210 - 634 6 Avenue SW · DOWNTOWN COMMERCIAL CORE
4 février 2026
Non conformeHeavily soiled cleaning cloths were sitting on food preparation surfaces. , , Cleaning cloths must be stored in an approved surface sanitizer when not in use. , , As well heavily soiled cloths must be discarded when they cannot be cleaned appropriately anymore., , A very heavily soiled cloth was discarded at the time of the inspection.
The surface sanitizer spray bottle was unlabeled. , , Please ensure that all chemical bottles are labeled such that the contents can be identified and safely used.
(Reoccurring violation - observed again on Jan 20th, 2026)., , Food was being stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
Feb 4th, 2026: Cleaning has improved but more work is needed. Please continue to deep clean the facility. , , The facility is being kept in an unsanitary manner. A build-up of food debris, grime, and grease were observed throughout the facility. Please deep clean the entire kitchen and pay special attention to the following areas:, - The bulk food storage bins , - Floors under and behind the cook line , - The wall behind the hand-washing sink and the prep counter, - High-touch surfaces such as handles of equipment and utensils , , Please deep clean the facility and keep it in a clean and sanitary manner hereafter.
Canterra Market & Deli se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 678 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 470 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 4 fois depuis le 6 février 2025, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
Heavily soiled cleaning cloths were sitting on food preparation surfaces. , , Cleaning cloths must be stored in an approved surface sanitizer when not in use. , , As well heavily soiled cloths must be discarded when they cannot be cleaned appropriately anymore., , A very heavily soiled cloth was discarded at the time of the inspection.
The surface sanitizer spray bottle was unlabeled. , , Please ensure that all chemical bottles are labeled such that the contents can be identified and safely used.
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.
DOWNTOWN COMMERCIAL CORE
(Reoccurring violation - observed again on Jan 20th, 2026)., , Food was being stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
Feb 4th, 2026: Cleaning has improved but more work is needed. Please continue to deep clean the facility. , , The facility is being kept in an unsanitary manner. A build-up of food debris, grime, and grease were observed throughout the facility. Please deep clean the entire kitchen and pay special attention to the following areas:, - The bulk food storage bins , - Floors under and behind the cook line , - The wall behind the hand-washing sink and the prep counter, - High-touch surfaces such as handles of equipment and utensils , , Please deep clean the facility and keep it in a clean and sanitary manner hereafter.
Heavily soiled cleaning cloths were sitting on food preparation surfaces. , , Cleaning cloths must be stored in an approved surface sanitizer when not in use. , , As well heavily soiled cloths must be discarded when they cannot be cleaned appropriately anymore., , A very heavily soiled cloth was discarded at the time of the inspection.
A surface sanitizer was not available or in use when food preparation was occurring. , , A 100ppm bleach solution was prepared at the time of the inspection. , , Please ensure that a surface sanitizer is always prepared and in use when food handling is occurring.
The surface sanitizer spray bottle was unlabeled. , , Please ensure that all chemical bottles are labeled such that the contents can be identified and safely used.
(Reoccurring violation - observed again on Jan 20th, 2026)., , Food was being stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
Knives were being stored between the wall and the prep table. , , This is not a clean and sanitary way to store a knife, and this activity must be discontinued. , , The knife was removed at the time of the inspection.
Foos was stored uncovered in the walk-in cooler. , , All food in storage must be covered in a food grade covering to prevent cross-contamination.
The facility is being kept in an unsanitary manner. A build-up of food debris, grime, and grease were observed throughout the facility. Please deep clean the entire kitchen and pay special attention to the following areas:, - The bulk food storage bins , - Floors under and behind the cook line , - The wall behind the hand-washing sink and the prep counter, - High-touch surfaces such as handles of equipment and utensils , , Please deep clean the facility and keep it in a clean and sanitary manner hereafter.
Food was being stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
(Reoccurring violation), , 1) The front preparation cooler was not plugged in but cut tomatoes and lettuce were being stored in it. Both were discarded at the time of the inspection. , , Perishable food items such as cut vegetables must not be stored in this cooler and must be kept in a functional cooler. , , 2) The front display cooler located closer to the kitchen had an ambient air temperature of 16C, , The display cooler next to it was operating at 1C. Food was moved from the warmer cooler to this one. , , Please ensure both display coolers are operating at a temperature of 4C or less before storing perishable food items in them.
A bowl of cooked whole shell eggs were in the basin of the hand sink with cold water running over them. , , The hand sink is to be only used for hand washing and no other activities. , , The eggs were moved at the time of the inspection.
Food was being stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored at least 6 inches off of the floor to reduce the risk of contamination.
A large knife was being stored between the wall and the prep table. , , This is not a clean and sanitary way to store a knife, and this activity must be discontinued. , , Remove the knife and store it in a clean and sanitary manner.
The facilities food handling permit was not posted. , , Please print and post a copy of your valid food handling permit in a location that is visible to the public.
Equipment in the facility is not being kept clean and sanitary. Please deep clean the facility and pay special attention to the following items/areas:, - The bulk bins , - The freezers/coolers both inside and outside (also remove the protective plastic coating on the white freezer), - The magnetic strip for knife storage , - The cook line equipment
A build-up of grease, food debris, and grime were observed in the following areas:, - The floor/walls under and behind the cook line, - The floor/walls under and behind all shelving and equipment , - The wall behind the hand sink and prep table, , The facility requires a deep clean.
The kitchen is cluttered and disorganized. , , Please declutter and organize the kitchen such that it can be kept clean and proper pest control monitoring can be completed.