125 - 150 Nolanridge Court NW · NOLAN HILL
March 25, 2026
PassAll pre-portioned meats, spices and other food items were not labeled., , label all pre-portioned foods., , March 02, 2026, There were still some foods that were missing labels.
Same pair of gloves was worn by the staff while performing various tasks such as food handling and touching soiled surfaces., , Proper glove use document is attached in the email for staff training.
The frozen pastries were thawed at the room temperature and reheated in the food warmer located at the cashier. The pastries were measured around 2C to -6C. The foods were directed to place back into the freezer., , Thaw food in a cooler under 4C or reheat from frozen state in a cooker that can bring food over 74C rapidly. The foods must reach above 74C internal temperature prior to selling., , No thermometers were located., Obtain functional thermometers.
The food warmer by the cashier was missing a glass panel and was repaired with a piece of cardboard. The warmer was not on at the time of the inspection., , Repair the equipment so it is easily cleanable and is able to maintain foods over 60C.
No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer. , , March 02, 2026, The cleaning schedule and temperature logs templates can be found in the department website attached in the email.
Many unnecessary items were stored along with food equipment in various places such as under the dishwashing sink., , Remove any unneeded items for the business and declutter to allow cleaning., , March 25, 2026, Foods and food equipment and other items under the dishwashing sink were removed.
Stockland African Market - Food is in the NOLAN HILL neighbourhood. NOLAN HILL, Calgary has 43 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 18, 2026, there are 31 (72%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since November 27, 2024, with 4 passes and 1 closure on record.
All pre-portioned meats, spices and other food items were not labeled., , label all pre-portioned foods., , March 02, 2026, There were still some foods that were missing labels.
Same pair of gloves was worn by the staff while performing various tasks such as food handling and touching soiled surfaces., , Proper glove use document is attached in the email for staff training.
The frozen pastries were thawed at the room temperature and reheated in the food warmer located at the cashier. The pastries were measured around 2C to -6C. The foods were directed to place back into the freezer., , Thaw food in a cooler under 4C or reheat from frozen state in a cooker that can bring food over 74C rapidly. The foods must reach above 74C internal temperature prior to selling., , No thermometers were located., Obtain functional thermometers.
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.
NOLAN HILL
The food warmer by the cashier was missing a glass panel and was repaired with a piece of cardboard. The warmer was not on at the time of the inspection., , Repair the equipment so it is easily cleanable and is able to maintain foods over 60C.
No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer. , , March 02, 2026, The cleaning schedule and temperature logs templates can be found in the department website attached in the email.
Many unnecessary items were stored along with food equipment in various places such as under the dishwashing sink., , Remove any unneeded items for the business and declutter to allow cleaning., , March 25, 2026, Foods and food equipment and other items under the dishwashing sink were removed.
All pre-portioned meats, spices and other food items were not labeled., , label all pre-portioned foods., , March 02, 2026, There were still some foods that were missing labels.
Same pair of gloves was worn by the staff while performing various tasks such as food handling and touching soiled surfaces., , Proper glove use document is attached in the email for staff training.
The frozen pastries were thawed at the room temperature and reheated in the food warmer located at the cashier. The pastries were measured around 2C to -6C. The foods were directed to place back into the freezer., , Thaw food in a cooler under 4C or reheat from frozen state in a cooker that can bring food over 74C rapidly. The foods must reach above 74C internal temperature prior to selling., , No thermometers were located., Obtain functional thermometers.
The back kitchen hand sink was missing paper towel., , Ensure the hand sink is stocked with soap and paper towels.
Owner moved the deep fryer to the back door and will take it home. , , Restrictions: No deep frying or extensive grease producing cooking. , Observed a deep fryer stored by the mop sink. Owner was not adhering to permit restriction., , March 24, 2026, Due to no permit payment, the premise was operating without a valid food handling permit., , Closure order was issued.
The food warmer by the cashier was missing a glass panel and was repaired with a piece of cardboard. The warmer was not on at the time of the inspection., , Repair the equipment so it is easily cleanable and is able to maintain foods over 60C.
No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer. , , March 02, 2026, The cleaning schedule and temperature logs templates can be found in the department website attached in the email.
