and old meat debris stuck in hard-to- reach areas and was not being cleaned and sanitized properly.- Clean and sanitize band saw after every four hours or after each species.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walkin freezer was disorganized; the food boxes were piled up on each other. - Organized food boxes in walkin freezer and store them 6 inches above the floor. 2. The facility did not have cleaning schedule.- Prepare cleaning schedule for the facility.
  6. Initial Inspection

    0 infractions

Own this business? Add a badge to your website