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Aman Halal Meat & Grocery

B - 118 - 2640 52 Street NE Calgary AB T1Y 3R6 · Food - General

Official record from Alberta →

Inspection summary

Aman Halal Meat & Grocery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 28, 2026. The most recent inspection, on August 13, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times across 2 separate inspections, most recently on August 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on August 11, 2026. 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 August 13, 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 28, 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.

3 inspections

  1. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glass sliding door for the display cooler was cracked. Repair the glass sliding door and ensure all equipment is maintained in good repair to prevent contamination of food.
  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler closest to the unplugged pop machine measured at 12 degrees celsius. Adjust the cooler temperature to be maintained at 4 degrees or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was water damage on the wall on the bottom right side of the walk-in cooler. The walls must be maintained in good repair. Repair the wall and ensure the surface is smooth, durable and easy to clean. 2. The wall on the left side of the preparation table was missing a wall tile. Seal the wall by installing the ceiling tile or painting it and ensure it is smooth, durable, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were missing behind the display coolers in the retail area. Install baseboards to ensure the floor to wall joint is tightly sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glass sliding door for the display cooler was cracked. Repair the glass sliding door and ensure all equipment is maintained in good repair to prevent contamination of food.
  3. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler closest to the unplugged pop machine measured at 12 degrees celsius. Adjust the cooler temperature to be maintained at 4 degrees or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the hand sink. There were no soap at the hand sink. Hand sinks must be readily supplied with soap and paper towels to perform hand hygiene. Obtain paper towels and soap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a significant leak from the water tap at the hand sink when the supply was turned off. Repair the tap and ensure there is no leak. 2. A ceiling tile was missing above the three-compartment sink. Obtain a ceiling tile and ensure the surface is smooth, durable, and easy to clean. 3. There was water damage on the wall on the bottom right side of the walk-in cooler. The walls must be maintained in good repair. Repair the wall and ensure the surface is smooth, durable and easy to clean. 4. The wall on the left side of the preparation table was missing a wall tile. Seal the wall by installing the ceiling tile or painting it and ensure it is smooth, durable, and easy to clean. 5. There was a vinyl covering on the lower shelf of the preparation table and the material was in disrepair. Remove the vinyl covering and ensure the surface is smooth, durable, and easy to clean. 6. The lower storage shelf in the front retail area was constructed of raw wood. Finish the surface of the wood by sealing it with paint and ensure the surface is smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are various food equipment and miscellaneous items stored in the kitchen area. The operator stated they are not in use. Remove food equipment that is not being used in the facility to minimize clutter and to facilitate cleaning.
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