Many unnecessary items were stored along with food equipment in various places such as under the dishwashing sink., , Remove any unneeded items for the business and declutter to allow cleaning.
All pre-portioned meats, spices and other food items were not labeled., , label all pre-portioned foods., , March 02, 2026, There were still some foods that were missing labels.
Same pair of gloves was worn by the staff while performing various tasks such as food handling and touching soiled surfaces., , Proper glove use document is attached in the email for staff training.
The frozen pastries were thawed at the room temperature and reheated in the food warmer located at the cashier. The pastries were measured around 2C to -6C. The foods were directed to place back into the freezer., , Thaw food in a cooler under 4C or reheat from frozen state in a cooker that can bring food over 74C rapidly. The foods must reach above 74C internal temperature prior to selling., , No thermometers were located., Obtain functional thermometers.
The back kitchen hand sink was missing paper towel., , Ensure the hand sink is stocked with soap and paper towels.
Owner moved the deep fryer to the back door and will take it home. , , Restrictions: No deep frying or extensive grease producing cooking. , Observed a deep fryer stored by the mop sink. Owner was not adhering to permit restriction.
The food warmer by the cashier was missing a glass panel and was repaired with a piece of cardboard. The warmer was not on at the time of the inspection., , Repair the equipment so it is easily cleanable and is able to maintain foods over 60C.
No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer. , , March 02, 2026, The cleaning schedule and temperature logs templates can be found in the department website attached in the email.
Many unnecessary items were stored along with food equipment in various places such as under the dishwashing sink., , Remove any unneeded items for the business and declutter to allow cleaning.
All pre-portioned meats, spices and other food items were not labeled., , label all pre-portioned foods.
Handwash sink cold tap was broken, no cold water available. , , Ensure both cold and hot water is available for handwashing.
Box of chicken was stored on the floor. , , Previous inspection:, Bags of bread flour and potatoes were stored on dirty cardboards on the floor., , Store all food at least 6 inches off the floor.
Cardboards were placed underneath the parchment paper of the breadbasket and metal bread shelves. Cardboards under the parchment papers were greasy and can't be cleaned and sanitized. , , Please remove the cardboard and used a material that is smooth, impervious to moisture and easily cleanable cooling racks for bread.
Owner moved the deep fryer to the back door and will take it home. , , Restrictions: No deep frying or extensive grease producing cooking. , Observed a deep fryer stored by the mop sink. Owner was not adhering to permit restriction.
No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer. ,
1) Cardboard was placed beside the meat bandsaw to prevent the splatter getting onto the wall. , , Provide a smooth and easily cleanable wall., , 2) Grease stains build-up on the door into the food handling area. , , Clean the door.
All pre-portioned meats, spices and other food items were not labeled., , label all pre-portioned foods.
1) Moldy frozen tomatoes were thawing in the handwash sink., , 2) Potatoes in the display were green and sprouted., , Discarded the items noted.
Loaves of bread were stored in used dirty cardboard boxes. Heavy stains were noted on these cardboard boxes and owner stated that she wiped the cardboard boxes with Lysol wipe before using them., , Discarded all the bread and do not use used cardboard boxes for storage or cooling of bread.
Two containers of chicken and meat pies and fish and sausage rolls were stored on the counter by the cashier at room temperature., Chicken pie @ 20.0 degrees C., Fish roll @ 46.8 degrees C, Sausage roll @ 20.9 degrees C. , Meat pie @ 46.8 degrees C., , Discarded the pies and rolls. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
Bowl of frozen vegetables were thawing in the handwash sink, , Handwash sink is for handwashing only. Ensure handwash sink is available for handwashing at all times.
1) Loaves of bread in dirty cardboards were stored directly on the floor by the back door., , 2) Bags of bread flour and potatoes were stored on dirty cardboards on the floor., , Store all food at least 6 inches off the floor.
Restrictions: No deep frying or extensive grease producing cooking. , Observed a deep fryer stored by the mop sink. Owner was not adhering to permit restriction.
No cleaning schedule and temperature charts for coolers. freezers, dishwasher and food surface sanitizer. ,