8 - 5608 1 Street SE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
28 avril 2026
, "Reoccurring violations", The back storage areas were disorganized and cluttered., -organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
Arya Bakery & Market se trouve dans le quartier MANCHESTER INDUSTRIAL. MANCHESTER INDUSTRIAL, Calgary compte 339 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 juillet 2026, 241 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 8 fois depuis le 27 octobre 2023, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
1 infraction
, "Reoccurring violations", The back storage areas were disorganized and cluttered., -organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
7 infractions
No food safe sanitizer was prepared., - Mixed a 100ppm bleach solution during the inspection.
Dishes, utensils, equipment, and preparation surfaces used in preparing bakery items are not being sanitized following washing., , Ensure all food‑contact items are properly sanitized using an approved food‑grade sanitizer. Clear the dishwashing area and utilize the 2-compartment sink.
The hand sink in the front service area did not have paper towel., , Ensure that paper towel is always supplied in the dispenser.
A monthly pest control monitoring plan was not implemented, - Ensure a monthly record is maintained. , , March 18, 2026: Repeat Violation.
The sausage slicer behind the cashier was covered in food debris., - Ensure the slicer is thoroughly cleaned and sanitized before the end of every day and every 4 hours. , Review the proper cleaning procedure. , , March 18, 2026: Repeat Violation.
, "Reoccurring violations", The back storage areas were disorganized and cluttered., -organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
The dishwashing area is cluttered with personal items, and there is an accumulation of debris on the floors., , Thoroughly clean and organize this area.
9 infractions
Repackaged or desserts did not have sufficient labels to indicate its sources, store contact info, and best before date/repackaged date. , - Ensure products are properly labeled. , , March 18, 2026: Prepared yogart and sauces did not have adequate labelling on the packages., , Ensure all food prepared and sold retail side are labelled indicating the source. tore contact info, and best before date/repackaged date.
No food safe sanitizer was prepared., - Mixed a 100ppm bleach solution during the inspection.
Dishes, utensils, equipment, and preparation surfaces used in preparing bakery items are not being sanitized following washing., , Ensure all food‑contact items are properly sanitized using an approved food‑grade sanitizer. Clear the dishwashing area and utilize the 2-compartment sink.
9 infractions
, Repackaged or desserts did not have sufficient labels to indicate its sources, store contact info, and best before date/repackaged date. , - Ensure products are properly labeled. , , "Reoccurring violations", 1) Shelled eggs did not have proper labels., -- packaged eggs for sale were required to display the grade, size, date marking, and storage instructions (keep refrigerated), among other things on the package. , ,
, , No food safe sanitizer was prepared., - Mixed a 100ppm bleach solution during the inspection.
, , The walk-in freezer temperature was measured between -4 to -7C., - Ensure the temperature is able to be maintained at -18C or lower.
7 infractions
1) Shelled eggs did not have proper labels., -- packaged eggs for sale were required to display the grade, size, date marking, and storage instructions (keep refrigerated), among other things on the package. , ,
, , 3) The mixing room did not have a handwash sink., -do not use this room as food is being handled without a handwash sink. This room could be used as storage, but not food handling/processing. ,
, 1) NEW handwash sink did not have soap or paper towel dispensers.,
6 infractions
1) Shelled eggs did not have proper labels., -- packaged eggs for sale were required to display the grade, size, date marking, and storage instructions (keep refrigerated), among other things on the package. , ,
, 2) There was no handwash sink in the front service area and a meat slicer was being used., -remove the meat slicer; there can be no open food handling in this front service area. , , 3) The mixing room did not have a handwash sink., -do not use this room as food is being handled without a handwash sink. This room could be used as storage, but not food handling/processing. ,
, 2) The platform under the sheeter was covered in cardboard and made of raw, unfinished wood.
6 infractions
1) Shelled eggs did not have proper labels., -- packaged eggs for sale were required to display the grade, size, date marking, and storage instructions (keep refrigerated), among other things on the package. , ,
1) The kitchen handwash sink was blocked with tables and racks., -move all tables, racks, equipment, etc from blocking the handwash sink. The handwash sink must be free and accessible at all times., , 2) There was no handwash sink in the front service area and a meat slicer was being used., -remove the meat slicer; there can be no open food handling in this front service area. , , 3) The mixing room did not have a handwash sink., -do not use this room as food is being handled without a handwash sink. This room could be used as storage, but not food handling/processing. , , 4) The kitchen handwash sink was disconnected., ,
6 infractions
1) Shelled eggs did not have proper labels., -- packaged eggs for sale were required to display the grade, size, date marking, and storage instructions (keep refrigerated), among other things on the package. , , 2) Food in the cooler was offered for from suppliers that did not have a food handling permit and/or was made in a home kitchen., -Remove all products that do not have a food permit and/or are made in a home kitchen.
1) The kitchen handwash sink was blocked with tables and racks., -move all tables, racks, equipment, etc from blocking the handwash sink. The handwash sink must be free and accessible at all times., , 2) There was no handwash sink in the front service area and a meat slicer was being used., -remove the meat slicer; there can be no open food handling in this front service area. , , 3) The mixing room did not have a handwash sink., -do not use this room as food is being handled without a handwash sink. This room could be used as storage, but not food handling/processing. ,
The hand sink in the front service area did not have paper towel., , Ensure that paper towel is always supplied in the dispenser.
