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YYC Halal Meats Fish & Grocery

125 - 246 Nolanridge Crescent NW Calgary AB T3R 1W9 · Food - General

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A personal mobile phone was observed stored on the meat cutting saw.The mobile phone was promptly removed and the meat saw surface was sanitized with chlorine solution at 100 ppm.Articles not associated with food handling must be stored in a designated personal item area.2. Two opened boxes of frozen uncooked raw chicken were left on the floor at 3.2°C and 3.4°C respectively.The boxes of chicken were stored in the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three crates of whole raw poultry egg were stored on top of the display cooler at the meat cutting area. The internal temperature of the one egg from each crate measured 16.6°C, 17°C, and 19°C respectively.The crates of eggs were discarded.Ensure whole raw shell poultry eggs are stored at 7C or less at all times.
  2. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented canned food were observed on the shelves at the grocery aisle area.The dented canned foods were removed off the shelves.Food products received should be visually inspected as they are received, and only acceptable items should be stored on the shelves.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Meat saw and meat grinder were being cleaned daily.Clean the meat saw and grinder every 4 hours and develop a procedure to track the 4-hour timeline.2. Chlorine sanitizer bucket did not detect any sanitizer with the chlorine test strips at the meat cutting area. (Corrected During Inspection)Fresh chlorine sanitizer solution buckets were promptly prepared.Test the sanitizer solution concentration after preparing a sanitizer solution bucket.3. Wiping cloths were observed to be on the cutting boards at the meat cutting area. (Corrected During Inspection)The wiping cloths were washed and stored in the newly prepared sanitizer solution buckets.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • Flies were noted flying round the kitchen at the chicken cutting area.No fly lights were available.Contact your pest control exterminator to install fly lights in the facility.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soap and bleach were mixed together as sanitizer.Fresh bleach sanitizer solution was prepared at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Staff was washing their hands while wearing disposable gloves.Staff was instructed to remove the gloves before washing their hands.Disposable gloves should only be used once and hands must be washed before wearing gloves, when changing to a new pair of gloves, and after removing the gloves.2. Staff was blowing air into a glove.Staff was instructed to discard the gloves and was educated on proper glove use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored on the floor in the store.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Uncooked raw chickens were left in the 2-compartment sink to thaw measuring 0°C.The chicken was being thawed under cold runnig water in once compartment and the other was stored in the walk-in cooler.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.2. 5 boxes of uncooked frozen chicken was stacked on top each other with a temperature of -4C.The boxes of chicken were stored in the walk-in cooler.Do not leave perishable chicken product outside unattended to.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand blower was installed and in use at the meat prep station.Staff was instructed to rewash their hands and use paper towel to dry their hands.
    • 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?
      • Flies were noted flying round the kitchen at the chicken cutting area.No fly lights were available.Contact your pest control exterminator to install fly lights in the facility.
    • 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. Food items were stored on a untreated raw wooden platform.Ensure surfaces are smooth non-absorbent and easy to clean.2. Cardboard dripping with chicken blood was used to line underneath the chicken prep cutting board.
  5. Initial Inspection

    0 infractions

  6. 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) Gap was noticed on the wall tile under the hand sink and under the 3-compartment sink.-Seal the gaps.2) Stainless steel plates on the wall in the meat processing area were still covered with plastic.-Ensure that the walls are smooth, impervious to moisture and easily cleanable.3) Raw wood was exposed on the wooden shelves.-Ensure that the shelves are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards which were going to be used for chopping the chicken had deep knife gorges.-Replace/refinish the cutting/chopping boards.