Mustafa Madani Halal Meat and Grocery
109 - 7 Westwinds Crescent NE Calgary AB T3J 5H2 · Food - General
13 inspections
- Monitoring Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Packaged meat in the display shelf by the checkout was not labeled.Please ensure packaged food has proper labeling including - Name of the product - Ingredients inside the product - tracking number to connect it to the bulk source - contact information and address of the establishment it was packaged in. In this case, the address and contact information on the label should be for Mustafa Madani Halal Meat & Grocery.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Packaged meat in the display shelf by the checkout was not labeled.Please ensure packaged food has proper labeling including - Name of the product - Ingredients inside the product - tracking number to connect it to the bulk source - contact information and address of the establishment it was packaged in. In this case, the address and contact information on the label should be for Mustafa Madani Halal Meat & Grocery.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Packaged meat in the display shelf by the checkout was not labeled.Please ensure packaged food has proper labeling including - Name of the product - Ingredients inside the product - tracking number to connect it to the bulk source - contact information and address of the establishment it was packaged in. In this case, the address and contact information on the label should be for Mustafa Madani Halal Meat & Grocery.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **The violation still exists**Meat in walkin cooler was not covered and stored directly in cardboard boxes.- Cover the meat with food grade liner and store meat in food grade containers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **In Progress** Door leading to back storage area had unfinished dry wall. During inspection it was apparent that the issue was actively being resolved but not yet completed. - Ensure to finish the dry wall, s that it is smooth, impervious to moisture and easily cleanable.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **The violation still exists**Meat in walkin cooler was not covered and stored directly in cardboard boxes.- Cover the meat with food grade liner and store meat in food grade containers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Door leading to back storage area has unfinished dry wall.- Ensure to finish the dry wall, s that it is smooth, impervious to moisture and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **The violation still exists**Second meat bandsaw (covered with plastic bag) was still being used as a storage with various non-food items, including gloves, boxes, water bottles, and miscellaneous supplies placed on top of it. - Ensure the bandsaw is stored in a clean and sanitary manner. Remove all non-food items from bandsaw.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The violation still exists**Food debris, blood stains and residue were noted under the meat storage shelves in the display freezer. - Make sure to thoroughly clean the area of food debris and residue as discussed.- Ensure to set up a routine cleaning schedule for their facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **The violation still exists**Food items (drinks bottles, food boxes) were observed stored on the floor near kitchen entrance. - Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Meat in walkin cooler was not covered and stored directly in cardboard boxes.- Cover the meat with food grade liner and store meat in food grade containers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser at hand washing sink did not have paper towel.- The operator restocked the dispenser during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Door leading to back storage area has unfinished dry wall.- Ensure to finish the dry wall, s that it is smooth, impervious to moisture and easily cleanable. 2. The carcass hanging rails in walkin cooler appeared rusty.Refinish the rusty railing so that rust chips should not be falling on the food in walikin cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **The violation still exists**Second meat bandsaw (covered with plastic bag) was still being used as a storage with various non-food items, including gloves, boxes, water bottles, and miscellaneous supplies placed on top of it. - Ensure the bandsaw is stored in a clean and sanitary manner. Remove all non-food items from bandsaw.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The violation still exists**Food debris, blood stains and residue were noted under the meat storage shelves in the display freezer. - Make sure to thoroughly clean the area of food debris and residue as discussed.- Ensure to set up a routine cleaning schedule for their facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items (drinks bottles, food boxes) were observed stored on the floor near kitchen entrance. - Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Second meat bandsaw (covered with plastic bag) was still being used as a storage with various non-food items, including gloves, boxes, water bottles, and miscellaneous supplies placed on top of it. - Ensure the bandsaw is stored in a clean and sanitary manner. Remove all non-food items from bandsaw.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris, blood stains and residue were noted under the meat storage shelves in the display freezer. - Make sure to thoroughly clean the area of food debris and residue as discussed.- Ensure to set up a routine cleaning schedule for their facility.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Meat residue was observed at the neck of the grinder. As per the operator the grinder was used in the morning and has not been cleaned since. Operator was instructed to clean and sanitize the equipment.- Band saws, meat grinder, and other meat processing equipment's must be thoroughly washed, rinsed, sanitized at least once every 4 hours or between cutting meat of different species.2. Dirty washcloth was stored on top of the meat cutting table. - 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 was stored directly in open containers, without proper coverings. 2. Cardboard food boxes were double stacked on top of raw meat without lids in between. 3. Some meat products were piled directly on the shelving racks. 4. Open containers of meat items and milk containers 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. - Cover all food products and store in a sanitary manner to prevent from any contamination.- Ensure to provide lids for the containers and stack containers so that bottom does not touch the food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items (drinks bottles, rice bags, food boxes) were observed stored on the floor in the dry storage area. Operator instructed to relocate food items onto shelves.- Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
- 09. Are chemicals stored and handled in a safe manner?
- Several cleaning chemical bottles not properly labeled were observed stored on the dish table/platform beside the 3-comp sink.- Operator is to ensure to label and relocate chemicals away from food and utensil storage areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 4 full trays of brown eggs observed in the back dry storage area were stored at room temperature. Temperature measured at 15.2°C. Operator was instructed to discard eggs immediately.- Do not store eggs and other high-risk food items at room temperature.
