7 - 240 Midpark Way SE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 8, 2026
update on May 8/2026, , No labels were provided on meats packaged onsite, stored in the display freezer., , Requirement: , , Ensure that meats in display freezer are labelled to indicate name of the product, source info,, (supplier name), repackaged by info, repackaging date, storage conditions (keep refrigerated) etc.
Meat cutting/handling area is not temperature controlled, and written records of equipment cleaning and sanitizing that is used continuously at room temperature for the handling of potentially hazardous foods were not maintained , , , Requirement:, , Wash and sanitize all equipment used for handling meat after every four hours and maintain written records.
ND Fresh Meat is in the MIDNAPORE neighbourhood. MIDNAPORE, Calgary has 84 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 17, 2026, there are 72 (86%) In Compliance on their most recent inspection, with none Not in Compliance or 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.
TIV's Lechon
MIDNAPORE
This restaurant has been inspected 10 times since September 21, 2023, with 1 in compliance, 9 not in compliance, and 0 closures on record.
2 violations
update on May 8/2026, , No labels were provided on meats packaged onsite, stored in the display freezer., , Requirement: , , Ensure that meats in display freezer are labelled to indicate name of the product, source info,, (supplier name), repackaged by info, repackaging date, storage conditions (keep refrigerated) etc.
Meat cutting/handling area is not temperature controlled, and written records of equipment cleaning and sanitizing that is used continuously at room temperature for the handling of potentially hazardous foods were not maintained , , , Requirement:, , Wash and sanitize all equipment used for handling meat after every four hours and maintain written records.
4 violations
update on April 13/2026, , No labels were provided on meats packaged onsite, stored in the display freezer., , Requirement: , , Ensure that meats in display freezer are labelled to indicate name of the product, source info,, (supplier name), repackaged by info, repackaging date, storage conditions (keep refrigerated) etc.
A cutting board was kept on a garbage bin to keep bin on it during meat grinding., , , Requirement:, , Do not use garbage bin as a table/counter during food handling.
Paint peeled off the bottom shelf of cart making surface rough trapping dirt located in the prep area., , Requirement: , , All surfaces must be smooth., , Refinish the cart shelf
4 violations
No labels were provided on meats packaged onsite, stored in the display cooler., , Requirement: , , Ensure that meats in display cooler are labelled to indicate name of the product, source info,, (supplier name), repackaged by info, repackaging date, storage conditions (keep refrigerated) etc.
Concentration of chlorine measured 0 ppm in one sanitizer pail located in the prep area., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
No label was provided on spray bottle containing cleaning chemical located in prep area., , Requirement:, , Provide label on spray bottle to identify its contents.
3 violations
Staff was not aware of correct method of utensils washing/sanitizing., , (repeat violation from previous inspection), , Requirement:, , Staff must be aware of correct method of manual utensils washing as, , a) Wash with soap in first sink, b) Rinse under running water in the first sink, c) Immerse in sanitizer solution for minimum two minutes in second sink., Followed by air drying.
) No person certified in food safety was present onsite., , b) Staff demonstrated lack of knowledge in safe food handling., Requirement:, a) A person in care and control of the food facility must be certified in safe food handling., , b) Additional staff must complete Basic food safety course available online free of cost at AHS website.
Accumulation of meat debris on band saw and on grinder., , (Repeat violation from previous inspection), , Requirement:, a) Ensure equipment that is used continuously at room temperature for the handling of potentially, hazardous foods should be cleaned and sanitized at least every four hours., b) Maintain written records of equipment washing/sanitizing schedule.
6 violations
a) No sanitizer solution was made in the sink for the utensils., b) Staff was not aware of correct method of utensils washing/sanitizing, , Requirement:, Ensure that sanitizer solution is prepared in one of the dish washing sinks., Staff must be aware of correct method of manual utensils washing as, , a) Wash with soap in first sink, b) Rinse under running water in the first sink, c) Immerse in sanitizer solution for minimum two minutes in second sink., Followed by air drying.
Paper dispenser located at hand washing sink in the prep area was empty., , Requirement:, Provide paper towels in the dispenser.
Cow heads offered for sale in the facility were smoked at home., , Requirement:, Ensure that all food handling and storage is done in the approved facility not at home.
