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Zheng Supermarket

165 - 8220 Centre Street NE Calgary AB T3K 1J7 · Food - General

Official record from Alberta →

Inspection summary

Zheng Supermarket has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 8, 2025. The most recent inspection, on May 5, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 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 7 times across 4 separate inspections, most recently on April 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9, 2025. 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 3 separate inspections, most recently on April 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 March 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food items in the customer self-serve freezers were not adequately protected. The handles of the scoops were directly in contacted with the food items.**Ensure the scoops are stored in a manner that prevents the handles from coming in contact with the food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food items in the display hot holding unit at the hot food section measured at 35 degrees C.**Repair/adjust the equipment to ensure it can maintain adequate temperatures of 60 degrees C and above. Discontinue the use of the equipment pending when it is repaired or adjusted.-The food items were discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The rotary hot holding cupboard in the hot foods sections was not maintaining adequate temperatures. Food items under storage measured at 28 degrees C.**Repair/adjust the equipment to ensure it can maintain adequate temperatures of 60 degrees C and above. Discontinue the use of the equipment pending when it is repaired or adjusted.-The food items were discarded during 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?
      • The hand sink in the hot food section was not supplied with paper towel.**Ensure all hand sinks are supplied with the required articles for proper hand washing.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several uncovered food containers were observed in the walk in cooler and freezer of the hot food department.2. Several food containers were stored on the floor of the walk-in freezer in the central kitchen.**Ensure all food items under storage are adequately protected from contamination and stored at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as drinking cups were stored on the steel food prep table in the hot food department.**Ensure all personal items are stored in designated area away from food, utensils and food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The glass door cooler in the bakery kitchen measured at 7.5 degrees C. The operator indicated that it may be due to frequent opening of the cooler door.**Monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below. Adjust the temperature setting or repair the cooler if required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items / areas require cleaning.1. The floor below the cookline of the hot food kitchen.2. The floors, walls and shelves of the walk in cooler and freezer in the hot food department.3. The chest freezer and walk in cooler at the BBQ station.4. The floors walls and shelves of the walk-in cooler in the meat department.5. The floors walls and shelves of the walk-in cooler in the produce department.In addition to the cleaning please have the BBQ station meat cooler organized
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **September 17- The internal temperature of the cooked meats in the hot holding cabinet at the meat department measured between 48-54 degrees C. The unit had been adjusted and was set at its maximum temperature setting. -Please have the unit repaired or replaced. Discontinue the use pending when it is repaired or replaced. Food items were discarded during the inspection.**Outstanding from September 09The internal temperature of the cooked meats in the hot holding cabinet at the meat department measured between 30-44 degrees C-Please have the hot holding equipment adjusted/repaired to ensure it can maintain adequate hot holding temperatures of 60 degrees C or above.-The operator discarded of the food items during the inspection.
  8. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff at the meat department was unaware of the location of the sanitizer solution and was not using sanitizer during food preparation.**Ensure an approved sanitizer solution at adequate concentrations is available for use during food preparation at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cold menu items at the buffet station measured at 13-15 degrees C.**Ensure high risk food items under cold storage are maintained at temperatures of 4 degrees C or below.-The food items were discarded by the operator during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high-risk menu items under hot holding at buffet station measured between 34 - 44 degrees C during the inspection.-Please have the hot holding equipment adjusted/repaired to ensure it can maintain adequate hot holding temperatures of 60 degrees C or above.-The operator discarded of the food items during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the cooked meats in the hot holding cabinet at the meat department measured between 30-44 degrees C-Please have the hot holding equipment adjusted/repaired to ensure it can maintain adequate hot holding temperatures of 60 degrees C or above.-The operator discarded of the food items during 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?
      • The hand wash station at the meat department was obstructed at the time of the inspection.**Ensure all hand sinks in the facility remain clear, their access unobstructed and are used for hand washing purposes only.
  9. Initial Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

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