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Master Beef

4640 Macleod Trail SW Calgary AB T2G 5E8 · Food - General

Official record from Alberta →

Inspection summary

Master Beef has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on December 1, 2025, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 2 separate inspections, most recently on December 1, 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?

  • 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 on December 19, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 5 separate inspections, most recently on December 1, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on December 1, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An opened canned food item (Sanay Sauce) was stored as-is on the shelf in the dry storage area.Action Required:Once a can is opened, transfer the contents into a food-grade container with a lid. Corrected onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inside the walk-in freezer, many food cartons/containers were directly stored on the ground. Please store all the food items at least 6 inches above the ground.
    • 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 gap was observed along the edges of the back door, which could serve as an entry point for pest. Please repair the back door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required in front area shelves and floorAll-hard -to-reach areas.Please clean indicated areas.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • The south handwashing sink in the kitchen was missing a hot water tap handle, making hot water unavailable at this sink.Repair the handwashing station. Ensure that hot and cold water are available at all times;
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared for use in the kitchen.Ensure that a food contact surface sanitizer of an acceptable concentration is prepared and readily available during operation;
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths were stored on countertops.Ensure that wiping cloths in the facility are either single use disposable or stored, submerged, in an approved sanitizing solution between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no handwash sink in the meat production room.-Move the meat grinder out of the room, so the handwash sink nearby can be used. The other equipment (mixer, and meat former) are automated and do not require any direct-hand food contact.3) Paper towel dispenser in the men's washroom didn't dispense.-replace the batteries and ensure all dispensers are stocked and operational.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The south handwashing sink in the kitchen was missing a hot water tap handle, making hot water unavailable at this sink.Repair the handwashing station. Ensure that hot and cold water are available at all times;
    • 15. Is the facility free of a pest infestation?
      • - Nine dead mice were observed in tin cat traps in the facility.- An abundance of mouse droppings were observed throughout the food establishment, including but not limited to: on the shelf of a food preparation table next to food equipment and utensils on the cookline, next to food and bowls on the bottom shelf of the shelving unit on the north side of the cookline, on shelving in the bar area, and on floors throughout the facility. Chewed material was observed in the mechanical room behind the hot water heater.- Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector for review;- Remove and safely dispose of mouse droppings and harbourage materials;- Clean and disinfect all surfaces contaminated by mouse excrement;- Discard any contaminated or potentially contaminated food;- Clean and sanitize any contaminated or potentially contaminated dishes and utensils;
    • 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?
      • Conditions existed that allowed for the entry and harbourage of pests in the facility, including, but not limited to: gaps at the base of the north facility door and the east facility door, and the storage room located on the west side of the facility was cluttered and disorganized, making it difficult to clean and monitor the area for pest activity. Ensure that conditions that allowed for the entry and harbourage of pests do not exist. This includes sealing entry points and reorganizing and decluttering storage spaces;
    • 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?
      • There was no pest monitoring program in place.Ensure that pest monitoring/ control reports for the facility are available for review upon request by a Public Health Inspector/ Executive Officer of Alberta Health Services;
  5. 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) There was no handwash sink in the meat production room.-Move the meat grinder out of the room, so the handwash sink nearby can be used. The other equipment (mixer, and meat former) are automated and do not require any direct-hand food contact.3) Paper towel dispenser in the men's washroom didn't dispense.-replace the batteries and ensure all dispensers are stocked and operational.
  6. Initial 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) There was no handwash sink in the meat production room.-Move the meat grinder out of the room, so the handwash sink nearby can be used. The other equipment (mixer, and meat former) are automated and do not require any direct-hand food contact.2) There was no soap or paper towel dispenser at the 2-compartment sink in the back food prep area.-install soap and paper towel in suitable dispensers. Dedicate 1 sink for prep (if needed) and the other sink as handwashing. Ensure the prep sink is cleaned and sanitized prior to using it for food related processes.3) Paper towel dispenser in the men's washroom didn't dispense.-replace the batteries and ensure all dispensers are stocked and operational.

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