CalgaryDOWNTOWN COMMERCIAL CORE
210 - 634 6 Avenue SW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
4 février 2026
Heavily soiled cleaning cloths were sitting on food preparation surfaces. , , Cleaning cloths must be stored in an approved surface sanitizer when not in use. , , As well heavily soiled cloths must be discarded when they cannot be cleaned appropriately anymore., , A very heavily soiled cloth was discarded at the time of the inspection.
The surface sanitizer spray bottle was unlabeled. , , Please ensure that all chemical bottles are labeled such that the contents can be identified and safely used.
(Reoccurring violation - observed again on Jan 20th, 2026)., , Food was being stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
Feb 4th, 2026: Cleaning has improved but more work is needed. Please continue to deep clean the facility. , , The facility is being kept in an unsanitary manner. A build-up of food debris, grime, and grease were observed throughout the facility. Please deep clean the entire kitchen and pay special attention to the following areas:, - The bulk food storage bins , - Floors under and behind the cook line , - The wall behind the hand-washing sink and the prep counter, - High-touch surfaces such as handles of equipment and utensils , , Please deep clean the facility and keep it in a clean and sanitary manner hereafter.
Canterra Market & Deli se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 683 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 475 (70%) 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.
Roaming Yak
DOWNTOWN COMMERCIAL CORE
Ce restaurant a été inspecté 8 fois depuis le 28 juillet 2023, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
4 infractions
Heavily soiled cleaning cloths were sitting on food preparation surfaces. , , Cleaning cloths must be stored in an approved surface sanitizer when not in use. , , As well heavily soiled cloths must be discarded when they cannot be cleaned appropriately anymore., , A very heavily soiled cloth was discarded at the time of the inspection.
The surface sanitizer spray bottle was unlabeled. , , Please ensure that all chemical bottles are labeled such that the contents can be identified and safely used.
(Reoccurring violation - observed again on Jan 20th, 2026)., , Food was being stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
Feb 4th, 2026: Cleaning has improved but more work is needed. Please continue to deep clean the facility. , , The facility is being kept in an unsanitary manner. A build-up of food debris, grime, and grease were observed throughout the facility. Please deep clean the entire kitchen and pay special attention to the following areas:, - The bulk food storage bins , - Floors under and behind the cook line , - The wall behind the hand-washing sink and the prep counter, - High-touch surfaces such as handles of equipment and utensils , , Please deep clean the facility and keep it in a clean and sanitary manner hereafter.
7 infractions
Heavily soiled cleaning cloths were sitting on food preparation surfaces. , , Cleaning cloths must be stored in an approved surface sanitizer when not in use. , , As well heavily soiled cloths must be discarded when they cannot be cleaned appropriately anymore., , A very heavily soiled cloth was discarded at the time of the inspection.
A surface sanitizer was not available or in use when food preparation was occurring. , , A 100ppm bleach solution was prepared at the time of the inspection. , , Please ensure that a surface sanitizer is always prepared and in use when food handling is occurring.
The surface sanitizer spray bottle was unlabeled. , , Please ensure that all chemical bottles are labeled such that the contents can be identified and safely used.
1 infraction
Food was being stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
8 infractions
(Reoccurring violation), , 1) The front preparation cooler was not plugged in but cut tomatoes and lettuce were being stored in it. Both were discarded at the time of the inspection. , , Perishable food items such as cut vegetables must not be stored in this cooler and must be kept in a functional cooler. , , 2) The front display cooler located closer to the kitchen had an ambient air temperature of 16C, , The display cooler next to it was operating at 1C. Food was moved from the warmer cooler to this one. , , Please ensure both display coolers are operating at a temperature of 4C or less before storing perishable food items in them.
A bowl of cooked whole shell eggs were in the basin of the hand sink with cold water running over them. , , The hand sink is to be only used for hand washing and no other activities. , , The eggs were moved at the time of the inspection.
