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Sage Meadows Market African Store

290 - 2971 136 Avenue NW Calgary AB T3P 1N7 · Food - General

Official record from Alberta →

Inspection summary

Sage Meadows Market African Store has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 25, 2026. The most recent inspection, on April 10, 2026, found no infractions.

1 of 3 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: 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 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 2 times across 2 separate inspections, most recently on March 16, 2026. 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 3 times across 2 separate inspections, most recently on March 16, 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?

  • 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 2 times across 2 separate inspections, most recently on March 16, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available.Provide probe thermometer to monitor the food/cooler temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No hot water at the meat cutting handwash sink.Ensure both hot and cold water available for handwashing. 2) No soap and paper towels at the meat cutting handwash sink. Provide soap and paper towels in dispenser for handwashing, 3) No paper towels and holder at the washroom handwash sink,Provide paper towels in a holder for handwashing.
    • 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) Floor by the back entrance was in poor condition, concrete was pitted and floor paint peeled off at the meat cutting area. Fix the floor. 2) Miss tiles on the meat cutting walls. Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Stains build-up on the walk-in freezer door and food debris build-up on the walk-in freezer floor.Clean the walk-in freezer.2) food debris build-up on the walk-in cooler floor.Clean the walk-in cooler.3) Garden hose was used to clean the meat cutting area. Provide a food grade hose and ensure there is back flowing prevent valve to prevent contamination of the City of Calgary water.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Meat pies were left at room temperature during inspection. Hot holding was too small to fit all the meat pies, and it was missing a door to maintain the meat pies at 60 degrees C or higher.Meat pies were measured between 39.0 to 46.3 degrees C. Discarded the meat pies. No handwash sink by the meat pies, please stop selling meat pies. Store all hot perishable foods at the 60 degrees C. or higher. 2) No probe thermometer was available.Provide probe thermometer to monitor the food/cooler temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No hot water at the meat cutting handwash sink.Ensure both hot and cold water available for handwashing. 2) No soap and paper towels at the meat cutting handwash sink. Provide soap and paper towels in dispenser for handwashing, 3) No paper towels and holder at the washroom handwash sink,Provide paper towels in a holder for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handling open meat pies in the front cashier area without a handwashing sink. Store handling food until handwash sink is installed at the front cashier or package the meat pies before placing them in the hot holding.
    • 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) Floor by the back entrance was in poor condition, concrete was pitted and floor paint peeled off at the meat cutting area. Fix the floor. 2) Miss tiles on the meat cutting walls. Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Stains build-up on the walk-in freezer door and food debris build-up on the walk-in freezer floor.Clean the walk-in freezer.2) food debris build-up on the walk-in cooler floor.Clean the walk-in cooler.3) Garden hose was used to clean the meat cutting area. Provide a food grade hose and ensure there is back flowing prevent valve to prevent contamination of the City of Calgary water.

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