ND Fresh Meat
7 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General
10 inspections
- 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.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- 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.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- 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.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on counters after use.Requirement: Soak cleaning clothes in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in one display cooler located in prep area.(Repeat violation from previous inspection)Requirement: Provide paper towels in the dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor of walk-in cooler was badly damaged having rough surface trapping dirt.(Repeat violation from previous inspection)Requirement: Repair walk in cooler floor to have smooth washable and non-absorbent surface.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rack shelves in walk in cooler were lined with cardboard in walk in cooler.(Repeat violation from previous inspection)Requirement: - All surfaces must be smooth, washable and non-absorbent.- Remove cardboard from the shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt buildup on floor in walk in cooler.(Repeat violation from previous inspection)Requirement:Clean the above noted area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) cleaning clothes were kept on prep counter after use.b) Concentration of chlorine was 10 ppm in sanitizer spray bottle located in prep area.Requirement: a) Soak cleaning clothes in sanitizer solution in between use.b) Ensure that concentration of chlorine is maintained at 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in one display cooler located in prep area.Requirement: Provide paper towels in the dispenser.
- 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..
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor of walk-in cooler was badly damaged having rough surface trapping dirt.Requirement: Repair walk in cooler floor to have smooth washable and non-absorbent surface.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Rack shelves in walk in cooler were lined with cardboard in walk in cooler.Requirement: - All surfaces must be smooth, washable and non-absorbent.- Remove cardboard from the shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt buildup on floor in walk in cooler.Requirement:Clean the above noted area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?