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Shawdesi Bazaar

131 - 55 Westwinds Crescent NE Calgary AB T3J 5H2 · Food - General

9 inspections

  1. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • **March 31, 2026, the violation still exists***REPEATING VIOLATION*Frozen cuts of unlabeled beef, chicken, and lamb were for sale in the retail section. These cuts of beef, chicken, and lamb were seized and held on site.- All whole, cut, and processed meat must be adequately labeled.- 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.**June 12, 2025: Frozen cuts of unlabeled beef were found in freezers located in the front retail section. Please ensure all processed, cut or whole meat is properly labeled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. In the walk-in cooler, raw meat containers were stored directly underneath the uncovered hanging carcasses. - All raw meat must be stored with proper coverings to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Mar 31, 2026, the violation still exists***ONGOING VIOLATION*Walk-in freezer was over-stocked. Food boxes were placed on the floor preventing entry to the freezer.- Freezer should have reduced quantity to allow for staff to check on food products stored inside without having to remove frozen foods from unit. - Provide additional freezer storage or reduce stock in walk-in freezer.
    • 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 records were available on-site at the time of inspection.- Operator to be emailed AHS monthly pest control checklist.- Make sure pest control records are maintained onsite.
    • 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 violations still exist**1. Square hole was observed in the wall underneath the handwashing station in meat cutting area.- Please repair/seal the hole.2. Ceiling tiles above the meat cutting area were missing/not in place.- Ensure ceiling tiles are properly installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **March 31, 2026, the violation still exists**Buildup of meat debris and residue was observed on hack saw and meat hooks in the walk-in cooler.- Please ensure that all surfaces, equipment, and surrounding areas are free from meat residue and buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **March 31, 2026, the violations still exist***ONGOING VIOLATION*1. There were crates and equipment cluttered in the dry storage area.- Please organize this area.2. There was an accumulation of debris on the floors of the meat cutting area.- Thoroughly clean these hard-to-reach areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The mop sink was located directly in front of the meat‑cutting area and was not equipped with a splash guard. - Ensure the mop sink is enclosed within a designated mop closet or otherwise adequately enclosed to prevent dirty water from splashing into nearby food preparation areas.
  2. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • *REPEATING VIOLATION*Frozen cuts of unlabeled beef, chicken, and lamb were for sale in the retail section. These cuts of beef, chicken, and lamb were seized and held on site.- All whole, cut, and processed meat must be adequately labeled.- 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.**June 12, 2025: Frozen cuts of unlabeled beef were found in freezers located in the front retail section. Please ensure all processed, cut or whole meat is properly labeled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meat products in the display cooler were not covered.- Cover all foods to prevent contamination.2. In the walk-in cooler, raw meat containers were stored directly underneath the uncovered hanging carcasses. - All raw meat must be stored with proper coverings to prevent contamination.3. Fly tape traps were placed above the meat cutting bandsaw near the dry storage area.- Operator is to make sure fly tapes are removed and placed away from food and food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *ONGOING VIOLATION*Walk-in freezer was over-stocked. Food boxes were placed on the floor preventing entry to the freezer.- Freezer should have reduced quantity to allow for staff to check on food products stored inside without having to remove frozen foods from unit. - Provide additional freezer storage or reduce stock in walk-in freezer.
    • 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 records were available on-site at the time of inspection.- Operator to be emailed AHS monthly pest control checklist.- Make sure pest control records are maintained onsite.
    • 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. Square hole was observed in the wall underneath the handwashing station in meat cutting area.- Please repair/seal the hole.2. Ceiling tiles above the meat cutting area were missing/not in place.- Ensure ceiling tiles are properly installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning brushes for meat processing equipment is not in good condition. - Replace cleaning tools for effective cleaning of internal surfaces of equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Buildup of meat debris and residue was observed on hack saw and meat hooks in the walk-in cooler.- Please ensure that all surfaces, equipment, and surrounding areas are free from meat residue and buildup.2. Cardboard liners placed on the lower shelf of the meat display cooler were visibly dirty. Operator removed cardboards during inspection.- Ensure food surfaces are kept smooth, durable, easily cleanable, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *ONGOING VIOLATION*1. There were crates and equipment cluttered in the dry storage area.- Please organize this area.2. There was an accumulation of debris on the floors of the meat cutting area.- Thoroughly clean these hard-to-reach areas.3. The silicone caulking around the mop sink and back needs to be redone.- Replace the caulking.
