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North Sea Fish Market

7418 Crowfoot Road NW Calgary AB T3G 3N7 · Food - General

Official record from Alberta →

Inspection summary

North Sea Fish Market has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on August 18, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on December 12, 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 October 2, 2024. 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 October 2, 2024. 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. Initial Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in spray bottle was measured way too strong. - Please use 1/2 teaspoon of regular unscented household bleach per liter of water to prepare a solution at 100-200 ppm. Verify the concentration using chlorine test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of chlorine sanitizers is not being verified. - Chlorine sanitizer solutions must be used at the food safe level 100-200 ppm. Purchase more chlorine test strips and use to verify the concentration of chlorine sanitizer regularly.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution was reading more than 200 ppm.The operator diluted the solution which tested at 100 ppm.-Ensure that the bleach solution concentration is 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Aprons were hanging on a hook in the washroom.-Please ensure that all items that are associated with food prep should not be stored in the washroom to prevent cross contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fresh steelhead and wild sea bass's internal temperature was at 6C respectively.-Ensure that the high-risk food like fish is stored at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was blocked by a cart, compost garbage bin and a bucket.-Ensure that the hand wash station is not blocked and is easily accessible for hand washing.

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