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 331 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 207 (63%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 2 times since September 25, 2025, with 0 in compliance, 2 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 - Events
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.