205 - 4655 54 Avenue NE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 14, 2026
**The violations still exist**, 1. Drywall in the receiving area, near the door connecting the meat cutting area and the coolers/freezer, has a hole., - Repair the drywall to ensure it is smooth, easy to clean, and impervious to moisture., 2. A door and its frame show signs of water damage, and the door handle is missing., - Repair or refinish the damaged door and frame, and install a proper door handle.
**The violation still exists**, ***Ongoing Violation***, , Equipment and surfaces were not maintained:, The chest freezers located near the front entrance door are missing styrofoam insulation, exposing bare metal surfaces with several cracks and rust near hinges. All surfaces are required to be smooth, non-porous, and easily cleanable.", , **PLEASE FIX/REPAIR/REPLACE THE DAMAGED EQUIPMENT.
Central Halal Meat is in the WESTWINDS neighbourhood. WESTWINDS, Calgary has 249 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 17, 2026, there are 173 (69%) 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.
Stockland African Market
WESTWINDS
This restaurant has been inspected 5 times since February 22, 2024, with 0 in compliance, 5 not in compliance, and 0 closures on record.
2 violations
**The violations still exist**, 1. Drywall in the receiving area, near the door connecting the meat cutting area and the coolers/freezer, has a hole., - Repair the drywall to ensure it is smooth, easy to clean, and impervious to moisture., 2. A door and its frame show signs of water damage, and the door handle is missing., - Repair or refinish the damaged door and frame, and install a proper door handle.
**The violation still exists**, ***Ongoing Violation***, , Equipment and surfaces were not maintained:, The chest freezers located near the front entrance door are missing styrofoam insulation, exposing bare metal surfaces with several cracks and rust near hinges. All surfaces are required to be smooth, non-porous, and easily cleanable.", , **PLEASE FIX/REPAIR/REPLACE THE DAMAGED EQUIPMENT.
12 violations
Meat packages stored in chest freezers for sale were not properly labeled., - Ensure all packages are clearly labeled with the facility name, contact information.
**The violation still exists during current inspection conducted on May 22, 2026**, ***Ongoing Violation***, , Dirty cleaning cloths were also stored on the side of the band saw and on the table in front of the microwave. , - Ensure that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
**The violations still exist during current inspection conducted on May 22, 2026**, , 1. Multiple uncovered containers with raw meat were observed stored in the open in walk-in cooler., - Ensure all raw meat is stored in properly covered, food-grade containers to prevent contamination., , 2. Carcasses were observed hanging on metal hooks in the walk-in cooler. The hooks and storage racks showed signs of wear, rust, and buildup of residue creating a risk of contamination., - Ensure that hooks and food-contact surfaces must be properly cleaned and sanitized.
8 violations
***Ongoing Violation***, , There was cleaning cloths stored on food-contact surfaces and on countertops. Dirty cleaning cloth were also stored on the side of bandsaw. , - Ensure that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
1. Multiple uncovered plastic containers with raw meat were observed stored in the open in walk-in cooler., - Ensure all raw meat is stored in properly covered, food-grade containers to prevent contamination., , 2. Carcasses were observed hanging on metal hooks in the walk-in cooler. The hooks and storage racks showed signs of wear, rust, and buildup of residue creating a risk of contamination., - Ensure that hooks and food-contact surfaces must be properly cleaned and sanitized.
The sanitizer solution was not properly labelled to indicate contents. The inspector informed the staff/manager to ensure that all chemicals used in the facility must be properly labelled.
11 violations
There was no sanitizer solution available during the inspection at the meat cutting area. The inspector informed the staff/manager that a sanitizer solution must be prepared and readily available at all times in all food preparation areas.
There were cleaning cloths stored on food-contact surfaces, including the basin of the handwashing sink and on countertops. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
Raw meat in open containers were stored directly on the floor under the cutting table. Carcasses were also stored on the floor in the walk-in freezer. The freezer requires re-organizing. The inspector informed the staff/manager that all food and other food-related items must be stored off the floor with at least six inches clearance and on smooth surfaces that are easily cleanable and impervious to moisture., **STORE ALL ITEMS ABOVE THE FLOOR., , Cuts of meat were stored on dirty, unsealed wood pallets. Please ensure to store all cuts of meat in proper containers and surfaces that are smooth, easily cleanable, and impervious to moisture.
