Skip to content
Loading map…

Central Halal Meat

205 - 4655 54 Avenue NE Calgary AB T3J 3Z5 · Food - General

5 inspections

  1. Risk Management 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?
      • **The violations still exist**1. Drywall in the receiving area, near the door connecting the meat cutting area and the coolers/freezer, has a hole.- Repair the drywall to ensure it is smooth, easy to clean, and impervious to moisture.2. A door and its frame show signs of water damage, and the door handle is missing.- Repair or refinish the damaged door and frame, and install a proper door handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation still exists*****Ongoing Violation***Equipment and surfaces were not maintained:The chest freezers located near the front entrance door are missing styrofoam insulation, exposing bare metal surfaces with several cracks and rust near hinges. All surfaces are required to be smooth, non-porous, and easily cleanable."**PLEASE FIX/REPAIR/REPLACE THE DAMAGED EQUIPMENT.
  2. Monitoring Inspection

    12 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meat packages stored in chest freezers for sale were not properly labeled.- Ensure all packages are clearly labeled with the facility name, contact information.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The violation still exists during current inspection conducted on May 22, 2026*****Ongoing Violation***Dirty cleaning cloths were also stored on the side of the band saw and on the table in front of the microwave. - Ensure that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **The violations still exist during current inspection conducted on May 22, 2026**1. Multiple uncovered containers with raw meat were observed stored in the open in walk-in cooler.- Ensure all raw meat is stored in properly covered, food-grade containers to prevent contamination.2. Carcasses were observed hanging on metal hooks in the walk-in cooler. The hooks and storage racks showed signs of wear, rust, and buildup of residue creating a risk of contamination.- Ensure that hooks and food-contact surfaces must be properly cleaned and sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was found to be blocked with dirty cleaning cloths. - Dirty cleaning cloths should be stored and hand-washing sink must be kept clear and clean for proper hand washing.
    • 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?
      • An expired food handling permit was posted in a corner by three compartment sink.- Post a valid food handling permit at conspicuous place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Drywall in the receiving area, near the door connecting the meat cutting area and the coolers/freezer, has a hole.- Repair the drywall to ensure it is smooth, easy to clean, and impervious to moisture.2. A door and its frame show signs of water damage, and the door handle is missing.- Repair or refinish the damaged door and frame, and install a proper door handle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violations still exist during current inspection conducted on May 22, 2026*****Ongoing Violation***The walk-in refrigeration units were not in good condition:1. The floor of the walk-in freezer was damaged/lifting, exposing the raw wood underneath and.2. The walls of the walk-in freezer was damaged, exposing the damaged Styrofoam underneath. 3. The bottom hinge of the walk-in freezer was damaged, making it difficult to close the door.4. Lifted metal sheets were observed on the floor, posing a risk for the accumulation of dirt and debris and hindering proper cleaning.The flooring at the transition between the meat cutting room and the back was damaged. Please ensure to fix all flooring materials to ensure easy cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation still exists during current inspection conducted on May 22, 2026**Buildup of meat debris and residue was observed on weighing scales and around the grates of display cooler doors.- Please ensure that all surfaces, equipment, and surrounding areas are free from meat residue and buildup.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Ongoing Violation***Equipment and surfaces were not maintained:1. The chest freezers located near the front entrance door are missing styrofoam insulation, exposing bare metal surfaces with several cracks and rust near hinges. All surfaces are required to be smooth, non-porous, and easily cleanable."3. The table by the display cooler was damaged.4. The front counter was damaged.5. The glass door on one display cooler at the front was cracked/broken.**PLEASE FIX/REPAIR/REPLACE THE DAMAGED EQUIPMENT.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The area/corner behind the display cooler was cluttered with a variety of items. 2. Boxes/containers were piled haphazardly in walkin cooler, freezer and in the receiving area. - Organize the above mentioned areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists during current inspection conducted on May 22, 2026*****Ongoing Violation***Some areas of the facility required cleaning. Operator was informed that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- The floor around the band saws.- Floor in the walk-in cooler and freezer.- The floor under and near the display cooler.- The handle of the walk-in cooler; it was noted being greasy. - Glass doors and handles of the display coolers were visibly dirty.- The tap handles of the handwashing sink; it had meat and grease accumulation.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists during current inspection conducted on May 22, 2026**1. The meat cutting equipment and food-contact surfaces, including the countertops and chopping boards, were not being cleaned and sanitized throughout the day. - Ensure that all kitchen equipment must be washed and sanitized every 2-4 hours. Please implement a cleaning schedule for all equipment with written documentation for each equipment for cleaning and sanitizing. The procedure must include cleaning frequencies and chemicals used. 2. Walk-in cooler fan covers, walls and ceiling were accumulated with dirt.- Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Ongoing Violation***There was cleaning cloths stored on food-contact surfaces and on countertops. Dirty cleaning cloth were also stored on the side of bandsaw. - Ensure that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Multiple uncovered plastic containers with raw meat were observed stored in the open in walk-in cooler.- Ensure all raw meat is stored in properly covered, food-grade containers to prevent contamination.2. Carcasses were observed hanging on metal hooks in the walk-in cooler. The hooks and storage racks showed signs of wear, rust, and buildup of residue creating a risk of contamination.- Ensure that hooks and food-contact surfaces must be properly cleaned and sanitized.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer solution was not properly labelled to indicate contents. The inspector informed the staff/manager to ensure that all chemicals used in the facility must be properly labelled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing Violation***The walk-in refrigeration units were not in good condition:1. The floor of the walk-in freezer was damaged/lifting, exposing the raw wood underneath.2. The walls of the walk-in freezer was damaged, exposing the damaged Styrofoam underneath. 