4 - 7400 Macleod Trail SE
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 décembre 2025
1. Staff was observed not performing hand hygiene between services at the meat processing section., , 2. Used gloves were left on the meat prep table to be reused. Operator discarded used gloves., , -Ensure hand hygiene is performed before handling food and after gloves use. , -Ensure used gloves are not reused to prevent food contamination
Outstanding:, , No sink plugs available for dishwashing sinks. , , Obtain sink plugs to properly sanitize equipment, , December 12 update: Staff indicated that large bowls were being filled with sanitizer to sanitize utensils and equipment. The large cutting board was cleaned and sanitized by spraying with sanitizing solution, , Properly sanitize utensils and equipment by obtaining drain plugs for the dish washing sink and fill with an approved sanitizer (100ppm bleach) so that utensils and equipment can be fully submerged for at least 2 minutes
1. The handwashing sink is not used for handwashing at the meat processing section, it appeared broken. Staff adjusted water flow and made hot and cold water available for handwashing at the station., , 2. No paper towel in dispenser at meat processing section. Operator added paper towel., , -Ensure the handwashing station is operational and accessible to staff., -Ensure all handwashing supplies are available at the handwashing station to staff
There was gap under the back left door. Pest control report shows a mouse was seen., , -Seal the gap beneath door to prevent pest entrance, -Follow all recommendations provided by pest control company
The following areas had dirt/food debris:, 1. meat saw machine at the meat processing section., 2. floor under the shelves at the walk-in cooler., , -Clean the indicated area
A-Mart - Food Store se trouve dans le quartier FAIRVIEW INDUSTRIAL. FAIRVIEW INDUSTRIAL, Calgary compte 143 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 16 juillet 2026, 106 (74%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 3 (2%) fermés.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Global Kids Academy - Kitchen
FAIRVIEW INDUSTRIAL
Ce restaurant a été inspecté 5 fois depuis le 19 décembre 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
5 infractions
1. Staff was observed not performing hand hygiene between services at the meat processing section., , 2. Used gloves were left on the meat prep table to be reused. Operator discarded used gloves., , -Ensure hand hygiene is performed before handling food and after gloves use. , -Ensure used gloves are not reused to prevent food contamination
Outstanding:, , No sink plugs available for dishwashing sinks. , , Obtain sink plugs to properly sanitize equipment, , December 12 update: Staff indicated that large bowls were being filled with sanitizer to sanitize utensils and equipment. The large cutting board was cleaned and sanitized by spraying with sanitizing solution, , Properly sanitize utensils and equipment by obtaining drain plugs for the dish washing sink and fill with an approved sanitizer (100ppm bleach) so that utensils and equipment can be fully submerged for at least 2 minutes
1. The handwashing sink is not used for handwashing at the meat processing section, it appeared broken. Staff adjusted water flow and made hot and cold water available for handwashing at the station., , 2. No paper towel in dispenser at meat processing section. Operator added paper towel., , -Ensure the handwashing station is operational and accessible to staff., -Ensure all handwashing supplies are available at the handwashing station to staff
There was gap under the back left door. Pest control report shows a mouse was seen., , -Seal the gap beneath door to prevent pest entrance, -Follow all recommendations provided by pest control company
The following areas had dirt/food debris:, 1. meat saw machine at the meat processing section., 2. floor under the shelves at the walk-in cooler., , -Clean the indicated area
1 infraction
No sink plugs available for dishwashing sinks. , , Obtain sink plugs to properly sanitize equipment, , November 12 update: Staff indicated that large bowls were being filled with sanitizer to sanitize utensils and equipment. , , Properly sanitize utensils and equipment by obtaining drain plugs for the dish washing sink and fill with an approved sanitizer (100ppm bleach) so that utensils and equipment can be fully submerged for at least 2 mintues
5 infractions
One spray bottle was not labeled as to its contents
Bowl of raw pork ribs left in standing water. Temperature measured at 13C
No sink plugs available for dishwashing sinks. , , Obtain sink plugs to properly sanitize equipment
Plastic sheets placed directly in hand sink blocking access. , , All hand wash stations are to be kept free and easily accessible at all times
Aucune infraction
5 infractions
, , Spray bottles were not labeled as to its contents
, , 1. Sweet potatoes in placed in the warmer was measured at 33C. Sweet potatoes discarded. , , 2. No thermometer available to measure temperature of foods, , Hot foods are to be kept at 60C or above
, , Jug of dish soap and various utensils were placed directly in the hand sink in the meat cutting area. , , Hand wash stations are to be kept free and easily accessible at all times
1) Dust accumulation on ceiling of walk-in cooler, , 2) Debris accumulation on floor throughout facility. Especially under shelving units and large equipment., , 3) Build up on floor of walk-in cooler, under dishwashing sinks and under pallets in the back storage area
, The storage area at the back had accumulation of dirt and it was disorganised at the time of inspection. Non-food products were stored with food products. , , Action required:, Organise the storage area, Separate food products from non-food products.
, , 1. Accumulation of debris under and behind shelving units and hard to reach areas, , 2. Old dirty cardboard used to line shelving in the walk-in coolers