618 - 5075 Falconridge Boulevard NE · WESTWINDS
4 décembre 2025
Non conformeThe operator did not have clean in place method/plan for band saws and meat grinder., - Ensure to develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 3 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
The handwashing sink appeared dirty and contained a strainer during the inspection., - Ensure the handwashing sink is kept clear of any items and clean at all times to maintain proper hygiene and accessibility for handwashing.
**The violation still exists**, Duct tape was observed on a bin of meat stored in the walk-in cooler. Operator stated it was used as an identifier for different types of products. , - Operator was instructed to remove the tape and use food-safe labelling methods.
Mann Bros Meat Shop se trouve dans le quartier WESTWINDS. WESTWINDS, Calgary compte 245 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 179 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 3 octobre 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
The operator did not have clean in place method/plan for band saws and meat grinder., - Ensure to develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 3 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
The handwashing sink appeared dirty and contained a strainer during the inspection., - Ensure the handwashing sink is kept clear of any items and clean at all times to maintain proper hygiene and accessibility for handwashing.
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.
WESTWINDS
**The violation still exists**, Duct tape was observed on a bin of meat stored in the walk-in cooler. Operator stated it was used as an identifier for different types of products. , - Operator was instructed to remove the tape and use food-safe labelling methods.
Frozen cuts of different meat products were for sale in the standing display freezers. 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.
1) Staff were washing gloved hands. Please remove gloves and wash bare hands as needed. - Ensure that hands are washed between doffing and donning gloves., 2) Observed a food handler washing hands and then touching the garbage bin lid to throw out the paper towels. Food handler was instructed to wash hands again., - Remove bin cover for easy access., - Operator was recommended to dispose garbage in a manner that prevents recontamination.
A container of open BBQ sauce was observed stored at room temperature, despite label indicating that refrigeration is required after opening. , - Operator voluntarily discarded the product., - Ensure to store all food items as per manufacturer's instructions.
Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Operator was not rinsing after washing the dishes. Bleach sanitizer prepared in the 3rd compartment was tested at 50 ppm., - Operator was informed to test sanitizer solution regularly and 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.
Duct tape was observed on a bin of meat stored in the walk-in cooler. Operator stated it was used as an identifier for different types of products. , - Operator was instructed to remove the tape and use food-safe labelling methods.
Door to the back kitchen was not equipped with a self-closing device. , - Please install.
Several dirty cardboards were observed near the back kitchen hand sink. Operator was reusing cardboard for storage purposes. , - Please remove cardboard and use material that are smooth, nonporous and easily cleanable.
1) Staff were washing gloved hands. Please remove gloves and wash bare hands as needed. Ensure that hands are washed between doffing and donning gloves., 2) Inspector observed a food handler washing hands using the hose at the single comp sink. Please ensure staff wash hands at the designated hand washing station. Use hand soap and paper towels., 3) Food handlers with long beards did not have their beards restrained. Please have staff with long beards wear beard nets., 4) Aprons with visible food debris/blood/grime on them were hanging against a dirty window at the end of the front cutting table near the cash area. Take dirty aprons to be laundered, supply staff with enough clean aprons, and ensure they change into clean aprons as needed.
Marinating meat was stored in rubber nonfoodgrade containers. Please replace containers with ones that are durable and safe for food.
Staff was observed rinsing cleaver under hose at single comp sink and then drying cleaver using apron. Staff must wash equipment at the equipment washing sinks in the back. Ensure staff are conducting wash, rinse, sanitize steps.
The hand sink next to the equipment washing sinks was not supplied with soap or paper towels. Please ensure there is hand soap and paper towels provided in suitable dispensers for the hand washing sink.
1) Owners did not obtain approval by AHS for the cooking/deep frying of chicken or fish in the back area. Please ensure the area meets health approval, including it being thoroughly cleaned and sanitized, assigning a trained and certified staff to oversee food handling and sanitation, provide probe thermometers and hot holding equipment, and install soap and paper towels in suitable dispensers at the hand washing sink. Obtain health approval prior to use., 2) Lemon scented bleach (not foodgrade) was used to prepare sanitizers for food contact surfaces. Obtain plain bleach with no additives for cleaning food contact surfaces., 3) An electric zapper was used to control flying insects in the meat cutting area. Please remove zapper. Recommend to replace with light attractant device with enclosed sticky trap.
1) Personal effects including medication were stored in food handling areas. Staff coat and hangers were hanging on food storage shelf in upstairs food storage area. Please store staff personal items in separate area that will not contaminate food and food areas., 2) Bins of meat were stored on the floor in the walk-in cooler. Please store foods at least 6 inches off the floor and in a sanitary manner.
1) There were missing and water damaged ceiling tiles in the upstairs food and food equipment storage area. Please ensure any leaks are repaired and replace missing and damaged ceiling tiles., 2) The wooden boards covering the electrical panel across the equipment washing sinks was bare and unfinished. Please seal/paint to provide a surface that is smooth, nonporous and easily cleanable., 3) A few shelves in the facility were in rough shape. Some wire shelves were rusty and the wooden shelving unit in the back prep area was damaged and no longer in a state that is easily cleanable. Please repair/replace so surfaces are smooth, nonporous and easily cleanable., 4) The lighting in the walk-in cooler was dim. Please add/increase the light intensity so entire cooler is adequately lit.
1) The ceiling grate in the walk-in cooler was dusty. Please clean., 2) Several food and food equipment storage shelves were lined with dirty cardboard. Please remove cardboard and clean/sanitize surfaces on a regular basis., 3) Exterior of many food containers for dry ingredients and marinating meat were contaminated with grease, grime and food debris. Please clean.
There was an accumulation of food debris on door handles, light switches, walls throughout food handling areas. Please throughly clean.