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Sage Hill Crossing Halal Meat & Grocery

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

Official record from Alberta →

Inspection summary

Sage Hill Crossing Halal Meat & Grocery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on May 22, 2026, recorded 8 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 6 times across 6 separate inspections, most recently on July 2, 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?

  • 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 on November 8, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on July 5, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 22 times across 7 separate inspections, most recently on May 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

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.
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