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Madina Halal

510 - 4656 Westwinds Drive NE Calgary AB T3J 3Z5 · Food - General

Official record from Alberta →

Inspection summary

Madina Halal has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on May 22, 2026, recorded 6 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Pests.

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.

  • 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 7 times across 5 separate inspections, most recently on March 17, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 7 times across 4 separate inspections, most recently on March 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on May 22, 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?

  • 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 March 19, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 6 separate inspections, most recently on May 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

11 inspections

  1. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Milk jugs and a vegetable box were stored beneath raw meat. A few drops of raw meat blood were observed on the milk jugs. - Raw meat must be stored on lower shelves in covered, leak-proof containers to prevent cross-contamination.”
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in cooler, improper storage of raw meat was observed: 1. Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. 2. Some plastic containers and cardboard boxes containing raw meat were stored directly on the floor in the walk-in cooler and freezer. 3. Some meat products were piled directly on the shelving racks.- All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination. - Ensure all food is stored at least 6 inches (15 cm) above the floor.
    • 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 utensils and did not have hot water available during the inspection.- The operator cleared the sink and restored hot water access from the closet at the time of 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?
      • Mice traps were observed on-site, but no previous pest control records were maintained/available onsite. - Please maintain pest control records on-site at all times. Operator will be emailed AHS monthly pest control checklist.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **The violation still exists**Cleaning equipment, including mops, brooms, and a mop bucket, was stored next to dishwashing and utensil storage area.- Ensure cleaning equipment is stored in a designated area away from the food preparation and utensil storage areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cleaning plan and schedule was not available for band saw and meat grinder during inspection. - Ensure that all kitchen equipment must be washed and sanitized every 2-4 hours. Please implement a cleaning schedule for all equipment with written documentation for each equipment for cleaning and sanitizing. The procedure must include cleaning frequencies and chemicals used.
  2. Risk Management Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. After further investigation, a lamb carcass from SIA grocery and four pieces of beef carcass from Cental Halal were released from the hold.2. Four flats of brown eggs wrapped in saran wrap and four boxes of brown eggs held during previous inspection were deemed ungraded because of lack of labelling, varying sizes and colors, and presence of excrement on the eggs. Therefore, approximately 750 brown eggs were discarded during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • During the inspection, improperly stored raw meat was observed in the walk-in cooler. Approximately 10kg of raw chicken breasts in plastic containers were observed stored uncovered and directly on the floor.- Raw meat was discarded during the inspection.- Operator is to ensure to store all food items at least 6 inches off the floor and in a sanitary manner.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in cooler, improper storage of raw meat was observed: 1. Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. 2. Some plastic containers and cardboard boxes containing raw meat were stored directly on the floor in the walk-in cooler and freezer. 3. Some meat products were piled directly on the shelving racks.4. Trays containing raw meat were observed resting directly on top of a garbage bin.5. Open containers of meat items were stored directly underneath the uncovered hanging carcasses. - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination. - Ensure all food is stored at least 6 inches (15 cm) above the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, as required. Staff only washed and rinsed dirty dishes and residue was present on the cleaned utensils.- Operator was informed on how to properly use the 3-comp sink for dishwashing. 1) Sink 1 - wash with soap and warm water2) Sink 2 - rinse with warm water3) Sink 3 - sanitize with 100ppm bleach sanitizer for 2 minutes and then air dry.
    • 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?
      • Mice traps were observed on-site, but no previous pest control records were maintained/available onsite. - Please maintain pest control records on-site at all times. Operator will be emailed AHS monthly pest control checklist.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cleaning equipment, including mops, brooms, and a mop bucket, was stored next to dishwashing and utensil storage area.- Ensure cleaning equipment is stored in a designated area away from the food preparation and utensil storage areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Under the dishwashing sink partially missing floor tile with floor drain was observed. Drain cover was not properly attached to the floor. - Please fix the drain cover and install floor tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The grinder and band saws were not thoroughly cleaned (washed, rinsed, sanitized). Meat residue was observed at the neck of the grinder. As per the operator the grinder was used last night and left unclean overnight. Operator was instructed to clean and sanitize the equipment.- 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.2. Accumulation of meat debris and stains were observed on knives and scrapers used during the meat cutting process. - Ensure that all food handling equipment is cleaned, sanitized and stored in a manner that prevents contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris and blood stains throughout the facility in areas including but not limited to floors, walls, shelving unit, door handle of the walk-in cooler.- Thoroughly clean and sanitize the food establishment floors, walls and doors, including hard-to-reach areas.
