510 - 4656 Westwinds Drive NE
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
22 mai 2026
Milk jugs and a vegetable box were stored beneath raw meat. A few drops of raw meat blood were observed on the milk jugs. , - Raw meat must be stored on lower shelves in covered, leak-proof containers to prevent cross-contamination.”
In the walk-in cooler, improper storage of raw meat was observed: , 1. Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. , 2. Some plastic containers and cardboard boxes containing raw meat were stored directly on the floor in the walk-in cooler and freezer. , 3. Some meat products were piled directly on the shelving racks., , , - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination. , - Ensure all food is stored at least 6 inches (15 cm) above the floor.
The handwashing sink was blocked with utensils and did not have hot water available during the inspection., - The operator cleared the sink and restored hot water access from the closet at the time of inspection.”
Mice traps were observed on-site, but no previous pest control records were maintained/available onsite. , - Please maintain pest control records on-site at all times. Operator will be emailed AHS monthly pest control checklist.
**The violation still exists**, Cleaning equipment, including mops, brooms, and a mop bucket, was stored next to dishwashing and utensil storage area., - Ensure cleaning equipment is stored in a designated area away from the food preparation and utensil storage areas.
The cleaning plan and schedule was not available for band saw and meat grinder during inspection. , - 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.
Madina Halal se trouve dans le quartier WESTWINDS. WESTWINDS, Calgary compte 249 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 17 juillet 2026, 173 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Omega Fish and Foods Ltd.
WESTWINDS
Ce restaurant a été inspecté 11 fois depuis le 19 mars 2024, avec 2 conformes, 8 non conformes et 1 fermeture au dossier.
6 infractions
Milk jugs and a vegetable box were stored beneath raw meat. A few drops of raw meat blood were observed on the milk jugs. , - Raw meat must be stored on lower shelves in covered, leak-proof containers to prevent cross-contamination.”
In the walk-in cooler, improper storage of raw meat was observed: , 1. Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. , 2. Some plastic containers and cardboard boxes containing raw meat were stored directly on the floor in the walk-in cooler and freezer. , 3. Some meat products were piled directly on the shelving racks., , , - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination. , - Ensure all food is stored at least 6 inches (15 cm) above the floor.
The handwashing sink was blocked with utensils and did not have hot water available during the inspection., - The operator cleared the sink and restored hot water access from the closet at the time of inspection.”
Mice traps were observed on-site, but no previous pest control records were maintained/available onsite. , - Please maintain pest control records on-site at all times. Operator will be emailed AHS monthly pest control checklist.
**The violation still exists**, Cleaning equipment, including mops, brooms, and a mop bucket, was stored next to dishwashing and utensil storage area., - Ensure cleaning equipment is stored in a designated area away from the food preparation and utensil storage areas.
The cleaning plan and schedule was not available for band saw and meat grinder during inspection. , - 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.
9 infractions
1. After further investigation, a lamb carcass from SIA grocery and four pieces of beef carcass from Cental Halal were released from the hold., , 2. Four flats of brown eggs wrapped in saran wrap and four boxes of brown eggs held during previous inspection were deemed ungraded because of lack of labelling, varying sizes and colors, and presence of excrement on the eggs. Therefore, approximately 750 brown eggs were discarded during the inspection.
During the inspection, improperly stored raw meat was observed in the walk-in cooler. Approximately 10kg of raw chicken breasts in plastic containers were observed stored uncovered and directly on the floor., - Raw meat was discarded during the inspection., - Operator is to ensure to store all food items at least 6 inches off the floor and in a sanitary manner.
8 infractions
1) A lamb carcass purchased from SIA Grocery was observed and the Alberta Ag Inspector was unable to verify the stamp as authentic. The stamp was not legible and when cut into no needlepoint marks could be seen. , , 2) Four pieces of a beef carcass (2 shoulder, and 2 hind legs) purchased from Central Halal - warehouse location was observed, and the Alberta Ag Inspector was unable to verify the stamp as authentic. The stamp was not legible and when cut into no needlepoint marks could be seen. As well only one of the pieces had a stamp, the other three had no stamps anywhere on the cuts. , , 3) 7 flats of brown eggs were observed saran wrapped and in a retail cooler with no labeling. 3 boxes of brown eggs were also observed in the walk-in cooler. The operator indicated the eggs are purchased from Central Halal - warehouse location. The eggs in the retail cooler and walk-in cooler appeared to be ungraded (varying sizes and colors) and had excrement on them. , , The above items were held by the PHI until further investigation can be completed. , , These items must not be moved, sold, or destroyed.
In the walk-in cooler, improper storage of raw meat was observed: , 1. Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. , 2. Some plastic containers and cardboard boxes containing raw meat were stored directly on the floor in the walk-in cooler and freezer. , 3. Some meat products were piled directly on the shelving racks., 4. Trays containing raw meat were observed resting directly on top of a garbage bin., 5. Open containers of meat items were stored directly underneath the uncovered hanging carcasses. , , - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination. , - Ensure all food is stored at least 6 inches (15 cm) above the floor.
9 infractions
Dirty washcloth was stored on top of the meat cutting table. Operator voluntarily removed the dirty cloth during inspection., - Operator is to ensure that dirty cloths are washed and sanitized and stored in a sanitizer solution at all times.
In the walk-in cooler, improper storage of raw meat was observed: , 1. Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. , 2. Some plastic containers and cardboard boxes containing raw meat were stored directly on the floor in the walk-in cooler and freezer. , 3. Some meat products were piled directly on the shelving racks., 4. Trays containing raw meat were observed resting directly on top of a garbage bin., 5. Open containers of meat items were stored directly underneath the uncovered hanging carcasses. , , - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination. , - Ensure all food is stored at least 6 inches (15 cm) above the floor.
Aucune infraction
Aucune infraction
2 infractions
Investigation of suspected delivery of uninspected meats. Investigation in progress, , 1. There were goat carcasses onsite that had stamps that were not legible. , , 2. There was a box of unlabeled uninspected meat stored in the walk-in freezer., , Meat was seized and held onsite to confirm source. , , - Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers., - Provide a copy of all the receipts/invoices for all meat products from the past 3 months., - Ensure that all product placed on hold remain on hold until the conclusion of the investigation.,
Multiple goat carcasses on-site purchased from Aaron Taylor (Prairie Pride Meats) were observed and the Alberta Ag Inspector was unable to verify the stamps as authentic. , , The stamps were not legible and the location of the stamp on the animal was not consistent with proper inspection stamping protocols.
1 infraction
Investigation of suspected delivery of uninspected meats. Investigation in progress, , 1. There were goat carcasses onsite that had stamps that were not legible. , , 2. There was a box of unlabeled uninspected meat stored in the walk-in freezer., , Meat was seized and held onsite to confirm source. , , - Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers., - Provide a copy of all the receipts/invoices for all meat products from the past 3 months., - Ensure that all product placed on hold remain on hold until the conclusion of the investigation.,
2 infractions
Investigation of suspected delivery of uninspected meats. Investigation in progress, , 1. There were goat carcasses onsite that had stamps that were not legible. , , 2. There was a box of unlabeled uninspected meat stored in the walk-in freezer., , Meat was seized and held onsite to confirm source. , , - Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers., - Provide a copy of all the receipts/invoices for all meat products from the past 3 months., - Ensure that all product placed on hold remain on hold until the conclusion of the investigation.,
Frozen cuts of unlabeled lamb shank were for sale in the retail section., , 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., , Operator provided labels for the lamb shank at the time of inspection., ,
1 infraction
1. Bar soap is used in the employee washroom., , 2. There is no soap in the customer washroom., , 3. Paper towels for the washroom hand sinks are supplied not in a dispenser. , , Remove the bar soap. Ensure the soap and paper towel at all of the hand sinks are supplied in a dispenser to prevent contamination of the bulk supply.
8 infractions
The cleaning cloths used for the surfaces are very dirty and are torn in several places., , Replace these cloths.
There was meat thawing at room temperature in a tray in the 3-compartment sink., , Thawing cannot take place at room temperature. Food may be thawed:, 1. Under refrigeration at 4C or less, 2. Completely submerged in cold running water., 3. By microwaving.,
When questioned about the manual dishwashing procedure, the operator described mixing soap and bleach in one compartment and rinsing in the second., , Dishes should be washed with soap and warm water, rinsed, and then sanitized in a chemical solution of 100ppm chlorine or 200ppm quats for two minutes.
In the walk-in cooler, improper storage of raw meat was observed: , 1. Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. , 2. Some plastic containers and cardboard boxes containing raw meat were stored directly on the floor in the walk-in cooler and freezer. , 3. Some meat products were piled directly on the shelving racks., 4. Trays containing raw meat were observed resting directly on top of a garbage bin., 5. Open containers of meat items were stored directly underneath the uncovered hanging carcasses. , , - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination. , - Ensure all food is stored at least 6 inches (15 cm) above the floor.
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. Staff only washed and rinsed dirty dishes and residue was present on the cleaned utensils., - 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.
Mice traps were observed on-site, but no previous pest control records were maintained/available onsite. , - Please maintain pest control records on-site at all times. Operator will be emailed AHS monthly pest control checklist.
Cleaning equipment, including mops, brooms, and a mop bucket, was stored next to dishwashing and utensil storage area., - Ensure cleaning equipment is stored in a designated area away from the food preparation and utensil storage areas.
