625 25 Avenue SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Zest Market and Deli is in the MANCHESTER INDUSTRIAL neighbourhood. MANCHESTER INDUSTRIAL, Calgary has 337 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 10, 2026, there are 237 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 4 times since October 27, 2023, with 1 in compliance, 3 not in compliance, and 0 closures on record.
No violations
3 violations
Wiping cloths were being stored in soap and water. , , This was corrected during inspection. The solution was changed out for quat based food contact surface sanitizer. Concentration measured 200 ppm. Ensure that reusable wiping cloths are stored in food contact surface sanitizer between uses.
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.
The Little Noodle Shop
MANCHESTER INDUSTRIAL
Garlic in oil being stored on the counter top had an internal temperature of 20 degrees Celsius. It had been made the day before., , Product was discarded. Garlic in oil carries the risk of botulism. Ensure that garlic in oil/butter products are stored either cold (4 degrees Celsius or lower) or hot (60 degrees Celsius or higher).
Quat test strips were not available for use., , Ensure that quat test strips are available for use. Use the quat test strips to verify the concentration of quat based food contact surface sanitizer.
7 violations
Cleaning cloths used in the kitchen were placed directly on food prep. counters. As discussed, store all cleaning cloths in a container of a food-safe sanitizer solution during use.,
Employee was observed picking up waste from the floor of the kitchen. The employee returned to food preparation without changing gloves or washing hands., , Instructed employee to discard gloves, wash hands, and then put on new gloves (if choosing to use gloves).
Employee was cutting up whole raw turkeys into smaller pieces. The exterior of bulk food containers such as flour and margarine had turkey juice and raw turkey meat pieces accumulated., , Instructed staff to move food containers from the splash zone until the turkey processing was finished. Instructed staff to clean and sanitize the outside of all affected bulk food containers.
The concentration of the quat based food contact surface sanitizer solution measured greater than 500 ppm., , Solution was diluted during inspection to 200 ppm. Ensure that quat based food contact surface sanitizer is maintained at 200 ppm.
The ambient air temperature of the north food preparation cooler measured between 11-12 degrees Celsius. Internal food temperatures measured:, Deli ham= 10 degrees Celsius, Deli turkey= 10 degrees Celsius, Grated cheese= 10.4 degrees Celsius, Raw shell eggs= 10 degrees Celsius, , All food in the cooler with an internal temperature of greater than 4 degrees were discarded. Have the cooler serviced/repaired or adjusted. Ensure that the cooler maintains 4 degrees Celsius or less at all times.
Quat test strips were not available for use., , Ensure that quat test strips are available for use. Use the quat test strips to verify the concentration of quat based food contact surface sanitizer.
In the bulk food area, scoops (including single use scoops) were placed in the food containers. As discussed, store all scoops outside of the food container (or without the handles in the food), and replace single use scoops.,
2 violations
Cleaning cloths used in the kitchen were placed directly on food prep. counters. As discussed, store all cleaning cloths in a container of a food-safe sanitizer solution during use.,
In the bulk food area, scoops (including single use scoops) were placed in the food containers. As discussed, store all scoops outside of the food container (or without the handles in the food), and replace single use scoops.,