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Panah Foods - Food

318 - 3770 Westwinds Drive NE Calgary AB T3J 5H3 · Food - General

Official record from Alberta →

Inspection summary

Panah Foods - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on July 30, 2026, recorded 2 infractions.

None of the 5 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 Cleaning and sanitizing.

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.

  • 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 5 times across 4 separate inspections, most recently on January 23, 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 2 times across 2 separate inspections, most recently on January 23, 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 March 6, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 20, 2023. 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 11 times across 5 separate inspections, most recently on July 30, 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists** **The violation still exists**Boxes of food items in the walk-in cooler, dry storage and back kitchen area were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation still exists****The violation still exists**Hand washing sink in meat area was blocked by a plastic container.- Keep the hand washing sink clear.
  2. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. A few small containers of yogurt were observed on-site. - The owner stated that the yogurt was made at home. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process.2. A few food products including bread made in bakery were not labelled.- Ensure to label all the products at the display with name of the facility, contact information and manufacture date/best before date.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Boxes of food items in the walk-in cooler, dry storage and back kitchen area were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink in meat area was blocked by a plastic container.- Keep the hand washing sink clear.
    • 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?
      • ***Ongoing Violation***There was a gap under the back door. Please eliminate the gap by making necessary repairs/installations.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Ongoing Violation***There was no indication whether the owner or person in care and control of the facility was certified in food safety. Please provide food safety certificates to AHS.
  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple uncovered meat storage boxes were observed directly underneath hanging carcasses in walk-in cooler. Operator voluntarily moved storage boxes away from carcasses.- Please provide food grade covering for meat and stored in a manner that prevents contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food items in the walk-in cooler, dry storage and back kitchen area were stored on the floor. - Store food items at least 6 inches off the floor and in a sanitary manner.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, as required.- Operator was informed on how to properly use the 3-comp sink for dishwashing. 1) Sink 1 - wash with soap and warm water2) Sink 2 - rinse with warm water3) Sink 3 - sanitize with 100ppm bleach sanitizer for 2 minutes and then air dry.
    • 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?
      • ***Ongoing Violation***There was a gap under the back door. Please eliminate the gap by making necessary repairs/installations.
    • 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?
      • Mouse droppings were noted throughout the facility in areas including but not limited to behind water tank and underneath shelving in the dry storage area.- Operator is to ensure to remove droppings using appropriate methods and thoroughly clean all the areas.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Ongoing Violation***There was no indication whether the owner or person in care and control of the facility was certified in food safety. Please provide food safety certificates to AHS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in cooler fan covers were accumulated with dirt.- Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  4. 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?
      • There was a gap under the back door. Please eliminate the gap by making necessary repairs/installations.*March 15, 2024* Ongoing Violation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no indication whether the owner or person in care and control of the facility was certified in food safety. Please provide food safety certificates to AHS.
    • 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 walls and ceilings in the back production area were not finished, overhead vents were not covered, prep counters not installed, and the area was cluttered and in disarray. Please do not conduct any open food processing in this area until it is fully finished and health approval is obtained.
  5. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • *****ONGOING VIOLATION*****No label or date for the baking goods, Naan Bread. The owner indicated no date required because he only sells baking good fresh. - The owner indicated he purchased a label printer, but delayed due to pandemic.- Provide date reference for the customers. **June 21, 2022: This has been an repeating violation for MANY YEARS. Rice, grains, sugar, canned/pickled vegetables, bread on site, bread shipped to other businesses, etc. were missing labels. All product must be properly labelled with minimum of source name and contact info (address or phone number). Correct IMMEDIATELY.**Oct 20, 2023: repeating violation. For in-house pickled, raw vegetables - please also provide 'production date' and 'keep refrigerated' labels.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) **THIS HAS BEEN A REPEATING VIOLATION** A surface sanitizer was not prepared during operation. A ready to use sanitizer must be prepared for the butcher, bakery, as well as any other areas where open foods are handled.2) **THIS HAS BEEN A REPEATING VIOLATION** Improper clean-in-place procedure in the butcher dept. Staff were cleaning with chlorine, soap, then rinsing in that order. The butcher handles goat, lamb, and beef and the band saw was not thoroughly cleaned and sanitized at least once every 4 hours or cutting meat of different species.3) Meat cutting staff were cleaning the scraper off the sides of the garbage container and resumed to use the same scraper on the cutting boards. The garbage container is not sanitary. Recommend to use a paper towel to remove the scraps of debris off the scraper. Wash/sanitize the scraper as often as necessary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw whole eggs were stored in an unrefrigerated display case (destroyed). Store raw whole eggs in cooler and at least 7C.2) The front beverage cooler near the store entrance measured 9C where yogurt drinks were stored. Please adjust cooler temp so perishable foods are stored at 4C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hot water was turned off at the front meat cutting hand sink as there was a leak. Please repair the leak and ensure hot water is supplied at the hand sink.2) Paper towels were not provided at the rear hand sink. Please provide paper towels in a suitable dispenser.
    • 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 under the back door. Please eliminate the gap by making necessary repairs/installations.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no indication whether the owner or person in care and control of the facility was certified in food safety. Please provide food safety certificates to AHS.
    • 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 walls and ceilings in the back production area were not finished, overhead vents were not covered, prep counters not installed, and the area was cluttered and in disarray. Please do not conduct any open food processing in this area until it is fully finished and health approval is obtained.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Renovations were done to the old production area without first notifying AHS or obtaining health approval. 3 comp sink and hand sink were relocated. Discussed plans of renovations with owner and PHI did not have any concerns.

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