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Bostan Group Warehouse

122 - 2730 39 Avenue NE Calgary AB T1Y 7H6 · Food - General

Official record from Alberta →

Inspection summary

Bostan Group Warehouse has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 26, 2024. The most recent inspection, on August 28, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 8 times across 6 separate inspections, most recently on August 28, 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 4 times across 3 separate inspections, most recently on December 3, 2025. 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 August 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on December 3, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 9 times across 4 separate inspections, most recently on August 28, 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

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat packages/boxes were observed haphazardly stored on the floor in walk-in-freezer. - Ensure food items are stored in an organized manner and at least 6 inches above the floor to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Processed/cut meat was stored at room temperature in the meat cutting area at temperatures ranging from 6.3°C to 8.3°C. Operator was advised to immediately transfer meat boxes to walk-in cooler during inspection.- Develop and implement a written procedure to minimize the amount of meat held at room temperature and ensure products are promptly returned to refrigerated storage after processing.
    • 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?
      • Not checked during inspection*Outstanding*- Few mouse droppings were found along far wall opposite the cutting room. Open mouse baits were in a black bowl throughout the warehouse. No open mouse baits in food facility.Owner purchased more traps and place them throughout the warehouse. Mechanical traps with glue boards and close mouse baits were placed throughout the warehouse.Label the wall with numbers to indicate where the traps are located. Check and record the mouse traps monthly. Increase pest control if there is an increase in pest activity.
  2. Demand Inspection

    1 infraction

    • 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?
      • *Outstanding*- Few mouse droppings were found along far wall opposite the cutting room. Open mouse baits were in a black bowl throughout the warehouse. No open mouse baits in food facility.Owner purchased more traps and place them throughout the warehouse. Mechanical traps with glue boards and close mouse baits were placed throughout the warehouse.Label the wall with numbers to indicate where the traps are located. Check and record the mouse traps monthly. Increase pest control if there is an increase in pest activity.
  3. Risk Management Inspection

    2 infractions

    • 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?
      • Few mouse droppings were found along far wall opposite the cutting room. Open mouse baits were in a black bowl throughout the warehouse. No open mouse baits in food facility.Owner purchased more traps and place them throughout the warehouse. Mechanical traps with glue boards and close mouse baits were placed throughout the warehouse.Label the wall with numbers to indicate where the traps are located. Check and record the mouse traps monthly. Increase pest control if there is an increase in pest activity.
    • 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 tiles were missing in the cutting room floor. Fix the floor.
  4. Demand Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Receipts for lamb and goat were from J P Supplier. J P Supplier is livestock broker and 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.Meats need to be from permitted food business or from an approved slaughterhouse.Please provide receipts to validate that the lamb and goat are from an approved source.2) Frozen meats in the front display freezers were not labelled. Label all meats with the following:Meat productTrade/Company nameAddress or contact informationPacked on date
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Dried meat debris was found on the meat slicer and counter by the handwash sink in the cutting room.Clean and sanitize the meat slicer and counter. (CDI)2) Vinyl sticker wrap was still on one of the cutting tables. Remove the vinyl sticker wrap so the table can be clean and sanitize properly.3) Band saws were cleaned and sanitized at the end of the day. The cutting room was not refrigerated.Band saws required to clean and sanitize every 2 to 4 hours. (CDI)4) Lysol cleaner was used to sanitize the tables and equipment. Use a sanitizer such as Quaternary Ammonia Solution (QUATS)-200ppm or Chlorine Solution -100ppm -Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water) sanitize the food surfaces and equipment. (CDI)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A roll of clear plastic bags for packing meats was covered with blood stains at the end of the roll. Provide a dispenser to protect the roll of clear plastic bags.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Meat grinder blades and other parts were stored on the dirty counter by the handwash sink. Provide a clean area to store these items.2) Bags of rice were stored on the floor in the front retail area. Store all food at least 6 inches off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer strips were available. Provide sanitizer test strips and test sanitizer daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Soap dispenser broke off the wall at the cutting room handwash sink.Reinstall a soap dispenser. Ensure soap and paper towels are available for handwashing. 2) Open food handling in the front retail area. No handwash sink in the front retail area for handwashing. Install handwash sink or sell only pre-packaged meats only.
    • 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?
      • Not checked during this inspection.No self-managed pest control inspection report available on site. **Maintain pest control records on monthly basis.Note: Pest checklist sent to the facility.
    • 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?
      • Observed a few flies but not control measures.Must provide control measures for flying insects.
    • 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 tiles were missing in the cutting room floor. Fix the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Stains were observed on the cutting room walls. Clean the walls. 2) Meat debris was observed on the wooden pallet. Wooden pallet surface was not finished or smooth for easy cleaning. Remove the wooden pallet. 3) Brown and pink stains were observed on the corners of the two-compartment sink wells. clean and sanitize the sinks4) Stains and debris were observed on cabinet shelves and drawers in the cutting room. Clean and sanitize the cabinets.
  5. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Both butchers wearing very dirty aprons. Change aprons as often as necessary.
    • 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?
      • No self-managed pest control inspection report available on site. **Maintain pest control records on monthly basis.Note: Pest checklist sent to the facility.
    • 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?
      • Observed a few flies but not control measures.Must provide control measures for flying insects.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Wet cleaning cloths were observed on meat cutting counter. - Operator removed the cleaning cloth during the inspection.**Ensure cleaning cloths are either submerged in a food-grade sanitizer solution if reusing or discarded after each use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was wearing non-food-grade gloves while cutting meat. (Note: no food-grade claim observed on glove box). **Please ensure only food-grade gloves are used to handle meat to prevent from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Few meat boxes were observed on the floor in walk-in-freezer. **Ensure food items are stored at least 6 inches above the floor to prevent cross-contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**Paper towel was not present in the dispenser at the hand sink in the meat-cutting area. - Operator placed paper towel in the dispenser.**Ensure paper towel is always present in a dispenser to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap dispenser was missing at the hand sink in the meat-cutting area. Staff mentioned that they wash their hands in the washroom.**Please install hand soap dispenser. **Ensure hand soap is always available at hand sink for proper handwashing.**Use hand sink in the meat cutting areas for handwashing.
    • 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?
      • No self-managed pest control inspection report available on site. **Maintain pest control records on monthly basis.Note: Pest checklist sent to the facility.
  7. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Chlorine

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