  3. Demand Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) A lamb carcass purchased from SIA Grocery was observed and the Alberta Ag Inspector was unable to verify the stamp as authentic. The stamp was not legible and when cut into no needlepoint marks could be seen. 2) Four pieces of a beef carcass (2 shoulder, and 2 hind legs) purchased from Central Halal - warehouse location was observed, and the Alberta Ag Inspector was unable to verify the stamp as authentic. The stamp was not legible and when cut into no needlepoint marks could be seen. As well only one of the pieces had a stamp, the other three had no stamps anywhere on the cuts. 3) 7 flats of brown eggs were observed saran wrapped and in a retail cooler with no labeling. 3 boxes of brown eggs were also observed in the walk-in cooler. The operator indicated the eggs are purchased from Central Halal - warehouse location. The eggs in the retail cooler and walk-in cooler appeared to be ungraded (varying sizes and colors) and had excrement on them. The above items were held by the PHI until further investigation can be completed. These items must not be moved, sold, or destroyed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in cooler, improper storage of raw meat was observed: 1. Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. 2. Some plastic containers and cardboard boxes containing raw meat were stored directly on the floor in the walk-in cooler and freezer. 3. Some meat products were piled directly on the shelving racks.4. Trays containing raw meat were observed resting directly on top of a garbage bin.5. Open containers of meat items were stored directly underneath the uncovered hanging carcasses. - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination. - Ensure all food is stored at least 6 inches (15 cm) above the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, as required. Staff only washed and rinsed dirty dishes and residue was present on the cleaned utensils.- Operator was informed on how to properly use the 3-comp sink for dishwashing. 1) Sink 1 - wash with soap and warm water2) Sink 2 - rinse with warm water3) Sink 3 - sanitize with 100ppm bleach sanitizer for 2 minutes and then air dry.
    • 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?
      • Mice traps were observed on-site, but no previous pest control records were maintained/available onsite. - Please maintain pest control records on-site at all times. Operator will be emailed AHS monthly pest control checklist.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cleaning equipment, including mops, brooms, and a mop bucket, was stored next to dishwashing and utensil storage area.- Ensure cleaning equipment is stored in a designated area away from the food preparation and utensil storage areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Under the dishwashing sink partially missing floor tile with floor drain was observed. Drain cover was not properly attached to the floor. - Please fix the drain cover and install floor tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The grinder and band saws were not thoroughly cleaned (washed, rinsed, sanitized). Meat residue was observed at the neck of the grinder. As per the operator the grinder was used last night and left unclean overnight. Operator was instructed to clean and sanitize the equipment.- 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.2. Accumulation of meat debris and stains were observed on knives and scrapers used during the meat cutting process. - Ensure that all food handling equipment is cleaned, sanitized and stored in a manner that prevents contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris and blood stains throughout the facility in areas including but not limited to floors, walls, shelving unit, door handle of the walk-in cooler.- Thoroughly clean and sanitize the food establishment floors, walls and doors, including hard-to-reach areas.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty washcloth was stored on top of the meat cutting table. Operator voluntarily removed the dirty cloth during inspection.- Operator is to ensure that dirty cloths are washed and sanitized and stored in a sanitizer solution at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in cooler, improper storage of raw meat was observed: 1. Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. 2. Some plastic containers and cardboard boxes containing raw meat were stored directly on the floor in the walk-in cooler and freezer. 3. Some meat products were piled directly on the shelving racks.4. Trays containing raw meat were observed resting directly on top of a garbage bin.5. Open containers of meat items were stored directly underneath the uncovered hanging carcasses. - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination. - Ensure all food is stored at least 6 inches (15 cm) above the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, as required. Staff only washed and rinsed dirty dishes and residue was present on the cleaned utensils.- Operator was informed on how to properly use the 3-comp sink for dishwashing. 1) Sink 1 - wash with soap and warm water2) Sink 2 - rinse with warm water3) Sink 3 - sanitize with 100ppm bleach sanitizer for 2 minutes and then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser near the kitchen hand sink was empty. Operator restocked paper towels at the sink during the inspection.- Ensure hand sink has hot and cold-water access, and is stocked properly with paper towels and soap 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?
