128 50 Avenue SE
Not in Compliance
7 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 3, 2026
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.
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 339 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 21, 2026, there are 241 (71%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) 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.
Kids @ Churchill Park Bright Lights - Food
MANCHESTER INDUSTRIAL
This restaurant has been inspected 10 times since September 20, 2023, with 0 in compliance, 10 not in compliance, and 0 closures on record.
7 violations
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.
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.
9 violations
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.
7 violations
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.
2 violations
, , 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.
2 violations
, , 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.
4 violations
, "Reoccurring violation", The unit is able to maintain 0C at the bottom of the unit, the top display area was measured at 6.7C. , - Ensure the gaps at the sliding door are sealed. , , The cold display cooler at the bakery was maintained at 10C., - Ensure the cooler is able to maintain 4C and lower. , ,
, , 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.
, "Reoccurring violation ", The scoops at the bulk item storage were not protected from hand contamination and the handles to the scoops were dirty and covered in flour/sugar. , - Ensure the scoops are hang up or the handles are place up to avoid hand contamination., - Ensure the scoops are cleaned and sanitized routinely. ,
12 violations
, , The sanitizer at the kitchen was prepared with lemon scented bleach concentrate. , - Ensure non-scented bleach must be used for food safe sanitizer., Corrected , , Cleaning wipes/rags were not stored in sanitizer in between use., - Ensure rags are stored in sanitizer in between use., Corrected , , The sanitizer spray bottle in the bakery were measured at 0ppm., - Ensure a food safe bleach in 100ppm is mixed
, , Staff at the bakery were not washing hands frequently as majority of the handwashing supplies were empty and the handwashing sink was blocked., - Ensure the staff is educated and reminded to wash hands frequently and properly.
, , Raw meat was stored on top of cooked meats in the walk-in cooler., - Ensure cooked meats is stored above raw meat.
4 violations
Chlorine test strips for the sanitizer (for kitchen and bakery) and max/min thermometer (for kitchen) to check dishwasher were not available., Ensure to get test strips and a waterproof thermometer.
1) Previously frozen corn tortillas that were stored in the cooler for sale did not have a best before date, or use by date. , --Add a date of when the tortillas are thawed in the cooler. The date will provide your customers information and will provide staff info related to stock rotation.
1) There was no exhaust ventilation over the deep fryer in the bakery., --Contact city of Calgary for requirements associated with grease producing equipment., , 2) Washrooms open directly into food handling/storage areas., --install self-closing devices on washroom doors.
3 violations
Chlorine test strips for the sanitizer (for kitchen and bakery) and max/min thermometer (for kitchen) to check dishwasher were not available., Ensure to get test strips and a waterproof thermometer.
1) There was no exhaust ventilation over the deep fryer in the bakery., --Contact city of Calgary for requirements associated with grease producing equipment., , 2) Washrooms open directly into food handling/storage areas., --install self-closing devices on washroom doors.
1. Grease was noted on the walls above the dep fryer in the bakery. There was no ventilation or fire suppression with this large deep fryer -- owner must contact the City of Calgary for appropriate approvals. , 2. Hard to reach areas and under equipment were dirty with debris, grease, and/or food in the kitchen.,
4 violations
Kitchen: A few meat packs were observed in a sink. Temperature of meat ranged between 2-5C., Ensure to store the meat in the cooler or if you plan to thaw it ensure to use one of the following methods., 1. At or below 4C, 2. Under cold running water, 3. Microwaving, 4.Directly cooking , The staff moved the meat into cooler during inspection.., ,
Chlorine test strips for the sanitizer (for kitchen and bakery) and max/min thermometer (for kitchen) to check dishwasher were not available., Ensure to get test strips and a waterproof thermometer.
1) There was no exhaust ventilation over the deep fryer in the bakery., --Contact city of Calgary for requirements associated with grease producing equipment., , 2) Washrooms open directly into food handling/storage areas., --install self-closing devices on washroom doors.
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.
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 floor at the bakery kitchen is worn out, and exposed to unsmooth surfaces., - Repair.
, , The sanitizer bottle at the bakery was not labeled., - Ensure all chemical bottles are labeled properly. , , Lemon scented bleach was used for food contacting surfaces, - Obtain non-scented bleach
, , The cold display cooler at the bakery was maintained at 10C., - Ensure the cooler is able to maintain 4C and lower. , , A tray of cheese empanadas was stored at room temperature, measured at 36C., - Ensure the cheese empanadas are stored at refrigerated temperature with no more than 2 hours at room temperature. , , Boxes of cakes (made with dairy and egg) were placed at room temperature while waiting for pick up., - Ensure temperature control is provided until pick up. , , A bowl of yellow shrimp batter was stored at room temperature (17.6C), and pH is above 5.5. A container of cheese was store at room temperature (15.4)., - Ensure the batter and the cheese are stored below 4C. , ,
, , The bakery handwashing sink was blocked by a tray of empanadas., - Corrected. Ensure the sink is free of blockage at all time, , No soap was available at the bakery handwashing sink, no soap and paper towels were available at the bakery kitchen handwashing sink., - Ensure supplies are provided.
, , The scoops at the bulk item storage were not protected from hand contamination and the handles to the scoops were dirty and covered in flour/sugar. , - Ensure the scoops are hang up or the handles are place up to avoid hand contamination., - Ensure the scoops are cleaned and sanitized routinely. , , A pile of sugar was stored at the bulk area without a lid., - Ensure a lid is provided. , , Personal items at the bakery was stored mixed with store use items., - Ensure a clear separation is provided for the personal use and store use items
, , The bakery kitchen back door, and the kitchen cashier side door were opened without insect screen, ants found at the bakery kitchen. , - Ensure insect screen is provided, contact pest control for ant removal. , , Mice dropping found at the kitchen back storage area., - Ensure mice droppings are cleaned out and sanitize the area, Professional pest control company in retained, report indicated the same issue.
, , The floor at the bakery kitchen is worn out, and exposed to unsmooth surfaces., - Repair.
, "Reoccurring violations", 1) There was no exhaust ventilation over the deep fryer in the bakery., --Contact city of Calgary for requirements associated with grease producing equipment., , , , The bakery was using a countertop fryer and an electric stove top to stir fry meat without ventilation. , - Ensure grease producing cooking is stop immediately until approval ventilation is installed. ,
, , Dirty spreader was placed in between cleaned equipment., - Ensure all equipment is cleaned and sanitized at the cleaned equipment area. , , , The espresso machine at the bakery was fixed with clear tapes., - Ensure to remove the taps, and repair the maintain in other way that allows thorough cleaning.
, , "Reoccurring violations", 1. Grease was noted on the walls above the dep fryer in the bakery. There was no ventilation or fire suppression with this large deep fryer -- owner must contact the City of Calgary for appropriate approvals. , , The walk-in cooler and a freezer by the front prep kitchen is covered with overspill food debris., - Ensure the indicated areas are cleaned and sanitized.
1. Grease was noted on the walls above the dep fryer in the bakery. There was no ventilation or fire suppression with this large deep fryer -- owner must contact the City of Calgary for appropriate approvals. , 2. Hard to reach areas and under equipment were dirty with debris, grease, and/or food in the kitchen.,
1. Grease was noted on the walls above the dep fryer in the bakery. There was no ventilation or fire suppression with this large deep fryer -- owner must contact the City of Calgary for appropriate approvals. , 2. Hard to reach areas and under equipment were dirty with debris, grease, and/or food in the kitchen.,