Calahoo Meats Ltd. - Meat Processor
3 - 54416 Range Road 280 Sturgeon County AB T8R 1Z5 · Food - General
Inspection summary
Calahoo Meats Ltd. - Meat Processor has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on November 28, 2025, recorded 3 infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 4 times across 4 separate inspections, most recently on November 28, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on November 28, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 4 times across 4 separate inspections, most recently on November 28, 2025. 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 3 times across 2 separate inspections, most recently on May 20, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on April 30, 2025. For example:
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?
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.
6 inspections
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Properly diluted sanitizer solution was made up during the inspection. Ensure that the sanitizer is maintained at an effective and acceptable concetration.
- 09. Are chemicals stored and handled in a safe manner?
- Quat Sanitizer solutions maintained at over the 200 ppm concentration require rinsing after use on food contact surfaces. Ensure that test strips are used and the sanitizer solutions are maintained at an effective and acceptable concentration of 200ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There were some concerns with the finishes for some of the shelving not being finished in a smooth, washable condition. Unfinished wood shelves are not acceptable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Aug 20, 2025 Test strips present were pH and not a sanitizer test strip. They sell the appropriate test strips and will get them shortly.REPEAT***Test strips for the sanitizer were not located by the staff.***The test strips for the sanitizer were not located at this time.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There were some concerns with the finishes for some of the shelving not being finished in a smooth, washable condition. Unfinished wood shelves are not acceptable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- REPEAT***Test strips for the sanitizer were not located by the staff.***The test strips for the sanitizer were not located at this time.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- REPEAT***the hand sink in the processing area (by the clock) was not working (no water).***Hand sinks were not working in several areas. Ensure hand sink are stocked and available in all areas with food handling activities occurring.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The hand sink by pest control station 7 was not stocked. There was no soap present for hand washing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There were some concerns with the finishes for some of the shelving not being finished in a smooth, washable condition. Unfinished wood shelves are not acceptable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***The test strips for the sanitizer were not located at this time.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***Hand sinks were not working in several areas. Ensure hand sink are stocked and available in all areas with food handling activities occurring.
- 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?
- *** The current FHP was not posted where the public could see it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There were some concerns with the finishes for some of the shelving not being finished in a smooth, washable condition. Unfinished wood shelves are not acceptable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions