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Master Meats

7 - 4127 6 Street NE Calgary AB T2E 6V5 · Food - General

Official record from Alberta →

Inspection summary

Master Meats has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on June 4, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 4 separate inspections, most recently on June 4, 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 2 times across 2 separate inspections, most recently on December 4, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on March 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on December 4, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 pest control records available for review. - Please ensure pest controls records are available upon request.
  2. Demand Inspection

    2 infractions

    • 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 were mice droppings underneath the shelving units where the packaging boxes were stored.Safely remove and sanitize the affected area. Remove any packaging boxes that have been contaminated with mice excrements. Monitor for pest activity and consult with the hired pest control company to abate the issue.
    • 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 pest control records available for review. - Please ensure pest controls records are available upon request.
  3. Demand Inspection

    3 infractions

    • 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 droppings were found in the dry storage area.Safely clean the area and ensure food are covered and stored at least 6 inches above the floor.
    • 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 pest control records available for review. - Please ensure pest controls records are available upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris was observed on the floor and under the racks of the walk-in cooler.2) Cardboard was used a liner for storing food boxes on the racks of the walk in cooler.3) Back storage area was dirty. Food debris observed in the hard-to-reach areas of the back. 4) No temperature records were being maintained in the facility.-Please remove the cardboard as it is not a cleanable surface and clean the above-mentioned areas.-Maintain a temperature records.- Clean and sanitize the areas discussed. Suggested to move the bottom shelves up so that it is easier to get underneath shelving units.
  4. Monitoring Inspection

    2 infractions

    • 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 pest control records available for review. - Please ensure pest controls records are available upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris was observed on the floor and under the racks of the walk-in cooler.2) Cardboard was used a liner for storing food boxes on the racks of the walk in cooler.3) Back storage area was dirty. Food debris observed in the hard-to-reach areas of the back. 4) No temperature records were being maintained in the facility.-Please remove the cardboard as it is not a cleanable surface and clean the above-mentioned areas.-Maintain a temperature records.- Clean and sanitize the areas discussed. Suggested to move the bottom shelves up so that it is easier to get underneath shelving units.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in one of the dispenser bottles was measured at 0 ppm.-The operator prepared a new solution which was tested at 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.The cleaning cloths were placed on the counters.-Ensure that the cleaning cloths are placed inside the sanitizer bucket.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean aprons were stored inside the washrooms.-Ensure that any surface/ item which come in contact with food should not be stored in the washroom in order to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris was observed on the floor and under the racks of the walk-in cooler.2) Cardboard was used a liner for storing food boxes on the racks of the walk in cooler.3) Back storage area was dirty.4) Dirt and debris were observed behind the storage racks at the front.5) No temperature records were being maintained in the facility.-Please remove the cardboard as it is not a cleanable surface and clean the above-mentioned areas.-Ensure that the temperature records are maintained daily.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 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 station was blocked during the inspection with a hose. The inspector informed the staff/operator that the handwashing station must be free and readily available for handwashing at all times. The hose was removed during the inspection.

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