Under the dishwashing sink partially missing floor tile with floor drain was observed. Drain cover was not properly attached to the floor. , - Please fix the drain cover and install floor tile.
1. The grinder and band saws were not thoroughly cleaned (washed, rinsed, sanitized). Meat residue was observed at the neck of the grinder. As per the operator the grinder was used last night and left unclean overnight. Operator was instructed to clean and sanitize the equipment., - 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., , 2. Accumulation of meat debris and stains were observed on knives and scrapers used during the meat cutting process. , - Ensure that all food handling equipment is cleaned, sanitized and stored in a manner that prevents contamination.
There was an accumulation of food debris and blood stains throughout the facility in areas including but not limited to floors, walls, shelving unit, door handle of the walk-in cooler., - Thoroughly clean and sanitize the food establishment floors, walls and doors, including hard-to-reach areas.
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. Staff only washed and rinsed dirty dishes and residue was present on the cleaned utensils., - 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.
Mice traps were observed on-site, but no previous pest control records were maintained/available onsite. , - Please maintain pest control records on-site at all times. Operator will be emailed AHS monthly pest control checklist.
Cleaning equipment, including mops, brooms, and a mop bucket, was stored next to dishwashing and utensil storage area., - Ensure cleaning equipment is stored in a designated area away from the food preparation and utensil storage areas.
Under the dishwashing sink partially missing floor tile with floor drain was observed. Drain cover was not properly attached to the floor. , - Please fix the drain cover and install floor tile.
1. The grinder and band saws were not thoroughly cleaned (washed, rinsed, sanitized). Meat residue was observed at the neck of the grinder. As per the operator the grinder was used last night and left unclean overnight. Operator was instructed to clean and sanitize the equipment., - 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., , 2. Accumulation of meat debris and stains were observed on knives and scrapers used during the meat cutting process. , - Ensure that all food handling equipment is cleaned, sanitized and stored in a manner that prevents contamination.
There was an accumulation of food debris and blood stains throughout the facility in areas including but not limited to floors, walls, shelving unit, door handle of the walk-in cooler., - Thoroughly clean and sanitize the food establishment floors, walls and doors, including hard-to-reach areas.
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. Staff only washed and rinsed dirty dishes and residue was present on the cleaned utensils., - 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.
Paper towel dispenser near the kitchen hand sink was empty. Operator restocked paper towels at the sink during the inspection., - Ensure hand sink has hot and cold-water access, and is stocked properly with paper towels and soap at all times.
Mice traps were observed on-site, but no previous pest control records were maintained/available onsite. , - Please maintain pest control records on-site at all times. Operator will be emailed AHS monthly pest control checklist.
Cleaning equipment, including mops, brooms, and a mop bucket, was stored next to dishwashing and utensil storage area., - Ensure cleaning equipment is stored in a designated area away from the food preparation and utensil storage areas.
Under the dishwashing sink partially missing floor tile with floor drain was observed. Drain cover was not properly attached to the floor. , - Please fix the drain cover and install floor tile.
1. The grinder and band saws were not thoroughly cleaned (washed, rinsed, sanitized). Meat residue was observed at the neck of the grinder. As per the operator the grinder was used last night and left unclean overnight. Operator was instructed to clean and sanitize the equipment., - 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., , 2. Accumulation of meat debris and stains were observed on knives and scrapers used during the meat cutting process. , - Ensure that all food handling equipment is cleaned, sanitized and stored in a manner that prevents contamination.
There was an accumulation of food debris and blood stains throughout the facility in areas including but not limited to floors, walls, shelving unit, door handle of the walk-in cooler., - Thoroughly clean and sanitize the food establishment floors, walls and doors, including hard-to-reach areas.
1. Bar soap is used in the employee washroom., , 2. There is no soap in the customer washroom., , 3. Paper towels for the washroom hand sinks are supplied not in a dispenser. , , Remove the bar soap. Ensure the soap and paper towel at all of the hand sinks are supplied in a dispenser to prevent contamination of the bulk supply.
1. A scale was stored directly on/in ground meat in the walk-in cooler., , Operator removed scale. Scale should not be stored on/in the meat. Scale should be washed and sanitized after use. , , 2. Several boxes of meat were stored without a cover in the walk-in cooler., , Ensure meat products are covered to prevent cross-contamination.
Operator was unable to locate the chlorine testing paper., , Obtain chlorine testing paper.
The plastic paneling at the center pillar in the meat prep area is hanging from the wall., , Repair or replace the panel.
There is dried blood on the walls around the 3-compartment sink and on the ceiling., , Thoroughly clean and sanitize these surfaces.