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Tan Ky Fresh Meat

3215 17 Avenue SE Calgary AB T2A 0R1 · Food - General

10 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pig heads that meant for further processing and to be sold were observed stored in a non-food grey bin.- Ensure food grade containers are used to store foods. Moved to other food grade containers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A sink tall container was blocking the access to the only handwashing sink onsite. - Access to handwashing sink must be available during operation. Corrected
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The two-compartment sink has a gap in between the sinks that stop separation of washing solution and sanitizing solution. The two-compartment sink is not equipped with drain stoppers so that solution cannot be filled up. Both prevent proper dishwashing. - Obtain 2 drain stoppers, and proper seal the gap in-between 2 sinksWork order issued, re-inspection will be conducted Friday Oct 10, 2025. In the meantime, ensure all tools and equipment are wash and sanitize at the 2 compartments sink adjacent in the Hong Kong Food Market's meat department.
    • 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?
      • Around 10 fruit flies were noted in the prep table and areas, and a sticky fly paper next to the walk-in freezer was found full of flies- Address the fly issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and dry meat were noted behind the grease trap, the 2 compartment sink, and near the bandsaw and grinder. - Clean and sanitize the areas.
  3. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few of meat packages (processed in store) in the display cooler were not labelled.- Label all the meat packages individually with minimum name of the facility, contact information and a number to track it down to the original package/bulk meat.- The operator was educated about the importance of the labelling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat boxes were stored on the floor in walk-in freezer.- Store all food items 6 inches above the floor.
  4. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few of meat packages (processed in store) in the display cooler were not labelled.- Label all the meat packages individually with minimum name of the facility, contact information and a number to track it down to the original package/bulk meat.- The operator was educated about the importance of the labelling.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food contact surface sanitizing solution (chlorine based) measured to be 25ppm.- Staff prepared 100ppm chlorine solution during inspection2. A wet cleaning cloth was observed on the table during inspection.- Store the used cleaning cloth in sanitizing solution (100ppm chlorine or 200ppm Quats)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat boxes were stored on the floor in walk-in freezer.- Store all food items 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with utensils.- Keep the hand washing clear for proper hand washing.Repair the paper towel dispenser at the hand washing sink
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The area for empty bin storage was cluttered and dirty. - Organize the area and thoroughly clean and sanitize it. 2. The facility did not maintain written cleaning schedule.- Prepare, implement, and maintain a detailed written daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
  5. 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?
      • New flooring was installed.
  6. Risk Management Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The grinder and band saw 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 2 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member did not wash their hand before and after handling meat products and cash while working on the front counter.- Educate food handlers regarding handwashing before and after handling food and between tasks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Uncovered buckets and tubs full of meat were observed in walk-in cooler.- Ensure to keep the food/meat covered to protect it from contamination.2. A few of the meat containers used to store meat were not food grade containers.- Use food grade containers to store meat. 3. Garbage bags were being used to cover meat in the cooler.- Use food grade liners to cover the meat in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Meat boxes were stored on the floor in walk-in freezer.- Store all food items 6 inches above the floor.2. Meat was stored on the shelves without liner or containers.- Store all meat products ether in food grade containers or must be wrapped in food grade liner while storing on the shelves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal staff items were stored on food contact surfaces and among food equipment, including multiple beverage containers, a cell phone, and a medication bottle.- Store personal items (cell phone, beverages and beverage containers, medication etc.) separate from food, food surfaces, equipment and utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked blood cubes/chunks were stored in a container for overnight at room temperature, the temperature of the blood cubes/chunks was measured to be 25C.- The blood chunks were discarded during inspection. Store all high-risk food below 4C.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A propane powered portable stove was set up in the interior hallway next to the small chest freezer for staff to prepare their own meals.- Remove the propane portable stove from the food establishment.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Many food safety processes were not implemented, food safety standards were ignored by food handlers within the food establishment.- The operator in care and control of the food establishment must re-take a certificate course in food safety. Staff who handle food must complete at minimum the online Alberta Food Safety Basics Interactive Course.
    • 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 floor throughout the facility (including walk-in cooler) was cracked/chipped. - Repair the floor so that it is smooth, impervious to moisture and easy to clean and also seal wall floor joints.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lids were broken for two chest freezers.- Repair/replace the lids or freezers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Some of the food basins used for meat storage were cracked.- Discard the cracked plastic containers to prevent physical hazards, and ensure all containers are properly cleaned and sanitized prior to storage.2. Dirty knives were stored in a container under the table.- Clean and sanitize the container and knives and store them protected from contamination (i.e. cleancontainer, clean knife strip.3. The exterior surfaces of food storage containers/large bins/receptacles throughout the facility were dirty.- Clean and sanitize all dry ingredient containers.4. The trim around the glass windows/doors for display cooler was cracked/broken.- Ensure to repair/replace the trim so that the cooler does not loose cold air, and the windows/doors are easy to clean and sanitized.5. The surfaces of shelves in walk-in units were worn. There was a buildup of dirt and grime on the shelves.- Apply a new finish to the surface of the dry storage shelves. Ensure the shelves are maintain in a clean and sanitary condition. Clean, sanitize and refinish (if required) the shelving units in the walk-in units or replace the shelving units.6. Plastic boards were fastened to the surface of rolling utility carts; screws and plastic ties used to fasten the plastic in place were collecting dirt and debris in the small grooves or fraying, respectively. The surfaces and edges of the plastic boards were damaged and not easily cleanable.- Remove plastic boards fastened to rolling utility carts with screws and plastic ties. Obtain flat surface stainless steel rolling utility carts for the food establishment that can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. The area for empty bin storage was cluttered and dirty. - Organize the area and thoroughly clean and sanitize it. 3. The facility did not have written cleaning schedule.- Prepare, implement, and maintain a detailed written daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.- A blank template is sent via email.
  7. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The grinder and band saw 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 2 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)?
      • 1. Uncovered buckets and tubs full of meat were observed in walk-in cooler.- Ensure to keep the food/meat covered to protect it from contamination.2. Unwrapped meat was stored directly on the dirty shelf, and meat in a container was in direct contact with a dirty shelf in the walk-in.- Cover foods for storage. 3. Garbage bags were being used to cover meat in the cooler.- Use food grade liners to cover the meat in the walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Meat boxes were stored on the floor in walk-in freezer.- Store all food items 6 inches above the floor.2. Meat was stored on the shelves without liner or containers.- Store all meat products ether in food grade containers or must be wrapped in food grade liner while storing on the shelves.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked during inspection.- Keep the hand washing sink clear for hand washing. The sink must not be blocked and should only be used for hand washing.
    • 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 floor throughout the facility (including walk-in cooler) was cracked/chipped. - Repair the floor so that it is smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lids were broken for two chest freezers.- Repair/replace the lids or freezers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment, in the walk-in cooler/freezer and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. The area for empty bin storage was cluttered and dirty. - Organize the area and thoroughly clean and sanitize it. 3. The facility did not have written cleaning schedule.- Prepare, implement, and maintain a detailed written daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.- A blank template is sent via email.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walkin cooler walls were rusty.Ensure to repair the walls so that they are smooth, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas appeared dirty.Bottom shelf of cutting table, ceiling and floor around display cooler and floor.2. The operator was missing a cleaning schedule.Ensure to prepare and maintain the cleaning schedule.A template was sent via email.