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Emmanuel Christian Meat Shop

142B - 920 36 Street NE Calgary AB T2A 6L8 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **OUTSTANDING**1. Observed bags of frozen chicken and meat in the front retail coolers without any labels.COMPLETE THE FOLLOWING:1. Ensure all food is labeled with:- Product name- Business name and contact information- Date prepared/best before date.
  2. Demand Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Observed bags of frozen chicken and meat in the front retail coolers without any labels.COMPLETE THE FOLLOWING:1. Ensure all food is labeled with:- Product name- Business name and contact information- Date prepared/best before date.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed food handler wearing gloves to handle raw meat and did not wash their hands between changing pairs of gloves. Food handler washed their hands after removing gloves. Education provided during inspection.COMPLETE THE FOLLOWING:1. Hands must be washed before and after removing gloves, and especially after handling raw meat. Glove use does not replace handwashing, and hands must be washed just as often.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Crates of chicken stored on floor in the walk-in cooler.COMPLETE THE FOLLOWING:1. Ensure all food is stored off the floor to protect it from contamination and to make cleaning in the area easier. Additional shelving may be required to ensure all food is stored off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • **OUTSTANDING**1. The sanitizer solution was not properly labelled to indicate contents. The inspector informed the operator to ensure that all chemicals used in the facility must be properly labelled.**February 10, 2026: the sanitizer label had worn off. COMPLETE THE FOLLOWING:1. Ensure the bottle is always labeled to indicate contents and to prevent misuse of chemicals.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. A plastic tray was stored on top of the handwash sink and was obstructing access. Tray removed during the inspection.COMPLETE THE FOLLOWING:1. Do not store anything on top of the handwash sink. It must always be kept unobstructed to ensure staff can wash their hands.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Meat grinders stored on cabinet next to the cashier and was located in an area that was more than 10 steps away from the handwashing station.COMPLETE THE FOLLOWING:1. Re-locate the meat grinders closer to the handwash station to promote handwashing amongst food handlers.
    • 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. Floor tiles were missing in the front left area of the walk-in cooler, and there was exposed concrete.2. Floor tiles missing in front of the walk-in cooler around the floor drain, and concrete exposed. COMPLETE THE FOLLOWING:1. Replace the floor tiles, so the areas above are easy to clean and maintain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. Observed steel wool under the sink that was worn. Steel wool discarded during the inspection.
  3. Initial Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer solution was not properly labelled to indicate contents. The inspector informed the operator to ensure that all chemicals used in the facility must be properly labelled.
    • 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?
      • There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 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 washroom door was not equipped with a self-closing system. The inspector informed the operator that washrooms in the facility must be tight fitting and equipped with a self-closing door.**EQUIP THE WASHROOM WITH A SELF-CLOSING DOOR.
  4. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Uncovered dried (beef) meat was stored in multiple stacked trays was found at room temperature in the dry storage area. Electric fans were being used to dry this product. Operator stated that meat was left for 3-4 days at this temperature. No proper written procedure and recipe was available at the time of inspection.- Dried meat was discarded and adulterated with bleach during the inspection.- Operator was instructed to cease production of dry meat and provide written procedure and recipe for this product.- Operator is to ensure that proper techniques are followed to make dry meat.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The grinder and band saw were used throughout the day and were not being dismantled washed and sanitized at 4 hour intervals and/or between meat species. (clean in place methods).- Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 2 compartment sink basins. Implement the clean-in-place procedure within the food establishment.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member 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 between tasks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat products placed in the display cooler were stored without any barrier or lid. Operator placed plastic wrap over the meat products.- Cover all the meat products and store meat in sanitary manner to prevent any contamination.
    • 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 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as operator was spraying bleach sanitizer on dirty dishes while washing. No bulk supply of bleach was available at the facility.- Operator was able to procure bleach sanitizer.- Operator was informed on how to properly use the 3-comp sink for dishwashing. 1) Sink 1 - wash with soap and rinse with warm water.2) Sink 2 - sanitize with 100ppm bleach sanitizer and then air dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty knives used for cutting meat were lying on cardboard meat boxes in the walk-in cooler. Operator placed knives in the dishwashing sink.- Ensure that the knives are cleaned, sanitized and stored in a manner that prevents contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris and blood stains throughout on floors and walls, including the door and handle of the walk-in cooler.- Thoroughly clean and sanitize the food establishment floors, walls and doors, including hard-to-reach areas.
  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially the sanitizer solution was mixed too strong to even test properly. Solution was diluted and eventually got to the proper concentration. Ensure sanitizer solutions are within 100-200 ppm chlorine.