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Shaheen Grocery

105 - 107 4655 54 Avenue NE Calgary AB T3J 3Z4 · Food - General

Official record from Alberta →

Inspection summary

Shaheen Grocery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on May 4, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on May 4, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 separate inspections, most recently on May 4, 2026. 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 3 times across 2 separate inspections, most recently on May 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on May 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on June 10, 2025. For example: 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?

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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged cut carrots did not have adequate labelling.- Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The grinder, band saw and front counter slicer were used throughout the day and were not being dismantled washed and sanitized at 4 hour intervals and/or between meat species. (clean in place methods)- Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 3 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **the violations still exist**1. In the walk-in cooler, improper storage of raw meat was observed: Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. 2. Raw and cut meat products were piled directly on the shelving racks. Open containers of meat items were stored directly underneath the uncovered hanging carcasses. - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violation still exists**There was an accumulation of food debris and blood stains on floors, walls, shelving rack, and door handle of the walk-in cooler.- Thoroughly clean and sanitize the floors, walls and doors, including hard-to-reach areas.
  2. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Packaged pickle bottles and containers did not have adequate labelling.- Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Soiled cleaning cloths were observed stored on food prep tables and band saw.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.2. A product labeled for external use only and intended as a hand sanitizer was found being used as surface sanitizer and on food contact surfaces.- Discontinue use of nonfood-grade sanitizer.- Operator instructed to prepare 100 ppm chlorine (bleach) surface sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. In the walk-in cooler, improper storage of raw meat was observed: 1. Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. 2. Raw and cut meat products were piled directly on the shelving racks.3. Open containers of meat items were stored directly underneath the uncovered hanging carcasses. - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination.2. Raw meat products in the display cooler were not covered.- Cover all foods to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Clean utensils for air-drying were stored directly underneath the paper towel dispenser in 3-comp sink.- Store clean utensils on designated shelves.- Relocate paper towel dispenser.2. Cardboard box containing raw meat was observed resting directly on top of a garbage bins located near the band saw. Operator was instructed to discontinue using garbage bins as makeshift tables.-Ensure all processing and cutting activities take place in a hygienic and safe manner.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Drain plugs were not available at the facility. Therefore, unable to hold water or sanitizer solution during 3-comp manual dishwashing.- Please obtain and use proper fitting drain plugs for 3-comp sink.2. Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, as required. - Operator was informed on how to properly use the 3-comp sink for dishwashing. 1) Sink 1 - wash with soap and warm water2) Sink 2 - rinse with warm water3) Sink 3 - sanitize with 100ppm bleach sanitizer for at least 2 minutes and then air dry.
    • 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?
      • Facility was operating contrary to current food handling permit restrictions. Butcher/meat cutting section was added to the facility.- Please ensure to update the permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris and blood stains on floors, walls, shelving rack, and door handle of the walk-in cooler.- Thoroughly clean and sanitize the floors, walls and doors, including hard-to-reach areas.
  3. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Repackaged yogurt did not have adequate labelling.Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.

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