532 Cleveland Crescent SE
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
October 10, 2025
Not in ComplianceRecords / logs for processed meats are missing some details., Logs need to include temperatures.
Floor and wall tiles in the smokehouse room were chipped and/or missing., All surfaces must be clean and in good repair.
Surfaces (walls, floor, shelves) dirty in processing areas., All surfaces must be maintained in a clean and sanitary state.
Old Fashion Deli & Meat is in the MANCHESTER INDUSTRIAL neighbourhood. MANCHESTER INDUSTRIAL, Calgary has 341 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 244 (72%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 3 times since April 9, 2024, with 0 in compliance, 3 not in compliance, and 0 closures on record.
3 violations
Records / logs for processed meats are missing some details., Logs need to include temperatures.
Floor and wall tiles in the smokehouse room were chipped and/or missing., All surfaces must be clean and in good repair.
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.
Ukrainian Fine Foods - CGY-218
MANCHESTER INDUSTRIAL
Surfaces (walls, floor, shelves) dirty in processing areas., All surfaces must be maintained in a clean and sanitary state.
5 violations
No prepared sanitizing solution in front meat cutting area., Demonstrated to staff how to prepare a 100ppm chlorine-based sanitizing solution., Ensure fresh sanitizing solutions are readily available and used on food contact surfaces frequently throughout the day.
No written recipes, procedures or nitrite calculations available for review., No records / logs for batch production of processed meats., These would include both temperatures and dates., Written records and logging of processes is required.
Soap dispenser empty at front area handsink., Paper towel not easily dispensed at back meat processing area handsink., Ensure handsinks are equipped with both soap and paper towel that are easily accessible.
Floor and wall tiles in the smokehouse room were chipped and/or missing., All surfaces must be clean and in good repair.
Surfaces (walls, floor, shelves) dirty in processing areas., All surfaces must be maintained in a clean and sanitary state.
4 violations
, , *Repeated violations*, Processed meat/sausages were stored at room temperature in the front deli area. One item was recently cooked and measured 52C, but the other item measure 21Cel (surface temps)., -ensure all foods are properly cooled and stored at proper temperatures.
, , A valid food handling permit was not posted
, "Repeated violations", 1) The bowl chopper was not in use, but had meat debris after it was "cleaned.", -ensure all food contact equipment are thoroughly cleaned and sanitized after use (even if it's cleaned/sanitized again the next day prior to use).,
, "Repeated violations", The meat processing logs only had items made on each day: , -Nitrite calculations were not being recorded for batches., -no batch records were included in the logs, -no temperatures were recorded for batches