126 - 20 Saddlestone Drive NE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 septembre 2025
Stains were noted on the 3-comp sink and on the wall behind the dishwashing sink. Buildup of food debris and residue was observed on the meat display cooler., - Thoroughly clean the indicated areas. Please ensure that all surfaces, equipment, and surrounding areas are free from meat residue and buildup.
Calgary Halal Meat & Grocery se trouve dans le quartier SADDLE RIDGE. SADDLE RIDGE, Calgary compte 147 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juillet 2026, 114 (78%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 4 (3%) fermés.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 6 fois depuis le 24 avril 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
1 infraction
Stains were noted on the 3-comp sink and on the wall behind the dishwashing sink. Buildup of food debris and residue was observed on the meat display cooler., - Thoroughly clean the indicated areas. Please ensure that all surfaces, equipment, and surrounding areas are free from meat residue and buildup.
Aucune infraction
10 infractions
***Ongoing Violation***, , Frozen cuts of meat were for sale in the center retail case. All whole, cut, and processed meat must be adequately labeled., - Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.
A surface sanitizer was not prepared during operation. Operator prepared bleach sanitizer in the spray bottle and sanitizer concentration was tested at 100 ppm., - Ensure that a readily available approved sanitizer is available in open food areas during operation at all times.
Operator did not wash their hand before and after handling meat products and cash while working on the front counter., - Educate food handlers regarding handwashing before and after handling food and in-between tasks.
1 infraction
Frozen cuts of unlabeled cow feet were for sale in the center retail case., , All whole, cut, and processed meat must be adequately labeled., , Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.,
1 infraction
Frozen cuts of unlabeled cow feet were for sale in the center retail case., , All whole, cut, and processed meat must be adequately labeled., , Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.,
1 infraction
Frozen cuts of unlabeled cow feet were for sale in the center retail case., , All whole, cut, and processed meat must be adequately labeled., , Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.,
Two unopened boxes of raw chicken and one open box of ground beef was observed being thawed at room temperature. Meat boxes were improperly stored on milk crates near the hand sink. Temperature was measured between 8-12 degrees Celsius. Operator immediately placed packages in the walk-in cooler., , THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
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 water, 2) Sink 2 - rinse with warm water, 3) Sink 3 - sanitize with 100ppm bleach sanitizer for 2 minutes and then air dry.
1. Access to hand sink in the kitchen was obstructed as empty milk crates were placed in front of the sink. Operator removed the crates., , 2. Paper towel and soap dispenser near the kitchen hand sink were empty. Operator restocked paper towels and soap at the sink during the inspection., , ENSURE HAND SINK IS UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
Cellphone was placed on the meat cutting table in the back kitchen., - Store personal items in separate areas that will not contaminate food or food areas.
Mice traps were observed on-site, but no pest control records were maintained., - Please maintain pest control records on-site at all times.
Cardboard was used on top of empty crates and shelving units to store food items in the walk-in cooler., - Operator is to ensure carboard liners are removed. Make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.
The band saw was only thoroughly cleaned (washed, rinsed, sanitized) once per day at the end of the day. , - Band saw, meat grinder, and other meat processing equipment must be thoroughly washed, rinsed, sanitized at least once every 4 hours or between cutting meat of different species.