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Kelly Meat Store Chinook Edge

1235 26 Avenue SE Calgary AB T2G 1R7 · Food - General

Official record from Alberta →

Inspection summary

Kelly Meat Store Chinook Edge has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on February 27, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on October 4, 2024. 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 October 4, 2024. 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?

  • 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 4 times across 3 separate inspections, most recently on February 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on March 15, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Old/dried meat bits were noted on the saw. - The saw was thoroughly cleaned and sanitized.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The bleach water solution was measured at 1000 ppm. A concentration of 1000 ppm of chlorine is not food safe, as residual chemicals may remain on surfaces. If this concentration is used, please ensure an additional step is taken to either wipe down surfaces with a wet clean towel or rinse the equipment thoroughly. *A bleach solution of 100 ppm was prepared onsite and demonstrated the proper process for preparing it.
    • 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?
      • A dead mouse was found in the trap and Mouse droppings were noted on the floor below the front display cooler.*Thoroughly clean and sanitize this area as explained.
    • 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 floor tiles adjacent to the meat slicer are damaged. Food debris can accumulate in the broken tiles, creating a hard-to-clean, non-smooth surface where harmful pathogens may thrive.*All surfaces within the facility must be smooth, non-absorbent, and easily cleanable.**Please ensure that all surfaces in the premises meet these requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed on the floor below the display coolers and in the walk-in cooler.
  3. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable upon request. Purchase chlorine test strips. Ensure that test strips are available for each type of sanitizing solution used onsite.
    • 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?
      • Mouse droppings were noted on the floor in the mop pail storage area. Thoroughly clean and sanitize this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean knives were stored in the gap between the walk-in cooler wall and the sink. Store knives in such a way to protect them from contamination (i.e. in a clean container, knife block or magnetic knife holder).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed on the floor below the sinks and in the walk-in cooler.

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