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Hut Bazaar Halal Meat and Grocery

614 - 5075 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General

Official record from Alberta →

Inspection summary

Hut Bazaar Halal Meat and Grocery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 27, 2025. The most recent inspection, on April 7, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on November 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 6, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 27, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 27, 2025. 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Cut meat packages displayed in the cooler were not labelled at the time of inspection. - The operator corrected the issue by labelling all meat packages during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** The violations still exist**1. Meat stored in the walk-in cooler was not covered.- Keep all meat covered while stored in the cooler to prevent contamination.2. A few meat boxes in the walk-in freezer were stored directly on the floor.- Store all food products at least 6 inches above the floor to maintain sanitation and prevent contamination
    • 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 blocked with used coffee mugs at the time of inspection.- The operator was advised to keep the handwashing sink clear at all times to allow proper handwashing.
  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Meat stored in the walk-in cooler was not covered.- Keep all meat covered while stored in the cooler to prevent contamination.2. A few meat boxes in the walk-in freezer were stored directly on the floor.- Store all food products at least 6 inches above the floor to maintain sanitation and prevent contamination
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Band saw cleaning plan (CIP) was received via email.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Meat stored in the walk-in cooler was not covered.- Keep all meat covered while stored in the cooler to prevent contamination.2. A few meat boxes in the walk-in freezer were stored directly on the floor.- Store all food products at least 6 inches above the floor to maintain sanitation and prevent contamination
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT surface sanitizer concentration measured >500 ppm during inspection.- Please follow manufacturer's instructions and prepare QUAT sanitizer solution at 200 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical(sanitizer) spray bottle was not appropriately labeled at the time of inspection.- Please properly label all chemical bottles at the facility.
    • 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.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine or QUAT test strips were available on-site to test sanitizer concentration.- Please acquire appropriate test strips.
    • 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?
      • Weather stripping on the west side front entrance door was missing- light can be seen coming through the gap at the bottom.- Please repair weather stripping to prevent potential pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles at the freezer entrance were missing.- Please install.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage bins were not available within the facility, including near the handwashing stations.- Provide and maintain waste receptacles.

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