3125 - 235 Red Embers Way NE · REDSTONE
December 29, 2025
PassThere were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
There was no sanitizer solution available during the inspection while the staff was prepping raw meat. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations.
Some meat items in the walk-in cooler were not covered. Pots with raw meat in the walk-in cooler were also noted being stored on the floor. The inspector informed the staff to ensure that all food items in the walk-in cooler are fully covered and stored off the floor or at least 6 inches.
An improper temperature control of food was noted during the inspection where high-risk food items, being raw meat products covered in spices, were left in room temperature. The inspector informed the operator 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, unless the meat products are actively being worked on.
The buckets of dry spices were stored on the floor in the dry storage area between the walk-in cooler and the kitchen. Please store all food containers above the floor of at least 6 inches.
The food-contact surfaces, including the cutting boards on the food prep tables, were dirty and had raw meat leftovers. The meat cutter was also noted being dirty and not being sanitized throughout the day. Please ensure that all surfaces are cleaned and sanitized routinely.
Fresh & Grill Meat Shop is in the REDSTONE neighbourhood. REDSTONE, Calgary has 42 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 31, 2026, there are 23 (55%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since April 30, 2025, with 2 passes and 1 closure on record.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
There was no sanitizer solution available during the inspection while the staff was prepping raw meat. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Some meat items in the walk-in cooler were not covered. Pots with raw meat in the walk-in cooler were also noted being stored on the floor. The inspector informed the staff to ensure that all food items in the walk-in cooler are fully covered and stored off the floor or at least 6 inches.
An improper temperature control of food was noted during the inspection where high-risk food items, being raw meat products covered in spices, were left in room temperature. The inspector informed the operator 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, unless the meat products are actively being worked on.
The buckets of dry spices were stored on the floor in the dry storage area between the walk-in cooler and the kitchen. Please store all food containers above the floor of at least 6 inches.
The food-contact surfaces, including the cutting boards on the food prep tables, were dirty and had raw meat leftovers. The meat cutter was also noted being dirty and not being sanitized throughout the day. Please ensure that all surfaces are cleaned and sanitized routinely.
A handwashing sink was not accessible to the food processing equipment such as the grinder and mixer by the rear door., , Install a handwashing sink in an accessible and convenient location to dishwashing and food handling areas. Provide adequate handwashing supplies in suitable dispensers at this sink.
There were non-food grade containers in the walk-in cooler., , Replace with food grade containers.