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Unimarket

128 50 Avenue SE Calgary AB T2G 2A8 · Food - General

10 inspections

  1. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walkin cooler- improper storage of raw meat: raw chicken breasts were stored along with cooked meat on top wire rack shelves with bottom shelving storing prepared ready-to eat foods like salsa and sauces pails.Requirement:Ensure all ready to eat/ cooked foods are stored on top shelves, with raw meats stored on lower shelves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hand sink in front cafe service area- the handbasin is too close to storage of plates and customer utensils. (Repeat violation from previous inspection)Requirement: Install a splash guard along the sink basin to prevent contamination of stored items adjacent.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mop bucket was stored in back food storage area.Requirement:Store mop bucket in non-food area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Rice was left in the big cooking pot for cooling on the counter in prep areab) Internal temperature of shredded cheese stored in Cafe- top line insert was cheese 7.1deg C and 8.5 C in the bottom part of this prep cooler(Repeat violations from previous inspection)Requirement:a) Ensure cooling of batch foods are done properly in shallow containers to quick cool foods. Deep containers cannot cool foods quickly. Utilize quick cooling methods to cool hot foods to 4 deg C within 6 hrs. IE. ice bath for containers of hot food or ice wands to stir hot foods. b) Ensure that perishable foods under refrigeration are stored at 4C or less.cheese was moved to another cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • July 10 2025- repeat violation. Observed resuable customer utensils used. The high temp dishwasher is not able to produce sufficient heat to sanitize, measured at 65.7C, 61.7C, and 65.6C, and no detergent or rinse aid were connected to the dishwasher. - Ensure single-use customer utensils are used until the dishwasher is fixed.Aug 25,2025- repeat violationRepair dish washer asap
    • 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?
      • 1. Black flies observed in the cafe kitchen area. 2. Back lift gate was left open behind cafe kitchen. 3. Back door in bakery kitchen was left open, not fully closed. (Repeat violations from previous inspection)Requirement:1.Ensure all exit doors and lift gate are fully closed after use, do not leave open unattended.2. Keep all areas clean3. Contact pest control company for the treatment to resolve fly issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on the shelf in use to store clean bins located under the counter in the kitchen.b) Dirt and dust on the floor in back storage area of the kitchen.c) Dirt and food debris on upright coolers/freezer located in front cafe kitchen area.Requirement:Clean the above noted areas.
  2. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walkin cooler- improper storage of raw meat: raw chicken breasts were stored along with cooked meat on top wire rack shelves with bottom shelving storing prepared ready-to eat foods like salsa and sauces pails.Requirement:Ensure all ready to eat/ cooked foods are stored on top shelves, with raw meats stored on lower shelves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cheese brick and cake were stored along with raw meat in Walkin cooler.Requirement:Ensure that ready to eat foods are stored apart from raw meats to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hand sink in front cafe service area- the handbasin is too close to storage of plates and customer utensils. (Repeat violation from previous inspection)Requirement: Install a splash guard along the sink basin to prevent contamination of stored items adjacent.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mop bucket was stored in back food storage area.Requirement:Store mop bucket in non-food area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Rice was left in the big cooking pot for cooling on the counter in prep areab) Internal temperature of shredded cheese stored in Cafe- top line insert was cheese 7.1deg C and 8.5 C in the bottom part of this prep cooler(Repeat violations from previous inspection)Requirement:a) Ensure cooling of batch foods are done properly in shallow containers to quick cool foods. Deep containers cannot cool foods quickly. Utilize quick cooling methods to cool hot foods to 4 deg C within 6 hrs. IE. ice bath for containers of hot food or ice wands to stir hot foods. b) Ensure that perishable foods under refrigeration are stored at 4C or less.cheese was moved to another cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • July 10 2025- repeat violation. Observed resuable customer utensils used. The high temp dishwasher is not able to produce sufficient heat to sanitize, measured at 65.7C, 61.7C, and 65.6C, and no detergent or rinse aid were connected to the dishwasher. - Ensure single-use customer utensils are used until the dishwasher is fixed.Aug 25,2025- repeat violationRepair dish washer asap
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not sanitizing prep utensils after washing in bakery area.Requirement:Ensure that utensils are sanitized after 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?
