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Uni-One Food Group

130 - 2730 39 Avenue NE Calgary AB T1Y 7H6 · Food - General

Official record from Alberta →

Inspection summary

Uni-One Food Group has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 19, 2024. The most recent inspection, on September 18, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 2 separate inspections, most recently on September 10, 2026. 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 5 times across 2 separate inspections, most recently on September 10, 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?

  • 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 4 times across 2 separate inspections, most recently on September 10, 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 4 times across 2 separate inspections, most recently on September 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 10, 2026. For example: Is solid and liquid waste being managed in a suitable manner?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Ongoing Violation*Operator was unable to explain the sanitizer concentration being used, the mixing procedure, or how sanitizer strength was being verified to ensure effective sanitization of food contact surfaces.- Proper sanitizer preparation and concentration requirements for chlorine (100 ppm) and Quat (200 ppm) sanitizers were reviewed with the operator during the inspection. - Manufacturer's directions were discussed, and the operator was advised to use dedicated measuring utensils/cups to accurately measure sanitizer and water when preparing sanitizer solutions to ensure the required concentrations are achieved consistently.**Sept 10 - Quat sanitizer concentration measured >400 ppm during inspection. Sanitizer diluted and concentration measured at 200 ppm. Operator to obtain measuring cups.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Ongoing Violation*Appropriate chlorine and quaternary ammonium (Quat) sanitizer test strips were not available on site to verify sanitizer concentrations.- Operator was advised to obtain the appropriate sanitizer test strips and routinely verify sanitizer concentrations to ensure sanitizers are prepared and maintained at effective concentrations for food contact surface sanitizing.**Sept 10 - Chlorine test strips were not available at the time of inspection. Acquire chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Ongoing Violation*Meat debris was noted in the handwashing stations located in the meat and fish cutting rooms. Hand sinks were slow to drain; empty bottles and other items were also stored in the sink basin. - Operator is to remove all items and debris from the handwashing sink and maintain the sink exclusively for handwashing purposes.**Sept 10 - Meat debris observed in the basin of handwashing sink in the meat cutting room. Operator advised to clean the sink basin and ensure drainage is adequate.
    • 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 dispensers at the handwashing sink in the meat cutting areas were observed empty.- ENSURE HAND SINKS ARE UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one in care and control of the facility has taken the required food safe certification course.- Provide food safety certificates to AHS (Recognized food safety courses list provided).- It was recommended that additional staff completes the AHS basic food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*In the fish cutting room, the handwashing sink was observed leaking from the underside.- Repair to eliminate leaks and restore to proper working order.**Sept 10 - Plumbing line was disconnected and water leak was still observed underneath the sink. Repair the plumbing line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*1. The ice scoop was observed stored directly inside the ice in the machine located in the fish cutting area.- Operator advised to remove the scoop from the ice and store it in a clean, designated holder or container that protects it from contamination.2. Clean and dirty knives, cleaning brushes, drain plugs, and other equipment were observed stored together in a common container. The container was visibly soiled and did not provide adequate separation between clean and contaminated items.- Operator is to establish separate, clearly designated storage areas for clean and dirty utensils and equipment.**Sept 10 - 1. Ice scoop was being stored inside the ice machine. 2. Container used to store clean knives and cutting equipment was dirty.- Ensure ice scoop and clean utensils are stored separately in a clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*In the fish cutting area, knives identified by the operator as clean were observed stored on a wall-mounted magnetic strip. Meat/fish residue and debris were noted on both the knives and the magnetic strip.- Operator was instructed to remove all knives from the magnetic strip and thoroughly wash, rinse, and sanitize both the knives and the magnetic strip prior to use. Operator was reminded that clean utensils must be stored on clean surfaces that are protected from contamination.**Sept 10 - Dirty knives stored on the magnetic strips. Clean knives using appropriate manual dishwashing procedures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of meat debris was noted on the wall and floor besides the handwashing sink. Sings of mold growth also observed on the white wall near the meat cutting table.- Thoroughly clean and sanitize affected surfaces.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The operators were using plastic garbage bags as their waste receptacle.- Obtain adequate waste containers to prevent attraction of pests and to safely dispose of waste.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator was unable to explain the sanitizer concentration being used, the mixing procedure, or how sanitizer strength was being verified to ensure effective sanitization of food contact surfaces.- Proper sanitizer preparation and concentration requirements for chlorine (100 ppm) and Quat (200 ppm) sanitizers were reviewed with the operator during the inspection. - Manufacturer's directions were discussed, and the operator was advised to use dedicated measuring utensils/cups to accurately measure sanitizer and water when preparing sanitizer solutions to ensure the required concentrations are achieved consistently.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Appropriate chlorine and quaternary ammonium (Quat) sanitizer test strips were not available on site to verify sanitizer concentrations.- Operator was advised to obtain the appropriate sanitizer test strips and routinely verify sanitizer concentrations to ensure sanitizers are prepared and maintained at effective concentrations for food contact surface sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispensers and hand soap dispensers at the front handwashing sink were observed empty. Operator provided soap and paper towel at the front sinks during the inspection.2. Paper towel dispensers at the handwashing sink in the meat cutting areas were observed empty.- ENSURE HAND SINKS ARE UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Meat debris was noted in the handwashing stations located in the meat and fish cutting rooms. Hand sinks were slow to drain; empty bottles and other items were also stored in the sink basin. - Operator is to remove all items and debris from the handwashing sink and maintain the sink exclusively for handwashing purposes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the fish cutting room, the handwashing sink was observed leaking from the underside.- Repair to eliminate leaks and restore to proper working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Utensils and equipment used for fish cutting were observed left on the cutting table overnight with fish/meat debris remaining on the equipment and work surfaces.- Operator was advised to immediately remove all food debris and thoroughly wash, rinse, and sanitize the fish cutting equipment, utensils, and cutting table.- Equipment is not to be left soiled between operating periods and must be stored in a clean and sanitary condition when not in use.2. In the fish cutting area, knives identified by the operator as clean were observed stored on a wall-mounted magnetic strip. Meat/fish residue and debris were noted on both the knives and the magnetic strip.- Operator was instructed to remove all knives from the magnetic strip and thoroughly wash, rinse, and sanitize both the knives and the magnetic strip prior to use. Operator was reminded that clean utensils must be stored on clean surfaces that are protected from contamination.3. Meat debris and residue were observed on a band saw that the operator identified as clean and ready for use.- Operator was instructed to thoroughly wash, rinse, and sanitize the band saw to remove all meat debris and residue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The ice scoop was observed stored directly inside the ice in the machine located in the fish cutting area.- Operator advised to remove the scoop from the ice and store it in a clean, designated holder or container that protects it from contamination.2. Clean and dirty knives, cleaning brushes, drain plugs, and other equipment were observed stored together in a common container. The container was visibly soiled and did not provide adequate separation between clean and contaminated items.- Operator is to establish separate, clearly designated storage areas for clean and dirty utensils and equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Meat debris and residue were observed on the crates and wooden table besides the handwashing sink.- Thoroughly clean and sanitize the crates and surrounding area to remove all food debris and residue. 2. Cleaning cloths, plastic bags, and other miscellaneous items were observed stored on top of the ice machine in the fish cutting area.- Operator was advised to remove all non-essential items from the top of the ice machine and store them in an appropriate designated location.- Operator was also instructed to clean and sanitize the top of the ice machine.
  4. Initial Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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