2 violations
All of the display coolers do not have a thermometer., , Obtain thermometers for the display coolers.
*REPEATED VIOLATION*, 1. The display coolers by the front entrance door, had duct tape all over the coolers., , Remove tape. All surfaces must be smooth, non-porous, and easily cleanable. , , 2. Butcher display cooler had meat residue on slider edges., , Thoroughly clean and disinfect these handles.,
The handwashing sink was found to be blocked with dirty cleaning cloths., - Dirty cleaning cloths should be stored and hand-washing sink must be kept clear and clean for proper hand washing.
An expired food handling permit was posted in a corner by three compartment sink., - Post a valid food handling permit at conspicuous place.
1. Drywall in the receiving area, near the door connecting the meat cutting area and the coolers/freezer, has a hole., - Repair the drywall to ensure it is smooth, easy to clean, and impervious to moisture., 2. A door and its frame show signs of water damage, and the door handle is missing., - Repair or refinish the damaged door and frame, and install a proper door handle.
**The violations still exist during current inspection conducted on May 22, 2026**, , ***Ongoing Violation***, , The walk-in refrigeration units were not in good condition:, 1. The floor of the walk-in freezer was damaged/lifting, exposing the raw wood underneath and., 2. The walls of the walk-in freezer was damaged, exposing the damaged Styrofoam underneath. , 3. The bottom hinge of the walk-in freezer was damaged, making it difficult to close the door., 4. Lifted metal sheets were observed on the floor, posing a risk for the accumulation of dirt and debris and hindering proper cleaning., , The flooring at the transition between the meat cutting room and the back was damaged. Please ensure to fix all flooring materials to ensure easy cleaning.
**The violation still exists during current inspection conducted on May 22, 2026**, , Buildup of meat debris and residue was observed on weighing scales and around the grates of display cooler doors., - Please ensure that all surfaces, equipment, and surrounding areas are free from meat residue and buildup.
***Ongoing Violation***, , Equipment and surfaces were not maintained:, 1. The chest freezers located near the front entrance door are missing styrofoam insulation, exposing bare metal surfaces with several cracks and rust near hinges. All surfaces are required to be smooth, non-porous, and easily cleanable.", 3. The table by the display cooler was damaged., 4. The front counter was damaged., 5. The glass door on one display cooler at the front was cracked/broken., , **PLEASE FIX/REPAIR/REPLACE THE DAMAGED EQUIPMENT.
1. The area/corner behind the display cooler was cluttered with a variety of items. , 2. Boxes/containers were piled haphazardly in walkin cooler, freezer and in the receiving area. , - Organize the above mentioned areas
**The violation still exists during current inspection conducted on May 22, 2026**, , ***Ongoing Violation***, , Some areas of the facility required cleaning. Operator was informed that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - The floor around the band saws., - Floor in the walk-in cooler and freezer., - The floor under and near the display cooler., - The handle of the walk-in cooler; it was noted being greasy. , - Glass doors and handles of the display coolers were visibly dirty., - The tap handles of the handwashing sink; it had meat and grease accumulation., **PLEASE CLEAN THE AFOREMENTIONED AREAS.
**The violation still exists during current inspection conducted on May 22, 2026**, 1. The meat cutting equipment and food-contact surfaces, including the countertops and chopping boards, were not being cleaned and sanitized throughout the day. , - Ensure that all kitchen equipment must be washed and sanitized every 2-4 hours. Please implement a cleaning schedule for all equipment with written documentation for each equipment for cleaning and sanitizing. The procedure must include cleaning frequencies and chemicals used. , , , 2. Walk-in cooler fan covers, walls and ceiling were accumulated with dirt., - Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
***Ongoing Violation***, , The walk-in refrigeration units were not in good condition:, 1. The floor of the walk-in freezer was damaged/lifting, exposing the raw wood underneath., 2. The walls of the walk-in freezer was damaged, exposing the damaged Styrofoam underneath. , 3. The bottom hinge of the walk-in freezer was damaged, making it difficult to close the door., , The flooring at the transition between the meat cutting room and the back was damaged. Please ensure to fix all flooring materials to ensure easy cleaning.
Buildup of meat debris and residue was observed on weighing scales and around the grates of display cooler doors., - Please ensure that all surfaces, equipment, and surrounding areas are free from meat residue and buildup.
