3702 17 Avenue SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
30 mars 2026
1. Numerous products were being over stacked in the retail open display coolers. Surface temperature of products measured at 10C, , 2. The 2 open display coolers in front of the sushi department were measured at 8C, Ensure all cold foods maintain a temperature of 4C or below
Chlorine test strips were discolored and stored in a vial with QUAT indicator sheet. , , Obtain new chlorine test strips and ensure the proper indicator card/ sheet is being used to measure concentration
Grease build-up on ventilation canopy in the sushi department, , March 30 Update: Ventilation canopy will be serviced and cleaned on Wednesday, April 1, 2026
Calgary E Mart - Food Store se trouve dans le quartier ROSSCARROCK. ROSSCARROCK, Calgary compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 juillet 2026, 42 (82%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Dollarama
ROSSCARROCK
Ce restaurant a été inspecté 14 fois depuis le 5 juillet 2023, avec 1 conforme, 12 non conformes et 1 fermeture au dossier.
3 infractions
1. Numerous products were being over stacked in the retail open display coolers. Surface temperature of products measured at 10C, , 2. The 2 open display coolers in front of the sushi department were measured at 8C, Ensure all cold foods maintain a temperature of 4C or below
Chlorine test strips were discolored and stored in a vial with QUAT indicator sheet. , , Obtain new chlorine test strips and ensure the proper indicator card/ sheet is being used to measure concentration
Grease build-up on ventilation canopy in the sushi department, , March 30 Update: Ventilation canopy will be serviced and cleaned on Wednesday, April 1, 2026
9 infractions
Procedures do not indicate time or pH level that kimchi needs to meet to be safe. , , pH meter available. Ensure pH meter is calibrated on a regular basis.
1. Numerous products were being over stacked in the retail open display coolers. Surface temperature of products measured at 10C, , 2. The 2 open display coolers in front of the sushi department were measured at 8C, Ensure all cold foods maintain a temperature of 4C or below
Large container of mayo was left out at room temperature. Internal temperature measured at 25C. Mayo was discarded
5 infractions
**Update: Include business name and contact information on the label**, , Kimchi made in-house were not properly labeled. , , All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
**No pH test papers available**, , Facility is making Kimchi in house. No documentation or pH test papers available.
1. The facility had no running water., -Continue to cease all food preparation and keep the food prep kitchens closed until water is restored and confirmation is received from an Executive Officer of Alberta Health Services that food prep can begin.
5 infractions
**Update: Include business name and contact information on the label**, , Kimchi made in-house were not properly labeled. , , All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
**No pH test papers available**, , Facility is making Kimchi in house. No documentation or pH test papers available.
1. The facility had no running water., -Continue to cease all food preparation and keep the food prep kitchens closed until water is restored and confirmation is received from an Executive Officer of Alberta Health Services that food prep can begin.
5 infractions
**Update: Include business name and contact information on the label**, , Kimchi made in-house were not properly labeled. , , All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
**No pH test papers available**, , Facility is making Kimchi in house. No documentation or pH test papers available.
1. The facility was preparing food with no running water. High risk items including raw fish were being prepared and packaged on site., , All food prepared during the period with no running water was discarded during the inspection. The operator was instructed to cease all food preparation and close the food prep kitchen.
4 infractions
**Update: Include business name and contact information on the label**, , Kimchi made in-house were not properly labeled. , , All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
**No pH test papers available**, , Facility is making Kimchi in house. No documentation or pH test papers available.
1. Gaps along the bottom of the overhand receiving door, , Replace door sweep to prevent entry of pests, , 2. Mouse droppings observed in produce walk-in cooler.
4 infractions
**Update: Include business name and contact information on the label**, , Kimchi made in-house were not properly labeled. , , All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
**No pH test papers available**, , Facility is making Kimchi in house. No documentation or pH test papers available.
1. Gaps along the bottom of the overhand receiving door, , Replace door sweep to prevent entry of pests, , 2. Mouse droppings observed in produce walk-in cooler.
14 infractions
Kimchi made in-house were not properly labeled. , , All foods are to be labeled with name of product, contact information, date (production or best before), storage instructions
Facility is making Kimchi in house. No documentation of pH test papers available.
Two packages of sliced meat left out at room temperature. Surface temperature measured 18C - Staff was not able to explain why product was out at room temperature. Packages were discarded
Aucune infraction
2 infractions
The display cooler used to refrigerate Jumbo Tonkatsu showed a temperature of 57°F on the thermometer, with a surface temperature of 14.9°C., The foods were kept in a separate display cooler. , The displayer cooler was immediately turned off and not in use., , Fix or replace the cooler.
No cleaning schedule for the packing area was available., -Send the cleaning schedule of the packing area to my email by Monday, September 9, 2024.
