C and N Meat Ltd.
3340 32 Street NE Calgary AB T1Y 6B9 · Food - General
5 inspections
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Ongoing Violation*Staff coffee cup and other personal items were stored on prep table with meat slicer in the back area.- Store all personal items separately, away from food prep and storage areas.**June 16, 2026: Staff personal items (electric kettle) was placed on the chicken prep table.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Repeat Violation*Staff was observed processing fresh produce at the front counter without immediate access to handwashing station.- Operator advised to cease open food preparation/handling in this area.**June 16, 2026: Staff must discontinue all food processing at the front counter and relocate produce handling to the designated back counter with access to handwashing. The back counter is to be used for produce only; raw meat cutting at this table must cease immediately to prevent cross-contamination. Ensure separation of food preparation from personal use areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *Repeat Violation*Wet cleaning cloths were observed on the food counters and meat cutting equipment. - Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after every use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Unassembled cardboard boxes used for meat packaging were observed stored directly on the floor near the dishwashing sinks. - Please ensure all food and food related items are stored in a safe and sanitary manner at least 15 cm (6 in.) off ground.2. Staff coffee cup and other personal items were stored on prep table with meat slicer in the back area.- Store all personal items separately, away from food prep and storage areas.
- 09. Are chemicals stored and handled in a safe manner?
- Label for sanitizer spray bottle was not present. Operator relabeled bottle during the inspection.- All chemical bottles/containers are to be properly labeled as to its contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff was observed processing fresh produce at the front counter without immediate access to handwashing station.- Operator advised to cease open food preparation/handling in this area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A few floor tiles were damaged in front of the walk-in freezer.- Ensure to repair the floor or replace the tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Wooden pallets were used in the walk-in freezer to store food products. There was accumulation of dust and debris noted underneath the pallets. - Please ensure to clean the area.2. Walk-in cooler fan covers and ceiling were accumulated with dirt.- Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **Corrected**Chlorine sanitizer spray bottle in kitchen measured 1000 ppm. - Operator remade the sanitizer solution and tested 100 ppm. **Ensure chlorine sanitizer solution is maintained at 100 pm at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloths were observed on the food counter throughout the kitchen. **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after every use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions