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Atlas Halal Meats

5320 17 Avenue SE Calgary AB T2A 0W1 · Food - General

Official record from Alberta →

Inspection summary

Atlas Halal Meats has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on October 2, 2026, recorded 3 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Chemicals and toxic substances.

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 7 times across 6 separate inspections, most recently on September 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 29, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times across 3 separate inspections, most recently on October 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 17, 2024. For example: Is food being protected from contamination during transportation?

  • 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 19 times across 10 separate inspections, most recently on October 2, 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.

12 inspections

  1. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tiles by the square wooden cover and floor drain underneath cutting table. Fix the floor.
    • 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) Hole in the wall by the washroom.Fix the wall2) Self closing mechanism on the washroom door broke off. Fix the self-closing mechanism on the door.3) Walk-in freezer light was burnt out. Fix the light.4) Spray sink handle was covered with clear plastic and blue plastic gloves.Fix the spray sink handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stains and deep knife marks were observed on the white plastic cutting boards. Resurface or replace the cutting boards.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION:September 23, 2026, inspection:Chlorine sanitizer in the spray bottles was measured between 25 to 50ppm.Previous Inspection:Sanitizer spray bottles observed to have no effective concentration of bleach.Ensure bleach sanitizer bottles are mixed to a concentration of 100ppm of bleach.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEAT VIOLATION:Ensure all food items are wrapped and covered in the walk-in-freezer. 2 sheep or goat carcasses observed unwrapped in the walk-in freezer stored on top of bagged meat.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Trays and utensils were not properly sanitized; stains were observed in the three-compartment sink wells. Use the three-steps manual method for dishwashing:1) Wash with soap and warm water2) Rinse with warm water3) sanitize by submerging in 100pm chlorine solution for 2 minutes and then air dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor top coating in butcher area requires repainting, many areas where surface coating is missing.
    • 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) Hole in the wall by the washroom.Fix the wall2) Self closing mechanism on the washroom door broke off. Fix the self-closing mechanism on the door.3) Walk-in freezer light was burnt out. Fix the light.4) Spray sink handle was covered with clear plastic and blue plastic gloves.Fix the spray sink handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stains and deep knife marks were observed on the white plastic cutting boards. Resurface or replace the cutting boards.
  3. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackage food items in the refrigerator unit observed to have improper labeling or no labeling at all. All prepackage foods, ready for immediate purchase must be labeled with the product description, date it was pre-packaged and name of the business where it was sold.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottles observed to have no effective concentration of bleach.Ensure bleach sanitizer bottles are mixed to a concentration of 100ppm of bleach.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed raw meat in the walk-in-cooler on the shelves. Ensure raw meat is on trays, or bins when storing in the walk-in-cooler as the metal shelves are not easily cleanable.2. Ensure all food items are wrapped and covered in the walk-in-freezer. 2 sheep or goat carcasses observed unwrapped in the walk-in freezer stored on top of bagged meat.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Washroom handwashing sink observed to have no paper towel.2. Handwashing sink in butcher area observed to have no paper towel in the dispenser. Ensure all handwashing stations are stocked with soap in a dispenser and paper towel in a dispenser.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Please post the Food Handling Permit from AHS
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor top coating in butcher area requires repainting, many areas where surface coating is missing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Painted wall surface is not in good condition. The wall panel against the cutting table has peeling paint from the surface.Paint applied to the FRP panel is unsuitable for the cutting area due to high contact from equipment and tools. *Facility should remove the orange coating applied on the panel. FRP panel is constructed for durability for contact and cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 3. Walkin freezer- door frame is taped along frame opening. **tape along door frame is temporary fix, ensure a proper door jamb is installed.4. Reviewed tear down procedures for grinders onsite. Staff indicated machine is dismantled and cleaned at end of day. **Ensure equipment used is dismantled and cleaned & sanitized properly every 4 hours of continuous use.
