Skip to content
Loading map…

Sage Meadows Market African Store

121 - 2974 Main Street S Airdrie AB T4B 3G4 · Food - General

Official record from Alberta →

Inspection summary

Sage Meadows Market African Store has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on January 20, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on January 15, 2026. 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 3 times across 3 separate inspections, most recently on January 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 7, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 4 times across 4 separate inspections, most recently on January 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on January 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some of the dry goods on the shelves, and repackaged foods in the coolers and freezers did not have labels. **DO THE FOLLOWING:1. Label the container with product name, facility name/address and date packaged or prepared.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was provided during the inspection.*DO THE FOLLOWING:1. Ensure an approved sanitizer is obtained for sanitizing food contact surfaces and washing utensils used for dishwashing. A bleach and water solution would be sufficient.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the bathroom did not have running water. DO THE FOLLOWING:1. Ensure that running water is provided and the sink is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas listed previously were cleaned. DO THE FOLLOWING:1. Please provide a written cleaning schedule.
  3. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some of the dry goods on the shelves, and repackaged foods in the coolers and freezers did not have labels. **DO THE FOLLOWING:1. Label the container with product name, facility name/address and date packaged or prepared.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was provided during the inspection.*DO THE FOLLOWING:1. Ensure an approved sanitizer is obtained for sanitizing food contact surfaces and washing utensils used for dishwashing. A bleach and water solution would be sufficient.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas listed previously were cleaned. DO THE FOLLOWING:1. Please provide a written cleaning schedule.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 1. Old bottles and containers were observed under the table in the warehouse section. An odour was observed around the area.2. Garbage bags were observed in the warehouse section. DO THE FOLLOWING:1. Ensure that recycling and garbage is discarded in a timely manner.
  4. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some of the dry goods on the shelves, and repackaged foods in the coolers and freezers did not have labels. **DO THE FOLLOWING:1. Label the container with product name, facility name/address and date packaged or prepared.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some of the nuts in the cooler had mould growing on them. This was discarded during the inspection by the staff member. **DO THE FOLLOWING:Ensure that mouldy food is removed and discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was provided during the inspection.*DO THE FOLLOWING:1. Ensure an approved sanitizer is obtained for sanitizing food contact surfaces and washing utensils used for dishwashing. A bleach and water solution would be sufficient.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Repackaging area had food debris built up on the table and underneath it. 2. Food debris built up was observed in hard to reach areas of the cooler, under the shelves. DO THE FOLLOWING:1. Ensure the following areas are cleaned routinely. 2. Please provide a written cleaning schedule.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 1. Old bottles and containers were observed under the table in the warehouse section. An odour was observed around the area.2. Garbage bags were observed in the warehouse section. DO THE FOLLOWING:1. Ensure that recycling and garbage is discarded in a timely manner.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 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 hand sink is the washroom was out of paper towel.Ensure that hand sinks are always stocked with paper towel on/in a dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff was unaware of where the hand sink was located and procedures for cleaning equipment used.Please proper educate staff on handwashing and cleaning procedures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a significant number of boxes, cardboard and food items clutter in the warehouse area. These Items were also blocking the 2-compartment sink.Thoroughly clean and organize this area.

Nearby inspected facilities

Own this business? Add a badge to your website