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Nolan Hill Halal Meat & Convenience

125 - 50 Nolanridge Court NW Calgary AB T3R 1W7 · Food - General

Official record from Alberta →

Inspection summary

Nolan Hill Halal Meat & Convenience has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 31, 2024. The most recent inspection, on May 12, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 5 separate inspections, most recently on May 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 8, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on August 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 6 separate inspections, most recently on May 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on April 4, 2025. 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?

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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quat sanitizer bucket did not detect any sanitizer with the quat test strips.Fresh sanitizer buckets were prepared for the chicken and meat cutting area. The rule of thumb is to replace the sanitizer buckets every 2 hours. Develop a plan to track the 2-hours timeline.2. Wet used cleaning cloths were stored on the cutting boards.New cleaning cloths were stored in the quat sanitizer buckets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violation cited on May 12, 2026:Boxes of food items were stored on the floor in the storage room and office.Store food items 6 inches off the floor.Previous violation:Food in the storage room and office were stored on the floor.Ensure food items are stored 6 inches off the floor.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Use cleaning cloths were kept on the chicken, beef and goat cutting boards.2. There were no sanitizer buckets available at the chicken and beef preparation area.Separate quat sanitizer buckets at 200 ppm were prepared for the chicken and beef preparation area, and new cleaning cloths were kept therein.3. The grinder and chicken and beef saw are being dismantled, cleaned and sanitized daily.Dismantle, clean and sanitize the grinder, chicken and beef saw between 2 to 4 hours. Develop a plan to monitor the 2 to 4 hours timeline.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable gloves was stored on the beef cutting board. Staff was seen reusing the gloves.Do not reuse gloves. Disposable gloves should only be used once and discarded.Staff was directed to discard the gloves and wash their hands before wearing a new pair of gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the storage room and office were stored on the floor.Ensure food items are stored 6 inches off the floor.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel was stored on top of the paper towel dispenser.The owner indicated that they are expecting the paper towel supplies that could fit into the paper towel 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?
      • The beef walk-in cooler light was dim.Install additional light to increase the light intensity in the beef walk-in cooler.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated a lack of food safety knowledge.The owner must enroll staff in food safety training.
  5. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Goat carcasses had an unclear stamp and can't verify the validity of the stamp. Goat carcass seized. -Goat carcass confirmed uninspected by Alberta Agriculture. Discussed with owner that he must purchase all meat from an approved source. Explained exactly what safe source is and how to verify meat stamps. Meat must be rejected if it cannot be verified.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Brown dried meat debris was found on the bandsaw rubber rimmed wheel cabinet. Bandsaw was not cleaned and sanitized daily. Clean the Bandsaw every 2 to 4 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four boxes of raw chicken were stored at room temperature: one box under the cutting board table, one on a cutting board, and two boxes stacked on a black garbage bin. Chickens were discarded.Potentially hazardous foods must be thawed in a manner that prevent the growth of pathogenic bacteria: under refrigeration at 4°C or less, completely submerged under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handwash sink in the front service areas. Food handling is occurring in this area. Stop food handling until handwash sink is available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated a lack of food safety knowledge.The owner must enroll staff in food safety training.
  6. Demand Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Goat carcasses had an unclear stamp and can't verified the validity of the stamp. Goat carcass seized2) Owner purchased goat and lamb from supplier with Agriculture license or valid food handling permit.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Brown dried meat debris was found on the bandsaw rubber rimmed wheel cabinet. Bandsaw was not cleaned and sanitized daily. Clean the Bandsaw every 2 to 4 hours. 2) No quat sanitizer was detected in the sanitizer spray bottle. Staff did not checked sanitizer with test strips. (CDI).Use 200ppm quat sanitizer and follow manufacturer's directions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken empanadas/pies in the hot holding unit were measured between 48 to 57 degrees C. No handwash sink available at the front service area. Stop selling chicken empanadas/pies until a handwash sink is installed. Store hot perishable foods at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handwash sink in the front service areas. Food handling is occurring in this area. Stop food handling until handwash sink is available.
  7. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) One of the three goat carcasses had an unclear stamp and can't verified the validity of the stamp. Goat carcass with the unclear stamp was placed on hold to be pick up the next day.2) Owner purchased goat and lamb from supplier with Agriculture license or valid food handling permit.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Brown dried meat debris was found on the bandsaw rubber rimmed wheel cabinet. Bandsaw was not cleaned and sanitized daily. Clean the Bandsaw every 2 to 4 hours. 2) No quat sanitizer was detected in the sanitizer spray bottle. Staff did not checked sanitizer with test strips. (CDI).Use 200ppm quat sanitizer and follow manufacturer's directions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken empanadas/pies in the hot holding unit were measured between 48 to 57 degrees C. No handwash sink available at the front service area. Stop selling chicken empanadas/pies until a handwash sink is installed. Store hot perishable foods at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handwash sink in the front service areas. Food handling is occurring in this area. Stop food handling until handwash sink is available.

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