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Old Fashion Deli & Meat

532 Cleveland Crescent SE Calgary AB T2G 4A9 · Food - General

Official record from Alberta →

Inspection summary

Old Fashion Deli & Meat has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on October 10, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on September 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 9, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on October 10, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on October 10, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on September 25, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 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?
      • Records / logs for processed meats are missing some details.Logs need to include temperatures.
    • 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 and wall tiles in the smokehouse room were chipped and/or missing.All surfaces must be clean and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces (walls, floor, shelves) dirty in processing areas.All surfaces must be maintained in a clean and sanitary state.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution in front meat cutting area.Demonstrated to staff how to prepare a 100ppm chlorine-based sanitizing solution.Ensure fresh sanitizing solutions are readily available and used on food contact surfaces frequently throughout the day.
    • 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?
      • No written recipes, procedures or nitrite calculations available for review.No records / logs for batch production of processed meats.These would include both temperatures and dates.Written records and logging of processes is required.
    • 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 empty at front area handsink.Paper towel not easily dispensed at back meat processing area handsink.Ensure handsinks are equipped with both soap and paper towel that are easily accessible.
    • 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 and wall tiles in the smokehouse room were chipped and/or missing.All surfaces must be clean and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces (walls, floor, shelves) dirty in processing areas.All surfaces must be maintained in a clean and sanitary state.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Repeated violations*Processed meat/sausages were stored at room temperature in the front deli area. One item was recently cooked and measured 52C, but the other item measure 21Cel (surface temps).-ensure all foods are properly cooled and stored at proper temperatures.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food handling permit was not posted
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Repeated violations"1) The bowl chopper was not in use, but had meat debris after it was "cleaned."-ensure all food contact equipment are thoroughly cleaned and sanitized after use (even if it's cleaned/sanitized again the next day prior to use).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Repeated violations"The meat processing logs only had items made on each day: -Nitrite calculations were not being recorded for batches.-no batch records were included in the logs-no temperatures were recorded for batches

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