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ZamZam Halal Meat & Grocery

430 - 9737 Macleod Trail SW Calgary AB T2J 0P6 · Food - General

Official record from Alberta →

Inspection summary

ZamZam Halal Meat & Grocery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 18, 2024. The most recent inspection, on June 29, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times on January 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on June 29, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 29, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 January 20, 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.

5 inspections

  1. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used nitrile gloves were observed above one of the chest freezers. Instructions were provided that the gloves must be discarded after each use; gloves must not be reused.A safe glove use guideline will be attached to the report.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was operating without valid food handling permit.Requirement:Pay permit fee immediately to obtain valid food handling permit
  2. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used nitrile gloves were observed above one of the chest freezers. Instructions were provided that the gloves must be discarded after each use; gloves must not be reused.A safe glove use guideline will be attached to the report.
  3. Demand 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?
      • Handwashing sink was not supplied with soap solution.Staff was instructed to refill the soap dispenser. Ensure that handwashing sink is supplied with soap dispenser and paper towels.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Staff wiped off the sanitizer immediately after spraying while performing the clean-in-place method.**Please ensure manufacturer's instructions are followed for the contact time for adequate sanitization.2. Wet cleaning cloths were observed on the food prep surfaces. **Please use cleaning cloth only once or submerge in a food grade sanitizer (200ppm QUATS or 100ppm Chlorine) if reusing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not following proper manual dishwashing procedures. During the inspection, it was observed that dishes were not being sanitized after washing and rinsing.**Please ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize). Note: 3-compartment manual dishwashing procedures sent to the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer has a significant buildup of food debris on the inside. - Staff was not fully disassembling the meat slicer for thorough cleaning.**Please ensure meat slicer is properly disassembled before cleaning.
  5. Initial Inspection

    0 infractions

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