1 - 4801 Westwinds Drive NE · WESTWINDS
March 10, 2026
Not in ComplianceThe operator was found selling food products without appropriate labeling and was repackaging bulk food into smaller packages, contrary to the conditions outlined in the issued order., - The operator must ensure full compliance with the issued order, including proper labeling and adherence to packaging requirements.
1) Quat sanitizer in a spray bottle measured over 400 ppm., , Use quat sanitizer at 200 ppm., , 2) The food preparation table and the meat cutting band saw were not cleaned and sanitized , properly after use. , , Clean, rinse and sanitize food equipment and food contact surfaces after use. Do not leave anything dirty over night.
The meat cutting area was being operated without a handwashing sink., , Install a handwashing sink with splashguard protection in the meat cutting area.
There was no separation between the customer area and the food preparation table in the meat area., , Install a sneeze guard between the customer area and the food preparation table.
The facility did not have pest control record., - Ensure to have pest control record maintained., - A blank pest control checklist was sent via email.
**The violation still exists**, The meat cutting area was being operated without approval from Alberta Health Services., , Submit a floor plan of the food preparation areas to an Executive Officer with Alberta Health Services for a review prior to any further renovations., , Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site inspection., , Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite.
1) The meat cutting area did not have light covers., , Install light covers or light fixtures with shatterproof shields., , 2) Acoustic ceiling tiles were being used in the meat cutting area., , Replace with washable, kitchen grade ceiling tiles., , Ensure that all surfaces in food preparation areas are made of materials that are smooth, non absorbent and easy to clean.
Aziz Grocery Halal Meat and Bakery is in the WESTWINDS neighbourhood. WESTWINDS, Calgary has 245 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 179 (73%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 8 times since April 23, 2025, with 0 in compliance, 6 not in compliance, and 2 closures on record.
The operator was found selling food products without appropriate labeling and was repackaging bulk food into smaller packages, contrary to the conditions outlined in the issued order., - The operator must ensure full compliance with the issued order, including proper labeling and adherence to packaging requirements.
1) Quat sanitizer in a spray bottle measured over 400 ppm., , Use quat sanitizer at 200 ppm., , 2) The food preparation table and the meat cutting band saw were not cleaned and sanitized , properly after use. , , Clean, rinse and sanitize food equipment and food contact surfaces after use. Do not leave anything dirty over night.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
The meat cutting area was being operated without a handwashing sink., , Install a handwashing sink with splashguard protection in the meat cutting area.
There was no separation between the customer area and the food preparation table in the meat area., , Install a sneeze guard between the customer area and the food preparation table.
The facility did not have pest control record., - Ensure to have pest control record maintained., - A blank pest control checklist was sent via email.
**The violation still exists**, The meat cutting area was being operated without approval from Alberta Health Services., , Submit a floor plan of the food preparation areas to an Executive Officer with Alberta Health Services for a review prior to any further renovations., , Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site inspection., , Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite.
1) The meat cutting area did not have light covers., , Install light covers or light fixtures with shatterproof shields., , 2) Acoustic ceiling tiles were being used in the meat cutting area., , Replace with washable, kitchen grade ceiling tiles., , Ensure that all surfaces in food preparation areas are made of materials that are smooth, non absorbent and easy to clean.
The operator was found selling food products without appropriate labeling and was repackaging bulk food into smaller packages, contrary to the conditions outlined in the issued order., - The operator must ensure full compliance with the issued order, including proper labeling and adherence to packaging requirements.
1) Quat sanitizer in a spray bottle measured over 400 ppm., , Use quat sanitizer at 200 ppm., , 2) The food preparation table and the meat cutting band saw were not cleaned and sanitized , properly after use. , , Clean, rinse and sanitize food equipment and food contact surfaces after use. Do not leave anything dirty over night.
The meat cutting area was being operated without having dishwashing sinks available., , Install a minimum two-compartment stainless steel sink with a drain board. Ensure that the sink compartments can accommodate the largest equipment for proper manual dishwashing.