- 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. Operator was mixing bleach and detergent to clean dishes. Proper sanitizing step was not being followed, as required. - 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 at least 2 minutes and then air dry.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- 1. Three chairs observed in the back area were visibly dirty and were made of material that is not easily cleanable.- Please remove. Ensure chairs are made of materials that are smooth, durable, non-absorbent, and easy to clean.2. Electrical pedestal fans were observed in use in the back kitchen, which can accumulate and spread dust and debris potentially contaminating food and food contact surfaces.- Operator was advised to remove the pedestal fans.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wire shelving rack in the facility was in rough shape. It was rusted and had visible buildup of food residue so no longer in a state that is easily cleanable. - Please replace so surfaces are smooth, nonporous and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. 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.2. Second meat bandsaw was being used as a storage with various non-food items, including gloves, boxes, water bottles, and miscellaneous supplies placed on top of it. - Ensure the bandsaw is stored in a clean and sanitary manner. Remove all non-food items from bandsaw.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris, blood stains and residue were noted in several areas of the facility including but not limited to: 1. Under the meat storage shelves in the display freezer. 2. On door handles, walls, and floor in the walk-in cooler. 3. On and underneath the shelving rack in the walk-in cooler. - Make sure to thoroughly clean all above areas of food debris and residue as discussed.- Ensure to set up a routine cleaning schedule for their facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a lot of clutter in and around the back dry storage area, with many miscellaneous items. - Please remove/declutter/re-organize. Work on removing unnecessary items offsite or away from food prep areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- 1) Ten raw lamb heads were observed in the front display freezer. No invoices or receipts were able to prove the source of the meat. The owners indicated they were aware they came from a potentially unapproved source and were for re-sale.2) A bowl of various raw lamb pieces was observed in the walk-in cooler. No labels were available on the products and Invoices/ receipts were unable to provide a direct link to an approved source for these meat items. 3) Sixteen bags of lamb shanks were stored in various freezers throughout the facility. No labels were available on the products and Invoices/ receipts were unable to provide a direct link to an approved source for these meat items. 4) A container holding nine lamb hearts, 1 lamb liver, and 1 pair of lamb lungs was observed in the front display cooler. No labels were available on the products and Invoices/ receipts were unable to provide a direct link to an approved source for these meat items. All the above listed meat was bagged, labeled, and put on a hold by Alberta Health Services. This meat may not be removed, altered, sold, or used. 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.All stored, prepared, processed and displayed food must be from an approved source.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Investigation of suspected delivery of uninspected meats. Investigation in progress.Various food items being sold were not properly labeled indicating what the items was and the source. All items being sold must be properly labeled indicating the name/species of the product, sources, date received, and the date processed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Information was provided that uninspected meat was purchased and sold from the food establishment. All food contact surfaces and equipment used within the facility must be cleaned and sanitized. A written summery of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize is required.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple species of meat products were stored together and on top of each other. Some large pieces of beef were in freezer storage with no bagging or packaging. All food must be properly and safely stored with food safe packaging. Please organize all of the coolers and freezers.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
4 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 progress.Various food items being sold were not properly labeled indicating what the items was and the source. All items being sold must be properly labeled indicating the name/species of the product, sources, date received, and the date processed.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- 1) Ten raw lamb heads were observed in the front display freezer. No invoices or receipts were able to prove the source of the meat. The owners indicated they were aware they came from a potentially unapproved source and were for re-sale.2) A bowl of various raw lamb pieces was observed in the walk-in cooler. No labels were available on the products and Invoices/ receipts were unable to provide a direct link to an approved source for these meat items. 3) Sixteen bags of lamb shanks were stored in various freezers throughout the facility. No labels were available on the products and Invoices/ receipts were unable to provide a direct link to an approved source for these meat items. 4) A container holding nine lamb hearts, 1 lamb liver, and 1 pair of lamb lungs was observed in the front display cooler. No labels were available on the products and Invoices/ receipts were unable to provide a direct link to an approved source for these meat items. All the above listed meat was bagged, labeled, and put on a hold by Alberta Health Services. This meat may not be removed, altered, sold, or used. 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.All stored, prepared, processed and displayed food must be from an approved source.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Information was provided that uninspected meat was purchased and sold from the food establishment. All food contact surfaces and equipment used within the facility must be cleaned and sanitized. A written summery of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize is required.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple species of meat products were stored together and on top of each other. Some large pieces of beef were in freezer storage with no bagging or packaging. All food must be properly and safely stored with food safe packaging. Please organize all of the coolers and freezers.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- In the walk-in cooler, a raw beef carcass was hanging above a container of raw chicken that was uncovered.Ensure that meat stored under the hanging carcasses are covered to prevent cross contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Operator was observed not hand washing between handling raw meat and doing other tasks.Ensure frequent hand washing. Hands should between tasks and food handling to prevent cross contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- In the walk-in cooler, a raw beef carcass was hanging above a container of raw chicken that was uncovered.Ensure that meat stored under the hanging carcasses are covered to prevent cross contamination.
- 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 were dish containers in the hand sink basin.Operator removed items. Ensure that the hand sink is only used for hand washing and not washing dishes.2. The soap dispenser for the hand sink was not dispensing soap.Repair or replace the dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The customer side refrigerator doors and handals were covered in food debris.Thoroughly clean these areas.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?