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Zest Market and Deli

625 25 Avenue SE Calgary AB T3G 4K8 · Food - General

Official record from Alberta →

Inspection summary

Zest Market and Deli has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on March 23, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on December 10, 2024. 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 December 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times on December 5, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on December 5, 2024. 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were being stored in soap and water. This was corrected during inspection. The solution was changed out for quat based food contact surface sanitizer. Concentration measured 200 ppm. Ensure that reusable wiping cloths are stored in food contact surface sanitizer between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic in oil being stored on the counter top had an internal temperature of 20 degrees Celsius. It had been made the day before.Product was discarded. Garlic in oil carries the risk of botulism. Ensure that garlic in oil/butter products are stored either cold (4 degrees Celsius or lower) or hot (60 degrees Celsius or higher).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available for use.Ensure that quat test strips are available for use. Use the quat test strips to verify the concentration of quat based food contact surface sanitizer.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths used in the kitchen were placed directly on food prep. counters. As discussed, store all cleaning cloths in a container of a food-safe sanitizer solution during use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employee was observed picking up waste from the floor of the kitchen. The employee returned to food preparation without changing gloves or washing hands.Instructed employee to discard gloves, wash hands, and then put on new gloves (if choosing to use gloves).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Employee was cutting up whole raw turkeys into smaller pieces. The exterior of bulk food containers such as flour and margarine had turkey juice and raw turkey meat pieces accumulated.Instructed staff to move food containers from the splash zone until the turkey processing was finished. Instructed staff to clean and sanitize the outside of all affected bulk food containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of the quat based food contact surface sanitizer solution measured greater than 500 ppm.Solution was diluted during inspection to 200 ppm. Ensure that quat based food contact surface sanitizer is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the north food preparation cooler measured between 11-12 degrees Celsius. Internal food temperatures measured:Deli ham= 10 degrees CelsiusDeli turkey= 10 degrees CelsiusGrated cheese= 10.4 degrees CelsiusRaw shell eggs= 10 degrees CelsiusAll food in the cooler with an internal temperature of greater than 4 degrees were discarded. Have the cooler serviced/repaired or adjusted. Ensure that the cooler maintains 4 degrees Celsius or less at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available for use.Ensure that quat test strips are available for use. Use the quat test strips to verify the concentration of quat based food contact surface sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the bulk food area, scoops (including single use scoops) were placed in the food containers. As discussed, store all scoops outside of the food container (or without the handles in the food), and replace single use scoops.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths used in the kitchen were placed directly on food prep. counters. As discussed, store all cleaning cloths in a container of a food-safe sanitizer solution during use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the bulk food area, scoops (including single use scoops) were placed in the food containers. As discussed, store all scoops outside of the food container (or without the handles in the food), and replace single use scoops.

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