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Muslim Families Network Society

1129 - 3961 52 Avenue NE Calgary AB T3J 0J7 · Food - General

Official record from Alberta →

Inspection summary

Muslim Families Network Society has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 25, 2026. The most recent inspection, on July 30, 2026, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 4 times across 2 separate inspections, most recently on July 30, 2026. 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 4 times across 2 separate inspections, most recently on July 30, 2026. 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 2 times across 2 separate inspections, most recently on July 30, 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?

  • 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 2 times across 2 separate inspections, most recently on July 30, 2026. 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.

2 inspections

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not provided for anticipated open food handling of Qurbani meat later in the week. Please obtain prior to any open food handling. Ensure work surfaces are sanitized prior to operation. Recommended obtaining unscented bleach. Combine 1/2 teaspoon with 1 litre of water to make 100 ppm chlorine solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A safe food surface area was not provided on which Qurbani meat would be handled. Please obtain a table for this purpose. The table must be smooth, nonporous and easily cleanable.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not provided. Please obtain appropriate test strips for respective sanitizer used.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of the facility was not certified in a recognized food safety course. Please complete and obtain certificate.
    • 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 bathroom door that opened into the food warehouse was not installed with a self-closure device. Please install.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There interior of the chest freezer was contaminated with blood. Please clean.
  2. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not provided for anticipated open food handling of Qurbani meat later in the week. Please obtain prior to any open food handling. Ensure work surfaces are sanitized prior to operation. Recommended obtaining unscented bleach. Combine 1/2 teaspoon with 1 litre of water to make 100 ppm chlorine solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A safe food surface area was not provided on which Qurbani meat would be handled. Please obtain a table for this purpose. The table must be smooth, nonporous and easily cleanable.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not provided. Please obtain appropriate test strips for respective sanitizer used.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of the facility was not certified in a recognized food safety course. Please complete and obtain certificate.
    • 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 bathroom door that opened into the food warehouse was not installed with a self-closure device. Please install.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There interior of the chest freezer was contaminated with blood. Please clean.

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