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Gandour Halal Meat

3 - 1619 37 Street SW Calgary AB T3C 1S7 · Food - General

Official record from Alberta →

Inspection summary

Gandour Halal Meat has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 19, 2024. The most recent inspection, on September 4, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Pests and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on September 4, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 September 4, 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 January 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on November 19, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on November 19, 2024. 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.

3 inspections

  1. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food products (bread) were not labelled.Ensure food items are properly labelled to identify their content.The contact information of the suppliers was obtained.
    • 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?
      • 1. Glue board at the back of the store was covered with insects. 2. No pest control records availablePest control checklist provided to owner. Ensure pest control records are completed at least once a month
  2. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food products (bread) were not labelled.Ensure food items are properly labelled to identify their content.The contact information of the suppliers was obtained.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle of chlorine sanitizer had a concentration of 0 ppmChlorine sanitizer is to be mixed to a concentration of 100 ppm
    • 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?
      • 1. Glue board at the back of the store was covered with insects. 2. No pest control records availablePest control checklist provided to owner. Ensure pest control records are completed at least once a month
  3. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Food products from unapproved source were sold at the store. The food products are injera and ambasha.Do not sell foods that are from an unapproved source.2) The ambasha was not labelled.Ensure food items are properly labelled to identify their content.The contact information of the suppliers was obtained.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Aprons were stored in the washrooms.Aprons were stored in a different location.Ensure aprons are stored in a clean and sanitary place.
    • 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?
      • The Food Handling Permit was displayed; however, it was expired. Thus, the permit displayed was not valid. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately to obtain one.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.
    • 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 directly opened to the food storage area.The washroom door was promptly closed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top of the chest freezer adjacent the washroom had rust buildup.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dry meat debris was noted in the grooves of the meat grinder machine. Ensure that meat grinder is dismantled, cleaned and sanitized within 4 hours or between different animal species.The meat grinder was dismantled, cleaned and sanitized in a 100 ppm chlorine solution.Develop a written sanitation program to monitor the procedure how the meat grinder will be monitored for the 4 hour timeline and how the equipment will be dismantled, cleaned and sanitized.

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