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Mery Supermarket

4 - 2111 Centre Street NW Calgary AB T2E 2T2 · Food - General

12 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hand sink and two compartment sink in the butcher shop were immediately adjacent to each other without a splashguard in between.Install a washable splashguard with a minimum height of 12 inches between the sinks.March 4, 2025: Violation ongoing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Meat hooks in the butcher shop were anchored onto a wooden structure with unfinished wood on the interior and edges.Seal all unfinished wood so that surfaces are smooth, non-absorbent to moisture and easy to clean.
  4. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Labels on imported spices were not legible.Cooperate with the Canadian Food Inspection Agency (CFIA) and provide them with the information required for tracing. Do not sell these products until labeling requirements are met. 2) Foods that were repackaged on-site were not labeled to indicate their sources.Comply with the labeling requirements set out by the CFIA.March 4, 2025: Violation ongoing. Ensure that all packaged products are adequately labelled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hand sink and two compartment sink in the butcher shop were immediately adjacent to each other without a splashguard in between.Install a washable splashguard with a minimum height of 12 inches between the sinks.March 4, 2025: Violation ongoing.
    • 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?
      • Mice droppings were observed under the storage racks adjacent to the hand sink in the repackaging room.Remove the mice droppings. Thoroughly clean and sanitize all areas contaminated by mice droppings.
    • 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) Shelving units in the packaging area were constructed with unfinished wood.2) Meat hooks in the butcher shop were anchored onto a wooden structure with unfinished wood on the interior and edges.Seal all unfinished wood so that surfaces are smooth, non-absorbent to moisture and easy to clean.2) Water damaged ceiling tiles were painted over.Remove the source of leak and replace water damaged ceiling tiles.March 4, 2024: Violations ongoing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer by the back door had an accumulation of ice and blood inside.Remove ice buildup and clean the equipment interior.
  5. Risk Management Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Labels on imported spices were not legible.Cooperate with the Canadian Food Inspection Agency (CFIA) and provide them with the information required for tracing. Do not sell these products until labeling requirements are met. 2) Foods that were repackaged on-site were not labeled to indicate their sources.Comply with the labeling requirements set out by the CFIA.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged injera from an unapproved source was for sale in the retail.Remove all foods from unapproved sources.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A pair of used disposable gloves was stored on a meat cutting surface.Gloves were discarded during the inspection. Discard single use gloves immediately as soon as they are taken off.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hand sink and two compartment sink in the butcher shop were immediately adjacent to each other without a splashguard in between.Install a washable splashguard with a minimum height of 12 inches between the sinks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirty, personal dishware was stored on a microwave in the packaging area.Keep personal items separate from commercial food handling.
    • 15. Is the facility free of a pest infestation?
      • Nov 5, 2024 - Four dead mice were found in mechanical traps in the packaging area. Mouse droppings were observed throughout the unit including behind equipment, on shelving and by the customer service counter.Nov 6, 2024 - A pest control service needs to be scheduled to re-set the mechanical traps. Most mouse droppings observed yesterday had been removed. There was still a small amount of mouse droppings in the back storage room connected to the emergency exit, under the back hand sinks, on shelving and on the floor between retail shelving units. Nov 19, 2024 - Seven dead mice were found in mechanical traps. Four dead mice were from the previous inspection on November 5. Mechanical traps had been not re-set as per instructions. Mouse droppings were found in the following areas.- on retail shelving- on a non-food related product stored on the bottom of a retail shelf- behind chest freezers- in the room leading to the back emergency exit- under the hand sink in the packaging areaRemove mouse droppings safely and disinfect all surfaces contaminated by mouse excrement.Retain the services of a professional pest control company to install appropriate rodent traps. Seal all potential pest entry points. Follow the recommendations of the pest control operator and implement an integrated pest monitoring and treatment program to abate the mouse problem. Provide reports from the pest control company to an Alberta Heath Services, Executive Officer for review.
    • 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) Shelving units in the packaging area were constructed with unfinished wood.2) Meat hooks in the butcher shop were anchored onto a wooden structure with unfinished wood on the interior and edges.Seal all unfinished wood so that surfaces are smooth, non-absorbent to moisture and easy to clean.2) Water damaged ceiling tiles were painted over.Remove the source of leak and replace water damaged ceiling tiles.
    • 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 was no lighting in the back storage room connected to the emergency exit.Provide adequate lighting.
    • 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 holes in the walls by the meat cutting board.Repair the wall to a smooth and washable finish.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The meat band saw was not cleaned and sanitized properly. Meat debris remained on hard-to-reach surfaces of equipment.Thoroughly clean and sanitize equipment after use.2) The chest freezer by the back door had an accumulation of ice and blood inside.Remove ice buildup and clean the equipment interior.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a pool of blood on the floor of the walk-in cooler.Clean the floor.
