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Sunterra Market - Food

201 Commerce Place: (10155- 102 Street) NW Edmonton AB T5J 1W4 · Food - General

Official record from Alberta →

Inspection summary

Sunterra Market - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 25, 2024. The most recent inspection, on April 9, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. 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.

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 2 times across 2 separate inspections, most recently on April 9, 2026. 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 once on April 9, 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 2 times across 2 separate inspections, most recently on July 15, 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?

  • 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 once on April 9, 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The soups/rice/food in the hot holding unit were measured between 34C-50C using a probe thermometer. Staff indicated previously cooled food is moved into the hold holding unit for reheating.Ensure food is reheated rapidly to 70C on a stove or microwave, before moving to an already heated hot holding unit meant to keep food above 60C.\2. Meats being hot held near the salad station were measured at 35C internally. Ensure cooked food temperature is maintained between processing and reheating. Food was reheated and hot holding unit was adjusted. Ensure food in hot holding is maintained at a minimum tempertaure of 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the pizza station was missing soap. Soap was provided during inspection. Ensure hand sink is equipped with soap at all times.
    • 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?
      • Mice droppings were observed on and behind the shelf in the dry storage room in the basement. - Pest control records were seen.Ensure mice droppings are cleaned and floors disinfected. Pest control officers should be consulted for mice control and regular pest management. Entry points should be sealed and keep food above the ground.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken bowls held at hot temperature were measured internally at 41C. Food that had been out over 2 hours was discarded and the other food below the 2hour period was reheated.Most of the heat lamp station do not maintain the food up to 60C. The operator indicated food is moved out during lunch are removed from the heat station before 2 hours. Ensure food is not kept over 2 hours until hot holding can be maintained at 60C/140F or more.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting level in the basement walk-in cooler is inadequate.Replace the burned-out light bulbs in the basement walk-in cooler.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lighting level in the basement walk-in cooler is inadequate.Replace the burned-out light bulbs in the basement walk-in cooler.
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