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SK Market - Food

123 10 Avenue SW Calgary AB T2R 0A1 · Food - General

Official record from Alberta →

Inspection summary

SK Market - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on October 1, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 4 separate inspections, most recently on October 1, 2025. 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 February 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 18, 2023. 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

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding violation - noted February 11, 2025***Chlorine test strips were unavailable. Ensure that test strips are available for each type of sanitizing solution used onsite.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer solution measured 800ppm. The concentration of chlorine (bleach) should measure 100-200ppm to effectively and safely sanitize surfaces.The operator remade the sanitizer solution and measured 200ppm at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach spray bottle did not have a label. All chemicals must be labelled to aware staff of the contents inside for safe usage of the product throughout the food establishment. The operator labelled the spray bottle at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding violation - noted February 11, 2025***Chlorine test strips were unavailable. Ensure that test strips are available for each type of sanitizing solution used onsite.
  3. Risk Management Inspection

    1 infraction

    • 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 strips were unavailable. Ensure that test strips are available for each type of sanitizing solution used onsite.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution (i.e., 100ppm chlorine) was unavailable. Ensure that whenever food handling is occurring that a sanitizing solution is ready for use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Samosas in the hot holding unit measured 46C (internal temperature). Hot holding unit was set to 50C. Ensure that high risk foods are hot held at 60C or above.2 A probe thermometer was unavailable to measure the internal temperature of the samosas and hot dogs. Purchase a probe thermometer.
    • 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 strips were unavailable. Ensure that test strips are available for each type of sanitizing solution used onsite.

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