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Anatolia Turkish Foods

212 - 1440 52 Street NE Calgary AB T2A 4T8 · Food - General

Official record from Alberta →

Inspection summary

Anatolia Turkish Foods has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on August 21, 2026, found no infractions.

2 of 4 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: 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.

  • 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 May 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times on July 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on July 23, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Front kitchen:Staff were portioning baklava on the front cashier counter. Baklava moved back to the kitchen to continue portioning, as there was no sneeze guard to protect food from customer contamination.2. Walk-in cooler:- Boxes of meat stored directly on the floor. Boxes moved onto metal trays. - Lamb in cloth stored on metal wire shelf. Lamb moved onto trays.3. Boxes of parsley stored in garbage bags in the cooler in the back room. Bags removed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Front kitchen: Open bags of sugar and bread flour were stored under the paper towel dispenser at the handwash station.COMPLETE THE FOLLOWING:1. Re-locate the dry ingredients to protect them from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Front Kitchen: The paper towel dispenser was empty. Paper towel replaced during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Front kitchen: Observed dust on the ceiling in front of the charcoal grill.COMPLETE THE FOLLOWING:1. Clean the area noted above.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The long, plastic cutting board along the prep table must be scrubbed to remove built-up dirt from the grooves. Scrubbing of all cutting boards should be done daily
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Remove all cardboards from the floors, including the walk-in freezer. It's hard to wash and sanitize a cardboard
  4. Demand Inspection

    0 infractions

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