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Tehran Grocery

104 - 2120 Kensington Road NW Calgary AB T2N 3R7 · Food - General

Official record from Alberta →

Inspection summary

Tehran Grocery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on July 9, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on July 9, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 September 18, 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 once on September 16, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on June 18, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on September 16, 2024. For example: Have plans for construction or alteration of this facility been submitted for approval?

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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Operator did not have receipts for whole eggs.-Operator must be able to demonstrate the source of each food product sold in the facility. Operator is to hold the sale of the product until receipts are provided
  2. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Operator did not have receipts for whole eggs.-Operator must be able to demonstrate the source of each food product sold in the facility. Operator is to hold the sale of the product until receipts are provided
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed operator not washing hands prior to putting gloves on for handling food (deli meat cutting). Corrected onsite. Education provided to operator regarding handwashing requirements. **Handwashing is required whenever gloves are to be worn for food handling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the handsink unit was empty. Operator had a roll nearby. Ensure the dispenser is properly stocked for use at all times.
  3. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Operator did not have receipts for whole eggs.-Operator must be able to demonstrate the source of each food product sold in the facility. Operator is to hold the sale of the product until receipts are provided
  4. Demand Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was missing from the paper towel dispenser at the handwashing station.- Equip paper towel.
    • 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?
      • No active pest monitoring plan, pest control template sent.- Record the plan monthly.A gap was found between the bottom and the back door.- Seal the gap.
  7. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared. - mix a food safe sanitizer for cleaning during operating hours.
    • 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?
      • No active pest monitoring plan, pest control template sent.- Record the plan monthly.A gap was found between the bottom and the back door.- Seal the gap.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The soup hot holding unit was not set up for inspection.- Ensure the unit is ready for inspection.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • To meet the sink requirement of making sandwiches, serving hot soup and slicing sausages, a 2 compartment sink that fit the biggest equipment (installed) and a separated handwashing sink are required. - Install the separate handwashing sink.

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