Skip to content
Loading map…

Motherland African Market

48 - 6130 1A Street SW Calgary AB T2H 0G3 · Food - General

Official record from Alberta →

Inspection summary

Motherland African Market has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 30, 2025. The most recent inspection, on August 6, 2025, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

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 once on July 30, 2025. 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 once on July 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on July 30, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on July 30, 2025. 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?

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.

2 inspections

  1. Initial Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labels were provided on several bags of peanuts and corn located in grocery sale area.Requirement:Ensure that labels are provided on packaged food to indicate name of the product, source (business name and address), packaging date etc.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in meat handling room.Requirement:Provide ready to use sanitizer solution in meat handling room.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bags were used to store dry food located in back area.Requirement:Use food grade material to store or handle food not garbage bags.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the warmer was not verified as it was not turned on and operator did not know how to operate.Requirement:Ensure that temperature of the warmer is maintained at 60C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a) No soap was provided at both hand washing sinks: in the meat handling room and in grocery prep area.b) A pile of loose paper towels was provided at both hand washing sinksRequirement:a) Provide soap in dispensers at both hand washing sinks.b) Provide paper towels in dispensers at both hand washing sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) There were big holes around plumbing pipes located under hand washing sink in back meat handling area.b) Condensate drain on the ceiling for AC was leaking in dish washing area.Requirement:a) Seal the holes on the wall.b) Repair the condensate drain to stop leakage.

Nearby inspected facilities

Own this business? Add a badge to your website