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Stockland African Market

302 - 4655 54 Avenue NE Calgary AB T3J 3Z4 · Food - General

Official record from Alberta →

Inspection summary

Stockland African Market has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 10, 2025. The most recent inspection, on June 11, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 9 times across 3 separate inspections, most recently on December 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on December 29, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on December 29, 2025. For example: 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?

  • 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 3 times across 3 separate inspections, most recently on December 29, 2025. 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?

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.

5 inspections

  1. Initial Inspection

    0 infractions

  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution for food contact surfaces was not present at the time of inspection.- Prepare approved sanitizer solutions for use in this establishment.2. The food preparation table and the meat cutting band saw were not cleaned and sanitized properly after use.- Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The meat cutting area was being operated without having dishwashing sinks available.- Install a two compartment sink for dish washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available.- Obtain appropriate on test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in meat cutting area did not have soap and paper towel.- Install soap and paper towel dispensers at hand washing sink and keep them supplied with soap and paper towel.
    • 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 meat cutting area was being operated without approval from Alberta Health Services.- Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site inspection.
    • 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. Light fixtures in the meat cutting area were missing protective covers.- Install light covers.2. The walls in the meat cutting area were not constructed with a smooth, cleanable surface.- Ensure that all surfaces in food preparation areas are made of materials that are smooth, non-absorbent and easy to clean.
  3. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution for food contact surfaces was not present at the time of inspection.- Prepare approved sanitizer solutions for use in this establishment.2. The food preparation table and the meat cutting band saw were not cleaned and sanitized properly after use.- Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The meat cutting area was being operated without having dishwashing sinks available.- Install a two compartment sink for dish washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available.- Obtain appropriate on test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in meat cutting area did not have soap and paper towel.- Install soap and paper towel dispensers at hand washing sink and keep them supplied with soap and paper towel.
    • 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 meat cutting area was being operated without approval from Alberta Health Services.- Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site inspection.
    • 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. Light fixtures in the meat cutting area were missing protective covers.- Install light covers.2. The walls in the meat cutting area were not constructed with a smooth, cleanable surface.- Ensure that all surfaces in food preparation areas are made of materials that are smooth, non-absorbent and easy to clean.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution for food contact surfaces was not present at the time of inspection.- Prepare approved sanitizer solutions for use in this establishment.2. The food preparation table and the meat cutting band saw were not cleaned and sanitized properly after use.- Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The meat cutting area was being operated without having dishwashing sinks available.- Install a two compartment sink for dish washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available.- Obtain appropriate on test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in meat cutting area did not have soap and paper towel.- Install soap and paper towel dispensers at hand washing sink and keep them supplied with soap and paper towel.
    • 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 meat cutting area was being operated without approval from Alberta Health Services.- Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site inspection.
    • 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. Light fixtures in the meat cutting area were missing protective covers.- Install light covers.2. The walls in the meat cutting area were not constructed with a smooth, cleanable surface.- Ensure that all surfaces in food preparation areas are made of materials that are smooth, non-absorbent and easy to clean.
  5. Demand Inspection

    0 infractions

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