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Ramadan Catering

706 - 5075 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General

Official record from Alberta →

Inspection summary

Ramadan Catering has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on May 5, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on May 1, 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 2 times across 2 separate inspections, most recently on August 13, 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 August 13, 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 5 separate inspections, most recently on September 23, 2025. 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?

  • 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 3 times across 3 separate inspections, most recently on May 5, 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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food items in the cooler were not covered. - Keep the food items covered while stored.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operator did not have sugarcane juice machine cleaning procedure and record keeping.- Develop a written clean plan and keep the records for cleaning and sanitizing the juice machines. The procedure must include cleaning frequencies and chemicals used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food items in the cooler were not covered. - Keep the food items covered while stored.
  3. Risk Management Inspection

    4 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • - Ensure to protect food and clean utensils from contamination that are stored near mop utility sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of shelves above three compartment damaged.- Repair or replace the shelf.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dust and grease build-up on all the ventilation hoods in the back kitchen.- Please clean ventilation hoods and include routine cleaning in cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**There was an accumulation of debris in hard-to-reach areas of the walk-in cooler, dry storage, underneath and behind the cooking equipment.- Thoroughly clean all aforementioned areas.
  4. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers in the walk-in cooler and back kitchen were not covered.- Cover all foods to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Improper thawing of raw fish was observed at room temperature. Probe temperature measured between 12.0C and 15.7C. Food was discarded during inspection. 2. Trays of shami kabab were observed thawing at room temperature during inspection. Temperature was measured at -0.2C. Food was stored in the cooler.- THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Staff was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as required.- Operator was informed on how to properly use the sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution to sanitize.2. During the inspection, it was observed that facility's 3-comp sink was missing one compartment and was only being used as 2-comp sink for manual dishwashing. - Operator is to ensure to reinstall the third compartment and ensure it is properly plumbed and fitted to comply with 3-comp dishwashing method for high-risk facilities.
    • 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 screen door on the back door was is damaged and not tight fitting, there was a large gap at the bottom.- The screen door must be repaired or replaced with one that is tight fitting and has no gaps.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Cooking utensils were being washed in the mop utility sink.- Operator was asked to stop washing utensils in the mop utility sink immediately.- Operator informed to use 'clean in place' method to wash big utensils. - Ensure to protect food and clean utensils from contamination that are stored near mop utility sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with dust and soot buildup.- Please clean air vents and ceiling tiles.2. Dust and grease build-up on all the ventilation hoods in the back kitchen.- Please clean ventilation hoods and include routine cleaning in cleaning schedule.3. During inspection, it was observed that cooking gas stove was not positioned directly under the ventilation, resulting in fumes and smell in the kitchen area. Operator was advised to discontinue gas stove use during inspection.- Operator is to ensure to remove the stove from facility or extend the ventilation hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Skewers observed in the cooking area were not clean and had visible food residue.- Operator instructed to place skewers for dishwashing. Please ensure all utensils are thoroughly cleaned and sanitized after each use.2. Wooden base for the floor mixer was not smooth and visibly soiled. Please remove cloth and ensure surfaces are smooth, durable, non-porous and easily cleanable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of debris in hard-to-reach areas of the walk-in cooler, dry storage, underneath and behind the cooking equipment.- Thoroughly clean all aforementioned areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Multiple garbage bags containing recycled items were observed stored in the utility room, making the mop sink hard to access at the time of inspection. - Operator was advised to ensure regular and timely disposal of recycling items. Garbage must be kept away from any food, equipment, utensils, and food-contact surfaces.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • REPEATED VIOLATIONThe ceiling panels above the cook line/ exhaust hood was covered in grease. Thourouly clean this area.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer made during inspection. The public health inspector provided education on the importance of having a sanitizing solution made at all times. A bleach concentrate was available on site, education was provided on how to make a chlorine-based sanitizing solution. A fresh solution of chlorine-based sanitizing solution was made on site. Ensure to clean and disinfect work surfaces in between task.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was stored at room temperature measuring 9'C.The rice was moved to the cooler during inspection. High risk foods must be kept cold at below 4'C or hot above 60'C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEATED VIOLATIONThe ceiling panels above the cook line were partially hanging off and covered with grease and dust. Please resecure/repair damaged and warp tiles and clean.
  8. Monitoring 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?
      • REPEATED VIOLATIONThe ceiling panels above the cook line were partially hanging off and covered with grease and dust. Please resecure/repair damaged and warp tiles and clean.

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