128 50 Avenue SE · MANCHESTER INDUSTRIAL
March 3, 2026
Not in ComplianceWalkin cooler- improper storage of raw meat: raw chicken breasts were stored along with cooked meat on top wire rack shelves with bottom shelving storing prepared ready-to eat foods like salsa and sauces pails., , , Requirement:, , Ensure all ready to eat/ cooked foods are stored on top shelves, with raw meats stored on lower shelves.
a) Rice was left in the big cooking pot for cooling on the counter in prep area, , b) Internal temperature of shredded cheese stored in Cafe- top line insert was cheese 7.1deg C and 8.5 C in the bottom part of this prep cooler, (Repeat violations from previous inspection), Requirement:, a) Ensure cooling of batch foods are done properly in shallow containers to quick cool foods. Deep containers cannot cool foods quickly. , , Utilize quick cooling methods to cool hot foods to 4 deg C within 6 hrs. IE. ice bath for containers of hot food or ice wands to stir hot foods. , , b) Ensure that perishable foods under refrigeration are stored at 4C or less., cheese was moved to another cooler during inspection.
July 10 2025- repeat violation. Observed resuable customer utensils used. , , The high temp dishwasher is not able to produce sufficient heat to sanitize, measured at 65.7C, 61.7C, and 65.6C, and no detergent or rinse aid were connected to the dishwasher. , - Ensure single-use customer utensils are used until the dishwasher is fixed., , Aug 25,2025- repeat violation, Repair dish washer asap
Hand sink in front cafe service area- the handbasin is too close to storage of plates and customer utensils. , , (Repeat violation from previous inspection), , Requirement:, Install a splash guard along the sink basin to prevent contamination of stored items adjacent.
Mop bucket was stored in back food storage area., , Requirement:, , Store mop bucket in non-food area.
1. Black flies observed in the cafe kitchen area. , 2. Back lift gate was left open behind cafe kitchen. , 3. Back door in bakery kitchen was left open, not fully closed. , (Repeat violations from previous inspection), , Requirement:, 1.Ensure all exit doors and lift gate are fully closed after use, do not leave open unattended., 2. Keep all areas clean, 3. Contact pest control company for the treatment to resolve fly issue.
a) Dirt buildup on the shelf in use to store clean bins located under the counter in the kitchen., b) Dirt and dust on the floor in back storage area of the kitchen., , c) Dirt and food debris on upright coolers/freezer located in front cafe kitchen area., , Requirement:, , Clean the above noted areas.
Unimarket is in the MANCHESTER INDUSTRIAL neighbourhood. MANCHESTER INDUSTRIAL, Calgary has 330 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 7, 2026, there are 232 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 5 times since June 26, 2024, with 0 in compliance, 5 not in compliance, and 0 closures on record.
Walkin cooler- improper storage of raw meat: raw chicken breasts were stored along with cooked meat on top wire rack shelves with bottom shelving storing prepared ready-to eat foods like salsa and sauces pails., , , Requirement:, , Ensure all ready to eat/ cooked foods are stored on top shelves, with raw meats stored on lower shelves.
a) Rice was left in the big cooking pot for cooling on the counter in prep area, , b) Internal temperature of shredded cheese stored in Cafe- top line insert was cheese 7.1deg C and 8.5 C in the bottom part of this prep cooler, (Repeat violations from previous inspection), Requirement:, a) Ensure cooling of batch foods are done properly in shallow containers to quick cool foods. Deep containers cannot cool foods quickly. , , Utilize quick cooling methods to cool hot foods to 4 deg C within 6 hrs. IE. ice bath for containers of hot food or ice wands to stir hot foods. , , b) Ensure that perishable foods under refrigeration are stored at 4C or less., cheese was moved to another cooler during inspection.
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.
MANCHESTER INDUSTRIAL
July 10 2025- repeat violation. Observed resuable customer utensils used. , , The high temp dishwasher is not able to produce sufficient heat to sanitize, measured at 65.7C, 61.7C, and 65.6C, and no detergent or rinse aid were connected to the dishwasher. , - Ensure single-use customer utensils are used until the dishwasher is fixed., , Aug 25,2025- repeat violation, Repair dish washer asap
Hand sink in front cafe service area- the handbasin is too close to storage of plates and customer utensils. , , (Repeat violation from previous inspection), , Requirement:, Install a splash guard along the sink basin to prevent contamination of stored items adjacent.
Mop bucket was stored in back food storage area., , Requirement:, , Store mop bucket in non-food area.
1. Black flies observed in the cafe kitchen area. , 2. Back lift gate was left open behind cafe kitchen. , 3. Back door in bakery kitchen was left open, not fully closed. , (Repeat violations from previous inspection), , Requirement:, 1.Ensure all exit doors and lift gate are fully closed after use, do not leave open unattended., 2. Keep all areas clean, 3. Contact pest control company for the treatment to resolve fly issue.
a) Dirt buildup on the shelf in use to store clean bins located under the counter in the kitchen., b) Dirt and dust on the floor in back storage area of the kitchen., , c) Dirt and food debris on upright coolers/freezer located in front cafe kitchen area., , Requirement:, , Clean the above noted areas.
Walkin cooler- improper storage of raw meat: raw chicken breasts were stored along with cooked meat on top wire rack shelves with bottom shelving storing prepared ready-to eat foods like salsa and sauces pails., , , Requirement:, , Ensure all ready to eat/ cooked foods are stored on top shelves, with raw meats stored on lower shelves.
