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Pak Foods

110 - 10960 42 Street NE Calgary AB T3N 2B8 · Food - General

Official record from Alberta →

Inspection summary

Pak Foods has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on April 29, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 April 7, 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 2 times across 2 separate inspections, most recently on December 11, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 19, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on December 11, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on March 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Not all foods that were packaged on-site were labeled to indicate their sources.In addition to the product name, provide the name and contact information of the responsible party.
  3. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Not all foods that were packaged on-site were labeled to indicate their sources.In addition to the product name, provide the name and contact information of the responsible party.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pre-packaged foods were stored on the floor upstairs.Store foods at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A praying mat was stored next to pots. The mat was removed from the food handling area. Keep personal items separately.
  4. Demand Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged foods such as Chilgoza (pine nuts) were not labeled to indicate their sources.In addition to the product name, provide the name and contact information of the responsible party.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were live insects in a bag of Himalayan basmati rice. All Himalayan basmati rice from the same brand and lot number was removed from sale.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was a pair of sunglasses on the prep table.Sunglasses were removed from the prep table. Store personal items separately.2) Bottled beverages were stored on the floor.Beverages were placed on a shelving unit during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were dishes in the hand sink.Dishes were removed from the hand sink. Ensure hand sinks are always accessible for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was old meat debris in the hard-to-reach areas of the band saw and meat grinder.Disassemble equipment to its simplest form. Clean and sanitize all parts thoroughly.2) The electrical cord for the meat grinder was dirty with feather and debris.Clean the electrical cord.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Concentration of all the chlorine sanitizer spray bottles in the facility was significantly high as the test strips were bleaching out. **Please ensure chlorine sanitizer is maintained at 100ppm at all times (Note: mixing ratio is 1 tablespoon of bleach in 1 liter of water). **Ensure sanitizer concentration is tested using chlorine test strips daily. 2. Cleaning cloths were observed on the meat prep counter. **Please store cleaning cloths in food safe sanitizers, i.e., 100ppm bleach or 200ppm Quats solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • During the inspection, staff were observed not changing the gloves between different tasks. Staff cutting the meat, touched multiple food surfaces and then brought new meat from the cooler, which was cut and sold using the same gloves.**Please ensure gloves are changed between different tasks or when visibly soiled to prevent cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle containing water was not labelled. **Please ensure all spray bottles are clearly labelled with their contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was inadequate lighting in the meat processing area. Staff stated that renovations are in process, and it will take them about 3 weeks to resolve the issue.**Please ensure that adequate lighting is present to keep the facility clean and sanitary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning schedule was not available onsite at the time of inspection. **Please ensure cleaning schedule is available onsite and completed daily.2. Duct tape was observed on the lid of the cabinet freezer containing raw meat.**Please remove the duct tape as it is difficult to clean.**Ensure all the surfaces in the facility must be durable, impervious to moisture and easily cleanable.
  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing bucket was measured at 10 ppm. Fresh sanitizing solution was prepared at 100 ppm and the cleaning cloths was immersed in it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cell phones were placed on the shelves in the kitchen area.Cell phones were promptly removed.

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