      • 1. Black flies observed in the cafe kitchen area. 2. Back lift gate was left open behind cafe kitchen. 3. Back door in bakery kitchen was left open, not fully closed. (Repeat violations from previous inspection)Requirement:1.Ensure all exit doors and lift gate are fully closed after use, do not leave open unattended.2. Keep all areas clean3. Contact pest control company for the treatment to resolve fly issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on the shelf in use to store clean bins located under the counter in the kitchen.b) Dirt and dust on the floor in back storage area of the kitchen.c) Dirt and food debris on upright coolers/freezer located in front cafe kitchen area.Requirement:Clean the above noted areas.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared chlorine sanitizer in spray bottle in the cafe area was tested to be above 200 ppm chlorine. Test strip bleached out when tested. **Ensure the chlorine sanitizer prepared is between 100-200 ppm for food-safe use on food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cappuccino machine does not have a dedicated sanitizer cloth for wiping down the steam wand exterior. ** Sanitize the steam wand between uses with a sanitized cloth. Rinse cloth and store in a dsesignated sanitizer solution for use for the steam wand only. Ensure santizer soltuion is changed frequently.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walkin cooler- improper storage of raw meats (raw marinated chicken breasts, and beef) on top wire rack shelves with bottom shelving storing prepared ready-to eat foods ( ie. cooked pork and beef steak)**Ensure all ready to eat/ cooked foods are stored on top shelves, with raw meats stored on lower shelves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Handsink in front cafe service area- the handbasin is too close to storage of plates and customer utensils. ** Install a splash guard along the sink basin to prevent contamination of stored items adjacent.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Bakery display cooler- pastries with ham and cheese are displayed in unrefrigerated case. ***Perishable fillings in pastries require refrigeration. Do not store in unrefrigerated display case. 2. Dairy cooler below cappuccino machine was @8 deg C**Ensure dairy cooler maintains foods at 4 deg C or lower. 3. Observed large quantity of cooked meat placed into cooler in non-shallow containers. Hot food was stored in large plastic food container (@18quart). ***Ensure cooling of batch foods are done properly in shallow containers to quick cool foods. Deep containers cannot cool foods quickly. **utilize quick cooling methods to cool hot foods to 4 deg C within 6 hrs. IE. ice bath for containers of hot food, or ice wands to stir hot foods. 4. Cafe- top line inserts- the following foods were probed internally: cheese 5.6 deg C, green hot sauce 6.6 deg C. **Ensure inserts on top of deli cooler maintains foods at 4 deg C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • July 10 2025- repeat violation. Observed resuable customer utensils used. The high temp dishwasher is not able to produce sufficient heat to sanitize, measured at 65.7C, 61.7C, and 65.6C, and no detergent or rinse aid were connected to the dishwasher. - Ensure single-use customer utensils are used until the dishwasher is fixed.
    • 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?
      • 1. Black flies observed in the cafe kitchen area. 2. Fly light device is mounted on wall above station where customer containers is stored.3. Back lift gate was left open behind cafe kitchen. 4. Back door in bakery kitchen was left open, not fully closed. ** Ensure fly light device is moved to alternate location where there is no food/utensil or equipment storage below. **Ensure also all exit doors and lift gate are fully closed after use, do not leave open unattended.
  4. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp dishwasher is not able to produce sufficient heat to sanitize, measured at 65.7C, 61.7C, and 65.6C, and no detergent or rinse aid were connected to the dishwasher. - Ensure single-use customer utensils are used until the dishwasher is fixed.
    • 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 floor at the bakery kitchen is worn out, and exposed to unsmooth surfaces.- Repair.
  5. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp dishwasher is not able to produce sufficient heat to sanitize, measured at 65.7C, 61.7C, and 65.6C, and no detergent or rinse aid were connected to the dishwasher. - Ensure single-use customer utensils are used until the dishwasher is fixed.
    • 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 floor at the bakery kitchen is worn out, and exposed to unsmooth surfaces.- Repair.
  6. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • "Reoccurring violation "The scoops at the bulk item storage were not protected from hand contamination and the handles to the scoops were dirty and covered in flour/sugar. - Ensure the scoops are hang up or the handles are place up to avoid hand contamination.- Ensure the scoops are cleaned and sanitized routinely.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Reoccurring violation"The unit is able to maintain 0C at the bottom of the unit, the top display area was measured at 6.7C. - Ensure the gaps at the sliding door are sealed. The cold display cooler at the bakery was maintained at 10C.- Ensure the cooler is able to maintain 4C and lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temp dishwasher is not able to produce sufficient heat to sanitize, measured at 65.7C, 61.7C, and 65.6C, and no detergent or rinse aid were connected to the dishwasher. - Ensure single-use customer utensils are used until the dishwasher is fixed.
    • 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 floor at the bakery kitchen is worn out, and exposed to unsmooth surfaces.- Repair.
