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Sabzi Mandi Supermarket

300 - 5075 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General

Official record from Alberta →

Inspection summary

Sabzi Mandi Supermarket has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 13, 2025. The most recent inspection, on July 13, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Protecting food from contamination.

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.

  • 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 July 13, 2026. 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 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 3 times across 3 separate inspections, most recently on July 13, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on June 4, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 2 times across 2 separate inspections, most recently on June 4, 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 May 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 9 containers of honey (700 g each) were observed on display for sale. The honey was not obtained from an approved source. - Upon discussion, staff immediately removed all containers from the shelf.The operator was educated on requirements related to the sale of honey and eggs. It was explained that these products may only be sold directly to consumers by the producer, and that products offered for sale in a public food facility must be obtained from an approved source.
    • 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?
      • There was a gap on the bottom perimeter of the back double doors.Seal the gap to prevent the entry of pest.
    • 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) The wall and floor by the janitorial sink were damaged.2) There was a hole in the wall by the washroom hand sink.Repair the wall and floor to a smooth and washable finish.
  2. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Boxes of food and ice cream pails were stored on the floor of the walk-in freezer.2) Beverages and boxes of produce were stored on the floor of the walk-in cooler.- Store foods including beverages at least 6 inches off the floor.
    • 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?
      • There was a gap on the bottom perimeter of the back double doors.Seal the gap to prevent the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard liners were being used on shelves in the walk-in cooler.- Remove cardboard shelf liners. Washable shelf liners can be used.
    • 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) The wall and floor by the janitorial sink were damaged.2) There was a hole in the wall by the washroom hand sink.Repair the wall and floor to a smooth and washable finish.
  3. Risk Management Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Boxes of sugar candy were not labeled. The source was unknown.2) Peeled garlic in Ziplock bags were not labeled.Label packaged foods to indicate their sources. Remove unapproved foods from the food establishment.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A bottle of honey on the clearance rack did not have a cap. Also, the cap liner was lifted.Discard honey.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer was not available for open food handling.Prepare an approved sanitizer such as 100 ppm chlorine prior to handling open food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Shelled almonds and walnuts were displayed in open boxes by the cash register. The handle of the scoop was stored in contact with ready to eat nuts.Protect display foods from customer contamination and store scoops in a manner that avoids the handles from being in contact with food.2) Boxes of food and ice cream pails were stored on the floor of the walk-in freezer.3) Beverages and boxes of produce were stored on the floor of the walk-in cooler.Store foods including beverages at least 6 inches off the floor.4) A jacket and a backpack were stored on packaged foods in the loading area.Store personal items separately.
    • 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?
      • There was a gap on the bottom perimeter of the back double doors.Seal the gap to prevent the entry of pest.
    • 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) Cardboard liners were being used on shelves in the walk-in cooler.Remove cardboard shelf liners. Washable shelf liners can be used.2) The hand sink in the loading area was slow to drain.Repair the sink.
    • 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) The wall and floor by the janitorial sink were damaged.2) There was a hole in the wall by the washroom hand sink.Repair the wall and floor to a smooth and washable finish.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing sinks were being used for storage; therefore, they were not accessible.Remove the items that were obstructing the sinks.
  4. Initial Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Boxes of sugar candy were not labeled. The source was unknown.2) Peeled garlic in Ziplock bags were not labeled.Label packaged foods to indicate their sources. Remove unapproved foods from the food establishment.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A bottle of honey on the clearance rack did not have a cap. Also, the cap liner was lifted.Discard honey.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer was not available for open food handling.Prepare an approved sanitizer such as 100 ppm chlorine prior to handling open food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Shelled almonds and walnuts were displayed in open boxes by the cash register. The handle of the scoop was stored in contact with ready to eat nuts.Protect display foods from customer contamination and store scoops in a manner that avoids the handles from being in contact with food.2) Boxes of food and ice cream pails were stored on the floor of the walk-in freezer.3) Beverages and boxes of produce were stored on the floor of the walk-in cooler.Store foods including beverages at least 6 inches off the floor.4) A jacket and a backpack were stored on packaged foods in the loading area.Store personal items separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Processed ash gourd and pumpkin were stored at room temperature.Discard foods. Once produce is processed, temperature control is required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was only a small stream of water from the faucet at the washroom hand sink. Also, paper towels were not available.Repair the hand sink and provide adequate handwashing supplies in suitable dispensers.
    • 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?
      • There was a gap on the bottom perimeter of the back double doors.Seal the gap to prevent the entry of pest.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food establishment was being operated without a valid food handling permit issued by Alberta Health Services.
    • 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) Cardboard liners were being used on shelves in the walk-in cooler.Remove cardboard shelf liners. Washable shelf liners can be used.2) The hand sink in the loading area was slow to drain.Repair the sink.
    • 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) The wall and floor by the janitorial sink were damaged.2) There was a hole in the wall by the washroom hand sink.Repair the wall and floor to a smooth and washable finish.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing sinks were being used for storage; therefore, they were not accessible.Remove the items that were obstructing the sinks.

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