The meat cutting area was being operated without a handwashing sink., , Install a handwashing sink with splashguard protection in the meat cutting area.
There was no separation between the customer area and the food preparation table in the meat area., , Install a sneeze guard between the customer area and the food preparation table.
Sanitizer test strips were not available., , Provide test strips for monitoring the concentration of sanitizer.
**The violation still exists**, The meat cutting area was being operated without approval from Alberta Health Services., , Submit a floor plan of the food preparation areas to an Executive Officer with Alberta Health Services for a review prior to any further renovations., , Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site inspection., , Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite.
1) The meat cutting area did not have light covers., , Install light covers or light fixtures with shatterproof shields., , 2) Acoustic ceiling tiles were being used in the meat cutting area., , Replace with washable, kitchen grade ceiling tiles., , Ensure that all surfaces in food preparation areas are made of materials that are smooth, non absorbent and easy to clean.
The operator was found selling food products without appropriate labeling and was repackaging bulk food into smaller packages, contrary to the conditions outlined in the issued order., - The operator must ensure full compliance with the issued order, including proper labeling and adherence to packaging requirements.
Prepackaged foods were not labeled to indicate their sources., , Label each package to indicate the, - product name, - manufacturer's name and contact information, - repackaging company's name and contact information, - preparation date and/ or best before date
1) Quat sanitizer in a spray bottle measured over 400 ppm., , Use quat sanitizer at 200 ppm., , 2) The food preparation table and the meat cutting band saw were not cleaned and sanitized , properly after use. , , Clean, rinse and sanitize food equipment and food contact surfaces after use. Do not leave anything dirty over night.
The meat cutting area was being operated without having dishwashing sinks available., , Install a minimum two-compartment stainless steel sink with a drain board. Ensure that the sink compartments can accommodate the largest equipment for proper manual dishwashing.
The meat cutting area was being operated without a handwashing sink., , Install a handwashing sink with splashguard protection in the meat cutting area.
There was no separation between the customer area and the food preparation table in the meat area., , Install a sneeze guard between the customer area and the food preparation table.
Sanitizer test strips were not available., , Provide test strips for monitoring the concentration of sanitizer.
**The violation still exists**, The meat cutting area was being operated without approval from Alberta Health Services., , Submit a floor plan of the food preparation areas to an Executive Officer with Alberta Health Services for a review prior to any further renovations., , Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site inspection., , Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite.
1) The meat cutting area did not have light covers., , Install light covers or light fixtures with shatterproof shields., , 2) Acoustic ceiling tiles were being used in the meat cutting area., , Replace with washable, kitchen grade ceiling tiles., , Ensure that all surfaces in food preparation areas are made of materials that are smooth, non absorbent and easy to clean.
The operator was found selling food products without appropriate labeling and was repackaging bulk food into smaller packages, contrary to the conditions outlined in the issued order., - The operator must ensure full compliance with the issued order, including proper labeling and adherence to packaging requirements.
Prepackaged foods were not labeled to indicate their sources., , Label each package to indicate the, - product name, - manufacturer's name and contact information, - repackaging company's name and contact information, - preparation date and/ or best before date
1) Quat sanitizer in a spray bottle measured over 400 ppm., , Use quat sanitizer at 200 ppm., , 2) The food preparation table and the meat cutting band saw were not cleaned and sanitized , properly after use. , , Clean, rinse and sanitize food equipment and food contact surfaces after use. Do not leave anything dirty over night.
The meat cutting area was being operated without having dishwashing sinks available., , Install a minimum two-compartment stainless steel sink with a drain board. Ensure that the sink compartments can accommodate the largest equipment for proper manual dishwashing.
The meat cutting area was being operated without a handwashing sink., , Install a handwashing sink with splashguard protection in the meat cutting area.
There was no separation between the customer area and the food preparation table in the meat area., , Install a sneeze guard between the customer area and the food preparation table.
