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Market Seafood

D4-5 - 510 77 Avenue SE Calgary AB T2H 1C3 · Food - General

Official record from Alberta →

Inspection summary

Market Seafood has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on March 5, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 once on January 23, 2025. 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 23, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on March 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 January 23, 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Display cooler at the booth entrance containing packaged meat was measured between 9.2-11.2 degrees Celsius.- Operator removed products during inspection and must keep the cooler out of use until repaired and able to consistently maintain ≤4°C.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**QUATS sanitizer bucket in front of the house measured 0ppm. - Operator remade the sanitizer solution and tested 200ppm.**Please ensure QUATS sanitizer is maintained at 200ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Single use container without handle stored inside the bulk rice container in the back room. - Operator removed the container to prevent cross contamination. **Please use the container with handles if storing inside the container and/or store in a clean food grade container.**Do not reuse single use items
    • 09. Are chemicals stored and handled in a safe manner?
      • **Corrected**QUATS sanitizer in spray bottle measured significantly high (approx. 500ppm). - Operator remade the solution and tested 200ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Smoker beside stand-up cooler in the back kitchen had a significant black charred residue build up on the inside. **Please clean to prevent contamination of food.
  4. Initial Inspection

    0 infractions

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