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Ar-Razzaq Halal Meat & Grocery

15219 Bannister Road SE Calgary AB T2X 1Z3 · Food - General

Official record from Alberta →

Inspection summary

Ar-Razzaq Halal Meat & Grocery has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on April 23, 2026, recorded 5 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Pests 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 6 times across 6 separate inspections, most recently on April 23, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on April 23, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 27, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on June 27, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

8 inspections

  1. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Update on April 23/2026Labels were still missing info regarding repackaged by and storage conditions on meats in Butcher display case and in display freezer in grocery area.(Repeat violation from previous inspection)Requirement: Ensure that meats repackaged on site are labelled to indicate source info, repackaged by info, storage conditions (keep refrigerated/frozen)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Update on April 23/2026Paper dispenser located at hand washing sink was empty.Paper roll was kept on the shelf.Requirement:Provide paper towels in the dispenser.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at hand washing sink in the meat cutting area as water supply was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available all the time at hand washing sink. Do not turn it off from the valve below.Staff was instructed to turn on the water supply from the valve below
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Front exterior door was kept propped open, which could allow entry of pests/vermin.Requirement:Keep exterior doors closed all the time to prevent entry of pests/vermin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap located at hand washing sink in meat cutting area was dripping.Requirement:Ensure that hot water tap is repaired/replaced to stop dripping.
  2. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Update on April 14/2026Labels were still missing on meats in Butcher display case and in display freezer in grocery area.(Repeat violation from previous inspection)Requirement: Ensure that meats repackaged on site are labelled to indicate name of the product, source info, repackaged by info, repackaging date, storage conditions (keep refrigerated/frozen)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Pop bottles and boxes were stored directly on floor in the corridor area.b) Boxes were stored directly on floor in walk in freezerRequirement:Store food and drinks minimum 15 cm off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink was empty.Requirement:Provide paper towels in the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washroom door opens directly in food storage area and automatic door closure device was broken and door was left open.Requirement:Repair/replace door closure device and keep washroom closed all the time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and dirt in the display cooler on front metal surfaceRubber mat lined inside display cooler was not cleanRequirement:Clean the above noted areas and equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on April14/2026Walk in cooler has dirt and blood spills on floor.(Repeat violation from previous inspection)Requirement:Clean the above noted area
  3. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Labels were still missing on some meats in Butcher display case to indicate source.(Repeat violation from previous inspection)Requirement: Ensure that meats in display case are labelled to indicate name of the product, source info, repackaged by info, repackaging date, storage conditions (keep refrigerated/frozen)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Walk in cooler has dirt and blood spills on floor, dirt on walls.b) Spills and dirt on floor in meat cutting area.c) Dish washing sinks were dirty.d) Dirty cotton gloves were hanged on taps located in dish washing sink.Requirement:Ensure that facility is thoroughly cleaned in addition to above noted areas.
  4. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Labels were still missing on some meats in Butcher display case to indicate source.(Repeat violation from previous inspection)Requirement: Ensure that meats in display case are labelled to indicate name of the product, source info, repackaged by info, repackaging date etc.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were hanged on dish washing sinks after use in the prep area.Requirement:Provide sanitizer solution in a pail and soak cleaning clothes in this sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Boxes and carcass were stored directly on floor in walk in freezer.Requirement:Store food at least 15 cm off the floor.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap at the bottom of back delivery door, which could allow entry of pests/vermin.Requirement: Seal the gap at the bottom of back door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washroom door opens in food storage area and door was kept wide open.Requirement:Keep washroom door closed all the time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Walk in cooler has dirt and blood spills on floor, dirt on walls.b) Spills and dirt on floor in meat cutting area.c) Dish washing sinks were dirty.d) Dirty cotton gloves were hanged on taps located in dish washing sink.Requirement:Ensure that facility is thoroughly cleaned in addition to above noted areas.
  5. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Labels were still missing on some meats in Butcher display case to indicate source.Requirement: Ensure that meats in display case are labelled to indicate name of the product, source info, repackaged by info, repackaging date etc.
  6. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meats in Butcher display case was not labelled to indicate source.Requirement: Ensure that meats in display case are labelled to indicate name of the product, source info, repackaged by info, repackaging date etc.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Carcass were stored in black garbage bags in walk in cooler.Requirement: Use food grade material to store food not black garbage bags.Black garbage bags were removed.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle to identify its contents.Requirement: Provide label on this spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of display cooler was 9C and internal temperatures of raw meat stored in this cooler were between 8C-9CRequirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Meats from this cooler were moved to walk in cooler during inspection.
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Display cooler located in butcher area was out of order.Requirement:Ensure that this display cooler is repaired/replaced to maintain temperature of perishable foods at 4C or less.
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