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Calgary Halal Meat & Grocery

126 - 20 Saddlestone Drive NE Calgary AB T3J 0W8 · Food - General

Official record from Alberta →

Inspection summary

Calgary Halal Meat & Grocery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 24, 2024. The most recent inspection, on September 10, 2025, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

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.

  • 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 February 11, 2025. 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 2 times on February 11, 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 February 11, 2025. 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 February 11, 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 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 on February 11, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Stains were noted on the 3-comp sink and on the wall behind the dishwashing sink. Buildup of food debris and residue was observed on the meat display cooler.- Thoroughly clean the indicated areas. Please ensure that all surfaces, equipment, and surrounding areas are free from meat residue and buildup.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ***Ongoing Violation***Frozen cuts of meat were for sale in the center retail case. All whole, cut, and processed meat must be adequately labeled.- Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared during operation. Operator prepared bleach sanitizer in the spray bottle and sanitizer concentration was tested at 100 ppm.- Ensure that a readily available approved sanitizer is available in open food areas during operation at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator did not wash their hand before and after handling meat products and cash while working on the front counter.- Educate food handlers regarding handwashing before and after handling food and in-between tasks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cellphone was placed on the meat cutting table in the back kitchen.- Store personal items in separate areas that will not contaminate food or food areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two unopened boxes of raw chicken and one open box of ground beef was observed being thawed at room temperature. Meat boxes were improperly stored on milk crates near the hand sink. Temperature was measured between 8-12 degrees Celsius. Operator immediately placed packages in the walk-in cooler.THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, as required.- Operator was informed on how to properly use the 3-comp sink for dishwashing. 1) Sink 1 - wash with soap and warm water2) Sink 2 - rinse with warm water3) Sink 3 - sanitize with 100ppm bleach sanitizer for 2 minutes and then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Access to hand sink in the kitchen was obstructed as empty milk crates were placed in front of the sink. Operator removed the crates. 2. Paper towel and soap dispenser near the kitchen hand sink were empty. Operator restocked paper towels and soap at the sink during the inspection.ENSURE HAND SINK IS UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
    • 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?
      • Mice traps were observed on-site, but no pest control records were maintained.- Please maintain pest control records on-site at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was used on top of empty crates and shelving units to store food items in the walk-in cooler.- Operator is to ensure carboard liners are removed. Make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The band saw was only thoroughly cleaned (washed, rinsed, sanitized) once per day at the end of the day. - Band saw, meat grinder, and other meat processing equipment must be thoroughly washed, rinsed, sanitized at least once every 4 hours or between cutting meat of different species.
  4. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Frozen cuts of unlabeled cow feet were for sale in the center retail case.All whole, cut, and processed meat must be adequately labeled.Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.
  5. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Frozen cuts of unlabeled cow feet were for sale in the center retail case.All whole, cut, and processed meat must be adequately labeled.Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.
  6. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Frozen cuts of unlabeled cow feet were for sale in the center retail case.All whole, cut, and processed meat must be adequately labeled.Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.

Nearby inspected facilities

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