3702 17 Avenue SW · ROSSCARROCK
March 30, 2026
Pass1. Numerous products were being over stacked in the retail open display coolers. Surface temperature of products measured at 10C, , 2. The 2 open display coolers in front of the sushi department were measured at 8C, Ensure all cold foods maintain a temperature of 4C or below
Chlorine test strips were discolored and stored in a vial with QUAT indicator sheet. , , Obtain new chlorine test strips and ensure the proper indicator card/ sheet is being used to measure concentration
Grease build-up on ventilation canopy in the sushi department, , March 30 Update: Ventilation canopy will be serviced and cleaned on Wednesday, April 1, 2026
Calgary E Mart - Food Store is in the ROSSCARROCK neighbourhood. ROSSCARROCK, Calgary has 48 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 1, 2026, there are 35 (73%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 11 times since August 19, 2024, with 10 passes and 1 closure on record.
1. Numerous products were being over stacked in the retail open display coolers. Surface temperature of products measured at 10C, , 2. The 2 open display coolers in front of the sushi department were measured at 8C, Ensure all cold foods maintain a temperature of 4C or below
Chlorine test strips were discolored and stored in a vial with QUAT indicator sheet. , , Obtain new chlorine test strips and ensure the proper indicator card/ sheet is being used to measure concentration
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Grease build-up on ventilation canopy in the sushi department, , March 30 Update: Ventilation canopy will be serviced and cleaned on Wednesday, April 1, 2026
Procedures do not indicate time or pH level that kimchi needs to meet to be safe. , , pH meter available. Ensure pH meter is calibrated on a regular basis.
1. Numerous products were being over stacked in the retail open display coolers. Surface temperature of products measured at 10C, , 2. The 2 open display coolers in front of the sushi department were measured at 8C, Ensure all cold foods maintain a temperature of 4C or below
Large container of mayo was left out at room temperature. Internal temperature measured at 25C. Mayo was discarded
Chlorine sanitizer in dishwashing sink (meat department) was mixed to a concentration of 10ppm. , , Ensure chlorine sanitizer is mixed to a concentration of 100 ppm
1. No soap available in the vegetable/ kimchi production room. , , 2. Paper towels were not in a proper dispenser in the vegetable/ kimchi production room.
1. Container of salt and dried pepper flakes were left open in the sushi department. , , All foods are to be properly covered, , 2. Lid for large container used to store raw meat in the walk-in cooler was cracked
Chlorine test strips were discolored and stored in a vial with QUAT indicator sheet. , , Obtain new chlorine test strips and ensure the proper indicator card/ sheet is being used to measure concentration
Grease build-up on ventilation canopy in the sushi department
1. Accumulation of debris under produce shelving in the walk-in cooler, , 2. Debris observed under palettes by the sushi department
**Update: Include business name and contact information on the label**, , Kimchi made in-house were not properly labeled. , , All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
**No pH test papers available**, , Facility is making Kimchi in house. No documentation or pH test papers available.
1. The facility had no running water., -Continue to cease all food preparation and keep the food prep kitchens closed until water is restored and confirmation is received from an Executive Officer of Alberta Health Services that food prep can begin.
1. Gaps along the bottom of the overhand receiving door, , Replace door sweep to prevent entry of pests, , 2. Mouse droppings observed in produce walk-in cooler.
Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
**Update: Include business name and contact information on the label**, , Kimchi made in-house were not properly labeled. , , All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
**No pH test papers available**, , Facility is making Kimchi in house. No documentation or pH test papers available.
1. The facility had no running water., -Continue to cease all food preparation and keep the food prep kitchens closed until water is restored and confirmation is received from an Executive Officer of Alberta Health Services that food prep can begin.
1. Gaps along the bottom of the overhand receiving door, , Replace door sweep to prevent entry of pests, , 2. Mouse droppings observed in produce walk-in cooler.
Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
**Update: Include business name and contact information on the label**, , Kimchi made in-house were not properly labeled. , , All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
**No pH test papers available**, , Facility is making Kimchi in house. No documentation or pH test papers available.
1. The facility was preparing food with no running water. High risk items including raw fish were being prepared and packaged on site., , All food prepared during the period with no running water was discarded during the inspection. The operator was instructed to cease all food preparation and close the food prep kitchen.
