131 - 55 Westwinds Crescent NE
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 31, 2026
**March 31, 2026, the violation still exists**, *REPEATING VIOLATION*, , Frozen cuts of unlabeled beef, chicken, and lamb were for sale in the retail section. These cuts of beef, chicken, and lamb were seized and held on site., - 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., , **June 12, 2025: Frozen cuts of unlabeled beef were found in freezers located in the front retail section. Please ensure all processed, cut or whole meat is properly labeled.
1. In the walk-in cooler, raw meat containers were stored directly underneath the uncovered hanging carcasses. , - All raw meat must be stored with proper coverings to prevent contamination.
**Mar 31, 2026, the violation still exists**, *ONGOING VIOLATION*, Walk-in freezer was over-stocked. Food boxes were placed on the floor preventing entry to the freezer., - Freezer should have reduced quantity to allow for staff to check on food products stored inside without having to remove frozen foods from unit. , - Provide additional freezer storage or reduce stock in walk-in freezer.
No pest control records were available on-site at the time of inspection., - Operator to be emailed AHS monthly pest control checklist., - Make sure pest control records are maintained onsite.
**The violations still exist**, 1. Square hole was observed in the wall underneath the handwashing station in meat cutting area., - Please repair/seal the hole., , 2. Ceiling tiles above the meat cutting area were missing/not in place., - Ensure ceiling tiles are properly installed.
**March 31, 2026, the violation still exists**, Buildup of meat debris and residue was observed on hack saw and meat hooks in the walk-in cooler., - Please ensure that all surfaces, equipment, and surrounding areas are free from meat residue and , buildup.
**March 31, 2026, the violations still exist**, *ONGOING VIOLATION*, , 1. There were crates and equipment cluttered in the dry storage area., - Please organize this area., , 2. There was an accumulation of debris on the floors of the meat cutting area., - Thoroughly clean these hard-to-reach areas.
The mop sink was located directly in front of the meat‑cutting area and was not equipped with a splash guard. , - Ensure the mop sink is enclosed within a designated mop closet or otherwise adequately enclosed to prevent dirty water from splashing into nearby food preparation areas.
Shawdesi Bazaar 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 August 20, 2026, there are 173 (69%) 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.
Billing Law Office - Events
WESTWINDS
This restaurant has been inspected 9 times since November 3, 2023, with 0 in compliance, 8 not in compliance, and 1 closure on record.
8 violations
**March 31, 2026, the violation still exists**, *REPEATING VIOLATION*, , Frozen cuts of unlabeled beef, chicken, and lamb were for sale in the retail section. These cuts of beef, chicken, and lamb were seized and held on site., - 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., , **June 12, 2025: Frozen cuts of unlabeled beef were found in freezers located in the front retail section. Please ensure all processed, cut or whole meat is properly labeled.
1. In the walk-in cooler, raw meat containers were stored directly underneath the uncovered hanging carcasses. , - All raw meat must be stored with proper coverings to prevent contamination.
**Mar 31, 2026, the violation still exists**, *ONGOING VIOLATION*, Walk-in freezer was over-stocked. Food boxes were placed on the floor preventing entry to the freezer., - Freezer should have reduced quantity to allow for staff to check on food products stored inside without having to remove frozen foods from unit. , - Provide additional freezer storage or reduce stock in walk-in freezer.
No pest control records were available on-site at the time of inspection., - Operator to be emailed AHS monthly pest control checklist., - Make sure pest control records are maintained onsite.
**The violations still exist**, 1. Square hole was observed in the wall underneath the handwashing station in meat cutting area., - Please repair/seal the hole., , 2. Ceiling tiles above the meat cutting area were missing/not in place., - Ensure ceiling tiles are properly installed.
**March 31, 2026, the violation still exists**, Buildup of meat debris and residue was observed on hack saw and meat hooks in the walk-in cooler., - Please ensure that all surfaces, equipment, and surrounding areas are free from meat residue and , buildup.
