101 - 1208 14 Avenue SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 20, 2026
The chest style freezer located at the south end of the meat cutting area had a damaged lid. The lid was not well fitting and it was falling apart., , Repair or replace the lid.
Dahlak Al Food Store - Food is in the BELTLINE neighbourhood. BELTLINE, Calgary has 788 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 550 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (0%) 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.
Tim Hortons 320
BELTLINE
This restaurant has been inspected 6 times since January 23, 2024, with 0 in compliance, 6 not in compliance, and 0 closures on record.
1 violation
The chest style freezer located at the south end of the meat cutting area had a damaged lid. The lid was not well fitting and it was falling apart., , Repair or replace the lid.
13 violations
***Outstanding violation - noted March 20, 2025***, , Dry ingredients are partitioned into smaller portions and did not have a label. , , All foods must be labelled to indicate the source of the food. , , Label the food with the name of the facility, the ingredients, and the expiration date.
There was no food contact surface sanitizer prepared., , Bleach water solution was prepared during inspection. Concentration measured 200 ppm. Ensure that food contact surface sanitizer solution is prepared and readily available for use at all times.
Staff member working in the meat cutting area had long hair that was not being restrained., , Long hair must be restrained to help prevent physical contamination of food with hair, and to prevent hair from touching food and food contact surfaces.
Raw meat was being stored above ready to eat food (vegetables)., , Ensure that ready to eat food is stored above and away from raw meat and raw eggs.
A roll of plastic food wrap was being stored directly on the floor by the walk-in cooler. , , Food wrap must be stored at least 15 cm (6 inches) off the ground and in a way that protects it from contamination.
There was only one drain plug available for the three compartment dishwashing sink., , At least two well-fitting drain plugs must be available for the three compartment dishwashing sink.
Staff demonstrated dishwashing procedures in use in the facility. A sanitize step was not being preformed., , Proper manual dishwashing procedures are as follows:, - Scrape any food debris that remains., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine based sanitizer available during inspection (bleach), use 1/2 a teaspoon bleach per litre of water (100 ppm)., - Fully submerge in sanitizer for 2 minutes., - Air dry
The faucet at the three compartment sink could only reach the middle basin., , Replace the faucet for the three compartment sink so that the faucet reaches and is able to fill water into all three basins of the three compartment sink.
The hand washing sink for the meat cutting area was non-functional. The faucet had been removed., , Repair or replace the hand washing sink so that it is functional.
Ceiling tiles in the meat cutting area were damaged, with the outside layer coming off of some., , Replace the damaged ceiling tiles with ceiling tiles that are smooth, non-absorbent to moisture, easy to clean and intended for the purpose.
The chest style freezer located at the south end of the meat cutting area had a damaged lid. The lid was not well fitting and it was falling apart., , Repair or replace the lid.
The inside of the walk-in cooler door had blood splatter from meat., , Clean and sanitize the inside of the walk-in cooler door.
Unused Styrofoam trays (small rectangle ones) were soiled and were located close to an open garbage can., , Trays were discarded during inspection. As discussed, locate garbage cans away from food and food contact surfaces and in a way that contaminates neither.
1 violation
***Outstanding violation - noted March 20, 2025***, , Dry ingredients are partitioned into smaller portions and did not have a label. , , All foods must be labelled to indicate the source of the food. , , Label the food with the name of the facility, the ingredients, and the expiration date.
4 violations
Dry ingredients are partitioned into smaller portions and did not have a label. , , All foods must be labelled to indicate the source of the food. , , Label the food with the name of the facility, the ingredients, and the expiration date.
The meat slicer in the preparation area is not adequately sanitized. The operator stated the meat slicer is simply wiped down with soap and water at the end of the day. , , Meat slicers must be cleaned and sanitized every 4 hours to remove contamination. It must also be sanitized with an approved sanitizer of either chlorine (bleach) or quats solution. , , Ensure all components of the meat slicer is open to thoroughly clean the inside and the blades. Clean with soap and water then sanitize.
No sanitizer available at the time of the inspection. , , Ensure a sanitizer solution of either 100-200ppm of chlorine (bleach) or 200ppm of quats is made daily and readily available for all staff members to use. Cleaning with only water does not adequately remove contamination. , , The operator made a sanitizer solution of 100ppm of chlorine at the time of the inspection.
1 violation
, There is no pest monitoring program in place in the facility. , , Discussed requirement to monitor for pests in the facility, and to keep at least monthly records of pest monitoring/ control activities.
6 violations
, A sanitizer that requires a final potable (fresh) water rinse was in use (Lemon Tree)., , Food contact surface sanitizer must be one that does not require a final potable water rinse. Operator switched the bottle out for a bottle of bleach instead. Facility already had chlorine test strips to use with the bottle of bleach.
, The west (right) side display cooler in the meat cutting area had an ambient air temperature of 12 degrees Celsius. Internal temperature of meat stored in the cooler measured 10 degrees Celsius., , Have the cooler repaired. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
, Liquid soap was not available at the hand wash sink., , This was corrected during inspection and a countertop bottle of soap was brought to the hand wash sink. Ensure that hand washing supplies are available at the hand wash sink at all times.
The designated hand sink in the preparation area was blocked by boxes. , , The designated hand sink must be available to perform hand hygiene at all times. Refrain from storing any articles near the hand sink. , , The operator removed the boxes at the time of the inspection.
, There is no pest monitoring program in place in the facility. , , Discussed requirement to monitor for pests in the facility, and to keep at least monthly records of pest monitoring/ control activities.
, The inside of the band saw had meat debris accumulation., , Clean and sanitize the inside of the band saw and ensure that it is cleaned and sanitized after each use.
, A raw wood shelf was present in the walk-in cooler on the west side of the cooler. Blood from meat was present on the shelves., , Remove the unfinished wood shelf and replace with a shelf that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.