      • Mice traps were observed on-site, but no previous pest control records were maintained/available onsite. - Please maintain pest control records on-site at all times. Operator will be emailed AHS monthly pest control checklist.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cleaning equipment, including mops, brooms, and a mop bucket, was stored next to dishwashing and utensil storage area.- Ensure cleaning equipment is stored in a designated area away from the food preparation and utensil storage areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Under the dishwashing sink partially missing floor tile with floor drain was observed. Drain cover was not properly attached to the floor. - Please fix the drain cover and install floor tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The grinder and band saws were not thoroughly cleaned (washed, rinsed, sanitized). Meat residue was observed at the neck of the grinder. As per the operator the grinder was used last night and left unclean overnight. Operator was instructed to clean and sanitize the equipment.- 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.2. Accumulation of meat debris and stains were observed on knives and scrapers used during the meat cutting process. - Ensure that all food handling equipment is cleaned, sanitized and stored in a manner that prevents contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris and blood stains throughout the facility in areas including but not limited to floors, walls, shelving unit, door handle of the walk-in cooler.- Thoroughly clean and sanitize the food establishment floors, walls and doors, including hard-to-reach areas.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Investigation of suspected delivery of uninspected meats. Investigation in progress1. There were goat carcasses onsite that had stamps that were not legible. 2. There was a box of unlabeled uninspected meat stored in the walk-in freezer.Meat was seized and held onsite to confirm source. - Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3 months.- Ensure that all product placed on hold remain on hold until the conclusion of the investigation.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Multiple goat carcasses on-site purchased from Aaron Taylor (Prairie Pride Meats) were observed and the Alberta Ag Inspector was unable to verify the stamps as authentic. The stamps were not legible and the location of the stamp on the animal was not consistent with proper inspection stamping protocols.
  8. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Investigation of suspected delivery of uninspected meats. Investigation in progress1. There were goat carcasses onsite that had stamps that were not legible. 2. There was a box of unlabeled uninspected meat stored in the walk-in freezer.Meat was seized and held onsite to confirm source. - Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3 months.- Ensure that all product placed on hold remain on hold until the conclusion of the investigation.
  9. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Investigation of suspected delivery of uninspected meats. Investigation in progress1. There were goat carcasses onsite that had stamps that were not legible. 2. There was a box of unlabeled uninspected meat stored in the walk-in freezer.Meat was seized and held onsite to confirm source. - Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3 months.- Ensure that all product placed on hold remain on hold until the conclusion of the investigation.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Frozen cuts of unlabeled lamb shank were for sale in the retail section.All whole, cut, and processed meat must be adequately labeled.Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.Operator provided labels for the lamb shank at the time of inspection.
  10. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar soap is used in the employee washroom.2. There is no soap in the customer washroom.3. Paper towels for the washroom hand sinks are supplied not in a dispenser. Remove the bar soap. Ensure the soap and paper towel at all of the hand sinks are supplied in a dispenser to prevent contamination of the bulk supply.
  11. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning cloths used for the surfaces are very dirty and are torn in several places.Replace these cloths.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scale was stored directly on/in ground meat in the walk-in cooler.Operator removed scale. Scale should not be stored on/in the meat. Scale should be washed and sanitized after use. 2. Several boxes of meat were stored without a cover in the walk-in cooler.Ensure meat products are covered to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was meat thawing at room temperature in a tray in the 3-compartment sink.Thawing cannot take place at room temperature. Food may be thawed:1. Under refrigeration at 4C or less2. Completely submerged in cold running water.3. By microwaving.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When questioned about the manual dishwashing procedure, the operator described mixing soap and bleach in one compartment and rinsing in the second.Dishes should be washed with soap and warm water, rinsed, and then sanitized in a chemical solution of 100ppm chlorine or 200ppm quats for two minutes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator was unable to locate the chlorine testing paper.Obtain chlorine testing paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bar soap is used in the employee washroom.2. There is no soap in the customer washroom.3. Paper towels for the washroom hand sinks are supplied not in a dispenser. Remove the bar soap. Ensure the soap and paper towel at all of the hand sinks are supplied in a dispenser to prevent contamination of the bulk supply.
    • 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 plastic paneling at the center pillar in the meat prep area is hanging from the wall.Repair or replace the panel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dried blood on the walls around the 3-compartment sink and on the ceiling.Thoroughly clean and sanitize these surfaces.

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