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Sunterra Market

2536 Kensington Road NW Calgary AB T2N 3S3 · Food - General

Official record from Alberta →

Inspection summary

Sunterra Market has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 22, 2023. The most recent inspection, on March 4, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 3 separate inspections, most recently on May 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on March 4, 2026. 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?

  • 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 6 times across 5 separate inspections, most recently on March 4, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 4, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on May 15, 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?

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.

6 inspections

  1. Demand 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?
      • Mouse droppings were observed under the dry food storage racks and near the back wall.-Clean the mouse droppings and monitor.
    • 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 water pipe from the cattle pot in the prep kitchen was leaking and water was accumulating on the floor.-Fix the pipe.2) Broken tiles and rough, uneven floor were observed in different areas of the prep kitchen.-Fix the floor.3) Gap was noticed under the wall in the juicing area.-Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The door for the storage cabinet in the cafe was broken.-Fix the door.2)The deli meat cooler handle was broken.-Fix the handle.3) Dirty knives were stored on knife holder.-Ensure that knives are cleaned regularly and stored in sanitary manner.4) Even though the ice machine in the juicing area was broken and not in use, water was still leaking from the machine and accumulating on the floor.-Fix the ice machine or remove from the area.5) Mould was observed on the plastic cover of the ice machine.-Clean the ice machine.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cottage cheese was measured at 16 degrees C.* The cottage cheese was discarded.-Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees c or greater.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no soap in the soap dispenser near the coffee machine station.Soap was refilled.-Ensure that the hand sink is properly supplied with hot/ cold potable water, soap and single use paper towels.2) The hand sink in the prep kitchen was obstructed with a cart.The cart was removed.-Ensure that the hand wash sink is not blocked is always available for hand washing.
    • 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 under the dry food storage racks and near the back wall.-Clean the mouse droppings and monitor.
    • 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 water pipe from the cattle pot in the prep kitchen was leaking and water was accumulating on the floor.-Fix the pipe.2) Broken tiles and rough, uneven floor were observed in different areas of the prep kitchen.-Fix the floor.3) Gap was noticed under the wall in the juicing area.-Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The door for the storage cabinet in the cafe was broken.-Fix the door.2)The deli meat cooler handle was broken.-Fix the handle.3) Dirty knives were stored on knife holder.-Ensure that knives are cleaned regularly and stored in sanitary manner.4) Even though the ice machine in the juicing area was broken and not in use, water was still leaking from the machine and accumulating on the floor.-Fix the ice machine or remove from the area.5) Mould was observed on the plastic cover of the ice machine.-Clean the ice machine.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement ice machine by the juice area was observed with lots of molds inside the ice machine surfaces. The chef was instructed to remove all ice. Clean and sanitize prior to use again.Ensure the ice machine is cleaned and sanitized regularly.
  5. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Recurrent Violation***December 22, 2023: Despite emphasizing the importance of record keeping on several visit. This issue has not been resolved and records are sporadically filled out. Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bento to go station on the main floor was set up with heat lamps and hot plates. The foods were measured around 50C. The hot plates were not on.Ensure the hot holding unit can maintain foods over 60C. If the current setup is not able to achieve that, replace the setup with a capable hot holding unit where the temperature can be easily controlled.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • During the malfunction of the sump pump in the basement on May10, 2024,the food operation that requires food handling, like packaging, was still happening. No food handling can be allowed without the adequate supply of water and drainage.Establish a clear written policy that during a sewerage backup or incident, all food operation must be stopped. The operation can only resume after the issue is resolved and affected areas are cleaned and sanitized. Email the inspector the policy for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ****Outstanding violation****First noted October 2023: Wall damaged by the 3-compartment sink which is located in between the production and preparation area. - Fix the wall. All areas of the facility must be in a good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement ice machine by the juice area was observed with lots of molds inside the ice machine surfaces. The chef was instructed to remove all ice. Clean and sanitize prior to use again.Ensure the ice machine is cleaned and sanitized regularly.
  6. Demand Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Recurrent Violation***December 22, 2023: Despite emphasizing the importance of record keeping on several visit. This issue has not been resolved and records are sporadically filled out. Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal item, earbuds, were found on a shelve in the production area. All personal items must be stored in a dedicated area. Do not store in food storage or handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Outstanding violation***First noted October 5, 2023: The walk-in cooler on the back prep area is not equipped with a door. The rack and roll with perishable foods on it were sticking out of the cooler and the air curtain. Temperature of foods on the rack was measured at approximately 7C. - Install a door. When the air curtain is pushed out by carts or racks, the cold air in the cooler escapes and results in temperatures above 4C.- All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times. - Staff were instructed to move the rack and roll in to ensure air curtains were keeping the cold air in.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed pails of food cooling in a lukewarm water bath. Manager, advised the reason for this is that the ice machine was under repair until that morning and facility was waiting for ice to be produced. - An alternative cooling method is required when an issue such as the above arises. Staff were sent to the store next door to purchase several bags of ice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ****Outstanding violation****First noted October 2023: Wall damaged by the 3-compartment sink which is located in between the production and preparation area. - Fix the wall. All areas of the facility must be in a good state of repair.

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