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Market Place / The Table 67014

4825 Mount Royal Gate SW Calgary AB T3E 6K6 · Food - General

Official record from Alberta →

Inspection summary

Market Place / The Table 67014 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 5, 2024. The most recent inspection, on April 16, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on February 12, 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?

  • 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 December 5, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on April 16, 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?

  • 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 once on December 5, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 5, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 sanitizer dispenser at the dish pit area appears to be plumbed so that only hot water is used to mix sanitizer. Hot water can distort the readings of a test strip.REQUIREMENT: Investigate the plumbing. If cold water cannot be dispensed, the plumbing must be altered so that water temperature can be adjusted (hot or cold) so that a lukewarm or room temperature solution is dispensed.
  2. Risk Management Inspection

    2 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?
      • **February 12, 2026 - Issue remains outstanding** There is a gap noted at lower middle double doors between the main kitchen and the receiving/waste holding area. This gap can allow for pest entry into the kitchen.REQUIREMENT: Repair this gap.
    • 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 sanitizer dispenser at the dish pit area appears to be plumbed so that only hot water is used to mix sanitizer. Hot water can distort the readings of a test strip.REQUIREMENT: Investigate the plumbing. If cold water cannot be dispensed, the plumbing must be altered so that water temperature can be adjusted (hot or cold) so that a lukewarm or room temperature solution is dispensed.
  3. Demand Inspection

    2 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 is a gap noted at lower middle double doors between the main kitchen and the receiving/waste holding area. This gap can allow for pest entry into the kitchen.REQUIREMENT: Repair this gap.
    • 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 sanitizer dispenser at the dish pit area appears to be plumbed so that only hot water is used to mix sanitizer. Hot water can distort the readings of a test strip.REQUIREMENT: Investigate the plumbing. If cold water cannot be dispensed, the plumbing must be altered so that water temperature can be adjusted (hot or cold) so that a lukewarm or room temperature solution is dispensed.
  4. Monitoring Inspection

    2 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 is a gap noted at lower middle double doors between the main kitchen and the receiving/waste holding area. This gap can allow for pest entry into the kitchen.REQUIREMENT: Repair this gap.
    • 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 sanitizer dispenser at the dish pit area appears to be plumbed so that only hot water is used to mix sanitizer. Hot water can distort the readings of a test strip.REQUIREMENT: Investigate the plumbing. If cold water cannot be dispensed, the plumbing must be altered so that water temperature can be adjusted (hot or cold) so that a lukewarm or room temperature solution is dispensed.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils used to serve grill chicken were placed on the counter at room temperature.The utensils were washed and stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken and ground beef were held in the hot holding warmer with a surface temperature of 23.2°C and 42°C respectively. The food products were reheated but could not be reheated to 74°C.The manager discarded the food products.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The ventilation canopy filters were accumulated with grease deposits and other residues.2) Grease was dripping from the ventilation canopy filters.Frequently clean the ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was food debris buildup noted underneath the ventilation hood system.2) There was food debris noted between and underneath the ventilation canopy system specifically at the front stove grill area.Clean and sanitize the indicated areas.

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