**March 31, 2026, the violations still exist**, *ONGOING VIOLATION*, , 1. There were crates and equipment cluttered in the dry storage area., - Please organize this area., , 2. There was an accumulation of debris on the floors of the meat cutting area., - Thoroughly clean these hard-to-reach areas.
The mop sink was located directly in front of the meat‑cutting area and was not equipped with a splash guard. , - Ensure the mop sink is enclosed within a designated mop closet or otherwise adequately enclosed to prevent dirty water from splashing into nearby food preparation areas.
8 violations
*REPEATING VIOLATION*, , Frozen cuts of unlabeled beef, chicken, and lamb were for sale in the retail section. These cuts of beef, chicken, and lamb were seized and held on site., - 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., , **June 12, 2025: Frozen cuts of unlabeled beef were found in freezers located in the front retail section. Please ensure all processed, cut or whole meat is properly labeled.
1. Raw meat products in the display cooler were not covered., - Cover all foods to prevent contamination., , 2. In the walk-in cooler, raw meat containers were stored directly underneath the uncovered hanging carcasses. , - All raw meat must be stored with proper coverings to prevent contamination., , 3. Fly tape traps were placed above the meat cutting bandsaw near the dry storage area., - Operator is to make sure fly tapes are removed and placed away from food and food preparation areas.
6 violations
May 09- Not all packaged meats were labelled. (packaged fish, organs, lamb keema) , , *REPEATING VIOLATION*, , Frozen cuts of unlabeled beef, chicken, and lamb were for sale in the retail section. These cuts of beef, chicken, and lamb were seized and held on site., , 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. Cheesecloth that previously wrapped lamb goat was found in stored on back wall by bandsaw. Discarded during inspection. Do not re-use cheesecloth. , , 2. Knitted hats were stored on window behind meat grinder. Discarded. Do not keep personal items in butcher area.
Walkin freezer is over-stocked. , , Freezer should have reduced quantity to allow for staff to check on food products stored inside without having to remove frozen foods from unit. , , ACTTION- provide additional freezer storage or reduce stock in walkin freezer. ,
3 violations
*REPEATING VIOLATION*- Operator to complete labelling of all packaged foods by May 09 2024. , , Frozen cuts of unlabeled beef, chicken, and lamb were for sale in the retail section. These cuts of beef, chicken, and lamb were seized and held on site., , 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.,
Prepared chlorine sanitizer in spray bottle was too weak, less than 10 ppm. , , Corrected onsite, new sanitizer concentration prepared and all meat cutting equipment was re-cleaned and sanitized.
*REPEATING VIOLATION* - storage areas were not observed by PHI on May 02, 2024., , 1. There were crates and equipment cluttered in the dry storage area., , Please organize this area., , 2. There was an accumulation of debris on the floors of the dry storage area., , Thoroughly clean these hard to reach areas., , 3. The silicone caulking around the mop sink and back wall was dirty and peeling from the wall., , Replace the caulking.
6 violations
*REPEATING VIOLATION*, , Frozen cuts of unlabeled beef, goat, chicken, and lamb were for sale in the retail section. These cuts of beef, goat, chicken, and lamb were seized and held on site., , 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.,
Investigation of suspected delivery of uninspected meats. Investigation in progress., , 1. The operator confirmed that 3 bags of chopped goat head meat from the middle retail freezer case were uninspected., , 2. There were several bags of packaged unlabeled beef, chicken, and lamb in the retail/ storage freezer case adjacent to butchering area- portioned onsite. Meat was seized and held onsite to confirm source. , , - Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers., - Provide a copy of all the receipts/invoices for all meat products from the past 3 months., - Ensure that all product placed on hold remain on hold until the conclusion of the investigation.
