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YYC Halal Meats Fish & Grocery

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

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.