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Shaganappi Mediterranean Market - Food

3919 17 Avenue SW Calgary AB T3E 0C3 · Food - General

Official record from Alberta →

Inspection summary

Shaganappi Mediterranean Market - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on March 31, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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 6 times across 4 separate inspections, most recently on May 21, 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?

  • 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 5 times across 5 separate inspections, most recently on March 31, 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)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 23, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 3 separate inspections, most recently on March 31, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 23, 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.

6 inspections

  1. 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)?
      • No QUAT test strips availableObtain QUAT test strips. Ensure QUAT concentration is mixed to 200 ppm
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on ceiling tiles in the production area.
  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labeled as to its contents. Corrected during inspectionAll chemical bottles/ containers are to be properly labeled
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips availableObtain QUAT test strips. Ensure QUAT concentration is mixed to 200 ppm
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bits of dried meat observed in crevices of band saw
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on ceiling tiles in the production area.
  3. Demand Inspection

    1 infraction

    • 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 at the bottom of the back exit door.Seal the gap to prevent the entry of pest.
  4. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no test strip to measure the sanitizer concentration for the 2-compartment dishwasher.Obtain chemical test strip.
    • 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?
      • No pest control record available.
    • 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 at the bottom of the back exit door.Seal the gap to prevent the entry of pest.
  5. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no test strip to measure the sanitizer concentration for the 2-compartment dishwasher.Obtain chemical test strip.
    • 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 at the bottom of the back exit door.Seal the gap to prevent the entry of pest.
    • 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?
      • No pest control record available.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution available.Sanitizer solution was prepared at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Boxes of food items were stored on the floor on wooden platforms close to the back exit door and produce walk-in cooler.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.Previous violation:Boxes of food items were stored on wooden platforms not up to 6 inches above the floor.**Please store food items on proper pallets to ensure food items are stored at least 6 inches above 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?
      • No pest control record available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:1. Light fixtures were out of order and missing light covers.Ensure light fixtures are in good repair and covered with shatterproof covers.REPEAT VIOLATION: A couple of ceiling light fixtures and one in the back were missing light covers.Install light covers or shatter guards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Cracked floor tile was noted in the produce walk-in cooler.Previous violation:There was a damaged tile on the floor in the produce walk-in cooler.**Please replace floor tile to ensure floor is smooth and cleanable.
    • 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. Handwashing sink faucet counter base was covered with tapes.2. Gaps were noted on the ceiling tiles.Ensure the ceilings are covered with smooth, non-absorbent to moisture and easily cleanable surface to facilitate cleaning and prevent the entry of pests.Remove tapes and ensure the counter is smooth, non-absorbent to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations:1) Dirt build-up was noted on the handle of the walk-in cooler.2) Deep groves and scratched surfaces were noted on the cutting boards.Replace or resurface the cutting board.Previous violations:1. Dirt build-up was noted on the handle of the produce walk-in cooler.**Please clean2. Food debris build-up noted on the floor in the produce walk-in cooler.**Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) Dirt build-up was noted on the handle of the produce walk-in cooler.2) Food debris build-up was noted on the produce walk-in cooler floor.3) Dirt build-up was noted in the wall-floor joint in the back storage area around the back door.4) Walk-in cooler fan covers were accumulated with dust and grime.5) Underneath the counters, 2-comp sink and hard to reach areas were dirty.6. Accumulation of dirt and food debris was observed in the display fridge sliding door seal located at the front service area.Ensure the indicated areas are clean, sanitized and maintained in a sanitary condition at all times.Previous violations:1. Dirt build-up was noted in the wall-floor joint in the back storage area around the back door.**Please clean.2. Dust build-up noted on the condensing unit in the produce walk-in cooler.**Please clean.

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