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Kalamata Grocery Store - Food Store

1421 11 Street SW Calgary AB T2R 1G7 · Food - General

Official record from Alberta →

Inspection summary

Kalamata Grocery Store - Food Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on January 29, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on January 20, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 across 2 separate inspections, most recently on October 22, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 20, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 20, 2026. 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 once on January 20, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

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

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior parts of the olive display case are rusted. Remove rusted parts of the olive display case. Ensure regular cleaning takes place to prevent rusting.
  2. Monitoring Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vacuum-sealed cold cut meat ends were found in the display cooler without any labeling to indicate their source.***Print and apply labels indicating what the product is, the source of the product, the date it was packaged, and contact information for the facility.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach solution in a spray bottle in the deli area had a concentration of approximately 1000 ppm.Maintain bleach solution at 100 ppm. Strong bleach solution can leave a residue on food contact surfaces that can then be transferred to food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the cheese and deli meat cooler in the deli area measured 11 degrees Celsius. Internal food temperatures measured between 7 to 9 degrees Celsius. Remove perishable food from this cooler. Have this cooler adjusted, repaired, or replaced. Do not store perishable food in this cooler until it can maintain food at 4 degrees Celsius or less at all times.
    • 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 wash sink, soap dispenser, and paper towel dispenser were blocked by a table that had been put in front of the sink.Either relocate the table or relocate the hand wash sink. The hand wash sink and handwashing supplies must be fully accessible for use at all times.
    • 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?
      • Mouse droppings were found on floors in the deli area. A mouse was present in a trap in the deli area.Safely clean up mouse droppings. Monitor for further activity. Ensure adequate pest control is taking place in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The table holding the meat slicer, as well as the shelf of the same table had food debris and/or soil accumulation.Clean this table and ensure it is cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the olive display case had soil and/or food debris accumulation.Clean the inside of the olive display case and ensure it is cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior parts of the olive display case are rusted. Remove rusted parts of the olive display case. Ensure regular cleaning takes place to prevent rusting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside and the outside of the cheese and deli meat display case had soil and/or food debris accumulation.Clean the interior and exterior of the cheese and deli meat display cooler. Ensure the cooler is cleaned as often as required to prevent food debris and/or soil accumulation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two meat slicers in the deli area (one on the table, one below the table) had food debris accumulation within the slicers.Ensure that slicers are fully disassembled, cleaned and sanitized regularly and at least every two hours when the slicer is kept at room temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris and/or soil under the table on the east side of the deli, as well as on the windowsill on the east side of the deli. Clean these areas and ensure regular cleaning is taking place.
  3. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Vacuum-sealed cold cut meat ends were found in the display cooler without any labeling to indicate their source.***Print and apply labels indicating what the product is, the source of the product, the date it was packaged, and contact information for the facility.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer was too potent, testing at 200 ppm. Correct concentration of chlorine sanitizer should be 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.***Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator diluted the chlorine solution to 100 ppm and corrected the infraction during the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed stored on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in on shoe soles and give easy access to pests.***Please remove food off the floor and place them onto an elevated shelf
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of bleach in the spray bottle available by the olive deli case had an undetectable chlorine concentration. Solution was remade and concentration measured 100 ppm.

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