Sunterra Market
200 12 Avenue SE Calgary AB T2G 0Z7 · Food - General
Inspection summary
Sunterra Market has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 22, 2023. The most recent inspection, on February 6, 2026, found no infractions.
4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.
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 3 times across 2 separate inspections, most recently on June 6, 2024. 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 2 times across 2 separate inspections, most recently on January 19, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 January 19, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 January 19, 2026. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
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 5 times across 3 separate inspections, most recently on February 2, 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?
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.
8 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Tap at the hand wash sink in the bakery was leaking. Ensure that all plumbing is maintained in good repair.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
7 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 1. Two cans of lentils in the main kitchen were bent and damaged. Discarded. 2.X Visibly mouldy cauliflower, garlic and blackberries were noted in the main kitchen walk-in and in the bakery. Foods discarded. Ensure that all food is fit for human consumption.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0PPM sanitizer was measured in all buckets of sanitizing solution in the bakery. Ensure that cleaning cloths are stored in an approved sanitizing solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Uncovered containers of food were noted in the main kitchen and bakery walk-in coolers. Ensure that all containers of food are covered to prevent contamination of food.2. Sausage was hung on a bar covered in a foam liner in the deli cooler. Remove the foam liner as it is not smooth and cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. A cart of high-risk foods were stored beside the cold food buffet. The external temperature of the feta was 13C. Do not store potentially hazardous high-risk foods at room temperature.2. High risk foods on the cold buffet were stored in improper ice baths (external temperature of 8C to 9C measured) as the food was in an improper ice bath. The ice did not surround the food containers to the top level of the food. Staff directly to add more ice to the buffet.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Tap at the hand wash sink in the bakery was leaking. Ensure that all plumbing is maintained in good repair.2. Hand wash sink in the produce preparation area was blocked with a plastic container. Ensure that hand wash sinks are always accessible for hand washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A plastic container used to store food on the buffet line was cracked. Ensure that all food containers are in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is needed in the following areas as an accumulation of grime and or food debris was noted:-edges of the 4 door cooler (seals inside the doors) – main kitchen-floor below the display cooler – main kitchen and meat department-floor below the equipment storage shelves – main kitchen-floors, walls and shelves of walk-in cooler – bakery-floor below dry food storage – bakery-dry food containers – bakery
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 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?
- One live cockroach nymph was observed in a pest control trap in the bakery by the proofer.Ensure that adequate pest control is taking place in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cupboards to the east of the walk-in cooler of the kitchen require cleaning.Clean the cupboards to the east of the walk-in cooler of the kitchen, and ensure this area is cleaned on a regular basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of grease, soil, and food debris on the floor under the display cooler in the kitchen.Clean the floor under the display cooler in the kitchen and ensure this area is cleaned on a regular basis.
- 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?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The Smartpower sink and surface sanitizer in the Deli and Produce area were not properly operating/mixing. When tested the solutions were 0ppm. Please have the dispensing machines serviced and ensure that sanitizer solutions are tested every time a solution is dispensed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A deli container was being used as a bulk scoop for the bulk rice in the kitchen. Please ensure all bulk scoops are equipped with a handle to prevent cross-contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk food containers in the bakery had an accumulation of debris on the outside of the container. Please clean and sanitize the bulk food containers and add them to a regular cleaning schedule.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- One of the to-go hot meals had an internal temperature of 48C at the time of the inspection. The meal was discarded. Please ensure food kept in the to-go hot holding station is positioned to be directly under the head lamps and that the heating tray below if turned up high enough to maintain the food at an internal temperature of 60C or higher.
- 15. Is the facility free of a pest infestation?
- 17 cockroaches were observed throughout the main floor of the facility. (2 dead adults on a glue board by the back door or the kitchen, 1 live nymph on a glue board in the hot water tank room, 1 dead nymph on a glue board behind the Coca-Cola cooler, 1 live adult under a glue board beside the Coca-cola cooler, 2 dead adults on a glue board beside the bakery oven, 1 dead adult on a glue board (tin cat) in the kitchen, 7 dead in various life stages on a glue board (tin cat) in the kitchen by the door, and 2 dead adults on a glue board in the storage room off of the kitchen). Orkin provides bi-weekly pest control monitoring and treatment for the facility. Please increase the frequency of the pest control services, follow recommendations from the pest company, and ensure sanitation is enhanced to abate the pest issue.
- 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?
- Mouse droppings were observed in the deli utility room and the behind the ice machine in the produce area. Please safely clean up the droppings and clean/sanitize all of the affected areas. Please work with the professional pest control company to abate the pest issue.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The table-top can opener located in the kitchen had a build-up of food debris and grime on it. The can opener was removed and sent to be washed and sanitized at the time of the inspection. Please ensure the can opener is routinely cleaned and sanitized to limit pathogen growth and cross-contamination. 2) The tracks on the Coca-cola cooler located in the back kitchen had a build-up of debris. Please clean and sanitize the cooler door tracks and ensure they are routinely cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of debris was observed under the dishwashing sinks in the produce area. Please clean and sanitize under the dishwashing sinks and add the area to a regular cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions