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Unimarket

A - 2405 Edmonton Trail NE Calgary AB T2E 3M7 · Food - General

Official record from Alberta →

Inspection summary

Unimarket has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 21, 2024. The most recent inspection, on September 3, 2026, recorded 4 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 3 separate inspections, most recently on July 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 22, 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 once on September 3, 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?

  • 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 8 times across 3 separate inspections, most recently on September 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 8 times across 6 separate inspections, most recently on July 23, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice scoop was stored in water at room temperature. Utensils should be stored either in iced cold water <4C, hot water >60C, or in a sanitizer solution of 100ppm of chlorine or 200ppm of quats. The operator replaced the water with iced water at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a basket of food stored in the hand wash sink. The hand sink must be easily accessible at all times. Refrain from storing any items or food in the hand sink. The operator removed the basket of food from the hand sink at the time of the inspection.
    • 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. There was a large gap on the bottom right side of the east exit door in the retail area. 2. There was a large gap on the bottom of the south exit door in the retail area. All entry points must be tightly sealed to prevent the entry of pests. Seal the gap with weatherstripping or install a door sweep.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were several floor tiles in the kitchen area that were in disrepair and the surface is no longer easy to clean Repair the floor tiles and ensure the surface is smooth, durable and easy to clean.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left steam table by the walkway was not functional. No foods were inside.Repair or replace. Ensure the hot holding unit can holds foods over 60C prior to use.
  3. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food counters in the back kitchen.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in the hot holding was not covered.-Cover the food to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Mops, brooms, laundry basket and other cleaning equipment were stored with the utensil storage rack.-Ensure that the cleaning equipment and laundry basket are stored separately from any food contact surfaces such as utensils.2) Food and food containers were stored on the floor in different areas of facility, in walk-in freezer and cooler.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the display cooler used to store perogies was measured at 9.1 degrees C.* Beef perogies was measured at 8.9 degrees C.*Chicken perogies was measured at 9 degrees C*Cheese perogies was measured at 9.3 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store any perishable food in the display cooler until it gets fixed.-Fix the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available in the back kitchen hand sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left steam table by the walkway was not functional. No foods were inside.Repair or replace. Ensure the hot holding unit can holds foods over 60C prior to use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cooking utensils were stored on business end down. (handle down)-Ensure that the utensils are stored business end up. (handle up).2) Rice scoop was stored in stagnant water.-Ensure that scoops are stored in ice water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard was used as a liner in the food storage rack used to store juices and flour.-Ensure that the cardboards are not used a liner as cardboard cannot be cleaned.-Remove the cardboard.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food counters in the back kitchen.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food in the hot holding was not covered.-Cover the food to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Mops, brooms, laundry basket and other cleaning equipment were stored with the utensil storage rack.-Ensure that the cleaning equipment and laundry basket are stored separately from any food contact surfaces such as utensils.2) Food and food containers were stored on the floor in different areas of facility, in walk-in freezer and cooler.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the display cooler used to store perogies was measured at 9.1 degrees C.* Beef perogies was measured at 8.9 degrees C.*Chicken perogies was measured at 9 degrees C*Cheese perogies was measured at 9.3 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store any perishable food in the display cooler until it gets fixed.-Fix the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available in the back kitchen hand sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left steam table by the walkway was not functional. No foods were inside.Repair or replace. Ensure the hot holding unit can holds foods over 60C prior to use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cooking utensils were stored on business end down. (handle down)-Ensure that the utensils are stored business end up. (handle up).2) Rice scoop was stored in stagnant water.-Ensure that scoops are stored in ice water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard was used as a liner in the food storage rack used to store juices and flour.-Ensure that the cardboards are not used a liner as cardboard cannot be cleaned.-Remove the cardboard.
  5. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left steam table by the walkway was not functional. No foods were inside.Repair or replace. Ensure the hot holding unit can holds foods over 60C prior to use.
  6. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left steam table by the walkway was not functional. No foods were inside.Repair or replace. Ensure the hot holding unit can holds foods over 60C prior to use.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer was around 50ppm. Corrected on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left steam table by the walkway was not functional. No foods were inside.Repair or replace. Ensure the hot holding unit can holds foods over 60C prior to use.

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