6 violations
*REPEATING VIOLATION*, , Frozen cuts of unlabeled beef, goat, chicken, and lamb were for sale in the retail section. These cuts of beef, goat, chicken, and lamb were seized and held on site., , 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.,
Investigation of suspected delivery of uninspected meats. Investigation in progress., , 1. The operator confirmed that 3 bags of chopped goat head meat from the middle retail freezer case were uninspected., , 2. There were several bags of packaged unlabeled beef, chicken, and lamb in the retail/ storage freezer case adjacent to butchering area- portioned onsite. Meat was seized and held onsite to confirm source. , , - Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers., - Provide a copy of all the receipts/invoices for all meat products from the past 3 months., - Ensure that all product placed on hold remain on hold until the conclusion of the investigation.
6 violations
Investigation of suspected delivery of uninspected meats. Investigation in progress., , 1. The operator confirmed that 3 bags of chopped goat head meat from the middle retail freezer case were uninspected., , 2. There were several bags of packaged unlabeled beef, chicken, and lamb in the retail/ storage freezer case adjacent to butchering area- portioned onsite. Meat was seized and held onsite to confirm source. , , - Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers., - Provide a copy of all the receipts/invoices for all meat products from the past 3 months., - Ensure that all product placed on hold remain on hold until the conclusion of the investigation.
*REPEATING VIOLATION*, , Frozen cuts of unlabeled beef, goat, chicken, and lamb were for sale in the retail section. These cuts of beef, goat, chicken, and lamb were seized and held on site., , 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.,
5 violations
REPEATING VIOLATION:, Frozen cuts of meat were not labelled to indicate source. Please label all products that are re-packaged. Please ensure the following is included on the labels: common name/name of product, business name and contact info, a packed on date or best before date and/or identifier for recall
Bags of dry ingredients on the sale floor were missing labels that include source and contact information. Please appropriately label.
Staff indicated that dishes are not sanitized after the wash step., , Ensure that dishes are sanitized after they are washed. Approved sanitizers include a 100ppm bleach solution or 200ppm quats solution.
7 violations
REPEATING VIOLATION:, Frozen cuts of meat were not labelled to indicate source. Please label all products that are re-packaged. Please ensure the following is included on the labels: common name/name of product, business name and contact info, a packed on date or best before date and/or identifier for recall
Bags of dry ingredients on the sale floor were missing labels that include source and contact information. Please appropriately label.
Large quantity of packaged frozen foods (fish and meat patties, and fish and meat rolls, etc.) made in the catering kitchen in next bay (Shawdesi Foods & Catering) were not labelled to indicate its source and when products were made. Please provide proper labels.
*ONGOING VIOLATION*, , Walk-in freezer was over-stocked. Food boxes were placed on the floor preventing entry to the freezer., - Freezer should have reduced quantity to allow for staff to check on food products stored inside without having to remove frozen foods from unit. , - Provide additional freezer storage or reduce stock in walk-in freezer.
No pest control records were available on-site at the time of inspection., - Operator to be emailed AHS monthly pest control checklist., - Make sure pest control records are maintained onsite.
1. Square hole was observed in the wall underneath the handwashing station in meat cutting area., - Please repair/seal the hole., , 2. Ceiling tiles above the meat cutting area were missing/not in place., - Ensure ceiling tiles are properly installed.
Cleaning brushes for meat processing equipment is not in good condition. , - Replace cleaning tools for effective cleaning of internal surfaces of equipment.
1. Buildup of meat debris and residue was observed on hack saw and meat hooks in the walk-in cooler., - Please ensure that all surfaces, equipment, and surrounding areas are free from meat residue and , buildup., , 2. Cardboard liners placed on the lower shelf of the meat display cooler were visibly dirty. Operator removed cardboards during inspection., - Ensure food surfaces are kept smooth, durable, easily cleanable, and impervious to moisture.
*ONGOING VIOLATION*, , 1. There were crates and equipment cluttered in the dry storage area., - Please organize this area., , 2. There was an accumulation of debris on the floors of the meat cutting area., - Thoroughly clean these hard-to-reach areas., , 3. The silicone caulking around the mop sink and back needs to be redone., - Replace the caulking.
Foodsafety training certificates posted in butcher area are for staff not regularly working in this area. , , The main butcher staff in-charge should complete the foodsafety training course and succesfully obtain a certificate from an approved course.