Repair the hand sink adjacent to the dishwashing sink.
A monthly pest control monitoring plan was not implemented, - Ensure a monthly record is maintained. , , March 18, 2026: Repeat Violation.
The sausage slicer behind the cashier was covered in food debris., - Ensure the slicer is thoroughly cleaned and sanitized before the end of every day and every 4 hours. , Review the proper cleaning procedure. , , March 18, 2026: Repeat Violation.
The dishwashing area is cluttered with personal items, and there is an accumulation of debris on the floors., , Thoroughly clean and organize this area.
, "Reoccurring violations", The back storage areas were disorganized and cluttered., -organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
, , 3) The mixing room did not have a handwash sink., -do not use this room as food is being handled without a handwash sink. This room could be used as storage, but not food handling/processing. ,
, , A tray of dry taftoon was offered for sampling with protection., - Ensure sufficient protection, such as tong and lid cover, are provided. , , , Personal belongings, such as tea cups and tea making stations, were stored on top of the dry goods, on the shelf with dry goods, and next to the 2 comp sink., - Ensure personal belongings are stored separated from store use items.
, , A monthly pest control monitoring plan was not implemented, - Ensure a monthly record is maintained.
, , , "Reoccurring violations", The prep table was covered with a thin plastic. , -all food contact surface must be made of material safe for food contact, durable, non-absorbent, and easily washable. ,
, , The sausage slicer behind the cashier was covered in food debris., - Ensure the slicer is thoroughly cleaned and sanitized before the end of every day and every 4 hours. , Review the proper cleaning procedure.
, "Reoccurring violations", The back storage areas were disorganized and cluttered., -organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
, 2) The platform under the sheeter was covered in cardboard and made of raw, unfinished wood.
1) New walls were unfinished drywall or lumber. Wall in the "proposed" mixing area had a large hole., --all walls must be smooth, durable, non-absorbent and washable. , , 2) There was a fabric curtain at the entrance to the food handling area, -remove the curtain; all surfaces must be smooth, durable, and non-absorbent., , 3) The prep table was covered with a thin plastic. , -all food contact surface must be made of material safe for food contact, durable, non-absorbent, and easily washable. , , 4) Some wooden tables had raw, unfinished lumber., -all surfaces must be smooth, durable, and non-absorbent.,
The back storage areas were disorganized and cluttered., -organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
Walls were added to the food handling areas; office was turned into a food handling area.
1) New walls were unfinished drywall or lumber. Wall in the "proposed" mixing area had a large hole., --all walls must be smooth, durable, non-absorbent and washable. , , 2) There was a fabric curtain at the entrance to the food handling area, -remove the curtain; all surfaces must be smooth, durable, and non-absorbent., , 3) The prep table was covered with a thin plastic. , -all food contact surface must be made of material safe for food contact, durable, non-absorbent, and easily washable. , , 4) Some wooden tables had raw, unfinished lumber., -all surfaces must be smooth, durable, and non-absorbent.,
The back storage areas were disorganized and cluttered., -organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
Walls were added to the food handling areas; office was turned into a food handling area.
, 2) The platform under the sheeter was covered in cardboard and made of raw, unfinished wood.
1) New walls were unfinished drywall or lumber. Wall in the "proposed" mixing area had a large hole., --all walls must be smooth, durable, non-absorbent and washable. , , 2) There was a fabric curtain at the entrance to the food handling area, -remove the curtain; all surfaces must be smooth, durable, and non-absorbent., , 3) The prep table was covered with a thin plastic. , -all food contact surface must be made of material safe for food contact, durable, non-absorbent, and easily washable. , , 4) Some wooden tables had raw, unfinished lumber., -all surfaces must be smooth, durable, and non-absorbent.,
The back storage areas were disorganized and cluttered., -organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
Walls were added to the food handling areas; office was turned into a food handling area.
1) There is no ceiling installed in the food handling areas. Plan review and I discussed allowing the operation to proceed as long as there is no accumulation of flour/dust/debris on the high ceiling. , -owner has agreed to clean it every 3 months by renting a scissor lift to facilitate cleaning., -also, will look at installing a drop ceiling within 6-12 months, but some walls may need to be built too. , , 2) The platform under the sheeter was covered in cardboard and made of raw, unfinished wood.
1) New walls were unfinished drywall or lumber. Wall in the "proposed" mixing area had a large hole., --all walls must be smooth, durable, non-absorbent and washable. , , 2) There was a fabric curtain at the entrance to the food handling area, -remove the curtain; all surfaces must be smooth, durable, and non-absorbent., , 3) The prep table was covered with a thin plastic. , -all food contact surface must be made of material safe for food contact, durable, non-absorbent, and easily washable. , , 4) Some wooden tables had raw, unfinished lumber., -all surfaces must be smooth, durable, and non-absorbent.,
The back storage areas were disorganized and cluttered., -organize and clean back storage areas; obtain more shelving and remove any item that is not necessary to operate a food business.
Walls were added to the food handling areas; office was turned into a food handling area.