Sanitizer test strips were not available., , Provide test strips for monitoring the concentration of sanitizer.
**The violation still exists**, The meat cutting area was being operated without approval from Alberta Health Services., , Submit a floor plan of the food preparation areas to an Executive Officer with Alberta Health Services for a review prior to any further renovations., , Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site inspection., , Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite.
1) The meat cutting area did not have light covers., , Install light covers or light fixtures with shatterproof shields., , 2) Acoustic ceiling tiles were being used in the meat cutting area., , Replace with washable, kitchen grade ceiling tiles., , Ensure that all surfaces in food preparation areas are made of materials that are smooth, non absorbent and easy to clean.
The operator was found selling food products without appropriate labeling and was repackaging bulk food into smaller packages, contrary to the conditions outlined in the issued order., - The operator must ensure full compliance with the issued order, including proper labeling and adherence to packaging requirements.
Prepackaged foods were not labeled to indicate their sources., , Label each package to indicate the, - product name, - manufacturer's name and contact information, - repackaging company's name and contact information, - preparation date and/ or best before date
1) Cheese from an unapproved source was displayed in the cooler. The cheese was prepared at the owner’s home., , 2) Pickled vegetables and baked goods were obtained from unapproved sources., , 3) Foods such as dry pasta were either packaged at the owner's home or on-site without approval., , Remove unapproved food sources from the establishment., , 4) A receipt or an invoice was not available for the meats in the display cooler. , , Provide proof that meat is from approved sources.
Bulk food was repackaged in the facility was not labelled., Label each package to indicate the, - product name., - manufacturer's name and contact information., - repackaging company's name and contact information., - preparation date and/ or best before date.
1) Quat sanitizer in a spray bottle measured over 400 ppm., , Use quat sanitizer at 200 ppm., , 2) The food preparation table and the meat cutting band saw were not cleaned and sanitized , properly after use. , , Clean, rinse and sanitize food equipment and food contact surfaces after use. Do not leave anything dirty over night.
The meat cutting area was being operated without having dishwashing sinks available., , Install a minimum two-compartment stainless steel sink with a drain board. Ensure that the sink compartments can accommodate the largest equipment for proper manual dishwashing.
The meat cutting area was being operated without a handwashing sink., , Install a handwashing sink with splashguard protection in the meat cutting area.
There was no separation between the customer area and the food preparation table in the meat area., , Install a sneeze guard between the customer area and the food preparation table.
Sanitizer test strips were not available., , Provide test strips for monitoring the concentration of sanitizer.
**The violation still exists**, The meat cutting area was being operated without approval from Alberta Health Services., , Submit a floor plan of the food preparation areas to an Executive Officer with Alberta Health Services for a review prior to any further renovations., , Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site inspection., , Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite.
1) The meat cutting area did not have light covers., , Install light covers or light fixtures with shatterproof shields., , 2) Acoustic ceiling tiles were being used in the meat cutting area., , Replace with washable, kitchen grade ceiling tiles., , Ensure that all surfaces in food preparation areas are made of materials that are smooth, non absorbent and easy to clean.
The operator was found selling food products without appropriate labeling and was repackaging bulk food into smaller packages, contrary to the conditions outlined in the issued order., - The operator must ensure full compliance with the issued order, including proper labeling and adherence to packaging requirements.
Prepackaged foods were not labeled to indicate their sources., , Label each package to indicate the, - product name, - manufacturer's name and contact information, - repackaging company's name and contact information, - preparation date and/ or best before date
1) Cheese from an unapproved source was displayed in the cooler. The cheese was prepared at the owner’s home., , 2) Pickled vegetables and baked goods were obtained from unapproved sources., , 3) Foods such as dry pasta were either packaged at the owner's home or on-site without approval., , Remove unapproved food sources from the establishment., , 4) A receipt or an invoice was not available for the meats in the display cooler. , , Provide proof that meat is from approved sources.
