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Lahore Foods & Halal Meat

13 - 4525 52 Street NE Calgary AB T1Y 7M3 · Food - General

Official record from Alberta →

Inspection summary

Lahore Foods & Halal Meat has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 6, 2025. The most recent inspection, on June 17, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 12 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 2 times across 2 separate inspections, most recently on June 17, 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 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?

  • 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 May 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 17, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • *Ongoing Violation*Multiple baked items (cakes, cookies, naan bread) and containers of pickles displayed for individual sale in the front area were not labeled. - As discussed, operator is to ensure that all food products intended for individual sale are properly labeled with product name, packaging/expiry date, and store name/contact information.
    • 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?
      • *Ongoing Violation*No previous pest control records were provided at the time of the inspection.- Ensure pest control records are being maintained at 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?
      • *Ongoing Violation*Wall panel besides the dishwashing sink was in disrepair. Gap was noted and caulking was damaged.- Seal the gap to repair the damaged wall panel and replace the caulking.
  2. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Multiple baked items (cakes, cookies, naan bread) and containers of pickles displayed for individual sale in the front area were not labeled. - As discussed, operator is to ensure that all food products intended for individual sale are properly labeled with product name, packaging/expiry date, and store name/contact information.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of sanitizer solution was contaminated and visibly dirty. Operator discarded the solution and prepared chlorine sanitizer during inspection- Sanitizer concentration tested 100 ppm. Ensure that chlorine sanitizer concentration (100 ppm) is regularly checked using the available test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in cooler, open boxes of meat items were stored directly underneath the uncovered hanging carcasses.- Cover all food products and store in a sanitary manner to prevent from potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One box of raw chicken was observed thawing in dishwashing sink. Internal meat temperature was measured at -0.1°C. Operator was instructed to place meat in the cooler during inspection.- THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below or under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser at the back handwashing sink was empty. Soap was not available at the sink at the time of inspection. Operator restocked soap and paper towel dispensers during inspection.- Please ensure hand washing sinks are properly stocked with soap and paper towels at all times.2. Access to hand sink in the back area was obstructed. Items were placed in the sink basin and in front of the sink.- Ensure hand sink is easily accessible for handwashing purposes at all times.
    • 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?
      • No previous pest control records were provided at the time of the inspection.- Ensure pest control records are being maintained at the facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Toilet paper roll in the washroom was not stored in the appropriate dispenser.- Install dispenser and ensure paper roll is placed in the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall panel besides the dishwashing sink was in disrepair. Gap was noted and caulking was damaged.- Seal the gap to repair the damaged wall panel and replace the caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat grinder and band saw were not thoroughly cleaned (washed, rinsed, sanitized). Meat residue was observed at the neck of the grinder. As per the operator, equipment is washed at the end of the day.- Band saw, meat grinder, and other meat processing equipment must be thoroughly washed, rinsed, sanitized at least once every 4 hours or between cutting meat of different species.
  3. Initial Inspection

    0 infractions

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