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Marauders Market

20 Mont Clare Place St. Albert AB T8N 1K9 · Food - General

Official record from Alberta →

Inspection summary

Marauders Market has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 22, 2024. The most recent inspection, on September 23, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 7 times across 4 separate inspections, most recently on September 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on April 3, 2025. 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?

  • 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 3 times across 2 separate inspections, most recently on September 9, 2026. 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 2 times across 2 separate inspections, most recently on September 9, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 5 separate inspections, most recently on September 9, 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***there was a deep fryer present that was not properly placed under the fire suppression nozzles (it appeared to have been used but did not have oil in it at this time. Discussed and they indicated that they do not use the unit. It is to be removed from the kitchen or the fire inspector/Safety Codes officer is to approve the fore suppression nozzles and placement of the unit. Documentation is to be provided to the Public Health Inspector.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no measurable sanitizer present in the cleaning cloth container. Staff indicated it was sanitizer but when they checked, there was no measurable chlorine present.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The bulk supply of margarine was not being protected from contamination. There was debris present in the 3 kg Margarine tub. Food is to be protected from cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • *** Spray bottle with sanitizer present was not labeled as tot he contents. Spray bottles of chemical are to be accurately and legibly labeled as to their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was gravy in the hot holding unit. the gravy was 51C to 59C. Discussed that the hot holding was to maintain the perishable foods at 60C or warmer. This gravy was discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was a 3 kg container of Margarine with the instructions "Keep Refrigerated" left sitting on the counter. Product was 12C and not kept at the safe 4C or lower temperature. Perishable foods are not to be stored on the counter at room temperature.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***there was a deep fryer present that was not properly placed under the fire suppression nozzles (it appeared to have been used but did not have oil in it at this time. Discussed and they indicated that they do not use the unit. It is to be removed from the kitchen or the fire inspector/Safety Codes officer is to approve the nozzles and placement of the unit.
    • 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 Expired FHP was posted. The facility was currently operating without a valid Food Handling Permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Although staff had taken a food safety course, there were several critical violations and gaps where safe food handling procedures were not being followed (temperature control, sanitizer, food left out at room temperature for extended periods of time).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***there were a couple ceiling tiles not installed for the ceiling.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no measurable sanitizer present in the cleaning cloth container.***There was no measurable sanitizer in the spray bottle labeled bleach.Both were corrected during the inspection. New solutions were made up for each of the containers.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Food safety record keeping was not available for review. Discussed in the phone and with the staff present. New template was provided by e-mail. Records were to be kept onsite and be available for review. There were some blank templates present but no completed forms.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Food contact surfaces were not being sanitized as there was no sanitizer present. Corrected during the inspection by staff making up the sanitizer solution for the cleaning cloths.
    • 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?
      • ***Pest control record for January was posted. Pest control records are to be done monthly and be available for review. There were some blank sheets onsite but they were not being filled out monthly.
    • 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 current Food Handling Permit was not posted. Sent a copy by e-mail during the inspection.
  5. Risk Management Inspection

    5 infractions

    • 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 were no pest control records available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***There was am missing outlet cover between the dishwashing sinks and the stove.
    • 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?
      • ***Food handling permit was not posted, nor in view of the public.
    • 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 waste water was leaking from the drain pipes of the three compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 24, worker was onsite and indicated this was planned for Sunday evening.***The commercial ventilation canopy was overdue for cleaning through to the roof (was due in April 2024).
  6. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The cleaning cloths were not being stored in an effective concentration. There was no measurable sanitizer present. Discussed with operator who indicated it had been made up last night. Explained that it needed to be checked and made up before opening.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Operator was requested to set up the three compartment sink for dishwashing. He was unaware of the proper procedure and had the sanitizer solution in the middle sink.Education was provided onsite and a link to the AHS resources for the three sink method for dishwashing was provided following the inspection.
    • 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 were no pest control records available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***There was am missing outlet cover between the dishwashing sinks and the stove.
    • 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?
      • ***Food handling permit was not posted, nor in view of the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • May 24, Operator indicated he had finished the course but had not done the test for the food safety certification. E-mail of the certificate was to be sent***Staff were unable to show proof of food safety certification. There were critical concerns noted and the person in care and control of the facility did not have adequate food safety knowledge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 24, worker was onsite and indicated this was planned for Sunday evening.***The commercial ventilation canopy was overdue for cleaning through to the roof (was due in April 2024).
  7. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no diluted sanitizer for food contact surfaces. The spray bottle labeled had a concentration much greater than the 100ppm required.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Staff came in and started handling food without hand washing occurring.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***There were no temperature logs being kept.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***There was no source of acceptable sanitizer present. Chlorine sanitizer is not to have non food grade additives (ie splash-less, scents, colour safe, fabric protection etc)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There were no thermometers present in the refrigerators. Operator found two thermometers and put them in the refrigerators.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Operator indicated that the three compartment manual dishwashing sinks onsite were not being used, instead utensils were taken offsite to a commercial dishwasher. There was no written procedure for ensuring that the utensils are protected in transit back to the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The test papers present were expired (2022 and 2018).
    • 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 were no pest control records available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***There was am missing outlet cover between the dishwashing sinks and the stove.
    • 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?
      • ***Food handling permit was not posted, nor in view of the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Staff were unable to show proof of food safety certification. There were critical concerns noted and the person in care and control of the facility did not have adequate food safety knowledge.
    • 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 commercial ventilation canopy was overdue for cleaning through to the roof (was due in April 2024).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Single use utensils were not well stored to prevent contamination and or unmonitored access by the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The drain plugs were soiled and not in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of sticky grease on some of the surfaces.

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