  4. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Receipts for slaughtering from Pure Country Meats is addressed (ship/sold) to an unpermitted food establishment (Moumi Halal Meat) and is then delivered to commercial food establishments (ie. Atlas Halal Meats). Moumi Halal Meat does not hold a valid Food Permit. Meats sold from an unpermitted food business is deemed an unapproved food source and cannot be sold to commercial food establishments.
    • 09. Are chemicals stored and handled in a safe manner?
      • Prepared bottle of glass cleaner was unlabelled**Ensure all chemical agents used in the premise are properly labeled with name of chemical or use to prevent misuse.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Training certificate onsite is for owner's son who is not present throughout the day. Additional training required onsite. Discussed onsite and the person who is onsite daily (Uounas) should have basic food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor top coating in butcher area requires repainting, many areas where surface coating is missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 3. Walkin freezer- door frame is taped along frame opening. **tape along door frame is temporary fix, ensure a proper door jamb is installed.4. Reviewed tear down procedures for grinders onsite. Staff indicated machine is dismantled and cleaned at end of day. **Ensure equipment used is dismantled and cleaned & sanitized properly every 4 hours of continuous use.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 6 filled black garbage bags (waste) was stored in the freezer. Do not store bagged garbage in the freezer, ensure regular daily removal from the premise and storage in an exterior waste bin for collection.
  5. Risk Management Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Receipts for slaughtering from Pure Country Meats is addressed (ship/sold) to an unpermitted food establishment (Moumi Halal Meat) and is then delivered to commercial food establishments (ie. Atlas Halal Meats). Moumi Halal Meat does not hold a valid Food Permit. Meats sold from an unpermitted food business is deemed an unapproved food source and cannot be sold to commercial food establishments.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Inside the meat cooler- -containers of prepared parsely/olive mix was stored on shelving below racks of raw meat. -box of parsley stored adacent to box of raw shelled eggs **Store raw meat & eggs away from ready-to-eat sauces or foods. Do not store on same shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An uncovered bowl of olives was stored on the top glass of the front retail cooler case. Ensure all open foods are protected from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Prepared bottle of glass cleaner was unlabelled**Ensure all chemical agents used in the premise are properly labeled with name of chemical or use to prevent misuse.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Training certificate onsite is for owner's son who is not present throughout the day. Additional training required onsite. Discussed onsite and the person who is onsite daily (Uounas) should have basic food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor top coating in butcher area requires repainting, many areas where surface coating is missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 3. Walkin freezer- door frame is taped along frame opening. **tape along door frame is temporary fix, ensure a proper door jamb is installed.4. Reviewed tear down procedures for grinders onsite. Staff indicated machine is dismantled and cleaned at end of day. **Ensure equipment used is dismantled and cleaned & sanitized properly every 4 hours of continuous use.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 6 filled black garbage bags (waste) was stored in the freezer. Do not store bagged garbage in the freezer, ensure regular daily removal from the premise and storage in an exterior waste bin for collection.
  6. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Front retail area-Containers of sauce (datte youdesse) in the cooler case were unlabeled on the containers. Packaged foods at retail require on packaging: product name/store name/date of packaging. -Frozen case- bags containing tongue were unlabeled. Corrected onsite.2. Review of meat invoices- invoice for meats delivered from Pure Country Meats are invoiced to Moumi Halal Meat. Phone number is linked to Atlas Halal Meats.**Sale and ship of meats from Pure Country should be to Atlas Halal Meats. All corresponding invoicing to facilities he supplies to also should have correct supplier information (Atlas Halal Meats)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Inside the meat cooler- -containers of prepared parsely/olive mix was stored on shelving below racks of raw meat. -box of parsley stored adacent to box of raw shelled eggs **Store raw meat & eggs away from ready-to-eat sauces or foods. Do not store on same shelf.
    • 09. Are chemicals stored and handled in a safe manner?
