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Sage Hill Crossing Halal Meat & Grocery

54 Sage Hill Passage NW Calgary AB T3R 0S4 · Food - General

7 inspections

  1. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Repeat violation cited on May 22, 2026:Paint from the walk-in freezer walls and ceiling was falling onto of foods. Paint debris build-up on the boxes of food, crates and floor. Previous violation:Paint from the walk-in freezer walls and ceiling was falling onto of foods. Paint debris build-up on the boxes of food, milk crates and floor. Remove the paint from the walk-in freezer walls and ceiling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel dispenser was empty. Additional paper towel was available and stored on top of the paper towel dispenser. The paper towel could not fit into the paper towel dispenser.Ensure the paper towel is stored inside a suitable paper towel dispenser.2. A container was stored inside the handwashing sink making it inaccessible for food handlers to conveniently was their hands. (Corrected During Inspection).The container was promptly removed.Handwashing sink must be accessible at all times to allow for convenient access for food handlers to quickly wash their hands.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels used for handwashing were stored in plastic bags at the handwashing sinks located at the meat department and staff washroom.Place paper towels in suitable paper towel dispensers to prevent the contamination of the bulk supply.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not displayed.Display the food handling permit in a conspicuous place within the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Repeat violation cited on May 22, 2026:1. The owner had no food safety certificate. A staff had the food safety basic course. The owner was instructed to enroll in the recognized food safety course.Previous violation:Additional training required. Please have your staff take the free basic course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-register-courses.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat violation cited on May 22, 2026:Unfinished raw wooden platforms were used to line the shelves in the walk-in cooler and the met blood was dripping on the meat.Remove the unfinished wooden platform or properly finish the wooden platform.Previous violation:Unfinished wooden platforms were used to line the shelves in the walk-in cooler Remove the unfinished wooden platform or properly finish the wooden platform.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation cited on May 22, 2026:Paint debris build-up on the walk-in freezer floor and milk crates. Clean the walk-in freezer and milk crates.Previous violation:Paint debris build-up on the walk-in freezer floor and milk crates. Clean the walk-in freezer and milk crates.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris was noted in the handwashing sink.Clean the handwashing sink.
  2. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable gloves were stored on the cutting board counter at the meat department. Disposables gloves were discarded.Disposable gloves should only be used once.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Paint from the walk-in freezer walls and ceiling was falling onto of foods. Paint debris build-up on the boxes of food, milk crates and floor. Remove the paint from the walk-in freezer walls and ceiling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the staff washroom was empty.Additional paper towel was available and the paper towel was promptly restocked.Ensure handwashing supplies are available at all times.
    • 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?
      • Gap along the back door. Fix the back door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towels used for handwashing were stored in plastic bags at the handwashing sinks located at the meat department and staff washroom.Place paper towels in suitable paper towel dispensers to prevent the contamination of the bulk supply.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required. Please have your staff take the free basic course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-register-courses.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens into the dry storage area for food, no self-closing mechanism on the door. Fix the washroom door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wooden platforms were used to line the shelves in the walk-in cooler Remove the unfinished wooden platform or properly finish the wooden platform.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paint debris build-up on the walk-in freezer floor and milk crates. Clean the walk-in freezer and milk crates.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up in butcher floor's hard to reach areas.
  3. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Paint from the walk-in freezer walls and ceiling was falling onto of foods. Paint debris build-up on the boxes of food, milk crates and floor. Remove the paint from the walk-in freezer walls and ceiling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEAT VIOLATION:November 22, 2023, inspection:No cold water at the staff washroom handwashing sink.Previous inspection:Staff washroom hot water tap was turned off because it was leaking. Fix the leak and ensure there is hot and cold water for handwashing.
    • 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?
      • 1) No monitor traps with glue to monitor for pest activity. Provide tin cat traps with glue boards to monitor for mouse and insect activities and fly light to help with flies. 2) Gap along the back door. Fix the back door.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required. Please have your staff take the free basic course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-register-courses.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens into the dry storage area for food, no self-closing mechanism on the door. Fix the washroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dust build-up on the walk-in cooler ceiling and cardboard was used to line the shelves to absorb the blood from meats. Remove cardboards and clean the walk-in cooler.2) Paint debris build-up on the walk-in freezer floor and milk crates. Clean the walk-in freezer and milk crates.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up in butcher floor's hard to reach areas.
  4. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Paint from the walk-in freezer walls and ceiling was falling onto of foods. Paint debris build-up on the boxes of food, milk crates and floor. Remove the paint from the walk-in freezer walls and ceiling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff jackets were stored with dry food in the back area.Provide a separate space for personal items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine was too strong, chlorine sanitizer in the spray bottle was measured at 1000ppm.Use 100 to 20ppm chlorine (1/2 teaspoon bleach per L water)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front chicken display cooler was measured at 6.7 degrees C. There was a gap between the cooler's two panels. Tiny flies were found in the display cooler, flies are getting into cooler through the gap. Fix the cooler and store all perishable food at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEAT VIOLATION:November 22, 2023, inspection:No cold water at the staff washroom handwashing sink.Previous inspection:Staff washroom hot water tap was turned off because it was leaking. Fix the leak and ensure there is hot and cold water for handwashing.
    • 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?
      • 1) Tiny flies were found in the butcher area. Remove flies2) Few mouse droppings were found by the back door. Remove mouse droppings. 3) No monitor traps with glue to monitor for pest activity. Provide tin cat traps with glue boards to monitor for mouse and insect activities and fly light to help with flies. 4) Gap along the back door. Fix the back door.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required. Please have your staff take the free basic course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-register-courses.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens into the dry storage area for food, no self-closing mechanism on the door. Fix the washroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dust build-up on the walk-in cooler ceiling and cardboard was used to line the shelves to absorb the blood from meats. Remove cardboards and clean the walk-in cooler.2) Paint debris build-up on the walk-in freezer floor and milk crates. Clean the walk-in freezer and milk crates.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up in butcher floor's hard to reach areas.
  5. Risk Management Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • November 22, 2023, inspection:No cold water at the staff washroom handwashing sink.Previous inspection:Staff washroom hot water tap was turned off because it was leaking. Fix the leak and ensure there is hot and cold water for handwashing.
    • 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 plan in place. Implement a pest control plan for the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required. Please have your staff take the free basic course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-register-courses.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was lifting off the wall .Fix the baseboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Foods were stored on the walk-in freezer floor and up to the door. No shelves in the walk-in freezer. Provide shelves and organize the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up in butcher floor's hard to reach areas.
  6. Risk Management Inspection

