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The Corona Butcher Ltd.

1840 36 Street SE Calgary AB T2B 0X6 · Food - General

Official record from Alberta →

Inspection summary

The Corona Butcher Ltd. has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 6, 2025. The most recent inspection, on November 18, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 2 separate inspections, most recently on September 17, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 6, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

4 inspections

  1. Demand Inspection

    0 infractions

  2. Initial Inspection

    0 infractions

  3. Demand 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?
      • 1. Concrete flooring throughout the facility (main kitchen, walk-in coolers, dry storage area) was rough and had no sealed finish. - Apply a finish to seal the concrete flooring in the kitchen to facilitate cleaning and sanitization.2. The floor leading to the drain in front of the smoker was not adequately sloped to drain water which resulted in the formation of standing water pockets. - Remediate the slope of the drainage system so dirty water can drain easily and completely.
    • 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 smokers and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. The area (grease interceptor room) between the walk-in freezer (not in service) and the dry storage room was cluttered with a variety of items. - Organize the above mentioned area and the dry storage room and ensure maintenance items are separated from food equipment.
  4. Demand Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. The cured meat products' recipes were not available.2. No visible temperature and time logs for smoked products.3. No visible logs for fermented products that should include nitrite ppm, salt%, fermentation temperature and time, final pH and time to achieve pH drop, degree-hours calculation, drying temperature, drying time, humidity of fermentation chamber and drying room, and final water activity measurements for dried sausages stored and/or sold at room temperature.- Complete the above-mentioned requirement and provide the paperwork to Environmental Public Health, Alberta Health Services.
    • 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. Shelves in the walk-in freezer and walkin coolers appeared rusty.- Ensure to replace the shelving units so that they are smooth, easily cleanable and impervious to moisture.2. Concrete flooring throughout the facility (main kitchen, walk-in coolers, dry storage area) was rough and had no sealed finish. - Apply a finish to seal the concrete flooring in the kitchen to facilitate cleaning and sanitization.3. The surfaces of shelves in the dry storage area were worn. - Apply a new finish to the surface of the dry storage shelves so that they are smooth, easily cleanable and impervious to moisture.4. The floor leading to the drain in front of the smoker was not adequately sloped to drain water which resulted in the formation of standing water pockets. - Remediate the slope of the drainage system so dirty water can drain easily and completely.5. The top surface of countertop by the hand washing sink was lifting creating uneven and potentially unsanitary surface. This condition can allow the accumulation of water, debris underneath the surface. - Repair the countertop.
    • 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 smokers and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. The area (grease interceptor room) between the walk-in freezer (not in service) and the dry storage room was cluttered with a variety of items. - Organize the above mentioned area and the dry storage room and ensure maintenance items are separated from food equipment.

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