3 - 5720 Silver Springs Boulevard NW
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 1, 2025
Not in ComplianceUsed wiping clothes were stored directly on the cutting boards despite sanitizer bucket containing sanitizer was prepared., , Store wiping clothes in use inside effective sanitizer solution between uses.
A large amount of dried meat debris was found accumulating in the upper and bottom chamber of the meat saw in the butchering department., , Meat saw must be cleaned and sanitized after use.
The Foster upright hot holding unit was set between 43C to 53C at different shelves. High risk foods such as meat buns were measured around 45C and were discarded., , The steam table beside the bubble tea station was not on and cooked meat was inside the tray measured around 27C. Meat was discarded., , High risk foods must be kept either above 60C or under 4C.
Staff on site cannot answered what temperature requirement for a hot holding unit or a cooler. Food handling knowledge is inadequate., , Ensure all food handlers complete a free food safety basic course. English online module link and a booklet in Chinese are attached in the email.
No air gaps at the dipper wells., , Provide an air gap at the dipper wells.
Happy Fresh Market is in the SILVER SPRINGS neighbourhood. SILVER SPRINGS, Calgary has 34 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 9, 2026, there are 24 (71%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since September 27, 2024, with 0 in compliance, 3 not in compliance, and 1 closure on record.
5 violations
Used wiping clothes were stored directly on the cutting boards despite sanitizer bucket containing sanitizer was prepared., , Store wiping clothes in use inside effective sanitizer solution between uses.
A large amount of dried meat debris was found accumulating in the upper and bottom chamber of the meat saw in the butchering department., , Meat saw must be cleaned and sanitized after use.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Circle K 22046 - Food Store
SILVER SPRINGS
The Foster upright hot holding unit was set between 43C to 53C at different shelves. High risk foods such as meat buns were measured around 45C and were discarded., , The steam table beside the bubble tea station was not on and cooked meat was inside the tray measured around 27C. Meat was discarded., , High risk foods must be kept either above 60C or under 4C.
Staff on site cannot answered what temperature requirement for a hot holding unit or a cooler. Food handling knowledge is inadequate., , Ensure all food handlers complete a free food safety basic course. English online module link and a booklet in Chinese are attached in the email.
No air gaps at the dipper wells., , Provide an air gap at the dipper wells.
1 violation
No air gaps at the dipper wells., , Provide an air gap at the dipper wells.
3 violations
Hot Kitchen:, 1) No prep cooler at the main cook line to store perishable food at 4 degrees C or below. , , 2) No hot holding unit to maintain perishable food at 60 degrees C or higher. , , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
Hot Kitchen:, No soap for handwashing at the main line., , Provide soap for handwashing.
Hot Kitchen, Twelve ice cream flavors, no dipper well. , , Provide a dipper well for the ice cream scoops.
2 violations
Butcher:, Cooler was not turned on. , , Hot Kitchen:, Cooler was not turned on., , Retail:, Perishable dim sums in the freezer were measured at 12.0 to 15.0 degrees C. The freezer was turned off. , , Discarded all the dim sums.
Hot Kitchen was not built according to plans.