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Fat Kee Butcher Shop

2 - 1423 Centre Street NW Calgary AB T2E 2R8 · Food - General

Official record from Alberta →

Inspection summary

Fat Kee Butcher Shop has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 29, 2024. The most recent inspection, on May 22, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on May 22, 2026. 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?

  • 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 once on December 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 29, 2024. For example: Is food being protected from contamination during transportation?

  • 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 3 times across 3 separate inspections, most recently on May 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on May 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No single-service paper towels available at the hand sink. There was a cloth roll towel installed at both hand sinks. Single-service paper towels must be available at all times to prevent contamination of the hands. The operator had a roll of paper towels, however, did not have a dispenser for it. Remove the cloth roll towel and install a dispenser for paper towels.
    • 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 large gap at the bottom of the back exit door. The facility must be structurally sound to prevent the entry of pests.Install weatherstripping or a door sweep and ensure there is no light coming through.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is clutter near the back area. Many boxes and unused equipment were piled together. Difficult to monitor for pests.Remove the clutter and any equipment that is no longer being used to facilitate cleaning and monitoring for pests.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer available during the inspection. Surface sanitizer must be readily available throughout the day to sanitize food contact surfaces by removing contamination. Ensure the sanitizer solution is made prior to the start of operations. The operator made a sanitizer solution during the inspection and measured 200ppm chlorine (satisfactory).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No single-service paper towels available at the hand sink. There was a cloth roll towel installed at both hand sinks. Single-service paper towels must be available at all times to prevent contamination of the hands. The operator had a roll of paper towels, however, did not have a dispenser for it. Remove the cloth roll towel and install a dispenser for paper towels.
    • 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 large gap at the bottom of the back exit door. The facility must be structurally sound to prevent the entry of pests.Install weatherstripping or a door sweep and ensure there is no light coming through.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is clutter near the back area. Many boxes and unused equipment were piled together. Difficult to monitor for pests.Remove the clutter and any equipment that is no longer being used to facilitate cleaning and monitoring for pests.
  3. Demand Inspection

    0 infractions

  4. Monitoring 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?
      • A few floor tiles on the outside by the walk-in cooler and freezer were damaged.Reinstall the flooring for the damaged area so it is smooth, durable and easily cleanable.
    • 25. Is food being protected from contamination during transportation?
      • The transportation vehicle is in the repair shop from an accident.Ensure the vehicle is cleaned and sanitized prior to use.

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