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Al-Anwar Halal Meat and Grocery

1120 - 28 Kingsview Road SE Airdrie AB T4A 0A7 · Food - General

Official record from Alberta →

Inspection summary

Al-Anwar Halal Meat and Grocery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on July 17, 2025, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on July 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 6 separate inspections, most recently on July 17, 2025. 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 5 times across 3 separate inspections, most recently on February 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer in the food facility. Operator mixed a fresh solution measured at 100ppm.**Ensure that the facility is equipped with a food safe sanitizer at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat cutter had dried up meat particles on the blade. Operator stated meat cutter is cleaned at the end of the day. Meat cutter was cleaned during the inspection.**Ensure that meat cutter is cleaned and sanitized using 100ppm of chlorine sanitizer after each use.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The storage shelving racks in the walk-in cooler had a build-up of dirt.**Please clean storage racks.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATIONRaw meat products were stored directly on the storage shelves in the walk-in cooler.**Place meat products in bins/trays before placing on storage shelves in order to contain raw meat juices and to prevent cross contamination of food items in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEAT VIOLATIONThe designated hand wash sink in the facility was obstructed with a non-functional chest freezer. Operator was using one of the 2-compartment sinks for handwashing**Relocate the chest freezer**Ensure that hand wash sink is easily accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION1. There was dried raw meat juice on the floor under the storage shelving racks in the walk-in cooler.**Please clean the cooler.2 The storage shelving racks in the walk-in cooler had a build-up of dirt.**Please clean storage racks.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat products were stored directly on the storage shelves in the walk-in cooler.**Place meat products in bins/trays before placing on storage shelves in order to contain raw meat juices and to prevent cross contamination of food items in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated hand wash sink in the facility was obstructed with a non-functional chest freezer. Operator was using one of the 2-compartment sinks for handwashing**Relocate the chest freezer**Ensure that hand wash sink is easily accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was dried raw meat juice on the floor under the storage shelving racks in the walk-in cooler.**Please clean the cooler.2 The storage shelving racks in the walk-in cooler had a build-up of dirt.**Please clean storage racks.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The meat grinder blade and plate was stored at room temperature. Operator had just finished using equipment to grind meat. Operator moved the grinder plate to the walk-in cooler.**Ensure that the meat grinder plate is stored in the cooler at 4 degrees C and below when not in use. Store the plate in the cooler immediately after each use.**At the end of the day ensure that the parts are disassembled and thoroughly washed and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The chest freezer beside the front door had tape on the glass edges.**Remove tape, tape is not cleanable**Repair lid if damaged.2. The glass of the upright display cooler beside the cashier stand was broken.**Please replace the glass cover to prevent contamination of food items.3. The chopping board in the facility had a lot of knife markings and discoloration on the surface.**Please resurface/replace chopping boards to ensure surface can be adequately cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat cutting machine was dirty. There was meat debris and juice around the surface and the blade. Operator cleaned and sanitized the equipment during the inspection.**Ensure that food equipment is cleaned and sanitized after each use to prevent contamination of food.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution used in the food prep area was measured at greater than 1000ppm. Operator diluted the bleach solution.**Please ensure bleach solution used in the food prep area is measured at 100ppm**Mix half a teaspoon of bleach to 1 liter of water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The handles and the bottom layer of the meat display coolers in the food prep area were dirty.**Please clean.2. Raw meat juice was noted on the floor of the walk-in cooler.**Please clean.3. The chest freezer beside the front door had tape on the glass edges.**Remove tape, tape is not cleanable**Repair lid if damaged.4. The glass of the upright display cooler beside the cashier stand was broken.**Please replace the glass cover to prevent contamination of food items.

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