  7. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer at the kitchen was prepared with lemon scented bleach concentrate. - Ensure non-scented bleach must be used for food safe sanitizer.Corrected Cleaning wipes/rags were not stored in sanitizer in between use.- Ensure rags are stored in sanitizer in between use.Corrected The sanitizer spray bottle in the bakery were measured at 0ppm.- Ensure a food safe bleach in 100ppm is mixed
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff at the bakery were not washing hands frequently as majority of the handwashing supplies were empty and the handwashing sink was blocked.- Ensure the staff is educated and reminded to wash hands frequently and properly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored on top of cooked meats in the walk-in cooler.- Ensure cooked meats is stored above raw meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoops at the bulk item storage were not protected from hand contamination and the handles to the scoops were dirty and covered in flour/sugar. - Ensure the scoops are hang up or the handles are place up to avoid hand contamination.- Ensure the scoops are cleaned and sanitized routinely. A pile of sugar was stored at the bulk area without a lid.- Ensure a lid is provided. Personal items at the bakery was stored mixed with store use items.- Ensure a clear separation is provided for the personal use and store use items
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle at the bakery was not labeled.- Ensure all chemical bottles are labeled properly. Lemon scented bleach was used for food contacting surfaces- Obtain non-scented bleach
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cold display cooler at the bakery was maintained at 10C.- Ensure the cooler is able to maintain 4C and lower. A tray of cheese empanadas was stored at room temperature, measured at 36C.- Ensure the cheese empanadas are stored at refrigerated temperature with no more than 2 hours at room temperature. Boxes of cakes (made with dairy and egg) were placed at room temperature while waiting for pick up.- Ensure temperature control is provided until pick up. A bowl of yellow shrimp batter was stored at room temperature (17.6C), and pH is above 5.5. A container of cheese was store at room temperature (15.4).- Ensure the batter and the cheese are stored below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bakery handwashing sink was blocked by a tray of empanadas.- Corrected. Ensure the sink is free of blockage at all timeNo soap was available at the bakery handwashing sink, no soap and paper towels were available at the bakery kitchen handwashing sink.- Ensure supplies are provided.
    • 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?
      • The bakery kitchen back door, and the kitchen cashier side door were opened without insect screen, ants found at the bakery kitchen. - Ensure insect screen is provided, contact pest control for ant removal. Mice dropping found at the kitchen back storage area.- Ensure mice droppings are cleaned out and sanitize the areaProfessional pest control company in retained, report indicated the same issue.
    • 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 floor at the bakery kitchen is worn out, and exposed to unsmooth surfaces.- Repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Reoccurring violations"1) There was no exhaust ventilation over the deep fryer in the bakery.--Contact city of Calgary for requirements associated with grease producing equipment.The bakery was using a countertop fryer and an electric stove top to stir fry meat without ventilation. - Ensure grease producing cooking is stop immediately until approval ventilation is installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty spreader was placed in between cleaned equipment.- Ensure all equipment is cleaned and sanitized at the cleaned equipment area. The espresso machine at the bakery was fixed with clear tapes.- Ensure to remove the taps, and repair the maintain in other way that allows thorough cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Reoccurring violations"1. Grease was noted on the walls above the dep fryer in the bakery. There was no ventilation or fire suppression with this large deep fryer -- owner must contact the City of Calgary for appropriate approvals. The walk-in cooler and a freezer by the front prep kitchen is covered with overspill food debris.- Ensure the indicated areas are cleaned and sanitized.
  8. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for the sanitizer (for kitchen and bakery) and max/min thermometer (for kitchen) to check dishwasher were not available.Ensure to get test strips and a waterproof thermometer.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Previously frozen corn tortillas that were stored in the cooler for sale did not have a best before date, or use by date. --Add a date of when the tortillas are thawed in the cooler. The date will provide your customers information and will provide staff info related to stock rotation.
    • 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) There was no exhaust ventilation over the deep fryer in the bakery.--Contact city of Calgary for requirements associated with grease producing equipment.2) Washrooms open directly into food handling/storage areas.--install self-closing devices on washroom doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease was noted on the walls above the dep fryer in the bakery. There was no ventilation or fire suppression with this large deep fryer -- owner must contact the City of Calgary for appropriate approvals. 2. Hard to reach areas and under equipment were dirty with debris, grease, and/or food in the kitchen.
  9. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for the sanitizer (for kitchen and bakery) and max/min thermometer (for kitchen) to check dishwasher were not available.Ensure to get test strips and a waterproof thermometer.
    • 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) There was no exhaust ventilation over the deep fryer in the bakery.--Contact city of Calgary for requirements associated with grease producing equipment.2) Washrooms open directly into food handling/storage areas.--install self-closing devices on washroom doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease was noted on the walls above the dep fryer in the bakery. There was no ventilation or fire suppression with this large deep fryer -- owner must contact the City of Calgary for appropriate approvals. 2. Hard to reach areas and under equipment were dirty with debris, grease, and/or food in the kitchen.
  10. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen: A few meat packs were observed in a sink. Temperature of meat ranged between 2-5C.Ensure to store the meat in the cooler or if you plan to thaw it ensure to use one of the following methods.1. At or below 4C2. Under cold running water3. Microwaving4.Directly cooking The staff moved the meat into cooler during inspection..
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for the sanitizer (for kitchen and bakery) and max/min thermometer (for kitchen) to check dishwasher were not available.Ensure to get test strips and a waterproof thermometer.
    • 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) There was no exhaust ventilation over the deep fryer in the bakery.--Contact city of Calgary for requirements associated with grease producing equipment.2) Washrooms open directly into food handling/storage areas.--install self-closing devices on washroom doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease was noted on the walls above the dep fryer in the bakery. There was no ventilation or fire suppression with this large deep fryer -- owner must contact the City of Calgary for appropriate approvals. 2. Hard to reach areas and under equipment were dirty with debris, grease, and/or food in the kitchen.