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ND Fresh Meat

7 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General

Official record from Alberta →

Inspection summary

ND Fresh Meat has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on September 14, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 3 times across 3 separate inspections, most recently on May 8, 2026. 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 3 times across 3 separate inspections, most recently on May 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on April 13, 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?

  • 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 3 separate inspections, most recently on November 13, 2024. For example: Do food handlers at the facility have adequate food safety training?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Update on Aug 14/2026Meat cutting/handling area is not temperature controlled, and written records of equipment cleaning and sanitizing that is used continuously at room temperature for the handling of potentially hazardous foods were not maintained *Repeat violation*Requirement: Wash and sanitize all equipment used for handling meat after every four hours and maintain written records.
  2. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • update on May 8/2026No labels were provided on meats packaged onsite, stored in the display freezer.Requirement: Ensure that meats in display freezer are labelled to indicate name of the product, source info, (supplier name), repackaged by info, repackaging date, storage conditions (keep refrigerated) etc.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Meat cutting/handling area is not temperature controlled, and written records of equipment cleaning and sanitizing that is used continuously at room temperature for the handling of potentially hazardous foods were not maintained Requirement: Wash and sanitize all equipment used for handling meat after every four hours and maintain written records.
  3. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • update on April 13/2026No labels were provided on meats packaged onsite, stored in the display freezer.Requirement: Ensure that meats in display freezer are labelled to indicate name of the product, source info, (supplier name), repackaged by info, repackaging date, storage conditions (keep refrigerated) etc.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A cutting board was kept on a garbage bin to keep bin on it during meat grinding.Requirement:Do not use garbage bin as a table/counter during food handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint peeled off the bottom shelf of cart making surface rough trapping dirt located in the prep area.Requirement: All surfaces must be smooth. Refinish the cart shelf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt and meat debris on racks located in walk in cooler.b) Dirt build up on bottom shelf of cart located in prep area.Requirement:Clean the racks and cart shelf.
  4. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labels were provided on meats packaged onsite, stored in the display cooler.Requirement: Ensure that meats in display cooler are labelled to indicate name of the product, source info, (supplier name), repackaged by info, repackaging date, storage conditions (keep refrigerated) etc.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 0 ppm in one sanitizer pail located in the prep area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on spray bottle containing cleaning chemical located in prep area.Requirement:Provide label on spray bottle to identify its contents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of food debris at the front sliding door of display cooler.b) Dirt buildup on the bottom shelf of cart located in prep area.Requirement:Clean the above noted areas/equipment.
  5. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not aware of correct method of utensils washing/sanitizing.(repeat violation from previous inspection)Requirement:Staff must be aware of correct method of manual utensils washing asa) Wash with soap in first sinkb) Rinse under running water in the first sinkc) Immerse in sanitizer solution for minimum two minutes in second sink.Followed by air drying.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ) No person certified in food safety was present onsite.b) Staff demonstrated lack of knowledge in safe food handling.Requirement:a) A person in care and control of the food facility must be certified in safe food handling.b) Additional staff must complete Basic food safety course available online free of cost at AHS website.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of meat debris on band saw and on grinder.(Repeat violation from previous inspection)Requirement:a) Ensure equipment that is used continuously at room temperature for the handling of potentiallyhazardous foods should be cleaned and sanitized at least every four hours.b) Maintain written records of equipment washing/sanitizing schedule.
  6. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • a) No sanitizer solution was made in the sink for the utensils.b) Staff was not aware of correct method of utensils washing/sanitizingRequirement:Ensure that sanitizer solution is prepared in one of the dish washing sinks.Staff must be aware of correct method of manual utensils washing asa) Wash with soap in first sinkb) Rinse under running water in the first sinkc) Immerse in sanitizer solution for minimum two minutes in second sink.Followed by air drying.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in the prep area was empty.Requirement:Provide paper towels in the dispenser.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Cow heads offered for sale in the facility were smoked at home.Requirement:Ensure that all food handling and storage is done in the approved facility not at home.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Glue fly tapes were hanged in food handling area.Requirement:Ensure that glue fly tapes are hanged in non- food area.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ) No person certified in food safety was present onsite.b) Staff demonstrated lack of knowledge in safe food handling.Requirement:a) A person in care and control of the food facility must be certified in safe food handling.b) Additional staff must complete Basic food safety course available online free of cost at AHS website.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of meat debris on band saw and on grinder.Requirement:a) Ensure equipment that is used continuously at room temperature for the handling of potentiallyhazardous foods should be cleaned and sanitized at least every four hours.b) Maintain written records of equipment washing/sanitizing schedule.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on both cart shelves located in the prep area.b) Accumulation of dirt and meat debris on the door area of display cooler.e) written cleaning schedule maintained for the equipment was incomplete.Requirement:a) Clean the above noted areas and equipment.b) Wash and sanitize all equipment used for handling meat after every four hours. Maintain written cleaning schedule for that.
  8. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of chlorine in sanitizer solution of both buckets located in prep area was so high that test strip faded immediately after dipping in the solution.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser located at hand washing sink in prep area was detached from the wall.Requirement:-Re-install soap dispenser on the wall asap.Provide soap in a spray bottle at this hand washing sink until dispenser is reinstalled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) One floor tile in prep area was broken trapping dirt.b) One ceiling panel was missing in the prep area.d) One baseboard tile was missing on the wall near display cooler.Requirement:a) Repair the floorb) Provide ceiling panel.c) Repair the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dried up blood spills on floor, shelves and on bins located in walk in cooler.b) Accumulation of dirt and debris near door of walk-in freezer.c) Dirt buildup on both cart shelves located in the prep area.d) Accumulation of dirt and meat debris on both band saw.e) Accumulation of dirt and meat debris on the door area of display cooler.f) No written cleaning schedule maintained for the equipment.Requirement:a) Clean the above noted areas and equipment.b) Wash and sanitize all equipment used for handling meat after every four hours. Maintain written cleaning schedule for that.

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