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Prairie West Specialty Meats

64 - 7930 Bowness Road NW Calgary AB T3B 0H3 · Food - General

Official record from Alberta →

Inspection summary

Prairie West Specialty Meats has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 7, 2024. The most recent inspection, on August 24, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 3 separate inspections, most recently on July 20, 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 2 times across 2 separate inspections, most recently on December 24, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 4 separate inspections, most recently on July 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on July 23, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on July 23, 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

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Written processes were not available for all Ready to Eat (RTE) foods processed on-site2. Some missing or incorrect nitrite concentrations on recipes 3. Nitrites listed on recipes called for 5% cure. Cure observed on-site was listed as 6.25% cure. Nitrite concentrations would need to be recalculated for 6.25% cure4. Record keeping logs were not being kept for all RTE products 5. Staff on-site were unsure of full product list Please update product list and complete all recipes and processes for each product. Please recalculate nitrite concentrations for all recipes using updated cure (6.25%). Please provide record keeping logs for all RTE products
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Outstanding July 30, 2026: Raw meat and products were stored directly on the floor of the walk-in freezer and cooler.- Store all meat least 15 cm (6 inches) above the floor
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The brown waste bin located in the rear alley was observed to be heavily infested with flies. The bin contained a significant quantity of raw meat waste, resulting in conditions conducive to pest activity.Ensure meat waste is managed in a manner that prevents the attraction and harborage of pests.
    • 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 floor throughout the facility was dirty. Meat juices, and debris were present on the floors of the walk-in cooler and walk-in freezers.- The accumulation of organic matter may contribute to contamination, odours, and pest attraction. Thoroughly clean and sanitize floors throughout the facility, including all walk-in cooler and freezers.
  3. Demand Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Written processes were not available for all Ready to Eat (RTE) foods processed on-site2. Some missing or incorrect nitrite concentrations on recipes 3. Nitrites listed on recipes called for 5% cure. Cure observed on-site was listed as 6.25% cure. Nitrite concentrations would need to be recalculated for 6.25% cure4. Record keeping logs were not being kept for all RTE products 5. Staff on-site were unsure of full product list Please update product list and complete all recipes and processes for each product. Please recalculate nitrite concentrations for all recipes using updated cure (6.25%). Please provide record keeping logs for all RTE products
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A food handler was observed eating in the front preparation areas.- Food handlers must consume food and beverages only in designated areas away from food preparation and storage activities2. Raw meat and products were stored directly on the floor of the walk-in freezer and cooler.- Store all meat least 15 cm (6 inches) above the floor3. A fly strip containing numerous trapped flies was observed suspended above a food preparation table in the front preparation area.- Remove the fly strip from above the food preparation table and relocate it to an appropriate location away from food preparation, storage, and service areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing sanitizers were not correctly labeled.Ensure all bottles are clearly labeled for the 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?
      • The floor throughout the facility was dirty. Meat juices, and debris were present on the floors of the walk-in cooler and walk-in freezers.- The accumulation of organic matter may contribute to contamination, odours, and pest attraction. Thoroughly clean and sanitize floors throughout the facility, including all walk-in cooler and freezers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hamburger press was observed in a heavily soiled condition. Oxidized meat juices and meat residues were present within the machine, including in hard-to-clean crevices. A foul odour was originating from the equipment, indicating inadequate cleaning and sanitation.- Thoroughly clean and sanitize the hamburger press, including all removable parts and inaccessible areas where food residues have accumulated.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Meat waste was observed stored in open bins within the smokehouse area. The meat waste was heavily infested with maggots, indicating inadequate waste management and sanitation practices.- Immediately remove and properly dispose of the infested meat waste. Clean and sanitize the affected area and waste containers. Maintain waste in covered, leak-proof containers and remove waste frequently to prevent pest attraction and infestation.
  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer premix station in the production was over 500ppm.Repair so the dispensed quat sanitizer is 200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed performing different tasks, such as food handling and cleaning, with the same pair of gloves.Guideline of proper glove use is attached in the email. Ensure the staff are trained for proper glove use and hand hygiene practice.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Written processes were not available for all Ready to Eat (RTE) foods processed on-site2. Some missing or incorrect nitrite concentrations on recipes 3. Nitrites listed on recipes called for 5% cure. Cure observed on-site was listed as 6.25% cure. Nitrite concentrations would need to be recalculated for 6.25% cure4. Record keeping logs were not being kept for all RTE products 5. Staff on-site were unsure of full product list Please update product list and complete all recipes and processes for each product. Please recalculate nitrite concentrations for all recipes using updated cure (6.25%). Please provide record keeping logs for all RTE products
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two containers of frozen meat wrapped in black garbage bags were identified. Staff claimed that these were brought in by customers for the store to process. The origin of the meat was not known to staff.If the store offers to process client's meat, it must be stored in separately with clear labels indicating not for store use. The meat must not be processed at the same time with any of the store menu production. The processed area must be cleaned and sanitized thoroughly after.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing sanitizers were not correctly labeled.Ensure all bottles are clearly labeled for the contents.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer premix station in the production was over 500ppm.Repair so the dispensed quat sanitizer is 200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed performing different tasks, such as food handling and cleaning, with the same pair of gloves.Guideline of proper glove use is attached in the email. Ensure the staff are trained for proper glove use and hand hygiene practice.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Written processes were not available for all Ready to Eat (RTE) foods processed on-site2. Some missing or incorrect nitrite concentrations on recipes 3. Nitrites listed on recipes called for 5% cure. Cure observed on-site was listed as 6.25% cure. Nitrite concentrations would need to be recalculated for 6.25% cure4. Record keeping logs were not being kept for all RTE products 5. Staff on-site were unsure of full product list Please update product list and complete all recipes and processes for each product. Please recalculate nitrite concentrations for all recipes using updated cure (6.25%). Please provide record keeping logs for all RTE products
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two containers of frozen meat wrapped in black garbage bags were identified. Staff claimed that these were brought in by customers for the store to process. The origin of the meat was not known to staff.If the store offers to process client's meat, it must be stored in separately with clear labels indicating not for store use. The meat must not be processed at the same time with any of the store menu production. The processed area must be cleaned and sanitized thoroughly after.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing sanitizers were not correctly labeled.Ensure all bottles are clearly labeled for the contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Production kitchen hand sink is missing soap and paper towels.Corrected on site.
  6. Initial Inspection

    0 infractions

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