3 infractions
One of the two display coolers had an ambient air temperature of 14C. , , All perishable food items were removed from this cooler and placed in the other display cooler which was operating at a satisfactory temperature (4C and below). , , Do not store any perishable food items in this cooler until it is repaired and can maintain a temperature of 4C or below. ,
A large bin of frozen raw chicken was thawing at room temperature. , , High-risk foods cannot be thawed at room temperature. The chicken was placed in the cooler at the time of the inspection to properly thaw. , , Foods must only be thawed following one of the approved methods:, - In a cooler , - Under cold running water , - In the microwave * must be used immediately after thawing , - As part of the cooking process
A build-up of grease and food debris was observed in the following areas:, - Under and behind the cook line, - Under shelving and equipment , , Please clean the indicated areas and add them to a regular cleaning scheudle.
Aucune infraction
4 infractions
The chlorine surface sanitizer bottle was unlabeled., , Please ensure that all chemicals are properly labeled such that the contents can be identified and safely used.
The paper towel for the hand sink was not in a dispenser. , , Please obtain/install a paper towel dispenser and ensure the paper towel is stored in the dispenser to reduce the risk of contamination.
Bulk bags of carrots and onions were being stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
5 infractions
The chlorine surface sanitizer bottle was unlabeled., , Please ensure that all chemicals are properly labeled such that the contents can be identified and safely used.
1) The front preparation cooler was not plugged in but cut tomatoes were being stored in it. , , Perishable food items such as cut vegetables must not be stored in this cooler and must be kept in a functional cooler. , , The tomatoes were moved at the time of the inspection to another cooler. , , 2) The front display cooler located closer to the kitchen had an ambient air temperature of 9C. , , The display cooler next to it was operating at 3C. Food was moved from the warmer cooler to this one. , , Please ensure both display coolers are operating at a temperature of 4C or less before storing perishable food items in them.
The paper towel for the hand sink was not in a dispenser. , , Please obtain/install a paper towel dispenser and ensure the paper towel is stored in the dispenser to reduce the risk of contamination.
(Reoccurring violation - observed again on Jan 20th, 2026)., , Food was being stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
Knives were being stored between the wall and the prep table. , , This is not a clean and sanitary way to store a knife, and this activity must be discontinued. , , The knife was removed at the time of the inspection.
Foos was stored uncovered in the walk-in cooler. , , All food in storage must be covered in a food grade covering to prevent cross-contamination.
The facility is being kept in an unsanitary manner. A build-up of food debris, grime, and grease were observed throughout the facility. Please deep clean the entire kitchen and pay special attention to the following areas:, - The bulk food storage bins , - Floors under and behind the cook line , - The wall behind the hand-washing sink and the prep counter, - High-touch surfaces such as handles of equipment and utensils , , Please deep clean the facility and keep it in a clean and sanitary manner hereafter.
Food was being stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
A large knife was being stored between the wall and the prep table. , , This is not a clean and sanitary way to store a knife, and this activity must be discontinued. , , Remove the knife and store it in a clean and sanitary manner.
The facilities food handling permit was not posted. , , Please print and post a copy of your valid food handling permit in a location that is visible to the public.
Equipment in the facility is not being kept clean and sanitary. Please deep clean the facility and pay special attention to the following items/areas:, - The bulk bins , - The freezers/coolers both inside and outside (also remove the protective plastic coating on the white freezer), - The magnetic strip for knife storage , - The cook line equipment
A build-up of grease, food debris, and grime were observed in the following areas:, - The floor/walls under and behind the cook line, - The floor/walls under and behind all shelving and equipment , - The wall behind the hand sink and prep table, , The facility requires a deep clean.
The kitchen is cluttered and disorganized. , , Please declutter and organize the kitchen such that it can be kept clean and proper pest control monitoring can be completed.
The facilities food handling permit was not posted. , , Please print and post a copy of your valid 2023 food handling permit in a location that is visible to the public.
Bulk bags of carrots and onions were being stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
The facilities food handling permit was not posted. , , Please print and post a copy of your valid 2023 food handling permit in a location that is visible to the public.