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Stockland African Market - Food

125 - 150 Nolanridge Court NW Calgary AB T3R 1W7 · Food - General

Official record from Alberta →

Inspection summary

Stockland African Market - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on April 27, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 24 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Cleaning and sanitizing.

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 6 times across 6 separate inspections, most recently on April 27, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 4 times across 4 separate inspections, most recently on March 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on January 24, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 27, 2024. 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 16 times across 9 separate inspections, most recently on April 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • All pre-portioned meats, spices and other food items were not labeled.label all pre-portioned foods.March 02, 2026There were still some foods that were missing labels.April 27, 2026High risk food like dry fish in the cooler were without labels. Ensure all foods have proper labels. Provide inspectors with the receipts that the unlabeled foods are obtained from approved food sources.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer. March 02, 2026The cleaning schedule and temperature logs templates can be found in the department website attached in the email.
  2. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • All pre-portioned meats, spices and other food items were not labeled.label all pre-portioned foods.March 02, 2026There were still some foods that were missing labels.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Same pair of gloves was worn by the staff while performing various tasks such as food handling and touching soiled surfaces.Proper glove use document is attached in the email for staff training.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The frozen pastries were thawed at the room temperature and reheated in the food warmer located at the cashier. The pastries were measured around 2C to -6C. The foods were directed to place back into the freezer.Thaw food in a cooler under 4C or reheat from frozen state in a cooker that can bring food over 74C rapidly. The foods must reach above 74C internal temperature prior to selling.No thermometers were located.Obtain functional thermometers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food warmer by the cashier was missing a glass panel and was repaired with a piece of cardboard. The warmer was not on at the time of the inspection.Repair the equipment so it is easily cleanable and is able to maintain foods over 60C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer. March 02, 2026The cleaning schedule and temperature logs templates can be found in the department website attached in the email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Many unnecessary items were stored along with food equipment in various places such as under the dishwashing sink.Remove any unneeded items for the business and declutter to allow cleaning.March 25, 2026Foods and food equipment and other items under the dishwashing sink were removed.
  3. Demand Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • All pre-portioned meats, spices and other food items were not labeled.label all pre-portioned foods.March 02, 2026There were still some foods that were missing labels.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Same pair of gloves was worn by the staff while performing various tasks such as food handling and touching soiled surfaces.Proper glove use document is attached in the email for staff training.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The frozen pastries were thawed at the room temperature and reheated in the food warmer located at the cashier. The pastries were measured around 2C to -6C. The foods were directed to place back into the freezer.Thaw food in a cooler under 4C or reheat from frozen state in a cooker that can bring food over 74C rapidly. The foods must reach above 74C internal temperature prior to selling.No thermometers were located.Obtain functional thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen hand sink was missing paper towel.Ensure the hand sink is stocked with soap and paper towels.
    • 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?
      • Owner moved the deep fryer to the back door and will take it home. Restrictions: No deep frying or extensive grease producing cooking. Observed a deep fryer stored by the mop sink. Owner was not adhering to permit restriction.March 24, 2026Due to no permit payment, the premise was operating without a valid food handling permit.Closure order was issued.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food warmer by the cashier was missing a glass panel and was repaired with a piece of cardboard. The warmer was not on at the time of the inspection.Repair the equipment so it is easily cleanable and is able to maintain foods over 60C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer. March 02, 2026The cleaning schedule and temperature logs templates can be found in the department website attached in the email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Many unnecessary items were stored along with food equipment in various places such as under the dishwashing sink.Remove any unneeded items for the business and declutter to allow cleaning.
  4. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • All pre-portioned meats, spices and other food items were not labeled.label all pre-portioned foods.March 02, 2026There were still some foods that were missing labels.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Same pair of gloves was worn by the staff while performing various tasks such as food handling and touching soiled surfaces.Proper glove use document is attached in the email for staff training.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The frozen pastries were thawed at the room temperature and reheated in the food warmer located at the cashier. The pastries were measured around 2C to -6C. The foods were directed to place back into the freezer.Thaw food in a cooler under 4C or reheat from frozen state in a cooker that can bring food over 74C rapidly. The foods must reach above 74C internal temperature prior to selling.No thermometers were located.Obtain functional thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen hand sink was missing paper towel.Ensure the hand sink is stocked with soap and paper towels.
