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Perfect Meat Bowl

7519 Macleod Trail SW Calgary AB T2H 0L8 · Food - General

Official record from Alberta →

Inspection summary

Perfect Meat Bowl has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 30, 2025. The most recent inspection, on August 13, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances 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.

  • 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 3 times across 3 separate inspections, most recently on August 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 28, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 30, 2025. 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?

  • 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 8 times across 6 separate inspections, most recently on August 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles are dirty with a sticky black substance that is very difficult to clean.Owner is working on this outstanding item.
  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Many of the foods in the fresh ingredients' cooler were not being maintained at 4 degrees Celsius or less. Internal temperatures noted as follows: - chicken gizzard 12.1C - pork pieces 12.7C - lunch meat 12.5C - rice cake 12.8C - potato noodles 15.8CAll referenced product discarded.Do not use this cooler to store perishable food unless it can maintain the food at 4 degrees Celsius or less.Until this situation is resolved, perishable foods must be stored in a separate cooler, and customers will need to ask for the products to be added to their bowls instead of them collecting it from the fresh ingredients' cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Massive accumulation of ice on the ceiling / wall type surfaces of the freezer located below the fresh ingredients' cooler.A build-up of ice will affect the overall operation of the unit.Allow freezer to thaw and remove the ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles are dirty with a sticky black substance that is very difficult to clean.Owner is working on this outstanding item.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles are dirty with a sticky black substance that is very difficult to clean.Owner is working on this outstanding item.
  4. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat and vegetables in the fresh ingredients station cooler were not covered.Although the food products will be cooked, they are still subject to potential physical contamination.Inserts containing food must be covered to protect from potential contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing sanitizer was not labelled.Ensure chemicals are labelled to indicate their contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door handle of the Coca Cola cooler had broken and was repaired / replaced with sponge and string, materials that are not cleanable.Fix / repair broken handle with a suitable handle that is smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas and / or surfaces were dirty and require thorough cleaning:1. kitchen ceiling2. floor below deep fryer and triple sink3. inside (floor) of upright freezerEnsure all surfaces are maintained in a clean and sanitary state.
  5. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat and vegetables in the fresh ingredients station cooler were not covered.Although the food products will be cooked, they are still subject to potential physical contamination.Inserts containing food must be covered to protect from potential contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Customers were observed using the same tongs to select different food items, including raw meats from fresh ingredients station cooler. Obtain serving utensils for each individual food container to prevent cross contamination of food items. Ensure utensils are washed and sanitized frequently and replaced frequently during operation.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing sanitizer was not labelled.Ensure chemicals are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open containers of soup bases were stored on the counter, at room temperature (20 degrees Celsius). The "Golden Soup Base" original container says to store the sealed product in a cool, ventilated and dry place and to refrigerate after opening. Follow food manufacturer's instructions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One hand wash sink was obstructed as it contained two green containers of bleach water sanitizing solution.Do not store anything in a hand sink. They must remain empty and unobstructed.Containers moved during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cleaver's handle had broken and was repaired with in black tape.Do not use tape on food equipment as it is sticky and not cleanable. Replace broken equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door handle of the Coca Cola cooler had broken and was repaired / replaced with sponge and string, materials that are not cleanable.Fix / repair broken handle with a suitable handle that is smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas and / or surfaces were dirty and require thorough cleaning:1. kitchen ceiling2. floor below deep fryer and triple sink3. inside (floor) of upright freezerEnsure all surfaces are maintained in a clean and sanitary state.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces.Requirement:Provide ready to use sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) One freezer located in the kitchen was not turned on.b) One upright cooler was out of order located in the kitchen.c) Rice warmers were not turned on.Requirement:a) Ensure that freezer is turned on and temperature is maintained at -18 C or less.b) Repair upright cooler to maintain temperature at 4C or less.c) Turn on rice warmers and maintain temperature at 60 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?
      • a) Ice machine was blocking paper dispenser located at hand washing sink in the kitchen.b) Paper dispensers at both hand washing sinks were empty.Requirement:a) Ensure that hand washing sink and supplies are not blocked at any time.b) Provide paper towels in the dispensers.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Cold water supply was not available at hand washing sink located in back prep area as supply was turned off from the valve below due to leaking faucet.Requirement:Ensure that hot and cold-water supply is always available at hand washing sinks.
    • 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?
      • No pest control arrangements were made.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Cold water faucet was leaking at hand washing sink located in back prep area.b) Protective covers were missing on two set of light fixtures located in the cooking area.c) One ceiling panel was missing in the kitchenRequirement:a) Repair/replace cold water faucet to stop leakage.b) Provide protective covers on light fixtures.c) Provide ceiling panel in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Whole facility was cluttered with utensils and other items stored here and there.- Surfaces were dirty and dusty.- Numerous pots and pans were kept on cooking equipment.Requirement:-Clean all areas.- Store and organize dishes and utensils off the floor-declutter the facility.

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