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Bon Ton Meat Market

28 Crowfoot Circle NW Calgary AB T3G 2P6 · Food - General

Official record from Alberta →

Inspection summary

Bon Ton Meat Market has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on September 22, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 4 separate inspections, most recently on March 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 6, 2025. 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 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 January 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on February 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?

  • 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 2 times on February 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine in one bucket sanitizer solution was measured too strong. - Please ensure chlorine sanitizers are used at 100-200 ppm. Mix 1/2 spoon of bleach per liter of water. Verify the concentration using chlorine test strips.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Meat saw is not being cleaned and sanitized every 2 to 4 hours- Corrected during inspection.Equipment such as meat slicers and saws used continuously at room temperature for the handling of potentially hazardous foods must be cleaned and sanitized at least every four hours, this is to prevent cross-contamination.2. Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution.Please ensure that cleaning cloths are submerged in a bucket of chlorine sanitizer solution with a concentration of 100 ppm at all times during food processing to kill harmful bacteria.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • In the bakery area, no chlorine detected in the sanitizing sink (Recurring Violation)- Operator prepared chlorine solution and verified the concentration of 100 ppm with test strips.Ensure to always have the sanitizing solution prepared at a concentration of 100 ppm and verify with test strips, as low concentrations of chlorine sanitizer are ineffective in killing microorganisms.2. At the prep table beside the salad area, the concentration of the sanitizing solution exceeded 1000ppm.- Operator diluted the concentration to 100 ppm.Ensure that to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items such as frozen meats and cooked cabbage rolls were observed on floors of the walk-in freezers in the facility.Ensure all food items are stored at least 6 inches off the floor.2. In the bakery area, scoops were noted to be stored inside containers of flour.-Ensure that the scoops are stored in such a manner that the handles do not come in contact with food, to prevent potential contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the handwashing sink in the bakery area, access was obstructed by a garbage bin at the time of inspection.- The operator removed the garbage bin from the front of the handwashing sink.Ensure that all handwashing sinks are accessible and clear at all times during operation to facilitate hand hygiene.
    • 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 supply at the 3-compartment dishwashing sink of the salad area was shut off due to a faulty fixture.- Repair/fix the plumbing issue. Ensure that hot and cold running water are available to facilitate hand hygiene and sanitation at all times during operation.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat saw is being cleaned at the end of the day.The owner was instructed to dismantle, clean and sanitize the meat saw every 2 to 4 hours.Equipment that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours (e.g., deli meat slicers, meat saws)
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were kept on the counter.Chlorine sanitizer buckets were promptly prepared at 100ppm and the wiping cloths were stored therein.Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer compartment of the 3-compartment sink was measured to be below 50 ppm.Fresh chlorine sanitizer solution was prepared at 100 ppm.
    • 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?
      • There was a gap between the back exit doors.Seal the gap to prevent the entry of pest.
  6. Demand Inspection

    2 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?
      • Observed water stains on the ceiling tiles. Staff was cleaning and replacing the ceiling tiles during inspection.Please fix the roof leak and replace the ceiling tiles.
    • 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 tiles in the meat walk-in cooler floor.Fix the floor
  7. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli Cooler:Turkey breast @ 9.1 degrees C. Roasted beef @ 8.0 degrees C. Pasta salad @ 7.6 degrees C. Monitor the cooler and store all cold perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed dishes were not sanitized after washing at the deli during inspection. Follow the three-step manual dishwashing:1) wash with warm water and soap2) rinse with warm water3) sanitize by submerging into 100ppm chlorine 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?
      • Observed water stains on the ceiling tiles. Staff was cleaning and replacing the ceiling tiles during inspection.Please fix the roof leak and replace the ceiling tiles.
    • 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 tiles in the meat walk-in cooler floor.Fix the floor

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