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Panah Foods

203 - 3770 Westwinds Drive NE Calgary AB T3J 5H3 · Food - General

Official record from Alberta →

Inspection summary

Panah Foods has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 20, 2025. The most recent inspection, on July 30, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Protecting food from contamination.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on July 30, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on January 20, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 January 20, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3 times across 3 separate inspections, most recently on July 30, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on July 30, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 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?
      • **The violation still exists**Evidence of vermin activity (mouse droppings) was observed in dry food storage area. -Contact a pest control company to monitor the vermin activity and provide the three most recent reports to the undersigned PHI for evaluation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation still exists**Food equipment, including but not limited to dough mixers, finished bread storage racks, and unused equipment, was observed in an unclean condition. Equipment surfaces had visible food debris and residue, indicating that proper cleaning and sanitizing procedures were not being followed. - All food-contact and non–food-contact equipment must be cleaned and sanitized at a frequency that prevents contamination and maintains sanitary conditions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**The overall cleanliness was poor throughout the facility. - Clean the floors, walls and hard to reach areas.
  2. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towels were not available at hand washing sink.- The owner restocked the soap and paper towel at the hand-washing sink.
    • 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?
      • Evidence of vermin activity (mouse droppings) was observed in dry food storage area. -Contact a pest control company to monitor the vermin activity and provide the three most recent reports to the undersigned PHI for evaluation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment, including but not limited to dough mixers, finished bread storage racks, and unused equipment, was observed in an unclean condition. Equipment surfaces had visible food debris and residue, indicating that proper cleaning and sanitizing procedures were not being followed. - All food-contact and non–food-contact equipment must be cleaned and sanitized at a frequency that prevents contamination and maintains sanitary conditions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overall cleanliness was poor through out the facility. - Clean the floors, walls and hard to reach areas.
  3. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food items such as chakka/chakeeda, turshi, red chutni, mantoo, cookies, breads, cuts of meats and various ready to eat food products located in display coolers and wire racks accessible to the public were observed to have no labels indicating their source or best before dates.***Print and apply labels indicating what the product is, the source of the product, the date it was packaged, best before dates, and contact information for the facility.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cans located in the convenient store section of the facility were observed to be damaged. Cans of fried vegetables, stuffed vine leaves, steamed spinach, fried eggplants, and other canned food products were structurally damaged, and the can's seams were broken. Dented cans can pose risk because they may compromise the integrity of the can’s seal, potentially leading to contamination.***Please sort through your inventory and remove and dispose of any damaged cans. Regularly inspect cans and shipment orders to ensure you are not selling or receiving damaged food products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Loose packing tape was used on a magnetic knife block located in the butchering area. Loose packing tape can trap contaminates and harbor harmful bacteria.***Please remove the tape from the magnetic knife block and ensure that the surface is smooth, cleanable and impervious to moisture and contaminants.2) Pales of food products and boxes of food items were observed on the floor of dry storage area and the walk-in meat cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests. The items on the floor hinder effective cleaning and sanitization of the area.***Please elevate the food items so it is 6 inches or greater off the floor.
    • 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?
      • Evidence of vermin activity was observed. A mouse was found in a snap trap under a wire rack located in the dry storage area.***Please remove the mouse carcass and sanitize the area. Please contact a pest control company to monitor the vermin activity and provide the three most recent reports to the undersigned PHI for evaluation.
    • 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 drywall was missing around the entryway frame, exposing raw wood from the framing between the raw meat cooler and the meat processing area. Raw meat is regularly transported through this entry way posing a risk of contaminating the exposed unfinished wood from the frame.***Please install drywall to cover the exposed frame and finish the surface so it is smooth, cleanable, and impervious to moisture and contaminates.

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