Skip to content
Loading map…

Nolan Hill Halal Meat & Convenience

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

9 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.
  8. Initial Inspection

    0 infractions

  9. Initial 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)?
      • There was a ready-to-use QUAT sanitizer solution to sanitize food-contact surfaces in the facility. However, there was no sanitizer concentrate that must be used to create a sanitizer solution for the wash-rinse-sanitize manual dishwashing process. The inspector informed the operator that the ready-to-use solution would be impractical and unrealistic. The inspector informed the operator the use and significance of the sanitizing step for manual dishwashing. Please obtain a proper sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available on site during the inspector to test and confirm the sanitizer concentration of the sanitizer solution that would be used for food-contact surfaces and for manual dishwashing procedure. The inspector also informed the staff/operator that test strips must be used every time a sanitizer solution is made and must be tested daily before use to ensure that the sanitizer solution has adequate concentration. The inspector discussed the approved sanitizer options: either a 100-ppm chlorine or a 200-ppm QUAT solution. Obtain test strips for either, whichever is applicable.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cut cardboard boxes were being used underneath the meat cutting equipment. Please remove the cardboard boxes. All equipment in the kitchen facility must be made of easily cleanable materials, impervious to moisture (waterproof), and non-porous material.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no Food Safety Training Certificate provided during the inspection. The staff/operator mentioned that they have completed a Food Safety Training and that a certificate will be sent to the inspector. Please send a copy of a valid Food Safety Training Certificate from one of the managers/supervisors of the kitchen facility.**SEND A COPY OF A VALID FOOD SAFETY TRAINING 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 walk-in cooler had no/inadequate shelving units. Boxes of food were stored on the floor. The inspector informed the operator that all food boxes must be stored at least six inches off the ground. The operator mentioned that they would be ordering proper shelving units for the cooler to store their food products.