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Bismillah Meat & Grocery

4110 - 4250 109 Avenue NE Calgary AB T3N 1X3 · Food - General

Official record from Alberta →

Inspection summary

Bismillah Meat & Grocery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 19, 2024. The most recent inspection, on May 22, 2026, recorded 4 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on May 22, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times across 2 separate inspections, most recently on May 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 19, 2024. 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?

  • 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 4 times across 3 separate inspections, most recently on April 30, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some food items, including packaged meat products, in the front display standing cooler were not labelled. The inspector informed the operator that all food items in the facility are properly labeled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The staff was not able to demonstrate proper clean-in-place procedures for their meat-cutting equipment. As mentioned during the inspection, please ensure to follow the proper wash-rinse-sanitize procedure for clean-in-place equipment. This includes cleaning the equipment by removing all meat leftovers and debris, then washing with soap/detergent, then rinse with water, and sanitize afterwards with 100-ppm bleach or 200-ppm QUAT sanitizer. The staff demonstrate adequate knowledge afterwards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the front display coolers for the raw meat was measured at 7-8°C. The internal temperatures of the meat were also measured between 7-8°C. Please configure the cooler to ensure that it is able to maintain a temperature of 4°C or below. Otherwise, please contact a service technician to repair the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff on site was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff on how to properly use the sink for sanitization. As mentioned, please ensure to fully submerge all dishes, utensils, and equipment in a 200-ppm QUAT concentration by following the manufacturer’s instruction. Use test strips to confirm the QUAT concentration. The staff demonstrated adequate understanding of the proper dishwashing method afterwards.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Investigation of suspected delivery of uninspected meats. Investigation in progress.- Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3 months.- All stored, prepared, processed and displayed food must be from an approved source. The following products were placed on hold with Tamper Evident Tape:- Two large hanging pieces of a beef carcass in walk-in cooler.- One large hanging beef chunk in walk-in cooler.- Two boxes assorted beef pieces in walk-in cooler- Large chest freezer containing multiple beef pieces.- Upright freezer containing lamb pieces and other assorted meat products.- One box containing frozen wrapped goat mix.- Three large garbage bags each containing several bags of unlabeled meat/bones in walk-in freezer.- Six boxes of unlabeled meat/bones in walk-in freezer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Information has been provided by partner agencies regarding the acquisition of uninspected meat in the food establishment.Clean and sanitize all food contact surfaces including all equipment used within the facility. Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
  6. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Investigation of suspected delivery of uninspected meats. Investigation in progress.- Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3 months.- All stored, prepared, processed and displayed food must be from an approved source. The following products were placed on hold with Tamper Evident Tape:- Two large hanging pieces of a beef carcass in walk-in cooler.- One large hanging beef chunk in walk-in cooler.- Two boxes assorted beef pieces in walk-in cooler- Large chest freezer containing multiple beef pieces.- Upright freezer containing lamb pieces and other assorted meat products.- One box containing frozen wrapped goat mix.- Three large garbage bags each containing several bags of unlabeled meat/bones in walk-in freezer.- Six boxes of unlabeled meat/bones in walk-in freezer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Information has been provided by partner agencies regarding the acquisition of uninspected meat in the food establishment.Clean and sanitize all food contact surfaces including all equipment used within the facility. Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
  7. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Investigation of suspected delivery of uninspected meats. Investigation in progress.- Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3 months.- All stored, prepared, processed and displayed food must be from an approved source. The following products were placed on hold with Tamper Evident Tape:- Two large hanging pieces of a beef carcass in walk-in cooler.- One large hanging beef chunk in walk-in cooler.- Two boxes assorted beef pieces in walk-in cooler- Large chest freezer containing multiple beef pieces.- Upright freezer containing lamb pieces and other assorted meat products.- One box containing frozen wrapped goat mix.- Three large garbage bags each containing several bags of unlabeled meat/bones in walk-in freezer.- Six boxes of unlabeled meat/bones in walk-in freezer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Information has been provided by partner agencies regarding the acquisition of uninspected meat in the food establishment.Clean and sanitize all food contact surfaces including all equipment used within the facility. Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strip to measure the sanitizer concentration was not available.
    • 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?
      • Pest control record was not available.Adequate pest control record must be available on a monthly basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate of someone in care and control of the facility was not available.

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