***Ongoing Violation***, , Equipment and surfaces were not maintained:, 1. The chest freezers by the front entrance door, had tape all over the coolers. Remove tape. All surfaces must be smooth, non-porous, and easily cleanable., 2. Side panel on the display cooler was damaged., 3. The table by the display cooler was damaged., 4. The front counter was damaged., 5. The glass door on one display cooler at the front was cracked/broken., , **PLEASE FIX/REPAIR/REPLACE THE DAMAGED EQUIPMENT.
***Ongoing Violation***, , Some areas of the facility required cleaning. Operator was informed that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - The floor around the band saws., - Floor in the walk-in cooler and freezer., - The floor under and near the display cooler., - The handle of the walk-in cooler; it was noted being greasy. , - Glass doors and handles of the display coolers were visibly dirty., - The tap handles of the handwashing sink; it had meat and grease accumulation., **PLEASE CLEAN THE AFOREMENTIONED AREAS.
1. The meat cutting equipment and food-contact surfaces, including the countertops and chopping boards, were not being cleaned and sanitized throughout the day. , - Ensure that all kitchen equipment must be washed and sanitized every 2-4 hours. Please implement a cleaning schedule for all equipment with written documentation for each equipment for cleaning and sanitizing., , 2. Walk-in cooler fan covers, walls and ceiling were accumulated with dirt., - Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
The sanitizer solution was not properly labelled to indicate contents. The inspector informed the staff/manager to ensure that all chemicals used in the facility must be properly labelled.
An improper temperature control of food was noted during the inspection where high-risk food items, being 10 boxes of lamb meat, were left in room temperature. The inspector informed the staff/manager that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food items were moved in the walk-in cooler afterwards. Please educate all staff.
All of the display coolers do not have a thermometer. Obtain thermometers for the display coolers.
The handwashing station was blocked during the inspection with cleaning cloths and kitchen equipment. The inspector informed the staff/manager that the handwashing station must be free and readily available for handwashing at all times.
The walk-in refrigeration units were not in good condition:, 1. The floor of the walk-in freezer was damaged/lifting, exposing the raw wood underneath., 2. The walls of the walk-in freezer was damaged, exposing the damaged Styrofoam underneath. , 3. The bottom hinge of the walk-in freezer was damaged, making it difficult to close the door., , The flooring at the transition between the meat cutting room and the back was damaged. Please ensure to fix all flooring materials to ensure easy cleaning., , Cardboard boxes were also used to line the floor in the meat cutting area. The inspector informed the staff/manager that cardboard boxes cannot be used to line the floor as it would not warrant for easy cleaning throughout operations. Please remove all cardboards.
Equipment and surfaces were not maintained:, 1. The display coolers by the front entrance door, had duct tape all over the coolers. Remove tape. All surfaces must be smooth, non-porous, and easily cleanable.*, 2. Butcher display cooler had meat residue on slider edges. Thoroughly clean and disinfect these handles.*, 3. The table by the small band saw was damaged., 4. The front counter was damaged., 5. The small band saw and the band saw beside it had duct tape and cardboard on them., 6. The water hose was repaired with duct tape., 7. The glass door on one display cooler at the front was cracked/broken., 8. The plexi glass door on the front display cooler was damaged., 9. The right side of one display cooler was damaged, with the side panel coming off and exposing the insulation underneath., 10. The top of the storage shelf located between the walk-in cooler and the walk-in freezer was damaged., 11. There was a damaged cardboard secured to the side of the storage shelf between the walk-in cooler and walk-in freezer., *REPEATED VIOLATION
The meat cutting equipment and food-contact surfaces, including the countertops and chopping boards, were not being cleaned and sanitized throughout the day. The staff mentioned that the equipment was only being washed and sanitized at the end of their operations at the end of the day. The inspector informed the staff/manager that all kitchen equipment must be washed and sanitized every 2-4 hours. Please implement a cleaning schedule for all equipment with written documentation for each equipment for cleaning and sanitizing.
Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - The floor under the small band saw., - The floor under one display cooler., - The bottom shelf for the storage shelf between the walk-in cooler and walk-in freezer., - The handle of the walk-in cooler; it was noted being greasy., - The tap handles of the handwashing sink; it had meat and grease accumulation., **PLEASE CLEAN THE AFOREMENTIONED AREAS.