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Parsa Supermarket

8906 Macleod Trail SE Calgary AB T2H 0M4 · Food - General

Official record from Alberta →

Inspection summary

Parsa Supermarket has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on March 29, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Pests.

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 9 times across 7 separate inspections, most recently on March 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on March 5, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 4 times across 4 separate inspections, most recently on March 5, 2025. 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 February 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 6, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

9 inspections

  1. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers were expired. Please purchase new supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required throughout the facility. Deep cleaning is required especially;-Under the dishwashing area-on the floor and shelves of the walk-in cooler (dried up blood juices)-Organization is required in the kitchen.Please clean and organize the kitchen.
  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers were expired. Please purchase new supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required throughout the facility. Deep cleaning is required especially;-Under the dishwashing area-on the floor and shelves of the walk-in cooler (dried up blood juices)-Organization is required in the kitchen.Please clean and organize the kitchen.
  3. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based dishwasher sanitizer was measured at 0 ppm. The pails were checked, and the machine was run several times. Please contact the technician immediately to arrange for service. In the meantime, use the 2‑compartment dishwashing sink for washing cookware and kitchen utensils. The manual 2‑compartment sink method was reviewed with the staff.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers were expired. Please purchase new supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the handwashing sinks in the main kitchen did not have hot water supply.Please fix this issue.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the meat cutting area was blocked. corrected onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required throughout the facility. Deep cleaning is required especially;-Under the dishwashing area-on the floor and shelves of the walk-in cooler (dried up blood juices)-Organization is required in the kitchen.Please clean and organize the kitchen.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **Ongoing Violation**- Still requires labels. Naan bread for sale was not labelled as to where it was made.Owner indicated bread is made on site.Advised to transcribe this on bags.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Ongoing Violation**- Test strips were unable to be found at time of inspection.Chorine test strips in meat cutting room were discolored and no longer useable. Strips were not stored inside of a sealed container.Chlorine test strip container on top of dishwasher contained one test strip.Obtain new chlorine test strips and use them to test sanitizer concentrations daily.Ensure the strips are stored inside of their original (closed) container.
    • 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?
      • **Ongoing Violation**Weather stripping had come loose at back kitchen door.- Replace weather stripping to prevent pest entry.
  6. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **Ongoing Violation**- Still requires labels. Naan bread for sale was not labelled as to where it was made.Owner indicated bread is made on site.Advised to transcribe this on bags.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Ongoing Violation**- Test strips were unable to be found at time of inspection.Chorine test strips in meat cutting room were discolored and no longer useable. Strips were not stored inside of a sealed container.Chlorine test strip container on top of dishwasher contained one test strip.Obtain new chlorine test strips and use them to test sanitizer concentrations daily.Ensure the strips are stored inside of their original (closed) container.
    • 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?
      • **Ongoing Violation**Weather stripping had come loose at back kitchen door.- Replace weather stripping to prevent pest entry.
  7. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **Ongoing Violation**- Still requires labels. Naan bread for sale was not labelled as to where it was made.Owner indicated bread is made on site.Advised to transcribe this on bags.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were stored between the wall and cutting table at meat department.- Do no store knives in that manner as the back of the table and wall is not frequently cleaned. Utilize the magnetic knife holders on the walls or rest knives on the cutting board.- Knives were removed at time of inspection to be rewashed and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holder for samosas was measured at 50C at time of inspection and machine was set at 135F.- Ensure hot holder is kept above 60C at all times. Staff was instructed to turn machine up to achieve 60C. Machine was set at 155F to achieve >60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Ongoing Violation**- Test strips were unable to be found at time of inspection.Chorine test strips in meat cutting room were discolored and no longer useable. Strips were not stored inside of a sealed container.Chlorine test strip container on top of dishwasher contained one test strip.Obtain new chlorine test strips and use them to test sanitizer concentrations daily.Ensure the strips are stored inside of their original (closed) container.
    • 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?
      • **Ongoing Violation**Weather stripping had come loose at back kitchen door.- Replace weather stripping to prevent pest entry.
  8. Monitoring Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Naan bread for sale was not labelled as to where it was made.Owner indicated bread is made on site.Advised to transcribe this on bags.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Decayed (rotten) casava and carrots in coolers.Items discarded.Do not use decayed products.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chorine based sanitizing solution in bowl in meat cutting room was too weak.Use 1/2 tsp of regular bleach in 1L of water to create a 100ppm chlorine based sanitizing solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles in meat cutting room and kitchen were not labelled.Ensure chemicals are labelled to identify contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chorine test strips in meat cutting room were discolored and no longer useable. Strips were not stored inside of a sealed container.Chlorine test strip container on top of dishwasher contained one test strip.Obtain new chlorine test strips and use them to test sanitizer concentrations daily.Ensure the strips are stored inside of their original (closed) container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water tap at hand wash sink was stripped so no hot water was available at kitchen hand wash sink.Owner indicated a new tap was no site and would be installed today.Ensure both hot and cold running water are always available at hand wash sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink in meat cutting room was obstructed.Sink basin contained styrofoam packaging and drain plugs for 2 compartment sink.Items moved during inspection.Ensure hand wash sinks are unobstructed.Both the soap dispenser and paper towel dispenser in the newly constructed coffee bar area were empty.Owner advised area is not in use yet.Ensure both dispensers are stocked prior to opening the coffee bar.
    • 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?
      • Weather stripping had come loose at back kitchen door.Replace weather stripping to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged floor tile in one section of walk-in cooler.Fix / repair floor tile. All surfaces must be smooth and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spills present on floor of walk-in cooler.Clean noted areas. Ensure all surfaces are clean and well maintained.
  9. Initial Inspection

    0 infractions

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