  3. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • May 09- Not all packaged meats were labelled. (packaged fish, organs, lamb keema) *REPEATING VIOLATION*Frozen cuts of unlabeled beef, chicken, and lamb were for sale in the retail section. These cuts of beef, chicken, and lamb were seized and held on site.All whole, cut, and processed meat must be adequately labeled.- 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.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cheesecloth that previously wrapped lamb goat was found in stored on back wall by bandsaw. Discarded during inspection. Do not re-use cheesecloth. 2. Knitted hats were stored on window behind meat grinder. Discarded. Do not keep personal items in butcher area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Walkin freezer is over-stocked. Freezer should have reduced quantity to allow for staff to check on food products stored inside without having to remove frozen foods from unit. ACTTION- provide additional freezer storage or reduce stock in walkin freezer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Foodsafety training certificates posted in butcher area are for staff not regularly working in this area. The main butcher staff in-charge should complete the foodsafety training course and succesfully obtain a certificate from an approved course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning brushes for meat processing equipment is not in good condition. Replace cleaning tools for effective cleaning of internal surfaces of equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATING VIOLATION* - storage areas were not observed by PHI on May 02, 2024.1. There were crates and equipment cluttered in the dry storage area.Please organize this area.2. There was an accumulation of debris on the floors of the dry storage area.Thoroughly clean these hard to reach areas.3. The silicone caulking around the mop sink and back needs to be redone. Brown caulking is not recommended. Replace with white caulkingReplace the caulking.
  4. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • *REPEATING VIOLATION*- Operator to complete labelling of all packaged foods by May 09 2024. Frozen cuts of unlabeled beef, chicken, and lamb were for sale in the retail section. These cuts of beef, chicken, and lamb were seized and held on site.All whole, cut, and processed meat must be adequately labeled.- 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?
      • Prepared chlorine sanitizer in spray bottle was too weak, less than 10 ppm. Corrected onsite, new sanitizer concentration prepared and all meat cutting equipment was re-cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATING VIOLATION* - storage areas were not observed by PHI on May 02, 2024.1. There were crates and equipment cluttered in the dry storage area.Please organize this area.2. There was an accumulation of debris on the floors of the dry storage area.Thoroughly clean these hard to reach areas.3. The silicone caulking around the mop sink and back wall was dirty and peeling from the wall.Replace the caulking.
  5. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • *REPEATING VIOLATION*Frozen cuts of unlabeled beef, goat, chicken, and lamb were for sale in the retail section. These cuts of beef, goat, chicken, and lamb were seized and held on site.All whole, cut, and processed meat must be adequately labeled.- 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.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Investigation of suspected delivery of uninspected meats. Investigation in progress.1. The operator confirmed that 3 bags of chopped goat head meat from the middle retail freezer case were uninspected.2. There were several bags of packaged unlabeled beef, chicken, and lamb in the retail/ storage freezer case adjacent to butchering area- portioned onsite. Meat was seized and held onsite to confirm source. - Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3 months.- Ensure that all product placed on hold remain on hold until the conclusion of the investigation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uninspected meat was processed in the food establishment.- Clean and sanitize all food contact surfaces including all equipment used within the facility.- Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated that equipment/dishes are not sanitized after the wash step.- Ensure that equipment and dishes are sanitized after they are washed using the 2-compartment dishwashing method;In compartment 1, wash and rinse.In compartment 2, sanitize using a 100ppm bleach solution or 200ppm quats solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *REPEATING VIOLATION*There was an accumulation of dried/old fish debris on the fish band saw. - Provide staff with suitable cleaning tools. - Ensure all surfaces are washed, rinsed, and sanitized.- Ensure that the band saw is thoroughly washed, rinsed, and sanitized between cutting meat of different species and at least once every 4 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATING VIOLATION*1. There were crates and equipment cluttered in the dry storage area.Please organize this area.2. There was an accumulation of debris on the floors of the dry storage area.Thoroughly clean these hard to reach areas.3. The silicone caulking around the mop sink and back wall was dirty and peeling from the wall.Replace the caulking.
  6. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • *REPEATING VIOLATION*Frozen cuts of unlabeled beef, goat, chicken, and lamb were for sale in the retail section. These cuts of beef, goat, chicken, and lamb were seized and held on site.All whole, cut, and processed meat must be adequately labeled.- 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.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Investigation of suspected delivery of uninspected meats. Investigation in progress.1. The operator confirmed that 3 bags of chopped goat head meat from the middle retail freezer case were uninspected.2. There were several bags of packaged unlabeled beef, chicken, and lamb in the retail/ storage freezer case adjacent to butchering area- portioned onsite. Meat was seized and held onsite to confirm source. - Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3 months.- Ensure that all product placed on hold remain on hold until the conclusion of the investigation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uninspected meat was processed in the food establishment.- Clean and sanitize all food contact surfaces including all equipment used within the facility.- Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated that equipment/dishes are not sanitized after the wash step.- Ensure that equipment and dishes are sanitized after they are washed using the 2-compartment dishwashing method;In compartment 1, wash and rinse.In compartment 2, sanitize using a 100ppm bleach solution or 200ppm quats solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *REPEATING VIOLATION*There was an accumulation of dried/old fish debris on the fish band saw. - Provide staff with suitable cleaning tools. - Ensure all surfaces are washed, rinsed, and sanitized.- Ensure that the band saw is thoroughly washed, rinsed, and sanitized between cutting meat of different species and at least once every 4 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATING VIOLATION*1. There were crates and equipment cluttered in the dry storage area.Please organize this area.2. There was an accumulation of debris on the floors of the dry storage area.Thoroughly clean these hard to reach areas.3. The silicone caulking around the mop sink and back wall was dirty and peeling from the wall.Replace the caulking.
