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YYC Halal Meats Fish & Grocery

322 & 324 - 3770 Westwinds Drive NE Calgary AB T3J 5H3 · Food - General

Official record from Alberta →

Inspection summary

YYC Halal Meats Fish & Grocery has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on March 9, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 13, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 6 times across 5 separate inspections, most recently on March 2, 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 6 times across 5 separate inspections, most recently on March 2, 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 once on March 21, 2025. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial 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 new meat cutting area is not equipped with a dedicated hand wash station. Install a hand wash station with soap and single-use paper towel in the immediate vicinity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood/dry wall noted in the new meat cutting area. Please refinish the surfaces. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 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 is loose and falling off the wall.- Properly secure the dispenser to the wall to ensure stability and prevent contamination
    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of the inspection, there were 7 food handlers working; none of the staff had a food safety certification.- Ensure that a staff member with food safety certification is always present.
    • 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. Sealant at the joint between the wall and sinks (handwashing and three-compartment sink) is either moldy or missing.- Remove deteriorated sealant and apply a fresh, food-grade, waterproof seal to prevent water intrusion and mold growth.2. Cabinet is constructed from raw, unfinished wood.- Seal or finish the raw wood with a smooth, washable, and non-absorbent coating to ensure surfaces are sanitary and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning is required in the meat cutting area.
  5. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of the inspection, there were 7 food handlers working; none of the staff had a food safety certification.- Ensure that a staff member with food safety certification is always present.
  6. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of the inspection, there were 7 food handlers working; none of the staff had a food safety certification.- Ensure that a staff member with food safety certification is always present.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was noted on floors in the walk-in cooler and meat cutting areas.- Remove all cardboard immediately and ensure floors are cleaned and maintained in a sanitary condition at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board used for meat cutting table was observed to be heavily stained, worn, and visibly soiled with deep grooves and discoloration.- Please resurface or replace the board.
  7. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Multiple uncovered plastic containers storing raw cut meat and ground beef were observed in the walk-in cooler.- Ensure all raw meat is stored in properly covered, food-grade containers to prevent contamination.2. Trays containing raw meat were observed resting directly on top of a garbage bins located near the band saws. Operator was instructed to discontinue using garbage bins as makeshift tables.-Ensure all processing and cutting activities take place in a hygienic and safe manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Approximately 45 kg of raw (chicken) meat were observed thawing in stagnant water in two compartments of the 3-comp dishwashing sink. Meat temperature was measured at -0.9°C.- Operator was instructed to place meat in the cooler during inspection.**THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below or under cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, as required. - Operator was informed on how to properly use the 3-comp sink for dishwashing. 1) Sink 1 - wash with soap and warm water2) Sink 2 - rinse with warm water3) Sink 3 - sanitize with 100ppm bleach sanitizer for at least 2 minutes and then air dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat cutting table positioned against the back door was visibly soiled. The door was also showing signs of inadequate cleaning, increasing the risk of contamination.- Avoid placing food prep areas against doors or other high contact surfaces that may introduce contaminants. - Ensure all food contact surfaces and equipment are properly cleaned and sanitized.
  8. Monitoring 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?
      • The paint at the wall of the hand sink is peeling off.Refinish the wall or install a smooth panel.

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