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Polcan Meat Products & Deli

357 Heritage Drive SE Calgary AB T2H 1M8 · Food - General

Official record from Alberta →

Inspection summary

Polcan Meat Products & Deli has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 23, 2024. The most recent inspection, on July 27, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on July 14, 2026. 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 3 times across 3 separate inspections, most recently on September 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 14, 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 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 5 separate inspections, most recently on July 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on July 27, 2026. 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?

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. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the shelves in the walk-in cooler and freezer at the back had rust. - Ensure that the shelves are smooth, easily cleanable.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer concentration was too low. New sanitizer solution was made, measured at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff beverages and a coffee maker were observed stored in the right corner next to the handwashing sink in the deli slicer area.- Keep these items in the designated staff area at the back of the premises. Eating and drinking are not permitted in food storage or food handling areas. All staff personal items, including food and beverages, must be stored in a separate designated area away from food preparation, handling, and storage areas.
    • 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?
      • Back delivery door was left wide open. Operator was instructed to keep the door closed when not in use to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the shelves in the walk-in cooler and freezer at the back had rust. - Ensure that the shelves are smooth, easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Open style display cooler in the grocery section (one that contained cheese, lard, other dairy related items were measured with infra-red. Surface temp. was 8-12 C and internal temperature of stored items (lard) was measured at 7.2CPlease use alternate coolers to store perishable items, ensure the cooler is maintained at 4C or below. Do not store any perishables until the cooler is repaired/fixed.2. Display cooler in the front of deli area, where cakes, cheeses were stored were measured at 7-8C. Internal temperature of the cheese measured at 6.7C. Please use alternate coolers to store perishable items, ensure the cooler is maintained at 4C or below. Do not store any perishables until the cooler is repaired/fixed.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Ongoing Violation*Staff beverages and coffee maker were observed on the back counter in the deli area. - Please ensure all staff items, including food and drink, are stored in a separate area away from food preparation.**October 9, 2025: Operator agreed to relocate all staff items away from food handling area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Ongoing Violation*Chlorine test strips were not available onsite to check sanitizer concentration.- Acquire chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*Display cooler in the grocery section was measured between 6-14 degrees Celsius at the time of inspection.- Please repair and ensure all potentially hazardous food is maintained at 4C or below.**October 9, 2025: Cooler temperature measured between 6.0-10.8C during inspection. As per operator, technician has been contacted to repair the cooler.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in washcloth bucket placed n the deli area was measured at 0 ppm. Operator prepared sanitizer solution using bleach during inspection, concentration measured at 100 ppm.- Ensure to periodically check sanitizer concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff beverages and coffee maker were observed on the back counter in the deli area. - Please ensure all staff items, including food and drink, are stored in a separate area away from food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat packet in the back kitchen was observed stored at room temperature. Temperature was measured at -4.0 degrees Celsius. Operator moved meat packet to the walk-in cooler.- Thaw frozen food using safe methods: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available onsite to check sanitizer concentration.- Acquire chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the back kitchen was not easily accessible for hand washing purposes as it was obstructed with garbage bin and small bucket inside the basin.- Do not store items in front of hand wash sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Display cooler in the grocery section was measured between 6-14 degrees Celsius at the time of inspection.- Please repair and ensure all potentially hazardous food is maintained at 4C or below.
  5. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff beverages and coffee maker were observed on the back counter in the deli area. Please ensure all staff items, including food and drink, are stored in a separate area away from food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mushroom sauce was being stored in a glass measuring cup outside of the hot holding unit. The operator was instructed to reheat the sauce on the stove, and maintain a temperature at or above 60C after reheating if space is not available in the hot holding unit. Otherwise store inside of hot holding unit after cooking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease on the ventilation canopy. Please clean the ventilation canopy to prevent grease from dripping.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff beverages and coffee maker were observed on the back counter in the deli area. Please ensure all staff items, including food and drink, are stored in a separate area away from food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mushroom sauce was being stored in a glass measuring cup outside of the hot holding unit. The operator was instructed to reheat the sauce on the stove, and maintain a temperature at or above 60C after reheating if space is not available in the hot holding unit. Otherwise store inside of hot holding unit after cooking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease on the ventilation canopy. Please clean the ventilation canopy to prevent grease from dripping.

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