28 Crowfoot Circle NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 9, 2026
The concentration of chlorine in one bucket sanitizer solution was measured too strong. , , - Please ensure chlorine sanitizers are used at 100-200 ppm. Mix 1/2 spoon of bleach per liter of water. Verify the concentration using chlorine test strips.
Bon Ton Meat Market is in the ARBOUR LAKE neighbourhood. ARBOUR LAKE, Calgary has 116 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 21, 2026, there are 93 (80%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
McDonald's 10820
ARBOUR LAKE
This restaurant has been inspected 6 times since January 15, 2024, with 1 in compliance, 5 not in compliance, and 0 closures on record.
1 violation
The concentration of chlorine in one bucket sanitizer solution was measured too strong. , , - Please ensure chlorine sanitizers are used at 100-200 ppm. Mix 1/2 spoon of bleach per liter of water. Verify the concentration using chlorine test strips.
5 violations
1. Meat saw is not being cleaned and sanitized every 2 to 4 hours- Corrected during inspection., , Equipment such as meat slicers and saws used continuously at room temperature for the handling of potentially hazardous foods must be cleaned and sanitized at least every four hours, this is to prevent cross-contamination., , 2. Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution., , Please ensure that cleaning cloths are submerged in a bucket of chlorine sanitizer solution with a concentration of 100 ppm at all times during food processing to kill harmful bacteria.
In the bakery area, no chlorine detected in the sanitizing sink (Recurring Violation), , - Operator prepared chlorine solution and verified the concentration of 100 ppm with test strips., , Ensure to always have the sanitizing solution prepared at a concentration of 100 ppm and verify with test strips, as low concentrations of chlorine sanitizer are ineffective in killing microorganisms., , 2. At the prep table beside the salad area, the concentration of the sanitizing solution exceeded 1000ppm., , - Operator diluted the concentration to 100 ppm., , Ensure that to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe.
At the handwashing sink in the bakery area, access was obstructed by a garbage bin at the time of inspection., , - The operator removed the garbage bin from the front of the handwashing sink., , Ensure that all handwashing sinks are accessible and clear at all times during operation to facilitate hand hygiene.
No violations
4 violations
Meat saw is being cleaned at the end of the day., The owner was instructed to dismantle, clean and sanitize the meat saw every 2 to 4 hours., , Equipment that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours (e.g., deli meat slicers, meat saws)
Wiping cloths were kept on the counter., Chlorine sanitizer buckets were promptly prepared at 100ppm and the wiping cloths were stored therein., , Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
The sanitizer compartment of the 3-compartment sink was measured to be below 50 ppm., Fresh chlorine sanitizer solution was prepared at 100 ppm.
2 violations
Observed water stains on the ceiling tiles. Staff was cleaning and replacing the ceiling tiles during inspection., , Please fix the roof leak and replace the ceiling tiles. ,
Broken tiles in the meat walk-in cooler floor., , Fix the floor, ,
4 violations
Deli Cooler:, Turkey breast @ 9.1 degrees C. , Roasted beef @ 8.0 degrees C. , Pasta salad @ 7.6 degrees C. , , Monitor the cooler and store all cold perishable food at 4 degrees C or below. ,
Observed dishes were not sanitized after washing at the deli during inspection. , , Follow the three-step manual dishwashing:, 1) wash with warm water and soap, 2) rinse with warm water, 3) sanitize by submerging into 100ppm chlorine for 2 minutes and then air dry.,
Observed water stains on the ceiling tiles. Staff was cleaning and replacing the ceiling tiles during inspection., , Please fix the roof leak and replace the ceiling tiles. ,
1. Food items such as frozen meats and cooked cabbage rolls were observed on floors of the walk-in freezers in the facility., , Ensure all food items are stored at least 6 inches off the floor., , 2. In the bakery area, scoops were noted to be stored inside containers of flour., , -Ensure that the scoops are stored in such a manner that the handles do not come in contact with food, to prevent potential contamination.
Hot water supply at the 3-compartment dishwashing sink of the salad area was shut off due to a faulty fixture., , - Repair/fix the plumbing issue. , , Ensure that hot and cold running water are available to facilitate hand hygiene and sanitation at all times during operation.
There was a gap between the back exit doors., Seal the gap to prevent the entry of pest.
Broken tiles in the meat walk-in cooler floor., , Fix the floor, ,