2536 Kensington Road NW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 4, 2026
Mouse droppings were observed under the dry food storage racks and near the back wall., , -Clean the mouse droppings and monitor.
1) The water pipe from the cattle pot in the prep kitchen was leaking and water was accumulating on the floor., -Fix the pipe., , 2) Broken tiles and rough, uneven floor were observed in different areas of the prep kitchen., -Fix the floor., , 3) Gap was noticed under the wall in the juicing area., -Fix the wall.
1) The door for the storage cabinet in the cafe was broken., -Fix the door., , 2)The deli meat cooler handle was broken., -Fix the handle., , 3) Dirty knives were stored on knife holder., -Ensure that knives are cleaned regularly and stored in sanitary manner., , 4) Even though the ice machine in the juicing area was broken and not in use, water was still leaking from the machine and accumulating on the floor., -Fix the ice machine or remove from the area., , 5) Mould was observed on the plastic cover of the ice machine., -Clean the ice machine.
Sunterra Market is in the WEST HILLHURST neighbourhood. WEST HILLHURST, Calgary has 54 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 9, 2026, there are 39 (72%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
St Lawrence Bagels
WEST HILLHURST
This restaurant has been inspected 13 times since June 19, 2023, with 2 in compliance, 11 not in compliance, and 0 closures on record.
3 violations
Mouse droppings were observed under the dry food storage racks and near the back wall., , -Clean the mouse droppings and monitor.
1) The water pipe from the cattle pot in the prep kitchen was leaking and water was accumulating on the floor., -Fix the pipe., , 2) Broken tiles and rough, uneven floor were observed in different areas of the prep kitchen., -Fix the floor., , 3) Gap was noticed under the wall in the juicing area., -Fix the wall.
1) The door for the storage cabinet in the cafe was broken., -Fix the door., , 2)The deli meat cooler handle was broken., -Fix the handle., , 3) Dirty knives were stored on knife holder., -Ensure that knives are cleaned regularly and stored in sanitary manner., , 4) Even though the ice machine in the juicing area was broken and not in use, water was still leaking from the machine and accumulating on the floor., -Fix the ice machine or remove from the area., , 5) Mould was observed on the plastic cover of the ice machine., -Clean the ice machine.
5 violations
The cottage cheese was measured at 16 degrees C., * The cottage cheese was discarded., , -Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees c or greater.
1) There was no soap in the soap dispenser near the coffee machine station., Soap was refilled., -Ensure that the hand sink is properly supplied with hot/ cold potable water, soap and single use paper towels., , 2) The hand sink in the prep kitchen was obstructed with a cart., The cart was removed., -Ensure that the hand wash sink is not blocked is always available for hand washing.
Mouse droppings were observed under the dry food storage racks and near the back wall., , -Clean the mouse droppings and monitor.
No violations
1 violation
The basement ice machine by the juice area was observed with lots of molds inside the ice machine surfaces. The chef was instructed to remove all ice. Clean and sanitize prior to use again., , Ensure the ice machine is cleaned and sanitized regularly.
5 violations
***Recurrent Violation***, December 22, 2023: Despite emphasizing the importance of record keeping on several visit. This issue has not been resolved and records are sporadically filled out. , , Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. , - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements. ,
The bento to go station on the main floor was set up with heat lamps and hot plates. The foods were measured around 50C. The hot plates were not on., , Ensure the hot holding unit can maintain foods over 60C. If the current setup is not able to achieve that, replace the setup with a capable hot holding unit where the temperature can be easily controlled.
5 violations
***Recurrent Violation***, December 22, 2023: Despite emphasizing the importance of record keeping on several visit. This issue has not been resolved and records are sporadically filled out. , , Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. , - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements. ,
***Outstanding violation***, First noted October 5, 2023: , , The walk-in cooler on the back prep area is not equipped with a door. The rack and roll with perishable foods on it were sticking out of the cooler and the air curtain. Temperature of foods on the rack was measured at approximately 7C. , , - Install a door. When the air curtain is pushed out by carts or racks, the cold air in the cooler escapes and results in temperatures above 4C., - All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times. , - Staff were instructed to move the rack and roll in to ensure air curtains were keeping the cold air in. ,
5 violations
There were no records provided for temperature monitoring of some refrigeration units. A third-party company monitors several units in the facility, but not all units. Thus, for those units that are not monitored by the third-party company, the inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. , **RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. , - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements. ,
5 violations
There were no records provided for temperature monitoring of some refrigeration units. A third-party company monitors several units in the facility, but not all units. Thus, for those units that are not monitored by the third-party company, the inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. , **RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. , - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements. ,
7 violations
There were no records provided for temperature monitoring of some refrigeration units. A third-party company monitors several units in the facility, but not all units. Thus, for those units that are not monitored by the third-party company, the inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. , **RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. , - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements. ,
5 violations
There were no records provided for temperature monitoring of some refrigeration units. A third-party company monitors several units in the facility, but not all units. Thus, for those units that are not monitored by the third-party company, the inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. , **RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
Inadequate cooling record keeping. Cooling temperature log were not maintained for several days. , - Facility must ensure temperature logs are maintained for each batch. Ensure temperature of hot foods are cooled to 20 C in the first 2 hours and to 4C or less in the following 4 hours. Record the temperatures and discard any foods that do not meet the stated requirements. ,
5 violations
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
The SmartPower Sanitizer, which was pre-diluted in a dispenser on site, was measured to have 1130 ppm DDBSA and 3010 ppm Lactic Acid. The inspector informed the operator to contact their service technician to adjust the concentration of the aforementioned chemicals in the sanitizer solution. Leaving the concentration of DDBSA and Lactic Acid at this concentration would no longer be considered food-safe and may lead unwanted chemicals on food-contact surfaces, which may lead to chemical contamination of food during the food preparation process. The dispenser would also be using more chemicals than needed at this concentration. Thus, please ensure that the sanitizer solution remains at the required concentration, which is 272-700 ppm of DDBSA and 704-1875 ppm of Lactic Acid. Use test strips to verify. While waiting for the technician, you may dilute the dispensed solution with pure water and use test strips to verify the resulting concentration., **FIX THE SANITIZER DISPENSER.
