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Food World - Food

1916 37 Street SW Calgary AB T3E 3A3 · Food - General

Official record from Alberta →

Inspection summary

Food World - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 28, 2024. The most recent inspection, on June 18, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 3 separate inspections, most recently on June 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 17, 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?

  • 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 June 17, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on June 18, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on June 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bandsaw latch was broken and had a piece of rubber band affixed to the machine. Ensure the latch is repaired properly.
  2. Demand Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Improperly transported lamb and goat carcasses were delivered and stored in the premises for further processing for sale. Lamb and goat carcasses transported to the premise on June 12, 2026 were delivered in an unrefrigerated vehicle. Carcasses had been stored inside the operator’s vehicle (Honda Pilot) in the rear trunk area ontop of black tarp.2 partial lamb carcasses and 1 full goat carcass was seized and held by EPH. ACTION- the operator is required to obtain the services of a waste disposal company to dispose of the product. Receipt of disposal is required for confirmation of completion of work.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two (2) prepared sanitizer solutions in the butcher area were tested and were below 100 ppm. One bucket was @10 ppm, with the other bucket not reading any discernable chlorine. Ensure a proper sanitizer solution is maintained onsite for use. For chlorine sanitizer solutions, the concentration should be 100 ppm for use and changed often.
    • 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?
      • Pest control records were not being maintained on a monthly basis or were not available at the time of the inspection.REQUIREMENT: Maintain a monthly record of pest management checks and actions taken and ensure that record is readily available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bandsaw latch was broken and had a piece of rubber band affixed to the machine. Ensure the latch is repaired properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dried meat and residue was observed on equipment surfaces, including the glass slider panels for the meat display case. 2. The taps on the hand wash sink were sticky with meat debris, so was the paper towel dispenser, 3. Cleaning under equipment and in hard to reach areas4. Rags stored in the sanitizer were grey and unclean.Ensure all equipment is properly cleaned and sanitized whenever handled.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Buckets containing sanitizer solution of chlorine did not have a detectable concentration.This concern was corrected during the inspection.
    • 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?
      • Pest control records were not being maintained on a monthly basis or were not available at the time of the inspection.REQUIREMENT: Maintain a monthly record of pest management checks and actions taken and ensure that record is readily available.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The sanitizer bucket measured 10 ppm. Fresh bleach sanitizer solution bucket was prepared and measured 100 ppm.2) The spray bottle bleach sanitizer was too strong. The test strip was bleaching off.Fresh bleach sanitizer spray bottle was prepared and measured 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach test strips were available to measure the sanitizer concentration.-Obtain bleach test strips.
  5. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water tap of the kitchen hand sink near the back storage room was turned off due to leak.Repair. The hand sink must have hot/cold running water, soap and paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between the wall and the steel pipes by the cutting area.Store knives in sanitary manner, i.e. clean container, magnet strip or knives block.

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