      • Prepared bottle of glass cleaner and sanitizer were found in the butcher area next to the sinks. Both were unlabelled. **Ensure all chemical agents used in the premise are properly labeled with name of chemical or use to prevent misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was stored on the sink ledge, the supply onsite does not fit into the paper towel dispenser. ** Ensure all paper towels used onsite for handwashing is stored properly to keep the roll sanitary. Obtain and store paper towels for the dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Training certificate onsite is for owner's son who is not present throughout the day. Additional training required onsite. Discussed onsite and the person who is onsite daily (Uounas) should have basic food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor top coating in butcher area requires repainting, many areas where surface coating is missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Equipment (tools) were stored next to the sinks in the gaps between the wire racks. Wire racks have fat/grease buildup. **Do not store equipment/tools in the gaps of the wire rack where debris can accumulate. **Store tools in a clean tray that can be cleaned and sanitized regularly.2. Ice accumulation in the front customer retail freezer unit. Ice collecting on shelving and on products stored inside. **Remove ice, identify source of leak and repair. 3. Walkin freezer- door frame is taped along frame opening. **tape along door frame is temporary fix, ensure a proper door jamb is installed.4. Walkin freezer door handle had buildup of dried blood. **Ensure staff wash hands before touching handles of doors. Regularly clean and sanitize door handles of the walkin units daily.4. Reviewed tear down procedures for grinders onsite. Staff indicated machine is dismantled and cleaned at end of day. **Ensure equipment used is dismantled and cleaned & sanitized properly every 4 hours of continuous use.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 6 filled black garbage bags (waste) was stored in the freezer. Do not store bagged garbage in the freezer, ensure regular daily removal from the premise and storage in an exterior waste bin for collection.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • May 17th, 2024: The eggs were verified as ungraded and uninspected, and eleven crates of eggs were discarded at the time of the inspection. The PHI witnessed the disposal of the eggs into the front in ground waste bins. May 14th, 2024:Ungraded eggs were for sale in the front retail display cooler and in the back walk-in cooler at the time of the inspection. The suspect eggs were stored in boxes with a federal stamp on them along with other graded eggs. The suspect eggs were various sizes and colors, had multiple cracks, were dirty, and feathers could be seen on some of the eggs. The operator indicated he received the eggs from Midwest Colony. Invoices were not available on-site at the time of the inspection. Eight crates of suspect eggs were put on hold by the PHI at the time of the inspection. Do not sell, remove, or use the eggs that are on hold. Please provide the PHI with invoices for the eggs. It was verified the following day by the owner of Midwest Colony that the eggs were ungraded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *ONE SANITIZER BOTTLE MEASURED AT 0 PPM CHLORINE. SEVERAL OTHERS WERE TOO STRONG. CHLORINE SANITIZER SOLUTIONS NEED ONLY BE 100 PPM*
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *MEATS WERE STORED DIRECTLY ON WALK-IN COOLER SHELVING - THERE WAS DRIED MEAT DEBRIS AND RUST NOTED ON SHELVING*
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *PAPER TOWELS AT HANDSINK WERE NOT STORED IN A PROPER 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?
      • *WALK-IN COOLER WALLS ARE UNFINISHED, WITH INSULATION SHOWING AND LOOSE PANELS IN PLACES**WALL BEHIND BAND SAW MISSING A BASEBOARD**CONDENSER IN WALK-IN FREEZER IS LEAKING - ICE BUILDUP NOTED ON BOXES OF MEAT**MISSING CEILING TILE IN WALK-IN FREEZER. HOLE IN CEILING ABOVE MEAT HOOK**WALK-IN COOLER FLOOR MISSING FLOOR TILES**WASHROOM DOOR HAS NO SELF-CLOSURE DEVICE - WASHROOM OPENS DIRECTLY INTO FOOD AREA**GREASE TRAP COVERED WITH WOOD AND CLEAR PLASTIC**SMALL PREP TABLE HAS PEELING PAINT ON IT*
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *SOILED/BLOODY KNIVES STORE WITH CLEAN KNIVES ON STORAGE MAGNET*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *DIRT/DEBRIS BUILDUP ON WALK-IN COOLER FLOOR*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the walk-in freezer was dirty and had a build-up of grime and debris. Please clean and sanitize the freezer floor and maintain it in a sanitary manner.
    • 25. Is food being protected from contamination during transportation?
      • The inside of the refrigerated delivery truck on-site was dirty and had a build-up of grime and food debris. As well items not related to food transport (hoses, reusable bags, water jugs, and tools such as a hammer) were present in the back of the truck. Remove the items not associated with food transport and clean/sanitize the truck prior to transporting food in it.
  9. Demand Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ungraded eggs were for sale in the front retail display cooler and in the back walk-in cooler at the time of the inspection. The suspect eggs were stored in boxes with a federal stamp on them along with other graded eggs. The suspect eggs were various sizes and colors, had multiple cracks, were dirty, and feathers could be seen on some of the eggs. The operator indicated he received the eggs from Midwest Colony. Invoices were not available on-site at the time of the inspection. Eight crates of suspect eggs were put on hold by the PHI at the time of the inspection. Do not sell, remove, or use the eggs that are on hold. Please provide the PHI with invoices for the eggs. It was verified the following day by owner of Midwest Colony that the eggs were ungraded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *ONE SANITIZER BOTTLE MEASURED AT 0 PPM CHLORINE. SEVERAL OTHERS WERE TOO STRONG. CHLORINE SANITIZER SOLUTIONS NEED ONLY BE 100 PPM*