1 violation
Some small flies were observed in the basement kitchen storage area. Pest control program is already in place., , Monitor and increase pest control measures where is needed.
3 violations
Tandoori chicken wrap sold to customer contained completely raw chicken. Once management was informed all tandoori chicken wraps at all Sunterra locations were removed from the shelves. Investigation reveals it was a staff training issue.
Hot holding unit placed next to the salad bar had uncovered inserts of chicken and vegetables which was subject to customer contamination. Ensure all inserts on the hot holding unit have lids or is under a sneeze guard.
Chicken and cut cooked vegetables in hot holding unit next to the salad bar was at 40-42C. The inserts lacked proper lids, allowing the heat to escape. Ensure food is hot held at 60C or above.
1) The water pipe from the cattle pot in the prep kitchen was leaking and water was accumulating on the floor., -Fix the pipe., , 2) Broken tiles and rough, uneven floor were observed in different areas of the prep kitchen., -Fix the floor., , 3) Gap was noticed under the wall in the juicing area., -Fix the wall.
1) The door for the storage cabinet in the cafe was broken., -Fix the door., , 2)The deli meat cooler handle was broken., -Fix the handle., , 3) Dirty knives were stored on knife holder., -Ensure that knives are cleaned regularly and stored in sanitary manner., , 4) Even though the ice machine in the juicing area was broken and not in use, water was still leaking from the machine and accumulating on the floor., -Fix the ice machine or remove from the area., , 5) Mould was observed on the plastic cover of the ice machine., -Clean the ice machine.
During the malfunction of the sump pump in the basement on May10, 2024,, the food operation that requires food handling, like packaging, was still happening. No food handling can be allowed without the adequate supply of water and drainage., , Establish a clear written policy that during a sewerage backup or incident, all food operation must be stopped. The operation can only resume after the issue is resolved and affected areas are cleaned and sanitized. Email the inspector the policy for review.
****Outstanding violation****, First noted October 2023: , , Wall damaged by the 3-compartment sink which is located in between the production and preparation area. , , - Fix the wall. All areas of the facility must be in a good state of repair.
The basement ice machine by the juice area was observed with lots of molds inside the ice machine surfaces. The chef was instructed to remove all ice. Clean and sanitize prior to use again., , Ensure the ice machine is cleaned and sanitized regularly.
Observed pails of food cooling in a lukewarm water bath. Manager, advised the reason for this is that the ice machine was under repair until that morning and facility was waiting for ice to be produced. , , - An alternative cooling method is required when an issue such as the above arises. Staff were sent to the store next door to purchase several bags of ice.
Personal item, earbuds, were found on a shelve in the production area. , , All personal items must be stored in a dedicated area. Do not store in food storage or handling areas.
****Outstanding violation****, First noted October 2023: , , Wall damaged by the 3-compartment sink which is located in between the production and preparation area. , , - Fix the wall. All areas of the facility must be in a good state of repair.
The walk-in cooler on the back prep area is not equipped with a door. The rack and roll with perishable foods on it were sticking out of the cooler and the air curtain. Temperature of foods on the rack was measured at approximately 7C. , , - Install a door. When the air curtain is pushed out by carts or racks, the cold air in the cooler escapes and results in temperatures above 4C., - All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times. , - Staff were instructed to move the rack and roll in to ensure air curtains were keeping the cold air in.
Some small flies were observed in the basement kitchen storage area. Pest control program is already in place. Monitor and increase pest control measures where is needed., **OUTSTANDING (2023-09-28). Flies were still noted in the basement kitchen food preparation and storage area. A fly light trap was noted. According to the manager, this was newly installed by their pest control company. The manager also mentioned that their pest control company is currently addressing the issue and trying to come up with more controls to ensure that the flies are removed from the facility. Records of reports from the company was also provided during the inspection.