8 infractions
Spray bottle bleach solution was too strong, and the chlorine test strip was bleaching off., -The bleach solution in the spray bottle was discarded., , Ensure bleach sanitizer is measured between 100 ppm to 200 ppm.
Uncooked raw porks were submerged in stagnant water at the 3-compartment sink to thaw in the kitchen area with an internal temperature of 19 degrees Celsius., -Food discarded., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
1. Significant mouse droppings were observed in the packing area adjacent the loading area., , 2. Mouse droppings were noted in the walk-in cooler and walk-in freezer., , Clean and sanitize the indicated areas and contact your pest control professional to eliminate the pest in the facility. Monitor and seal any gaps or openings in the facility.
5 infractions
A stack of paper towels was stored on the table in the meat department. Store paper towels in a suitable dispenser., **OUTSTANDING (2023-10-11). A stack of paper towels were still noted being stored on top of the table in the meat department. The manager mentioned that the paper towels were being used to dry/remove the blood from the meat. Please store paper towels in suitable dispensers to protect the stack from contamination.
Boxes of food were stored on the floor of the walk-in freezer and walk-in cooler. Provide adequate shelving and store foods at least 6 inches off the floor. Ensure there is adequate clearance for cleaning under shelves., **OUTSTANDING (2023-10-11). Boxes of food were still noted being stored on the floor of the walk-in refrigeration units. The manager mentioned that they were still in the process of fixing their shelving units. Please ensure to store all food items at least 6 inches off the floor.
9 infractions
Chlorine sanitizer in the meat and sushi departments measured over 200 ppm., , Sanitizers were diluted to 100 pm during the inspection.,
1) Sanitizer spray bottles in the meat department were not labeled to indicate their contents., , 2) Pure bleach in the sushi department was not labeled to indicate its content., , Chemicals were properly labeled during the inspection.,
The hand sink in the sushi department was obstructed., , The area was cleared during the inspection. Ensure hand sinks are always accessible.,
12 infractions
, No surface sanitizer solution prepared for meat and produce department., - Ensure surface sanitizer is readily available during operational hours and routinely monitored and changed to ensure correct concentration., - Chlorine sanitizer solutions were prepared and tested at 100ppm.
, **Repeat Violation**, Processes have not yet been submitted to AHS and no checks for pH are being done. , - Products related to handmade kimchi in stores were instructed to be removed from store shelves. Discussed with manager about the requirements prior to making kimchi again in stores. , , No parameters were checked during kimchi process. Process is done at the produce department with a lot of clutter. , , - Stop making kimchi until process is submitted and approved by AHS, Provide kimchi process steps and check pH in the beginning and the end of processing. , Process needs to be done in a clean and organize food prep area. , ,
Chlorine sanitizer in dishwashing sink (meat department) was mixed to a concentration of 10ppm. , , Ensure chlorine sanitizer is mixed to a concentration of 100 ppm
1. No soap available in the vegetable/ kimchi production room. , , 2. Paper towels were not in a proper dispenser in the vegetable/ kimchi production room.
1. Container of salt and dried pepper flakes were left open in the sushi department. , , All foods are to be properly covered, , 2. Lid for large container used to store raw meat in the walk-in cooler was cracked
Chlorine test strips were discolored and stored in a vial with QUAT indicator sheet. , , Obtain new chlorine test strips and ensure the proper indicator card/ sheet is being used to measure concentration
Grease build-up on ventilation canopy in the sushi department
1. Accumulation of debris under produce shelving in the walk-in cooler, , 2. Debris observed under palettes by the sushi department
1. Gaps along the bottom of the overhand receiving door, , Replace door sweep to prevent entry of pests, , 2. Mouse droppings observed in produce walk-in cooler.
Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
1. Gaps along the bottom of the overhand receiving door, , Replace door sweep to prevent entry of pests, , 2. Mouse droppings observed in produce walk-in cooler.
Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
1. Gaps along the bottom of the overhand receiving door, , Replace door sweep to prevent entry of pests, , 2. Mouse droppings observed in produce walk-in cooler.
Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
Bowl of hard-boiled eggs left to cool in still water. Eggs measured at 34C. , , Rapidly cool hard-boiled eggs in ice water.
Numerous frozen packages of beef and pork left out at room temperature to thaw before slicing. , , Take out only what is being processed. Store remaining product in the refrigerator until ready.
Dishes in the sushi prep area were not being sanitized after wash. Staff had to be told numerous times to place dishes in sanitizer solution for 2 minutes.
Paper towels were not in a proper dispenser in the meat department, , All hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
Rice scoop stored in still water at room temperature
Large number of boxed products stored directly on the floor in retail area and in walk-in freezer, , All foods are to be kept off the floor
1. Gaps along the bottom of the overhand receiving door, , Replace door sweep to prevent entry of pests, , 2. Mouse droppings observed in sushi department, shelving units in retail section, and in produce walk-in cooler.
