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Ahmadiyya Muslim Jamaat

4353 54 Avenue NE Calgary AB T2H 2H8 · Food - General

Official record from Alberta →

Inspection summary

Ahmadiyya Muslim Jamaat has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on March 16, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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 temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on March 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 30, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 3 separate inspections, most recently on March 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on March 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on March 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Pots of stew and boxes of food were stored on the floor in the walk-in cooler.Ensure food is stored at least 6 inches above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were bags of frozen spinach sitting at room temperature. The spinach appeared to have thawed and was leaking through the cardboard boxes on to the floor.These food items should be thawed and stored in cooler below 4C. Ensure that it is not stored at room temperature.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It does not appear that anyone in care and control of the kitchen is certified in a recognized food safety course. Please complete.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violations still exist**1. The refrigerator adjacent to the hand sink has an accumulation of food debris.2. Cleaned utensils stored near the grill had food debris.3. The microwave was dirty.4. Food processor (used for Tomato/onion) appeared dirty with accumulation of food debris.Thoroughly clean and sanitize the refrigerator, utensils, food processor and microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATED VIOLATION*1) There was an accumulation of grime/old food debris under prep counters, equipment, dishwasher and in hard to reach areas in the kitchen. 2) The dry storage room was cluttered, food spillage on bags/bins, and there was a heavy accumulation of food spillage under the storage shelves. 3) The wire shelving next to dishwasher is extremely cluttered.Please thoroughly clean and organize the noted areas.
  2. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The was an open can of tomatoes stored in the walk-in cooler.Please ensure food is removed from cans once the can has been opened. Relocate food into a food safe container for storage.2. Pots of stew and boxes of food were stored on the floor in the walk-in cooler.Ensure food is stored at least 6 inches above the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labelled to indicate their contents. Please appropriately label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were bags of frozen spinach sitting at room temperature. The spinach appeared to have thawed and was leaking through the cardboard boxes on to the floor.These food items should be thawed and stored in cooler below 4C. Ensure that it is not stored at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The were no paper towels at the hand sink.Ensure that all hand sinks are equipped with paper towels in a dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It does not appear that anyone in care and control of the kitchen is certified in a recognized food safety course. Please complete.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The refrigerator adjacent to the hand sink has an accumulation of food debris.2. Cleaned utensils stored near the grill had food debris.3. The microwave was dirty.Thoroughly clean and sanitize the refrigerator, utensils, and microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATED VIOLATION*1) There was an accumulation of grime/old food debris under prep counters, equipment, dishwasher and in hard to reach areas in the kitchen. 2) The dry storage room was cluttered, food spillage on bags/bins, and there was a heavy accumulation of food spillage under the storage shelves. 3) The ceiling tiles near the dishwashing area were dusty. 4. The wire shelving next to dishwasher is extremely cluttered.Please thoroughly clean and organize the noted areas.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The was an open can of tomatoes stored in the walk-in cooler.Please ensure food is removed from cans once the can has been opened. Relocate food into a food safe container for storage.2. Pots of stew and boxes of food were stored on the floor in the walk-in cooler.Ensure food is stored at least 6 inches above the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labelled to indicate their contents. Please appropriately label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were bags of frozen spinach sitting at room temperature. The spinach appeared to have thawed and was leaking through the cardboard boxes on to the floor.These food items should be thawed and stored in cooler below 4C. Ensure that it is not stored at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The were no paper towels at the hand sink.Ensure that all hand sinks are equipped with paper towels in a dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It does not appear that anyone in care and control of the kitchen is certified in a recognized food safety course. Please complete.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The refrigerator adjacent to the hand sink has an accumulation of food debris.2. Cleaned utensils stored near the grill had food debris.3. The microwave was dirty.Thoroughly clean and sanitize the refrigerator, utensils, and microwave.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATED VIOLATION*1) There was an accumulation of grime/old food debris under prep counters, equipment, dishwasher and in hard to reach areas in the kitchen. 2) The dry storage room was cluttered, food spillage on bags/bins, and there was a heavy accumulation of food spillage under the storage shelves. 3) The ceiling tiles near the dishwashing area were dusty. 4. The wire shelving next to dishwasher is extremely cluttered.Please thoroughly clean and organize the noted areas.

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