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Apna Punjab Meat Shop

722 - 5075 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General

Official record from Alberta →

Inspection summary

Apna Punjab Meat Shop has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 24, 2026. The most recent inspection, on June 25, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 once on June 24, 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?

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.

2 inspections

  1. Initial Inspection

    0 infractions

  2. Initial Inspection

    1 infraction

    • 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 operator relocated meat cutting activities to a new area within the facility where wall surfaces are not smooth and are constructed with raw wood paneling for decorative purposes. These surfaces are porous and not impervious to moisture, which makes them difficult to clean and sanitize, thereby increasing the risk of contamination of food products.- Ensure that all areas used for meat cutting are constructed with wall and floor surfaces that are smooth, non-absorbent, and impervious to moisture. Replace or properly cover the raw wood paneling with approved materials (e.g., sealed, washable, and non-porous surfaces such as stainless steel or food-grade wall panels) that can be effectively cleaned and sanitized.

Nearby inspected facilities

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