3. The bottom hinge of the walk-in freezer was damaged, making it difficult to close the door.The flooring at the transition between the meat cutting room and the back was damaged. Please ensure to fix all flooring materials to ensure easy cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup of meat debris and residue was observed on weighing scales and around the grates of display cooler doors.- Please ensure that all surfaces, equipment, and surrounding areas are free from meat residue and buildup.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Ongoing Violation***Equipment and surfaces were not maintained:1. The chest freezers by the front entrance door, had tape all over the coolers. Remove tape. All surfaces must be smooth, non-porous, and easily cleanable.2. Side panel on the display cooler was damaged.3. The table by the display cooler was damaged.4. The front counter was damaged.5. The glass door on one display cooler at the front was cracked/broken.**PLEASE FIX/REPAIR/REPLACE THE DAMAGED EQUIPMENT.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Ongoing Violation***Some areas of the facility required cleaning. Operator was informed that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- The floor around the band saws.- Floor in the walk-in cooler and freezer.- The floor under and near the display cooler.- The handle of the walk-in cooler; it was noted being greasy. - Glass doors and handles of the display coolers were visibly dirty.- The tap handles of the handwashing sink; it had meat and grease accumulation.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The meat cutting equipment and food-contact surfaces, including the countertops and chopping boards, were not being cleaned and sanitized throughout the day. - Ensure that all kitchen equipment must be washed and sanitized every 2-4 hours. Please implement a cleaning schedule for all equipment with written documentation for each equipment for cleaning and sanitizing.2. Walk-in cooler fan covers, walls and ceiling were accumulated with dirt.- Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  4. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection at the meat cutting area. The inspector informed the staff/manager that a sanitizer solution must be prepared and readily available at all times in all food preparation areas.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces, including the basin of the handwashing sink and on countertops. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat in open containers were stored directly on the floor under the cutting table. Carcasses were also stored on the floor in the walk-in freezer. The freezer requires re-organizing. The inspector informed the staff/manager that all food and other food-related items must be stored off the floor with at least six inches clearance and on smooth surfaces that are easily cleanable and impervious to moisture.**STORE ALL ITEMS ABOVE THE FLOOR.Cuts of meat were stored on dirty, unsealed wood pallets. Please ensure to store all cuts of meat in proper containers and surfaces that are smooth, easily cleanable, and impervious to moisture.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer solution was not properly labelled to indicate contents. The inspector informed the staff/manager to ensure that all chemicals used in the facility must be properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items, being 10 boxes of lamb meat, were left in room temperature. The inspector informed the staff/manager that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food items were moved in the walk-in cooler afterwards. Please educate all staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All of the display coolers do not have a thermometer. Obtain thermometers for the display coolers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was blocked during the inspection with cleaning cloths and kitchen equipment. The inspector informed the staff/manager that the handwashing station must be free and readily available for handwashing 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?
      • The walk-in refrigeration units were not in good condition:1. The floor of the walk-in freezer was damaged/lifting, exposing the raw wood underneath.2. The walls of the walk-in freezer was damaged, exposing the damaged Styrofoam underneath. 3. The bottom hinge of the walk-in freezer was damaged, making it difficult to close the door.The flooring at the transition between the meat cutting room and the back was damaged. Please ensure to fix all flooring materials to ensure easy cleaning.Cardboard boxes were also used to line the floor in the meat cutting area. The inspector informed the staff/manager that cardboard boxes cannot be used to line the floor as it would not warrant for easy cleaning throughout operations. Please remove all cardboards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment and surfaces were not maintained:1. The display coolers by the front entrance door, had duct tape all over the coolers. Remove tape. All surfaces must be smooth, non-porous, and easily cleanable.*2. Butcher display cooler had meat residue on slider edges. Thoroughly clean and disinfect these handles.*3. The table by the small band saw was damaged.4. The front counter was damaged.5. The small band saw and the band saw beside it had duct tape and cardboard on them.6. The water hose was repaired with duct tape.7. The glass door on one display cooler at the front was cracked/broken.8. The plexi glass door on the front display cooler was damaged.9. The right side of one display cooler was damaged, with the side panel coming off and exposing the insulation underneath.10. The top of the storage shelf located between the walk-in cooler and the walk-in freezer was damaged.11. There was a damaged cardboard secured to the side of the storage shelf between the walk-in cooler and walk-in freezer.*REPEATED VIOLATION
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The meat cutting equipment and food-contact surfaces, including the countertops and chopping boards, were not being cleaned and sanitized throughout the day. The staff mentioned that the equipment was only being washed and sanitized at the end of their operations at the end of the day. The inspector informed the staff/manager that all kitchen equipment must be washed and sanitized every 2-4 hours. Please implement a cleaning schedule for all equipment with written documentation for each equipment for cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- The floor under the small band saw.- The floor under one display cooler.- The bottom shelf for the storage shelf between the walk-in cooler and walk-in freezer.- The handle of the walk-in cooler; it was noted being greasy.- The tap handles of the handwashing sink; it had meat and grease accumulation.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All of the display coolers do not have a thermometer.Obtain thermometers for the display coolers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *REPEATED VIOLATION*1. The display coolers by the front entrance door, had duct tape all over the coolers. Remove tape. All surfaces must be smooth, non-porous, and easily cleanable. 2. Butcher display cooler had meat residue on slider edges.Thoroughly clean and disinfect these handles.