1. Gaps along the bottom of the overhand receiving door, , Replace door sweep to prevent entry of pests, , 2. Mouse droppings observed in produce walk-in cooler.
Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
**Update: Include business name and contact information on the label**, , Kimchi made in-house were not properly labeled. , , All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
**No pH test papers available**, , Facility is making Kimchi in house. No documentation or pH test papers available.
1. Gaps along the bottom of the overhand receiving door, , Replace door sweep to prevent entry of pests, , 2. Mouse droppings observed in produce walk-in cooler.
Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
**Update: Include business name and contact information on the label**, , Kimchi made in-house were not properly labeled. , , All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
**No pH test papers available**, , Facility is making Kimchi in house. No documentation or pH test papers available.
1. Gaps along the bottom of the overhand receiving door, , Replace door sweep to prevent entry of pests, , 2. Mouse droppings observed in produce walk-in cooler.
Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
Kimchi made in-house were not properly labeled. , , All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
Facility is making Kimchi in house. No documentation of pH test papers available.
Two packages of sliced meat left out at room temperature. Surface temperature measured 18C - Staff was not able to explain why product was out at room temperature. Packages were discarded
Bowl of hard-boiled eggs left to cool in still water. Eggs measured at 34C. , , Rapidly cool hard-boiled eggs in ice water.
Numerous frozen packages of beef and pork left out at room temperature to thaw before slicing. , , Take out only what is being processed. Store remaining product in the refrigerator until ready.
Dishes in the sushi prep area were not being sanitized after wash. Staff had to be told numerous times to place dishes in sanitizer solution for 2 minutes.
Paper towels were not in a proper dispenser in the meat department, , All hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
Rice scoop stored in still water at room temperature
Large number of boxed products stored directly on the floor in retail area and in walk-in freezer, , All foods are to be kept off the floor
1. Gaps along the bottom of the overhand receiving door, , Replace door sweep to prevent entry of pests, , 2. Mouse droppings observed in sushi department, shelving units in retail section, and in produce walk-in cooler.
Additional food safety training required. Basic food safety course information provided to owner
Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
Dust and grease accumulation noted on ventilation canopy filters
1) Organization required in the back area by the receiving bay door, , 2) Extensive cleaning required throughout the whole facility. Focus on hard-to-reach areas, under and behind counters, and under shelving units, , 3) Written cleaning schedules were not being followed, and records were not being properly documented
The display cooler used to refrigerate Jumbo Tonkatsu showed a temperature of 57°F on the thermometer, with a surface temperature of 14.9°C., The foods were kept in a separate display cooler. , The displayer cooler was immediately turned off and not in use., , Fix or replace the cooler.
No cleaning schedule for the packing area was available., -Send the cleaning schedule of the packing area to my email by Monday, September 9, 2024.
Spray bottle bleach solution was too strong, and the chlorine test strip was bleaching off., -The bleach solution in the spray bottle was discarded., , Ensure bleach sanitizer is measured between 100 ppm to 200 ppm.
Uncooked raw porks were submerged in stagnant water at the 3-compartment sink to thaw in the kitchen area with an internal temperature of 19 degrees Celsius., -Food discarded., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
1. Significant mouse droppings were observed in the packing area adjacent the loading area., , 2. Mouse droppings were noted in the walk-in cooler and walk-in freezer., , Clean and sanitize the indicated areas and contact your pest control professional to eliminate the pest in the facility. Monitor and seal any gaps or openings in the facility.
Single-use containers were stored in the bulk food bins and used as scoops., The single-use containers were discarded., , Obtain scoops with handles.
Boxes of food were stored on the floor of the facility., Provide adequate shelving and store foods at least 6 inches off the floor. , , Ensure there is adequate clearance for cleaning.
1) Walls in the meat department were unfinished., , 2) Shelves in the sushi department were unfinished., , Finish surfaces so that they are smooth, non-absorbent to moisture and easy to clean.,
Floor tiles throughout the meat department were chipped and cracked., , Repair or replace the flooring.,
1. The packing area was accumulated with food debris and mouse droppings., 2. The walk-in cooler was dirty., 3. The walk-in freezer was dirty., 4. The wrapping machine in the packing area was dirty., 5. Staff washroom had build-up of mouse droppings., , Deep clean and sanitize the indicated areas.