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *MEATS WERE STORED DIRECTLY ON WALK-IN COOLER SHELVING - THERE WAS DRIED MEAT DEBRIS AND RUST NOTED ON SHELVING*
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *PAPER TOWELS AT HANDSINK WERE NOT STORED IN A PROPER DISPENSER*
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *STAMPS ON SHEEP AND LAMB CARCASSES WERE NOT CLEAR**LAMB CARCASSES WERE IN CONTACT WITH ONE ANOTHER*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *WALK-IN COOLER WALLS ARE UNFINISHED, WITH INSULATION SHOWING AND LOOSE PANELS IN PLACES**WALL BEHIND BAND SAW MISSING A BASEBOARD**CONDENSER IN WALK-IN FREEZER IS LEAKING - ICE BUILDUP NOTED ON BOXES OF MEAT**MISSING CEILING TILE IN WALK-IN FREEZER. HOLE IN CEILING ABOVE MEAT HOOK**WALK-IN COOLER FLOOR MISSING FLOOR TILES**WASHROOM DOOR HAS NO SELF-CLOSURE DEVICE - WASHROOM OPENS DIRECTLY INTO FOOD AREA**GREASE TRAP COVERED WITH WOOD AND CLEAR PLASTIC**SMALL PREP TABLE HAS PEELING PAINT ON IT*
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *SOILED/BLOODY KNIVES STORE WITH CLEAN KNIVES ON STORAGE MAGNET*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the walk-in freezer was dirty and had a build-up of grime and debris. Please clean and sanitize the freezer floor and maintain it in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *DIRT/DEBRIS BUILDUP ON WALK-IN COOLER FLOOR*
    • 25. Is food being protected from contamination during transportation?
      • The inside of the refrigerated delivery truck on-site was dirty and had a build-up of grime and food debris. As well items not related to food transport (hoses, reusable bags, water jugs, and tools such as a hammer) were present in the back of the truck. Remove the items not associated with food transport and clean/sanitize the truck prior to transporting food in it.
  10. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *ONE SANITIZER BOTTLE MEASURED AT 0 PPM CHLORINE. SEVERAL OTHERS WERE TOO STRONG. CHLORINE SANITIZER SOLUTIONS NEED ONLY BE 100 PPM*
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *MEATS WERE STORED DIRECTLY ON WALK-IN COOLER SHELVING - THERE WAS DRIED MEAT DEBRIS AND RUST NOTED ON SHELVING*
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *PAPER TOWELS AT HANDSINK WERE NOT STORED IN A PROPER DISPENSER*
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *STAMPS ON SHEEP AND LAMB CARCASSES WERE NOT CLEAR**LAMB CARCASSES WERE IN CONTACT WITH ONE ANOTHER*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *WALK-IN COOLER WALLS ARE UNFINISHED, WITH INSULATION SHOWING AND LOOSE PANELS IN PLACES**WALL BEHIND BAND SAW MISSING A BASEBOARD**CONDENSER IN WALK-IN FREEZER IS LEAKING - ICE BUILDUP NOTED ON BOXES OF MEAT**MISSING CEILING TILE IN WALK-IN FREEZER. HOLE IN CEILING ABOVE MEAT HOOK**WALK-IN COOLER FLOOR MISSING FLOOR TILES**WASHROOM DOOR HAS NO SELF-CLOSURE DEVICE - WASHROOM OPENS DIRECTLY INTO FOOD AREA**GREASE TRAP COVERED WITH WOOD AND CLEAR PLASTIC**SMALL PREP TABLE HAS PEELING PAINT ON IT*
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *SOILED/BLOODY KNIVES STORE WITH CLEAN KNIVES ON STORAGE MAGNET*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *DIRT/DEBRIS BUILDUP ON WALK-IN COOLER FLOOR*
  11. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *ONE SANITIZER BOTTLE MEASURED AT 0 PPM CHLORINE. SEVERAL OTHERS WERE TOO STRONG. CHLORINE SANITIZER SOLUTIONS NEED ONLY BE 100 PPM*
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *MEATS WERE STORED DIRECTLY ON WALK-IN COOLER SHELVING - THERE WAS DRIED MEAT DEBRIS AND RUST NOTED ON SHELVING*
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *PAPER TOWELS AT HANDSINK WERE NOT STORED IN A PROPER DISPENSER*
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *STAMPS ON SHEEP AND LAMB CARCASSES WERE NOT CLEAR**LAMB CARCASSES WERE IN CONTACT WITH ONE ANOTHER*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *WALK-IN COOLER WALLS ARE UNFINISHED, WITH INSULATION SHOWING AND LOOSE PANELS IN PLACES**WALL BEHIND BAND SAW MISSING A BASEBOARD**CONDENSER IN WALK-IN FREEZER IS LEAKING - ICE BUILDUP NOTED ON BOXES OF MEAT**MISSING CEILING TILE IN WALK-IN FREEZER. HOLE IN CEILING ABOVE MEAT HOOK**WALK-IN COOLER FLOOR MISSING FLOOR TILES**WASHROOM DOOR HAS NO SELF-CLOSURE DEVICE - WASHROOM OPENS DIRECTLY INTO FOOD AREA**GREASE TRAP COVERED WITH WOOD AND CLEAR PLASTIC**SMALL PREP TABLE HAS PEELING PAINT ON IT*
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *SOILED/BLOODY KNIVES STORE WITH CLEAN KNIVES ON STORAGE MAGNET*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *DIRT/DEBRIS BUILDUP ON WALK-IN COOLER FLOOR*
  12. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Boxes of eggs on the ground in the walk-in cooler.2) Soda products were stored on the floor in the retail section.Requirement:- Ensure food products are stored in a safe and sanitary manner at least 6" off the ground.
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