142B - 920 36 Street NE · MARLBOROUGH
March 26, 2026
Not in Compliance**OUTSTANDING**, 1. Observed bags of frozen chicken and meat in the front retail coolers without any labels., , COMPLETE THE FOLLOWING:, 1. Ensure all food is labeled with:, - Product name, - Business name and contact information, - Date prepared/best before date.
Emmanuel Christian Meat Shop is in the MARLBOROUGH neighbourhood. MARLBOROUGH, Calgary has 85 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 67 (79%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since January 16, 2025, with 0 in compliance, 4 not in compliance, and 0 closures on record.
**OUTSTANDING**, 1. Observed bags of frozen chicken and meat in the front retail coolers without any labels., , COMPLETE THE FOLLOWING:, 1. Ensure all food is labeled with:, - Product name, - Business name and contact information, - Date prepared/best before date.
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.
MARLBOROUGH
1. Observed bags of frozen chicken and meat in the front retail coolers without any labels., , COMPLETE THE FOLLOWING:, 1. Ensure all food is labeled with:, - Product name, - Business name and contact information, - Date prepared/best before date.
**CORRECTED**, 1. Observed food handler wearing gloves to handle raw meat and did not wash their hands between changing pairs of gloves. Food handler washed their hands after removing gloves. Education provided during inspection., , COMPLETE THE FOLLOWING:, 1. Hands must be washed before and after removing gloves, and especially after handling raw meat. Glove use does not replace handwashing, and hands must be washed just as often.
**OUTSTANDING**, 1. The sanitizer solution was not properly labelled to indicate contents. The inspector informed the operator to ensure that all chemicals used in the facility must be properly labelled., **February 10, 2026: the sanitizer label had worn off. , , COMPLETE THE FOLLOWING:, 1. Ensure the bottle is always labeled to indicate contents and to prevent misuse of chemicals.
**CORRECTED**, 1. A plastic tray was stored on top of the handwash sink and was obstructing access. Tray removed during the inspection., , COMPLETE THE FOLLOWING:, 1. Do not store anything on top of the handwash sink. It must always be kept unobstructed to ensure staff can wash their hands.
1. Crates of chicken stored on floor in the walk-in cooler., , COMPLETE THE FOLLOWING:, 1. Ensure all food is stored off the floor to protect it from contamination and to make cleaning in the area easier. Additional shelving may be required to ensure all food is stored off the floor.
1. Meat grinders stored on cabinet next to the cashier and was located in an area that was more than 10 steps away from the handwashing station., , COMPLETE THE FOLLOWING:, 1. Re-locate the meat grinders closer to the handwash station to promote handwashing amongst food handlers.
1. Floor tiles were missing in the front left area of the walk-in cooler, and there was exposed concrete., , 2. Floor tiles missing in front of the walk-in cooler around the floor drain, and concrete exposed. , , COMPLETE THE FOLLOWING:, 1. Replace the floor tiles, so the areas above are easy to clean and maintain.
**CORRECTED**, 1. Observed steel wool under the sink that was worn. Steel wool discarded during the inspection.
The sanitizer solution was not properly labelled to indicate contents. The inspector informed the operator to ensure that all chemicals used in the facility must be properly labelled.
There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation., **FIX THE GAP ON THE BACKDOOR.
The washroom door was not equipped with a self-closing system. The inspector informed the operator that washrooms in the facility must be tight fitting and equipped with a self-closing door., **EQUIP THE WASHROOM WITH A SELF-CLOSING DOOR.
Uncovered dried (beef) meat was stored in multiple stacked trays was found at room temperature in the dry storage area. Electric fans were being used to dry this product. Operator stated that meat was left for 3-4 days at this temperature. No proper written procedure and recipe was available at the time of inspection., , - Dried meat was discarded and adulterated with bleach during the inspection., - Operator was instructed to cease production of dry meat and provide written procedure and recipe for this product., - Operator is to ensure that proper techniques are followed to make dry meat.
The grinder and band saw were used throughout the day and were not being dismantled washed and sanitized at 4 hour intervals and/or between meat species. (clean in place methods)., , - Develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 2 compartment sink basins. Implement the clean-in-place procedure within the food establishment.
A staff member 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 between tasks.
Meat products placed in the display cooler were stored without any barrier or lid. Operator placed plastic wrap over the meat products., , - Cover all the meat products and store meat in sanitary manner to prevent any contamination.
Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing , purposes. Proper sanitizing step was not followed, as operator was spraying bleach sanitizer on dirty dishes while washing. No bulk supply of bleach was available at the facility., , - Operator was able to procure bleach sanitizer., - Operator was informed on how to properly use the 3-comp sink for dishwashing. , 1) Sink 1 - wash with soap and rinse with warm water., 2) Sink 2 - sanitize with 100ppm bleach sanitizer and then air dry.
Dirty knives used for cutting meat were lying on cardboard meat boxes in the walk-in cooler. Operator placed knives in the dishwashing sink., , - Ensure that the knives are cleaned, sanitized and stored in a manner that prevents contamination.
There was an accumulation of debris and blood stains throughout on floors and walls, including the door and handle of the walk-in cooler., , - Thoroughly clean and sanitize the food establishment floors, walls and doors, including hard-to-reach areas.