African Halal Meats
4014 17 Avenue SE Calgary AB T2A 0S7 · Food - General
Inspection summary
African Halal Meats has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on April 2, 2026, recorded 4 infractions.
1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 3 times across 3 separate inspections, most recently on March 13, 2026. For example:
Is all food in this facility from an approved source and/or properly labelled?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 7 times across 5 separate inspections, most recently on April 2, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 6 times across 5 separate inspections, most recently on April 2, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 4 times across 4 separate inspections, most recently on April 2, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
6 inspections
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- March 13 2026-1. Beef carcasses hanging over open boxes of chicken and lamb. Ensure food is covered as above. Ensure beef carcasses are stored away from other animals.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **The violation still exists**Uncovered and unwrapped raw meat products stored in the walk-in cooler.- Wrap or cover all food products to prevent exposing to unwanted potential contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Front display cooler taped. Knife sharpener handle taped. Ensure this is removed and repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2. A written cleaning schedule was not available.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Farm eggs for sale. Ensure eggs are from an approved source and have been graded.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- March 13 2026-1. Beef carcasses hanging over open boxes of chicken and lamb. Ensure food is covered as above. Ensure beef carcasses are stored away from other animals. 2. Open boxes of meat products in freezer. Carcass on floor. Ensure boxes are closed and food product is not stored on the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **The violation still exists**Uncovered and unwrapped raw meat products stored in the walk-in cooler.- Wrap or cover all food products to prevent exposing to unwanted potential contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Front display cooler taped. Knife sharpener handle taped. Ensure this is removed and repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2. A written cleaning schedule was not available.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.March 13 2026- 3. Walk in freezer is disorganized. Ensure this area is cleaned and organized.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- 1. Repacked food items were not labeled in the meat section. The unlabeled food items were not discarded as purchase receipts were present onsite. - Label all the meat packages with date, store name/contact information and product name. Develop a method (for example lot number) to track the small meat packages with their source.2. Home-made cheese bags were observed in the display cooler. Operator removed the cheese during inspection. - All the food items in the facility must be from approved sources.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **The violation still exists**Uncovered and unwrapped raw meat products stored in the walk-in cooler.- Wrap or cover all food products to prevent exposing to unwanted potential contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall corner by the hand washing sink was in disrepair.- Repair the corner so that walls are smooth, impervious to moisture and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A broken bus pan filled with meat was observed in walkin cooler.- Check all the equipment and discard all broken or cracked containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The violations still exist**1. The storage area by the back door is disorganized, washroom and floor were dirty by the two compartment sink area.- Thoroughly clean and sanitize the food establishment surfaces, including all hard-to-reach areas.2. A written cleaning schedule was not available.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- . Uncovered and unwrapped raw meat products stored in the walk-in cooler.- Wrap or cover all food products to prevent exposing to unwanted potential contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The storage area by the back door is disorganized and floor were dirty.- Clean and organized the storage area. 2. The facility did not have cleaning schedule.Develop a cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- A few unlabeled grocery food items were observed at the front of the store.- Labell all the repackaged/portioned grocery items with appropriate information.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food products in the walk-in cooler were stored on the floor.- Ensure food products are stored in a safe and sanitary manner at least 6 inches off the ground.2. Uncovered and unwrapped raw meat products stored in the walk-in cooler.- Wrap or cover all food products to prevent exposing to unwanted potential contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Freezer and cooler door flaps were cracked/broken.- Replace the cracked/broken flaps so they are smooth, impervious to moisture and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The storage area by the back door is disorganized and floor were dirty.- Clean and organized the storage area. 2. Walk-in freezer was disorganized, and products are rolling off the pile to the ground.- Reorganize the walk-in freezer and ensure food products are stored off the ground at least 6 inches.3. The facility did not have cleaning schedule.Develop a cleaning schedule.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
0 infractions