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Top Quality Food Services

236 39 Avenue NE Calgary AB T2E 2M5 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Outstanding violation - noted on September 17, 2025***When finished using the grinder, band saw, slicer, ensure the equipment is thoroughly cleaned and sanitized with the bleach sanitizer. End of day cleaning of equipment observed (grinder, band saw, slicer). Small bits of fat/residue observed in hard to reach areas of equipment. Provide cleaning tools for staff to thoroughly clean all interior areas of equipment properly. (ie. bristle nylon/utility brushes).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - Noted on September 17, 2025***Refrigerated warehouse cooler room has strong odor. Thoroughly clean and sanitize floor surfaces. 1.Ensure shelving racks has a drip tray below to catch any spills from packaged meats. 2. Office area- Clutter of supplies, newspapers and miscellaneous items on the floors. Declutter and organize office areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is food debris accumulating underneath and on the right side of the table with the meat cutter. The facility must be maintained in a clean and sanitary manner. Please clean.
  2. Risk Management Inspection

    4 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?
      • One reefer vehicle (License plate 32-J695) has one interior wall panel with bare wood. Ensure bare wood is sealed to provide a smooth, washable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • End of day cleaning of equipment observed (grinder, band saw, slicer). Small bits of fat/residue observed in hard to reach areas of equipment. Provide cleaning tools for staff to thoroughly clean all interior areas of equipment properly. (ie. bristle nylon/utility brushes).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Temperature records must be kept onsite for daily checks of cold and frozen storage areas. Recommended staff keep a written log at each cold /frozen unit for monitoring. Include also a log sheet in each of the 2 delivery reefers for temperature monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Refrigerated warehouse cooler room has strong odor. Thoroughly clean and sanitize floor surfaces. 1.Ensure shelving racks has a drip tray below to catch any spills from packaged meats. 2. Office area- Clutter of supplies, newspapers and miscellaneous items on the floors. Declutter and organize office areas.
  3. Demand Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Boxes of prepared meats cut at facility do not have labels affixed to them, operator was supplying invoice only to customer. All foods must have labels to indicate source. Provide on label: business name, product name and date of production.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used equipment on shelf below prep table by weigh station had dried meat residue. Ensure all dirty equipment are sent to dishwash sinks for dishwashing after use, do not store any unclean items on storage shelving below cutting areas. Store all cleaned and sanitized items in a clean area between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Original cardboard boxes from supplier of pork side ribs was reused to store bags of cut spareribs.2. Cut chicken bones were stored in original plastic bags from poultry supplier (Prairie View Colony)Do not reuse supplier food bags or boxes for storing food.
    • 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 onsite. Operator must have written pest control records for monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Metal shelving below the cutting table has severe rusting. Either replace or repair shelving (remove rust and apply a rustproof treatment that is foodgrade)2. Utility carts in cutting room have bare wood tops. **No bare wood surfaces are to be used for food contact surfaces. Repair/replace utility carts with appropriate surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Refrigerated warehouse cooler room has strong odor. Thoroughly clean and sanitize floor surfaces. 1.Ensure shelving racks has a drip tray below to catch any spills from packaged meats. 2. Office area- Clutter of supplies, newspapers and miscellaneous items on the floors. Declutter and organize office areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Old packaging boxes from suppliers were kept in the cutting area. Ensure these are removed daily and not re-used.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used equipment on shelf below prep table by weigh station had dried meat residue. Ensure all dirty equipment are sent to dishwash sinks for dishwashing after use, do not store any unclean items on storage shelving below cutting areas. Store all cleaned and sanitized items in a clean area between uses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal shelving below the cutting table has severe rusting. Either replace or repair shelving (remove rust and apply a rustproof treatment that is foodgrade)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Refrigerated warehouse cooler room has strong odor. Thoroughly clean and sanitize floor surfaces. 1.Ensure shelving racks has a drip tray below to catch any spills from packaged meats. 2. Office area- Clutter of supplies, newspapers and miscellaneous items on the floors. Declutter and organize office areas.