Skip to content
Loading map…

Yordanos Grocery and Butcher Shop

3 - 6208 Rundlehorn Drive NE Calgary AB T1Y 2X1 · Food - General

Official record from Alberta →

Inspection summary

Yordanos Grocery and Butcher Shop has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on October 13, 2026, recorded 11 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 4 separate inspections, most recently on October 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on October 13, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 7 times across 3 separate inspections, most recently on October 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 5 times across 3 separate inspections, most recently on October 13, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 2 separate inspections, most recently on October 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Multiple packages of meat were observed in the freezer. Upon inquiry, the operator stated that invoices are available for review. However, the operator was advised to properly label the packaged meats to ensure adequate identification.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle was tested and found to contain chlorine sanitizer at a concentration of 0 ppm. The operator was advised to prepare fresh sanitizer solution regularly and ensure that the chlorine concentration remains within the required range of 50–200 ppm. Going forward, the operator was advised to regularly monitor and maintain the sanitizer concentration within the required range.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packaged food items were observed stored directly on the floor. The operator was advised to ensure that all food items, including packaged products, are stored off the floor to prevent contamination and maintain proper storage conditions.Food Retail and Foodservices Code 2003 (Amended June 2020) section 2.9(b)(I) states, "All food and food items must be maintained a minimum of 15 cm off the floor on racks, shelves or pallets."
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Employees were observed not following the proper sanitizing procedure during manual dishwashing. The Public Health Inspector demonstrated and reviewed the proper dishwashing procedure with the employee. The operator was advised to ensure that all employees consistently follow recommended method: scrape → wash & rinse → sanitize → air dry.Please review the attached document, “Two Sink Dishwashing Methods,” for additional information and guidance.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was located far from the handwashing sink. The operator was advised to relocate the dispenser closer to the sink to ensure easy access to paper towels after handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Thawing water and blood were observed on the floor of the walk-in cooler. The operator was advised to thoroughly clean the floor and ensure that it is maintained in a clean and sanitary condition 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?
      • Multiple holes were observed in the ceiling. The operator was advised to replace the damaged ceiling tiles to maintain the ceiling in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease accumulation was observed on the exhaust hood above the stove. The operator was advised to thoroughly clean the exhaust hood to remove the accumulated grease.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat-cutting equipment was observed to be dirty when not in use. The operator was instructed to thoroughly clean and sanitize the equipment after each use, particularly because it is used for handling raw meat, to prevent cross-contamination and ensure proper food safety practices.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed pots and pans stored on the floor. Provide shelves for proper storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and accumulations of debris were observed in hard-to-reach areas, including behind, between, and underneath equipment. The operator was advised to thoroughly clean these areas and ensure they are maintained in a clean and sanitary condition.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Discard all the damaged, uncleanable cloths
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Remove immediately the sofa and all personal belongings from the kitchen
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the front blocked.Must ensure unrestricted access to the sink at all times
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed pots and pans stored on the floor. Provide shelves for proper storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overflowing garbage and disorganized. Remove the garbage, organize and clean.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Foung meet residue in all grinders. Ensure a thorough cleaning of all grinders and the bandsaw. Every 2 hours take apart the grinder and wash and sanitize.Clean the blood from the bottom of the jarge chest freezer at the storefront
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed beef stored on shelves covered with cardboard. Carcasses must be hanged or stored on readily cleanable surfaces. Never use cardboard again
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 2 white cutting boards must be scrubbed to remove the built-up dirt from the grooves. Make scrubbing of the cutting boards part of your daily cleaning routine
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the back kitchen completely blocked.Must ensure unrestricted access to the sink at all times
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Provide towels for the hand sink in the back kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overflowing garbage and disorganized. Remove the garbage, organize and clean.
  4. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Spices and other packaged items lacked labels.CORRECTION: As discussed, ensure that all packaged items from the store have a label with facility name & contact info, and date of packaging.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 2 white cutting boards must be scrubbed to remove the built-up dirt from the grooves. Make scrubbing of the cutting boards part of your daily cleaning routine
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Chlorine
  5. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Spices and other packaged items lacked labels.CORRECTION: As discussed, ensure that all packaged items from the store have a label with facility name & contact info, and date of packaging.
    • 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?
      • Meat was being stored directly on shelves in the walk-in freezer.CORRECTION: Store all meat on clean and sanitary surfaces - ex: a clean container or plate. Do not store meat directly on shelving.

Nearby inspected facilities

Own this business? Add a badge to your website