Wall damaged by the 3-compartment sink which is located in between the production and preparation area. , , - Fix the wall. All areas of the facility must be in a good state of repair.
The walk-in cooler on the back prep area is not equipped with a door. The rack and roll with perishable foods on it were sticking out of the cooler and the air curtain. Temperature of foods on the rack was measured at approximately 7C. , , - Install a door. When the air curtain is pushed out by carts or racks, the cold air in the cooler escapes and results in temperatures above 4C., - All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times. , - Staff were instructed to move the rack and roll in to ensure air curtains were keeping the cold air in.
Some small flies were observed in the basement kitchen storage area. Pest control program is already in place. Monitor and increase pest control measures where is needed., **OUTSTANDING (2023-09-28). Flies were still noted in the basement kitchen food preparation and storage area. A fly light trap was noted. According to the manager, this was newly installed by their pest control company. The manager also mentioned that their pest control company is currently addressing the issue and trying to come up with more controls to ensure that the flies are removed from the facility. Records of reports from the company was also provided during the inspection.
Wall damaged by the 3-compartment sink which is located in between the production and preparation area. , , - Fix the wall. All areas of the facility must be in a good state of repair.
1) Large amounts of soups in various areas of the blast chiller cooler cooled overnight were measured at an internal temperature of 7.6-21 degrees Celius. , - Discarded. , - Foods must be cooled to 20C within the first 2 hours and internal temperature must reach 4C or less in the following 4 hours. , - Facility must utilize several cooling methods to achieve the requirements above. ,
The walk-in cooler on the back prep area is not equipped with a door. The rack and roll with perishable foods on it were sticking out of the cooler and the air curtain. Temperature of foods on the rack was measured at approximately 7C. , , - Install a door. When the air curtain is pushed out by carts or racks, the cold air in the cooler escapes and results in temperatures above 4C., - All perishable foods under refrigeration must be stored at a temperature of 4C or less at all times. , - Staff were instructed to move the rack and roll in to ensure air curtains were keeping the cold air in.
Potential for contamination as foods cool. Large bins are placed on the floor in the cooking area to be filled from the kettles. Then, they are placed above one another on the wired shelves for cooling. , - Do not places bins directly on the floor or provide an alternative method that eliminates and prevents any potential contamination.
Some small flies were observed in the basement kitchen storage area. Pest control program is already in place. Monitor and increase pest control measures where is needed., **OUTSTANDING (2023-09-28). Flies were still noted in the basement kitchen food preparation and storage area. A fly light trap was noted. According to the manager, this was newly installed by their pest control company. The manager also mentioned that their pest control company is currently addressing the issue and trying to come up with more controls to ensure that the flies are removed from the facility. Records of reports from the company was also provided during the inspection.
Wall damaged by the 3-compartment sink which is located in between the production and preparation area. , , - Fix the wall. All areas of the facility must be in a good state of repair.
1) Large amounts of chopped vegetables were left out in room temperature for hours. , - Only bring out what is needed for immediate cooking. All perishable foods must be stored at a temperature of 4C or less or above 60C at all times. , 2) Improper cooling method. Large amounts of hot foods (40 L bins) are left out in room temperature for up to 2 hours. , - Foods must be cooled to 20C within the first 2 hours and internal temperature must reach 4C or less in the following 4 hours. ,
Potential for contamination as foods cool. Large bins are placed on the floor in the cooking area to be filled from the kettles. Then, they are placed above one another on the wired shelves for cooling. , - Do not places bins directly on the floor or provide an alternative method that eliminates and prevents any potential contamination.
Some small flies were observed in the basement kitchen storage area. Pest control program is already in place. Monitor and increase pest control measures where is needed., **OUTSTANDING (2023-09-28). Flies were still noted in the basement kitchen food preparation and storage area. A fly light trap was noted. According to the manager, this was newly installed by their pest control company. The manager also mentioned that their pest control company is currently addressing the issue and trying to come up with more controls to ensure that the flies are removed from the facility. Records of reports from the company was also provided during the inspection.
There were no records provided for temperature monitoring of some refrigeration units. A third-party company monitors several units in the facility, but not all units. Thus, for those units that are not monitored by the third-party company, the inspector informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. , **RECORD TEMPERATURES OF ALL REFRIGERATION UNITS.
A refrigeration unit, being the most-right-facing-the-counter front display cooler, was measured at 13.9°C. High-risk food items were being stored in the cooler. The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. During the inspection, all the food items in the unit, as described, were transferred to a functional unit. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below., **FIX THE REFRIGERATION UNIT.
Some small flies were observed in the basement kitchen storage area. Pest control program is already in place. Monitor and increase pest control measures where is needed., **OUTSTANDING (2023-09-28). Flies were still noted in the basement kitchen food preparation and storage area. A fly light trap was noted. According to the manager, this was newly installed by their pest control company. The manager also mentioned that their pest control company is currently addressing the issue and trying to come up with more controls to ensure that the flies are removed from the facility. Records of reports from the company was also provided during the inspection.