  7. Demand Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Investigation of suspected delivery of uninspected meats. Investigation in progress.1. The operator confirmed that 3 bags of chopped goat head meat from the middle retail freezer case were uninspected.2. There were several bags of packaged unlabeled beef, chicken, and lamb in the retail/ storage freezer case adjacent to butchering area- portioned onsite. Meat was seized and held onsite to confirm source. - Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3 months.- Ensure that all product placed on hold remain on hold until the conclusion of the investigation.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • *REPEATING VIOLATION*Frozen cuts of unlabeled beef, goat, chicken, and lamb were for sale in the retail section. These cuts of beef, goat, chicken, and lamb were seized and held on site.All whole, cut, and processed meat must be adequately labeled.- 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.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uninspected meat was processed in the food establishment.- Clean and sanitize all food contact surfaces including all equipment used within the facility.- Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated that equipment/dishes are not sanitized after the wash step.- Ensure that equipment and dishes are sanitized after they are washed using the 2-compartment dishwashing method;In compartment 1, wash and rinse.In compartment 2, sanitize using a 100ppm bleach solution or 200ppm quats solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *REPEATING VIOLATION*There was an accumulation of dried/old fish debris on the fish band saw. - Provide staff with suitable cleaning tools. - Ensure all surfaces are washed, rinsed, and sanitized.- Ensure that the band saw is thoroughly washed, rinsed, and sanitized between cutting meat of different species and at least once every 4 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *REPEATING VIOLATION*1. There were crates and equipment cluttered in the dry storage area.Please organize this area.2. There was an accumulation of debris on the floors of the dry storage area.Thoroughly clean these hard to reach areas.3. The silicone caulking around the mop sink and back wall was dirty and peeling from the wall.Replace the caulking.
  8. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • REPEATING VIOLATION:Frozen cuts of meat were not labelled to indicate source. Please label all products that are re-packaged. Please ensure the following is included on the labels: common name/name of product, business name and contact info, a packed on date or best before date and/or identifier for recall
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bags of dry ingredients on the sale floor were missing labels that include source and contact information. Please appropriately label.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated that dishes are not sanitized after the wash step.Ensure that dishes are sanitized after they are washed. Approved sanitizers include a 100ppm bleach solution or 200ppm quats solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *REPEATING VIOLATION*1. There was an accumulation of dried/old fish debris on the fish band saw. Provide staff with suitable cleaning tools. Ensure all surfaces are washed, rinsed, and sanitized.Please ensure that the band saw is thoroughly washed, rinsed, and sanitized between cutting meat of different species and at least once every 4 hours.2. There was a buildup of dust on the fans in the walk-in cooler.Thoroughly clean the fans.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There were crates and equipment cluttered in the dry storage area.Please organize this area.2. There was an accumulation of debris on the floors of the dry storage area.Thoroughly clean these hard to reach areas.3. The silicone caulking around the mop sink and back wall was dirty and peeling from the wall.Replace the caulking.
  9. Demand Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • REPEATING VIOLATION:Frozen cuts of meat were not labelled to indicate source. Please label all products that are re-packaged. Please ensure the following is included on the labels: common name/name of product, business name and contact info, a packed on date or best before date and/or identifier for recall
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bags of dry ingredients on the sale floor were missing labels that include source and contact information. Please appropriately label.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Large quantity of packaged frozen foods (fish and meat patties, and fish and meat rolls, etc.) made in the catering kitchen in next bay (Shawdesi Foods & Catering) were not labelled to indicate its source and when products were made. Please provide proper labels.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Container of cut meat was balanced on top of the garbage container. Please use designated food prep surfaces to store foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cordless phone was stored on the band saw. When inspector advised staff not to place phone on the food equipment, staff moved it to the cutting table and directly next to the meat that was being cut. Store phone in area that will not contaminate food and food surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fish was thawed in the sink in standing water. Temp of fish measured 17C. Thaw frozen perishable foods in cooler or under cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was an accumulation of dried/old meat on the slicer that was used 2 or 3 days ago. Provide staff with suitable cleaning tools. Ensure all surfaces are washed, rinsed, and sanitized.2) Store operating hours are typically from 10AM to 8PM/9PM and the band saw is only thoroughly cleaned/sanitized at the end of the day. Please ensure that the band saw is thoroughly washed, rinsed, and sanitized between cutting meat of different species and at least once every 4 hours.3) There was old meat accumulated in the table blade guard of the band saw, and in the upper and lower compartments. Please thoroughly clean/sanitize.4) Clean meat bins were stored on the floor. Store food items at least 6 inches off the floor and in a sanitary manner.