    • 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?
      • Owner moved the deep fryer to the back door and will take it home. Restrictions: No deep frying or extensive grease producing cooking. Observed a deep fryer stored by the mop sink. Owner was not adhering to permit restriction.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food warmer by the cashier was missing a glass panel and was repaired with a piece of cardboard. The warmer was not on at the time of the inspection.Repair the equipment so it is easily cleanable and is able to maintain foods over 60C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer. March 02, 2026The cleaning schedule and temperature logs templates can be found in the department website attached in the email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Many unnecessary items were stored along with food equipment in various places such as under the dishwashing sink.Remove any unneeded items for the business and declutter to allow cleaning.
  5. Risk Management Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • All pre-portioned meats, spices and other food items were not labeled.label all pre-portioned foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box of chicken was stored on the floor. Previous inspection:Bags of bread flour and potatoes were stored on dirty cardboards on the floor.Store all food at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboards were placed underneath the parchment paper of the breadbasket and metal bread shelves. Cardboards under the parchment papers were greasy and can't be cleaned and sanitized. Please remove the cardboard and used a material that is smooth, impervious to moisture and easily cleanable cooling racks for bread.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink cold tap was broken, no cold water available. Ensure both cold and hot water is available for handwashing.
    • 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?
      • Owner moved the deep fryer to the back door and will take it home. Restrictions: No deep frying or extensive grease producing cooking. Observed a deep fryer stored by the mop sink. Owner was not adhering to permit restriction.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cardboard was placed beside the meat bandsaw to prevent the splatter getting onto the wall. Provide a smooth and easily cleanable wall.2) Grease stains build-up on the door into the food handling area. Clean the door.
  6. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • All pre-portioned meats, spices and other food items were not labeled.label all pre-portioned foods.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1) Moldy frozen tomatoes were thawing in the handwash sink.2) Potatoes in the display were green and sprouted.Discarded the items noted.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Loaves of bread were stored in used dirty cardboard boxes. Heavy stains were noted on these cardboard boxes and owner stated that she wiped the cardboard boxes with Lysol wipe before using them.Discarded all the bread and do not use used cardboard boxes for storage or cooling of bread.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Loaves of bread in dirty cardboards were stored directly on the floor by the back door.2) Bags of bread flour and potatoes were stored on dirty cardboards on the floor.Store all food at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of chicken and meat pies and fish and sausage rolls were stored on the counter by the cashier at room temperature.Chicken pie @ 20.0 degrees C.Fish roll @ 46.8 degrees CSausage roll @ 20.9 degrees C. Meat pie @ 46.8 degrees C.Discarded the pies and rolls. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bowl of frozen vegetables were thawing in the handwash sinkHandwash sink is for handwashing only. Ensure handwash sink is available for handwashing at all times.
    • 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?
      • Restrictions: No deep frying or extensive grease producing cooking. Observed a deep fryer stored by the mop sink. Owner was not adhering to permit restriction.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer.
  7. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No light in the walk-in freezer. Provide a light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer.
  8. Initial Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • New dishwasher was still not operational. Improper pipes for the dishwasher. Owner will remove the dishwasher and order a three-compartment sink at the meat cutting area. One sink is for handwashing and two compartment sink is for manual dishwashing.Previous ReportDishwasher was not operational.Fix dishwasher and ensure the final rinse cycle reaches 71 degrees C or higher to sanitize the dishes.
    • 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 handwash sink available at the meat cutting area. Provide separate tap at the spray sink for handwashing.2) No soap and paper towels for handwashing at the meat cutting area. Provide soap and paper towels in dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No light in the walk-in freezer. Provide a light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer.
  9. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Owners have not figured out how much sanitizer to use for dishwashing and sanitizing food contact surfaces. Use 200ppm Quat sanitizer or use 100ppm chlorine sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not operational.Fix dishwasher and ensure the final rinse cycle reaches 71 degrees C or higher to sanitize the dishes.
    • 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 handwash sink available at the meat cutting area. Provide separate tap at the spray sink for handwashing.2) No soap and paper towels for handwashing at the meat cutting area. Provide soap and paper towels in dispensers.
    • 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) Pink insulation was exposed on both vent pipes next to the ovens in the bakery. Fix the pipes. 2) No light in the walk-in freezer. Provide a light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer.

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