1 violation
a) Dirt buildup on both cart shelves located in the prep area., b) Accumulation of dirt and meat debris on the door area of display cooler., e) written cleaning schedule maintained for the equipment was incomplete., , Requirement:, a) Clean the above noted areas and equipment., , b) Wash and sanitize all equipment used for handling meat after every four hours. Maintain written cleaning schedule for that.
4 violations
Concentration of chlorine in sanitizer solution of both buckets located in prep area was so high that test strip faded immediately after dipping in the solution., , Requirement:, Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Soap dispenser located at hand washing sink in prep area was detached from the wall., , Requirement:, -Re-install soap dispenser on the wall asap., Provide soap in a spray bottle at this hand washing sink until dispenser is reinstalled., ,
a) One floor tile in prep area was broken trapping dirt., , b) One ceiling panel was missing in the prep area., , d) One baseboard tile was missing on the wall near display cooler., , Requirement:, a) Repair the floor, b) Provide ceiling panel., c) Repair the baseboard.
No violations
5 violations
Cleaning clothes were kept on counters after use., , Requirement: , Soak cleaning clothes in sanitizer solution in between use.
No thermometer was provided in one display cooler located in prep area., (Repeat violation from previous inspection), , Requirement:, Provide paper towels in the dispenser.
Floor of walk-in cooler was badly damaged having rough surface trapping dirt., (Repeat violation from previous inspection), , Requirement:, , Repair walk in cooler floor to have smooth washable and non-absorbent surface.
6 violations
a) cleaning clothes were kept on prep counter after use., b) Concentration of chlorine was 10 ppm in sanitizer spray bottle located in prep area., , Requirement: , a) Soak cleaning clothes in sanitizer solution in between use., b) Ensure that concentration of chlorine is maintained at 100 ppm.
No thermometer was provided in one display cooler located in prep area., , Requirement:, Provide paper towels in the dispenser.
Paper dispenser located at hand washing sink in the prep area was empty., , Requirement: , Provide paper towels in the dispenser..
a) Dirt and meat debris on racks located in walk in cooler., , b) Dirt build up on bottom shelf of cart located in prep area., , Requirement:, , Clean the racks and cart shelf.
a) Accumulation of food debris at the front sliding door of display cooler., , b) Dirt buildup on the bottom shelf of cart located in prep area., , Requirement:, , Clean the above noted areas/equipment.
Glue fly tapes were hanged in food handling area., , Requirement:, Ensure that glue fly tapes are hanged in non- food area.
) No person certified in food safety was present onsite., , b) Staff demonstrated lack of knowledge in safe food handling., Requirement:, a) A person in care and control of the food facility must be certified in safe food handling., , b) Additional staff must complete Basic food safety course available online free of cost at AHS website.
Accumulation of meat debris on band saw and on grinder., , Requirement:, a) Ensure equipment that is used continuously at room temperature for the handling of potentially, hazardous foods should be cleaned and sanitized at least every four hours., b) Maintain written records of equipment washing/sanitizing schedule.
a) Dried up blood spills on floor, shelves and on bins located in walk in cooler., b) Accumulation of dirt and debris near door of walk-in freezer., , c) Dirt buildup on both cart shelves located in the prep area., d) Accumulation of dirt and meat debris on both band saw., e) Accumulation of dirt and meat debris on the door area of display cooler., f) No written cleaning schedule maintained for the equipment., , Requirement:, a) Clean the above noted areas and equipment., , b) Wash and sanitize all equipment used for handling meat after every four hours. Maintain written cleaning schedule for that.
Rack shelves in walk in cooler were lined with cardboard in walk in cooler., , (Repeat violation from previous inspection), , Requirement: , - All surfaces must be smooth, washable and non-absorbent., - Remove cardboard from the shelves.
Dirt buildup on floor in walk in cooler., (Repeat violation from previous inspection), , Requirement:, , Clean the above noted area.
Floor of walk-in cooler was badly damaged having rough surface trapping dirt., , Requirement:, , Repair walk in cooler floor to have smooth washable and non-absorbent surface.
Rack shelves in walk in cooler were lined with cardboard in walk in cooler., , Requirement: , - All surfaces must be smooth, washable and non-absorbent., - Remove cardboard from the shelves.
Dirt buildup on floor in walk in cooler., , Requirement:, , Clean the above noted area.