    8 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom hot water tap was turned off because it was leaking. Fix the leak and ensure there is hot and cold water for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Container and cleaning supplies were stored in the butcher room handwash sink. Ensure handwash sink is available for handwashing at all times.
    • 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 plan in place. Implement a pest control plan for the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required. Please have your staff take the free basic course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-register-courses.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was lifting off the wall .Fix the baseboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Foods were stored on the walk-in freezer floor and up to the door. No shelves in the walk-in freezer. Provide shelves and organize the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Foul smell noted in the facility. The walk-in cooler shelves were covered with meat debris and juice. Debris build-up on the walk-in cooler floor hard to reach areas. Meat was placed on top of cardboards, and they were soaked with meat juice. Clean the entire walk-in cooler. Don't use cardboard in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up in butcher floor's hard to reach areas.
  7. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food surface or dishwashing sanitizer available. Provide sanitizer for sanitizing food surface and dishwashing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No bleach/chlorine to sanitize the dishes and equipment. Provide bleach/chlorine for dishwashing (use 100ppm chlorine- 1/2 teaspoon bleach per L water).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff washroom hot water tap was turned off because it was leaking. Fix the leak and ensure there is hot and cold water for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Container and cleaning supplies were stored in the butcher room handwash sink. Ensure handwash sink is available for handwashing at all times.
    • 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 plan in place. Implement a pest control plan for the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training required. Please have your staff take the free basic course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-register-courses.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was lifting off the wall .Fix the baseboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Foods were stored on the walk-in freezer floor and up to the door. No shelves in the walk-in freezer. Provide shelves and organize the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Foul smell noted in the facility. The walk-in cooler shelves were covered with meat debris and juice. Debris build-up on the walk-in cooler floor hard to reach areas. Meat was placed on top of cardboards, and they were soaked with meat juice. Clean the entire walk-in cooler. Don't use cardboard in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up in butcher floor's hard to reach areas.