  6. Risk Management Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Labels on imported spices were not legible.The Canadian Food Inspection Agency (CFIA) will be contacted to follow up with the supplier. Do not sell these products until labeling requirements are met. 2) Foods that were repackaged on-site were not labeled to indicate their sources.Comply with the labeling requirements set out by the CFIA.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hand sink and two compartment sink in the butcher shop were immediately adjacent to each other without a splashguard in between.Install a washable splashguard with a minimum height of 12 inches between the sinks.
    • 15. Is the facility free of a pest infestation?
      • Nov 5, 2024 - Four dead mice were found in mechanical traps in the packaging area. Mouse droppings were observed throughout the unit including behind equipment, on shelving and by the customer service counter.Nov 6, 2024 - A pest control service needs to be scheduled to re-set the mechanical traps Most mouse droppings observed yesterday had been removed. There was still a small amount of mouse droppings in the back storage room connected to the emergency exit, under the back hand sinks, on shelving and on the floor between retail shelving units. Remove mouse droppings safely and disinfect all surfaces contaminated by mouse excrement.Retain the services of a professional pest control company to install appropriate rodent traps. Seal all potential pest entry points. Follow the recommendations of the pest control operator and implement an integrated pest monitoring and treatment program to abate the mouse problem. Provide reports from the pest control company to an Alberta Heath Services, Executive Officer for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a damaged folding chair in the packaging area with exposed foam.Remove the damaged chair. Chairs in food handling areas must be in good condition with a smooth and washable surface.
    • 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 was no lighting in the back storage room connected to the emergency exit.Provide adequate lighting.
    • 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) Shelving units in the packaging area were constructed with unfinished wood.2) Meat hooks in the butcher shop were anchored onto a wooden structure with unfinished wood on the interior and edges.Seal all unfinished wood so that surfaces are smooth, non-absorbent to moisture and easy to clean.2) Some ceiling tiles in the retail were water damaged.Remove the source of leak and replace water damaged ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The meat band saw and grinder were not cleaned and sanitized properly. Meat debris remained on hard-to-reach surfaces of equipment.Thoroughly clean and sanitize equipment after use.2) The chest freezer by the back door had an accumulation of ice and blood inside.Remove ice buildup and clean the equipment interior.3) The cutting board in the butcher shop had many hard to clean grooves. Properly repair or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was found on the floor between retail shelving units.Clean the floor including hard-to-reach areas.
  7. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured over 200 ppm.Use chlorine sanitizer at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable gloves were found on equipment in the butcher shop.Discard disposable gloves immediately after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hand sink and two compartment sink in the butcher shop were immediately adjacent to each other without a splashguard in between.Install a washable splashguard with a minimum height of 12 inches between the sinks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A pair of pants was stored on a bin in the packaging area.Store personal items separate from food handling or storage areas.2) Packaged foods were stored on the floor.Store foods at least 6 inches off the floor.3) Packaged foods were stored on a cardboard liner that was in contact with a couch.Separate personal space from food handling or storage areas.4) Janitorial equipment was stored in the packaging area.Store janitorial equipment separate from food handling or storage areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained sanitizer were not labeled to indicate their contents.Label all chemicals.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There were no handwashing supplies at the washroom hand sink.2) There were no paper towels at the hand sink in the packaging area. There was also a bar soap at this hand sink. Provide adequate handwashing supplies in suitable dispensers and remove the bar soap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the washroom hand sink had broken off.Replace the tap. Ensure the hand sink has hot and cold running water.
    • 15. Is the facility free of a pest infestation?
      • 1) Four dead mice were found in mechanical traps in the packaging area. Mouse droppings were observed throughout the unit including behind equipment, on shelving and by the customer service counter.The back storage room connected to the emergency exit was infested with mouse droppings and mouse nesting materials. 2) Pest control reports were not available.Remove mouse droppings safely and disinfect all surfaces contaminated by mouse excrement.Retain the services of a professional pest control company to install appropriate rodent traps. Seal all potential pest entry points. Follow the recommendations of the pest control operator and implement an integrated pest monitoring and treatment program to abate the mouse problem. Provide reports from the pest control company to an Alberta Heath Services, Executive Officer for review.
    • 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) Shelving units in the packaging area were constructed with unfinished wood.2) Meat hooks in the butcher shop were anchored onto a wooden structure with unfinished wood on the interior and edges.Seal all unfinished wood so that surfaces are smooth, non-absorbent to moisture and easy to clean.2) Some ceiling tiles in the retail were water damaged.Remove the source of leak and replace water damaged ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The meat band saw and grinder were left dirty overnight. Clean and sanitize equipment after use.2) The chest freezer by the back door had an accumulation of ice and blood inside.Remove ice buildup and clean the equipment interior.3) The cutting board in the butcher shop had many hard to clean grooves. Properly repair or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Used toilet paper rolls were stored on a wall ledge in the washroom.Store toilet paper in a suitable dispenser.2) The back storage room connected to the emergency exit was cluttered and not accessible.Remove items that are not required to operate a food establishment. Organize this room to facilitate cleaning and pest control treatments.
