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Westgate Halal Meat

7048 - 2060 Symons Valley Pkwy NW Calgary AB T3P 0M9 · Food - General

Official record from Alberta →

Inspection summary

Westgate Halal Meat has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 5, 2024. The most recent inspection, on March 12, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 once on March 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on March 12, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 February 18, 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?

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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the handwashing sink in the cutting walk-in cooler as empty.Restock the paper towel dispenser with paper towel.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were kept on the counter.2. No sanitizer solution was prepared in the prep walk-in cooler. 3. The meat saw is stored in the prep walk-in cooler with a temperature ranging from 7.8°C to 9.8°C is being disassembled, cleaned and sanitized daily.New cleaning cloths were stored in the chlorine sanitizer bucket at 100 ppm.Fresh chlorine sanitizer was prepared at 100 ppm.Fix the prep walk-in cooler. Disassemble, clean and sanitize the meat saw for 2 minutes within 2-4 hours until the prep walk-in cooler can maintain 4°C or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The temperature of the prep walk-in cooler ranged from 7.8°C to 9.8°C.2. Large quantities of raw meat products were kept on the counter. 3. Peeled garlic were stored underneath the counter with a temperature of 26°C. A pack of the peeled garlic in saran wrap were discoloured.Fix the prep walk-in cooler.The peeled garlic were discarded.
  4. Demand 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?
      • *ONGOING VIOLATION*There was a large amount of ice build up on the floor of the walk-in freezer. Please repair the unit to remove the hazard and ensure ice does not build up on the floor
  5. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back handsink had utensils stored in the basin.Do not store anything inside in or around the hand sink. The sink must be easily accesable at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *ONGOING VIOLATION*There was a large amount of ice build up on the floor of the walk-in freezer. Please repair the unit to remove the hazard and ensure ice does not build up on the floor

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