318 - 3770 Westwinds Drive NE
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 23, 2026
Not in Compliance1. A few small containers of yogurt were observed on-site. , - The owner stated that the yogurt was made at home. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., 2. A few food products including bread made in bakery were not labelled., - Ensure to label all the products at the display with name of the facility, contact information and manufacture date/best before date.
Hand washing sink in meat area was blocked by a plastic container., - Keep the hand washing sink clear.
**The violation still exists**, Boxes of food items in the walk-in cooler, dry storage and back kitchen area were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner.
***Ongoing Violation***, There was a gap under the back door. Please eliminate the gap by making necessary repairs/installations.
***Ongoing Violation***, , There was no indication whether the owner or person in care and control of the facility was certified in food safety. Please provide food safety certificates to AHS.
Panah Foods - Food is in the WESTWINDS neighbourhood. WESTWINDS, Calgary has 249 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 27, 2026, there are 173 (69%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since October 20, 2023, with 0 in compliance, 4 not in compliance, and 0 closures on record.
5 violations
1. A few small containers of yogurt were observed on-site. , - The owner stated that the yogurt was made at home. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., 2. A few food products including bread made in bakery were not labelled., - Ensure to label all the products at the display with name of the facility, contact information and manufacture date/best before date.
Hand washing sink in meat area was blocked by a plastic container., - Keep the hand washing sink clear.
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.
YYC Halal Meats Fish & Grocery
WESTWINDS
**The violation still exists**, Boxes of food items in the walk-in cooler, dry storage and back kitchen area were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner.
***Ongoing Violation***, There was a gap under the back door. Please eliminate the gap by making necessary repairs/installations.
***Ongoing Violation***, , There was no indication whether the owner or person in care and control of the facility was certified in food safety. Please provide food safety certificates to AHS.
7 violations
Multiple uncovered meat storage boxes were observed directly underneath hanging carcasses in walk-in cooler. Operator voluntarily moved storage boxes away from carcasses., , - Please provide food grade covering for meat and stored in a manner that prevents contamination.
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., - 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.
Boxes of food items in the walk-in cooler, dry storage and back kitchen area were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner.
***Ongoing Violation***, There was a gap under the back door. Please eliminate the gap by making necessary repairs/installations.
Mouse droppings were noted throughout the facility in areas including but not limited to behind water tank and underneath shelving in the dry storage area., - Operator is to ensure to remove droppings using appropriate methods and thoroughly clean all the areas.
***Ongoing Violation***, , There was no indication whether the owner or person in care and control of the facility was certified in food safety. Please provide food safety certificates to AHS.
Walk-in cooler fan covers were accumulated with dirt., - Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
3 violations
There was a gap under the back door. Please eliminate the gap by making necessary repairs/installations., *March 15, 2024* Ongoing Violation.
There was no indication whether the owner or person in care and control of the facility was certified in food safety. Please provide food safety certificates to AHS.
The walls and ceilings in the back production area were not finished, overhead vents were not covered, prep counters not installed, and the area was cluttered and in disarray. Please do not conduct any open food processing in this area until it is fully finished and health approval is obtained.
8 violations
*****ONGOING VIOLATION*****, No label or date for the baking goods, Naan Bread. The owner indicated no date required because he only sells baking good fresh. , - The owner indicated he purchased a label printer, but delayed due to pandemic., - Provide date reference for the customers. , **June 21, 2022: This has been an repeating violation for MANY YEARS. Rice, grains, sugar, canned/pickled vegetables, bread on site, bread shipped to other businesses, etc. were missing labels. All product must be properly labelled with minimum of source name and contact info (address or phone number). Correct IMMEDIATELY., **Oct 20, 2023: repeating violation. For in-house pickled, raw vegetables - please also provide 'production date' and 'keep refrigerated' labels.
1) **THIS HAS BEEN A REPEATING VIOLATION** A surface sanitizer was not prepared during operation. A ready to use sanitizer must be prepared for the butcher, bakery, as well as any other areas where open foods are handled., 2) **THIS HAS BEEN A REPEATING VIOLATION** Improper clean-in-place procedure in the butcher dept. Staff were cleaning with chlorine, soap, then rinsing in that order. The butcher handles goat, lamb, and beef and the band saw was not thoroughly cleaned and sanitized at least once every 4 hours or cutting meat of different species., 3) Meat cutting staff were cleaning the scraper off the sides of the garbage container and resumed to use the same scraper on the cutting boards. The garbage container is not sanitary. Recommend to use a paper towel to remove the scraps of debris off the scraper. Wash/sanitize the scraper as often as necessary.
1) Raw whole eggs were stored in an unrefrigerated display case (destroyed). Store raw whole eggs in cooler and at least 7C., 2) The front beverage cooler near the store entrance measured 9C where yogurt drinks were stored. Please adjust cooler temp so perishable foods are stored at 4C or lower.
1) Hot water was turned off at the front meat cutting hand sink as there was a leak. Please repair the leak and ensure hot water is supplied at the hand sink., 2) Paper towels were not provided at the rear hand sink. Please provide paper towels in a suitable dispenser.
There was a gap under the back door. Please eliminate the gap by making necessary repairs/installations.
There was no indication whether the owner or person in care and control of the facility was certified in food safety. Please provide food safety certificates to AHS.
The walls and ceilings in the back production area were not finished, overhead vents were not covered, prep counters not installed, and the area was cluttered and in disarray. Please do not conduct any open food processing in this area until it is fully finished and health approval is obtained.
Renovations were done to the old production area without first notifying AHS or obtaining health approval. 3 comp sink and hand sink were relocated. Discussed plans of renovations with owner and PHI did not have any concerns.