Bulk food was repackaged in the facility was not labelled., Label each package to indicate the, - product name., - manufacturer's name and contact information., - repackaging company's name and contact information., - preparation date and/ or best before date.
1) Quat sanitizer in a spray bottle measured over 400 ppm., , Use quat sanitizer at 200 ppm., , 2) The food preparation table and the meat cutting band saw were not cleaned and sanitized , properly after use. , , Clean, rinse and sanitize food equipment and food contact surfaces after use. Do not leave anything dirty over night.
The meat cutting area was being operated without having dishwashing sinks available., , Install a minimum two-compartment stainless steel sink with a drain board. Ensure that the sink compartments can accommodate the largest equipment for proper manual dishwashing.
The meat cutting area was being operated without a handwashing sink., , Install a handwashing sink with splashguard protection in the meat cutting area.
There was no separation between the customer area and the food preparation table in the meat area., , Install a sneeze guard between the customer area and the food preparation table.
Sanitizer test strips were not available., , Provide test strips for monitoring the concentration of sanitizer.
**The violation still exists**, The meat cutting area was being operated without approval from Alberta Health Services., , Submit a floor plan of the food preparation areas to an Executive Officer with Alberta Health Services for a review prior to any further renovations., , Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site inspection., , Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite.
1) The meat cutting area did not have light covers., , Install light covers or light fixtures with shatterproof shields., , 2) Acoustic ceiling tiles were being used in the meat cutting area., , Replace with washable, kitchen grade ceiling tiles., , Ensure that all surfaces in food preparation areas are made of materials that are smooth, non absorbent and easy to clean.
1) Cheese from an unapproved source was displayed in the cooler. The cheese was prepared at the owner’s home., , 2) Pickled vegetables and baked goods were obtained from unapproved sources., , 3) Foods such as dry pasta were either packaged at the owner's home or on-site without approval., , Remove unapproved food sources from the establishment., , 4) A receipt or an invoice was not available for the meats in the display cooler. , , Provide proof that meat is from approved sources.
Prepackaged foods were not labeled to indicate their sources., , Label each package to indicate the, - product name, - manufacturer's name and contact information, - repackaging company's name and contact information, - preparation date and/ or best before date
1) Quat sanitizer in a spray bottle measured over 400 ppm., , Use quat sanitizer at 200 ppm., , 2) The food preparation table and the meat cutting band saw were not cleaned and sanitized , properly after use. , , Clean, rinse and sanitize food equipment and food contact surfaces after use. Do not leave anything dirty over night.
The meat cutting area was being operated without having dishwashing sinks available., , Install a minimum two-compartment stainless steel sink with a drain board. Ensure that the sink compartments can accommodate the largest equipment for proper manual dishwashing.
The meat cutting area was being operated without a handwashing sink., , Install a handwashing sink with splashguard protection in the meat cutting area.
There was no separation between the customer area and the food preparation table in the meat area., , Install a sneeze guard between the customer area and the food preparation table.
Sanitizer test strips were not available., , Provide test strips for monitoring the concentration of sanitizer.
The meat cutting area was being operated without approval from Alberta Health Services., , Submit a floor plan of the food preparation areas to an Executive Officer with Alberta Health Services for a review prior to any further renovations., , Cease all open food handling until approval is granted by an Executive Officer of Alberta Health Services after an on-site inspection., , Provide a sanitation plan for review by an Executive Officer with Alberta Health Services prior to doing any further food preparation onsite.
1) The meat cutting area did not have light covers., , Install light covers or light fixtures with shatterproof shields., , 2) Acoustic ceiling tiles were being used in the meat cutting area., , Replace with washable, kitchen grade ceiling tiles., , Ensure that all surfaces in food preparation areas are made of materials that are smooth, non absorbent and easy to clean.
Prepackaged foods were not labeled to indicate their sources., , Label each package to indicate the, - product name, - manufacturer's name and contact information, - repackaging company's name and contact information, - preparation date and/ or best before date