Sunterra Market

200 - 1851 Sirocco Drive SW Calgary AB T3H 4R5 · Food - General

7 inspections

1. Risk Management InspectionApr 30, 2026

   1 infraction

   • 23. Is the facility maintained in a clean and sanitary condition?
     • A heavy accumulation of grease was noted along the ceiling tiles, pole, and misc. equipment (e.g. Wi-Fi spotter) in the hallway area close to the dishwashing area and walk-in coolers/freezers.REQUIREMENT: Clean/de-grease all parts of the affected the area. Investigate the cause of the grease accumulation, as it's unexpected to that this amount of grease in a non-cooking area.
2. Monitoring InspectionApr 28, 2026

   3 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Several pails containing 'Sink and Surface' sanitizer did not have a detectable concentration. This is likely due to their use - these pails were used to hold tongs and rags, which would quickly deplete the concentration.This concern was corrected after the solutions were replenished.REQUIREMENT: Ensure that sanitizer solutions are changed more frequently if subjected to heavy amounts of organic contamination.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • An assortment of cooked foods (e.g. meat skewers, cooked vegetables) were not being sufficiently held at hot-holding temperature. Probed temperatures of the foods ranged between 28 and 44C. The hot holding system is a heat lamp and metal hot plate. The facility had used platters on the hot plate, which prevented proper heat transfer to the food. Additionally, foods were stacked on top of each other and not in contact with the heat lamp. Corrective actions were taken, and foods quickly became hotter internally.REQUIREMENT: Hot held food must be maintained at or above 60 C.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • A heavy accumulation of grease was noted along the ceiling tiles, pole, and misc. equipment (e.g. Wi-Fi spotter) in the hallway area close to the dishwashing area and walk-in coolers/freezers.REQUIREMENT: Clean/de-grease all parts of the affected the area. Investigate the cause of the grease accumulation, as it's unexpected to that this amount of grease in a non-cooking area.
3. Risk Management InspectionAug 1, 2025

   3 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?
     • Wall material behind sinks in seafood department was damaged / peeling and no longer smooth and washable.Repair wall surface.July 29 update:Stainless steel cover has been ordered and will be replaced in one to two days
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Large amount of tape used on corner section of seafood display cooler.Remove tape as it is sticky and not cleanable.If equipment is broken, it must be properly repaired.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Floor dirty below dishwasher in kitchen area.Ceiling tiles dirty and stained in same area. Ensure all surfaces are clean and well maintained.July 29Dust accumulation on ceiling tiles by vents
4. Demand InspectionJul 29, 2025

   5 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Dome "covering" muffins on display in coffee area did not cover all muffins.One tray of samples was not covered.Ensure all food is properly covered and protected from contamination.July 29Container of biscotti was not coveredDome "covering" baked goods did not cover all baked goods.
   • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
     • One hot water tank is not working. "Hot water" is only lukewarm. Fix hot water tank. Facility must have adequate hot and cold running water
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Wall material behind sinks in seafood department was damaged / peeling and no longer smooth and washable.Repair wall surface.July 29 update:Stainless steel cover has been ordered and will be replaced in one to two days
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Large amount of tape used on corner section of seafood display cooler.Remove tape as it is sticky and not cleanable.If equipment is broken, it must be properly repaired.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Floor dirty below dishwasher in kitchen area.Ceiling tiles dirty and stained in same area. Ensure all surfaces are clean and well maintained.July 29Dust accumulation on ceiling tiles by vents
5. Monitoring InspectionMay 7, 2025

   5 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Dome "covering" muffins on display in coffee area did not cover all muffins.One tray of samples was not covered.Ensure all food is properly covered and protected from contamination.
   • 09. Are chemicals stored and handled in a safe manner?
     • Spray bottles in bakery not labelled.Ensure all spray bottles are labelled to indicate contents.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Wall material behind sinks in seafood department was damaged / peeling and no longer smooth and washable.Repair wall surface.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Large amount of tape used on corner section of seafood display cooler.Remove tape as it is sticky and not cleanable.If equipment is broken, it must be properly repaired.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Floor dirty below dishwasher in kitchen area.Ceiling tiles dirty and stained in same area. Ensure all surfaces are clean and well maintained.
6. Risk Management InspectionJun 13, 2024

   1 infraction

   • 23. Is the facility maintained in a clean and sanitary condition?
     • The ceilings in the bakery department were accumulated with grease deposit and other residues. The manager indicated they had plans to replace the bakery department ceiling.
7. Demand InspectionApr 26, 2024

   8 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1) Deli department: cleaning cloths were kept on the counter.2) Produce department; cleaning cloths were kept on the counter.3) Meat department: cleaning cloths were kept on the cutting board.4) Bakery department: cleaning cloths were kept on the cutting board.The cleaning cloths were kept in the sanitizer buckets.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • The dishwasher staff used the same rubber gloves to handle clean dishes from the dishwasher after handling dirty dishes.Use clean gloves to handle clean dishes after handling dirty dishes to prevent food contamination.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Rice scoop was stored in lukewarm water at 21C.Rice scoop was stored in ice water bath.Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Potatoes held in the hold holding unit measured 56°C at the kitchen department. Other food products held in the hot holding unit measured 60°C or above.Potatoes were discarded.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The hot holding unit used to hold meat in the meat department measured between 38.0°C to 42.4°C.The meat products were discarded.Ensure that the hot holding unit can maintain 60°C or higher.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • There were several pallets that were not finished at the warehouse department.Paint or properly finish the pallets so it can be smooth, non-absorbent to moisture and easy to clean.
   • 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. The fluorescent adjacent the female washroom was not working.2. The light fixture adjacent the female washroom was not covered.Replace the faulty fluorescent.Equip the light fixture with a cover.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) Deli department: deep grooves were noted on the cutting boards.2) Produce department: deep grooves were noted on the cutting boards.3) Kitchen department: deep grooves were noted on the cutting boards.Resurface or replace the cutting boards.