Additional food safety training required. Basic food safety course information provided to owner
Small shelving unit in the sushi prep area was constructed with particle board. Replace particle board with materials that are smooth, non-porous, and easy to clean
Dust and grease accumulation noted on ventilation canopy filters
1) Organization required in the back area by the receiving bay door, , 2) Extensive cleaning required throughout the whole facility. Focus on hard-to-reach areas, under and behind counters, and under shelving units, , 3) Written cleaning schedules were not being followed, and records were not being properly documented
Single-use containers were stored in the bulk food bins and used as scoops., The single-use containers were discarded., , Obtain scoops with handles.
Boxes of food were stored on the floor of the facility., Provide adequate shelving and store foods at least 6 inches off the floor. , , Ensure there is adequate clearance for cleaning.
1) Walls in the meat department were unfinished., , 2) Shelves in the sushi department were unfinished., , Finish surfaces so that they are smooth, non-absorbent to moisture and easy to clean.,
Floor tiles throughout the meat department were chipped and cracked., , Repair or replace the flooring.,
1. The packing area was accumulated with food debris and mouse droppings., 2. The walk-in cooler was dirty., 3. The walk-in freezer was dirty., 4. The wrapping machine in the packing area was dirty., 5. Staff washroom had build-up of mouse droppings., , Deep clean and sanitize the indicated areas.
1) Walls in the meat department were unfinished., , 2) Shelves in the sushi department were unfinished., , Finish surfaces so that they are smooth, non-absorbent to moisture and easy to clean.,
Floor tiles throughout the meat department were chipped and cracked., , Repair or replace the flooring.,
Service records for the grease interceptors were not available., , Maintain records of all services., , A template was provided for record keeping.,
A stack of paper towels was stored on the table in the meat department., , Store paper towels in a suitable dispenser.,
Boxes of food were stored on the floor of the walk-in freezer and walk-in cooler., , Provide adequate shelving and store foods at least 6 inches off the floor. Ensure there is adequate clearance for cleaning under shelves.,
1) Walls in the meat department were unfinished., , 2) Shelves in the sushi department were unfinished., , Finish surfaces so that they are smooth, non-absorbent to moisture and easy to clean.,
Floor tiles throughout the meat department were chipped and cracked., , Repair or replace the flooring.,
Service records for the grease interceptors were not available., , Maintain records of all services., , A template was provided for record keeping.,
Dirty disposable containers were stored in a plastic strainer in the meat department., , Discard unclean/ used, disposable containers. Ensure single service food items are not re-used.,
, No probe thermometer for measuring internal temperature of cooked foods in the kitchen., - Acquire a thermometer that can measure between 0 - 100 Celsius.
, 1) Many frozen meat products on the floor in the walk-in freezer., , 2) Containers and boxes of food products on the floor in walk-in cooler., , Please do not store food products on the floor. Must be at least 6 inches off the ground to prevent risk of contamination and facilitate better sanitation and pest control monitoring.
, Personal items and open drinking cups were stored directly next to or on top of prep surfaces in the sushi department., - Provide a separate storage for staff to store their personal belongings, and food/drinks., - Items were removed during inspection.
, No chlorine test strips available for monitoring chemical concentration of solutions., - Acquire test strips and ensure routine monitoring is performed.
, Mouse droppings noted on most recent pest records in storage crawlspace above the walk-in units. , - Ensure cleaning of droppings is done. Discussed with manager on safe method of cleaning droppings.
, **Repeat Violation**, Dry wall has been put up but still needs to be finished. Additional unfinished wall noted in the kimchi/produce department. , - Paint and/or seal the wall to ensure surface is smooth, non-absorbent, and easily cleanable., - Ensure edges of the walls are also sealed so no moisture can get trapped behind., , Unfinished walls and shelves in the sushi department., - Finished walls and shelves and provide smooth and washable surfaces for easy cleaning. ,
, Platform beneath the standing refrigerator in the sushi department is covered in duct tape., - Please remove the duct tape as it is not a cleanable surface. Ensure the platform is constructed in a manner that is smooth, non-absorbent, and easily cleanable.,
, Broken and cracked tiles taped up with duct tape in the meat department behind the sliding door freezers., - Repair the tiles so that it is smooth, non-absorbent, and easily cleanable.
, **Repeat Violation**, Still no cleaning schedule. , - Discussed with manager on what is typically on a cleaning schedule and ensure staff are checking off to confirm cleaning has been done., , No cleaning schedule., - Provide a cleaning schedule for meat and sushi department., ,
, Dust accumulation on ceiling vents throughout the facility., - Please clean these areas and ensure regular cleaning is done.