  8. Risk Management Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Invoices or receipts for meats and eggs were not available.Provide proof of purchase from the past 3 months.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Labels on imported spices were not legible.The Canadian Food Inspection Agency (CFIA) will be contacted to follow up with the supplier. Do not sell these products until labeling requirements are met. 2) Foods that were repackaged on-site were not labeled to indicate their sources.Comply with the labeling requirements set out by the CFIA.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ethiopian butter, spiced clarified butter and injera chips were from unapproved sources.Products were removed from sale.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1) Baked false banana and injera were mouldy. 2) Packages of whole chicken had spoiled causing a rotting odor in the walk-in cooler.Foods were discarded.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hand sink and two compartment sink in the butcher shop were immediately adjacent to each other without a splashguard in between.Install a washable splashguard with a minimum height of 12 inches between the sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the washroom hand sink had broken off.Replace the tap. Ensure the hand sink has hot and cold running water.
    • 15. Is the facility free of a pest infestation?
      • 1) Four dead mice were found in mechanical traps in the packaging area. Mouse droppings were observed throughout the unit including behind equipment, on shelving and by the customer service counter.The back storage room connected to the emergency exit was infested with mouse droppings and mouse nesting materials. Food labels and cardboard trays with canned food were chewed by mice. Mouse droppings were found on canned food and non-food items in the retail.2) Pest control reports were not available.Remove mouse droppings safely and disinfect all surfaces contaminated by mouse excrement.Retain the services of a professional pest control company to install appropriate rodent traps. Seal all potential pest entry points. Follow the recommendations of the pest control operator and implement an integrated pest monitoring and treatment program to abate the mouse problem. Provide reports from the pest control company to an Alberta Heath Services, Executive Officer for review.Remove packaged foods without labels or that were contaminated by mouse excrement from the facility.
    • 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) Shelving units in the packaging area were constructed with unfinished wood.2) Meat hooks in the butcher shop were anchored onto a wooden structure with unfinished wood on the interior and edges.Seal all unfinished wood so that surfaces are smooth, non-absorbent to moisture and easy to clean.2) Some ceiling tiles in the retail were water damaged.Remove the source of leak and replace water damaged ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The meat band saw and grinder were left dirty overnight. Clean and sanitize equipment after use.2) The chest freezer by the back door had an accumulation of ice and blood inside.Remove ice buildup and clean the equipment interior.3) The cutting board in the butcher shop had many hard to clean grooves. Properly repair or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Used toilet paper rolls were stored on a wall ledge in the washroom.Store toilet paper in a suitable dispenser.2) The back storage room connected to the emergency exit was cluttered and not accessible.Remove items that are not required to operate a food establishment. Organize this room to facilitate cleaning and pest control treatments.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Very little amount of droppings were still observed near the back area.
    • 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 wood shelves and divider were not finished so they are cleanable yet.
  11. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water tap of the hand sink in the meat cutting area was not functional.Repair the hand sink. Ensure the hand sink has hot/cold running water, soap and paper towel.
    • 15. Is the facility free of a pest infestation?
      • Mice droppings were observed in large quantity over the back storage areas, in the meat cutting area, and by the vanity next to the washroom.Hire a professional pest control company to treat the infestation. Clean off all droppings and monitor the effectiveness of the pest control program. Provide a pest control report from the pest control company indicating that the mice infestation is fully resolved.Jan 25, 2024Some droppings were cleaned. There were still many places visible with mice droppings. Pest control company report was still missing.
    • 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 wood divider next to the meat saw was partially finished. Some sections were unfinished wood. The shelves by the staff washroom were made of unfinished wood.Finish the wood so the surfaces are smooth, durable and water resistant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat saw and the meat grinder were observed with dry blood stains and debris.Clean and sanitize the equipment.Glass meat display cooler in the butcher area was not in use and was not functional. Ensure the cooler is able to hold foods below 4C prior to use again.
  12. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were some rotten meat observed in the walk-in cooler. Strong odor was present in the walk-in cooler.Discard all rotten meat.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water tap of the hand sink in the meat cutting area was not functional.Repair the hand sink. Ensure the hand sink has hot/cold running water, soap and paper towel.
    • 15. Is the facility free of a pest infestation?
      • Mice droppings were observed in large quantity over the back storage areas, in the meat cutting area, and by the vanity next to the washroom.Hire a professional pest control company to treat the infestation. Clean off all droppings and monitor the effectiveness of the pest control program. Provide a pest control report from the pest control company indicating that the mice infestation is fully resolved.
    • 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?
      • The owner's cat was brought to the store and was freely roaming around the store.No live animal is allowed in the food premise.
    • 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 wood divider next to the meat saw was partially finished. Some sections were unfinished wood. The shelves by the staff washroom were made of unfinished wood.Finish the wood so the surfaces are smooth, durable and water resistant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat saw and the meat grinder were observed with dry blood stains and debris.Clean and sanitize the equipment.Glass meat display cooler in the butcher area was not in use and was not functional. Ensure the cooler is able to hold foods below 4C prior to use again.