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Ahsan Halal Meat & Groceries - Food

167 - 5120 47 Street NE Calgary AB T3J 4K3 · Food - General

Official record from Alberta →

Inspection summary

Ahsan Halal Meat & Groceries - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on July 7, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Cleaning and sanitizing.

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 February 6, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on April 23, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on December 11, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on July 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on July 7, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

  1. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser was empty at hand washing sink.- The staff restocked the dispensers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two small cutting boards in the meat cutting area were damaged and deeply grooved.- Replace the cutting boards to ensure they are smooth, cleanable, and maintained in good condition.
  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwashing sink tap (part of the three-compartment sink) was loose and not properly secured.-Repair the tap by tightening and securing it in place
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two of the chest freezer handles were duct-taped. - Ensure the handles are repaired
  3. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several food items, including packaged meat products, in the display coolers that were not labeled. Invoices were provided and verified to indicate that the meat products came from an approved source. The inspector informed the operator and manager that all food items in the facility must be adequately labelled to indicate their source after being processed on site. - Operator ensures to label all food items properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw/unfinished wood shelves were noted under the meat grinder, in the walk-in cooler, and under meat-cutting table.-Please remove or seal/paint unfinished wood surfaces. Surfaces should be smooth, non-porous, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulation of old food debris and grime was noted in hard-to-reach areas of the walk-in cooler.- Make sure to thoroughly clean this area of food debris and residue as discussed.- Ensure to set up deep-cleaning schedule for the facility.
  4. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several food items, including packaged meat products, in the display coolers that were not labeled. Invoices were provided and verified to indicate that the meat products came from an approved source. The inspector informed the operator and manager that all food items in the facility must be adequately labelled to indicate their source after being processed on site. Please label all food items properly.
  5. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several food items, including packaged meat products, in the display coolers that were not labeled. Invoices were provided and verified to indicate that the meat products came from an approved source. The inspector informed the operator and manager that all food items in the facility must be adequately labelled to indicate their source after being processed on site. Please label all food items properly.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator and manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
  6. Monitoring Inspection

    0 infractions

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