Cheese brick and cake were stored along with raw meat in Walkin cooler., , Requirement:, Ensure that ready to eat foods are stored apart from raw meats to prevent cross contamination.
a) Rice was left in the big cooking pot for cooling on the counter in prep area, , b) Internal temperature of shredded cheese stored in Cafe- top line insert was cheese 7.1deg C and 8.5 C in the bottom part of this prep cooler, (Repeat violations from previous inspection), Requirement:, a) Ensure cooling of batch foods are done properly in shallow containers to quick cool foods. Deep containers cannot cool foods quickly. , , Utilize quick cooling methods to cool hot foods to 4 deg C within 6 hrs. IE. ice bath for containers of hot food or ice wands to stir hot foods. , , b) Ensure that perishable foods under refrigeration are stored at 4C or less., cheese was moved to another cooler during inspection.
July 10 2025- repeat violation. Observed resuable customer utensils used. , , The high temp dishwasher is not able to produce sufficient heat to sanitize, measured at 65.7C, 61.7C, and 65.6C, and no detergent or rinse aid were connected to the dishwasher. , - Ensure single-use customer utensils are used until the dishwasher is fixed., , Aug 25,2025- repeat violation, Repair dish washer asap
Staff was not sanitizing prep utensils after washing in bakery area., , Requirement:, Ensure that utensils are sanitized after washing.
Hand sink in front cafe service area- the handbasin is too close to storage of plates and customer utensils. , , (Repeat violation from previous inspection), , Requirement:, Install a splash guard along the sink basin to prevent contamination of stored items adjacent.
Mop bucket was stored in back food storage area., , Requirement:, , Store mop bucket in non-food area.
1. Black flies observed in the cafe kitchen area. , 2. Back lift gate was left open behind cafe kitchen. , 3. Back door in bakery kitchen was left open, not fully closed. , (Repeat violations from previous inspection), , Requirement:, 1.Ensure all exit doors and lift gate are fully closed after use, do not leave open unattended., 2. Keep all areas clean, 3. Contact pest control company for the treatment to resolve fly issue.
a) Dirt buildup on the shelf in use to store clean bins located under the counter in the kitchen., b) Dirt and dust on the floor in back storage area of the kitchen., , c) Dirt and food debris on upright coolers/freezer located in front cafe kitchen area., , Requirement:, , Clean the above noted areas.
Prepared chlorine sanitizer in spray bottle in the cafe area was tested to be above 200 ppm chlorine. Test strip bleached out when tested. , , **Ensure the chlorine sanitizer prepared is between 100-200 ppm for food-safe use on food contact surfaces.
Cappuccino machine does not have a dedicated sanitizer cloth for wiping down the steam wand exterior. , , ** Sanitize the steam wand between uses with a sanitized cloth. Rinse cloth and store in a dsesignated sanitizer solution for use for the steam wand only. Ensure santizer soltuion is changed frequently.
Walkin cooler- improper storage of raw meats (raw marinated chicken breasts, and beef) on top wire rack shelves with bottom shelving storing prepared ready-to eat foods ( ie. cooked pork and beef steak), , **Ensure all ready to eat/ cooked foods are stored on top shelves, with raw meats stored on lower shelves.
1. Bakery display cooler- pastries with ham and cheese are displayed in unrefrigerated case. , , ***Perishable fillings in pastries require refrigeration. Do not store in unrefrigerated display case. , , 2. Dairy cooler below cappuccino machine was @8 deg C, , **Ensure dairy cooler maintains foods at 4 deg C or lower. , , 3. Observed large quantity of cooked meat placed into cooler in non-shallow containers. Hot food was stored in large plastic food container (@18quart). , , ***Ensure cooling of batch foods are done properly in shallow containers to quick cool foods. Deep containers cannot cool foods quickly. , , **utilize quick cooling methods to cool hot foods to 4 deg C within 6 hrs. IE. ice bath for containers of hot food, or ice wands to stir hot foods. , , 4. Cafe- top line inserts- the following foods were probed internally: cheese 5.6 deg C, green hot sauce 6.6 deg C. , , **Ensure inserts on top of deli cooler maintains foods at 4 deg C or lower.
July 10 2025- repeat violation. Observed resuable customer utensils used. , , The high temp dishwasher is not able to produce sufficient heat to sanitize, measured at 65.7C, 61.7C, and 65.6C, and no detergent or rinse aid were connected to the dishwasher. , - Ensure single-use customer utensils are used until the dishwasher is fixed.
Handsink in front cafe service area- the handbasin is too close to storage of plates and customer utensils. , , ** Install a splash guard along the sink basin to prevent contamination of stored items adjacent.
1. Black flies observed in the cafe kitchen area. , 2. Fly light device is mounted on wall above station where customer containers is stored., 3. Back lift gate was left open behind cafe kitchen. , 4. Back door in bakery kitchen was left open, not fully closed. , , ** Ensure fly light device is moved to alternate location where there is no food/utensil or equipment storage below. , , **Ensure also all exit doors and lift gate are fully closed after use, do not leave open unattended.
, , The high temp dishwasher is not able to produce sufficient heat to sanitize, measured at 65.7C, 61.7C, and 65.6C, and no detergent or rinse aid were connected to the dishwasher. , - Ensure single-use customer utensils are used until the dishwasher is fixed. ,
, , The floor at the bakery kitchen is worn out, and exposed to unsmooth surfaces., - Repair.
, , The high temp dishwasher is not able to produce sufficient heat to sanitize, measured at 65.7C, 61.7C, and 65.6C, and no detergent or rinse aid were connected to the dishwasher. , - Ensure single-use customer utensils are used until the dishwasher is fixed. ,
, , The floor at the bakery kitchen is worn out, and exposed to unsmooth surfaces., - Repair.