Cleaning brushes for meat processing equipment is not in good condition. , , Replace cleaning tools for effective cleaning of internal surfaces of equipment.
*REPEATING VIOLATION* - storage areas were not observed by PHI on May 02, 2024., , 1. There were crates and equipment cluttered in the dry storage area., , Please organize this area., , 2. There was an accumulation of debris on the floors of the dry storage area., , Thoroughly clean these hard to reach areas., , 3. The silicone caulking around the mop sink and back needs to be redone. Brown caulking is not recommended. Replace with white caulking, , Replace the caulking.
Uninspected meat was processed in the food establishment., , - Clean and sanitize all food contact surfaces including all equipment used within the facility., - Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
Staff indicated that equipment/dishes are not sanitized after the wash step., , - Ensure that equipment and dishes are sanitized after they are washed using the 2-compartment dishwashing method;, In compartment 1, wash and rinse., In compartment 2, sanitize using a 100ppm bleach solution or 200ppm quats solution.
*REPEATING VIOLATION*, , There was an accumulation of dried/old fish debris on the fish band saw. , , - Provide staff with suitable cleaning tools. , - Ensure all surfaces are washed, rinsed, and sanitized., - Ensure that the band saw is thoroughly washed, rinsed, and sanitized between cutting meat of different species and at least once every 4 hours.,
*REPEATING VIOLATION*, , 1. There were crates and equipment cluttered in the dry storage area., , Please organize this area., , 2. There was an accumulation of debris on the floors of the dry storage area., , Thoroughly clean these hard to reach areas., , 3. The silicone caulking around the mop sink and back wall was dirty and peeling from the wall., , Replace the caulking.
Uninspected meat was processed in the food establishment., , - Clean and sanitize all food contact surfaces including all equipment used within the facility., - Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
Staff indicated that equipment/dishes are not sanitized after the wash step., , - Ensure that equipment and dishes are sanitized after they are washed using the 2-compartment dishwashing method;, In compartment 1, wash and rinse., In compartment 2, sanitize using a 100ppm bleach solution or 200ppm quats solution.
*REPEATING VIOLATION*, , There was an accumulation of dried/old fish debris on the fish band saw. , , - Provide staff with suitable cleaning tools. , - Ensure all surfaces are washed, rinsed, and sanitized., - Ensure that the band saw is thoroughly washed, rinsed, and sanitized between cutting meat of different species and at least once every 4 hours.,
*REPEATING VIOLATION*, , 1. There were crates and equipment cluttered in the dry storage area., , Please organize this area., , 2. There was an accumulation of debris on the floors of the dry storage area., , Thoroughly clean these hard to reach areas., , 3. The silicone caulking around the mop sink and back wall was dirty and peeling from the wall., , Replace the caulking.
Uninspected meat was processed in the food establishment., , - Clean and sanitize all food contact surfaces including all equipment used within the facility., - Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
Staff indicated that equipment/dishes are not sanitized after the wash step., , - Ensure that equipment and dishes are sanitized after they are washed using the 2-compartment dishwashing method;, In compartment 1, wash and rinse., In compartment 2, sanitize using a 100ppm bleach solution or 200ppm quats solution.
*REPEATING VIOLATION*, , There was an accumulation of dried/old fish debris on the fish band saw. , , - Provide staff with suitable cleaning tools. , - Ensure all surfaces are washed, rinsed, and sanitized., - Ensure that the band saw is thoroughly washed, rinsed, and sanitized between cutting meat of different species and at least once every 4 hours.,
*REPEATING VIOLATION*, , 1. There were crates and equipment cluttered in the dry storage area., , Please organize this area., , 2. There was an accumulation of debris on the floors of the dry storage area., , Thoroughly clean these hard to reach areas., , 3. The silicone caulking around the mop sink and back wall was dirty and peeling from the wall., , Replace the caulking.
*REPEATING VIOLATION*, , 1. There was an accumulation of dried/old fish debris on the fish band saw. , , Provide staff with suitable cleaning tools. Ensure all surfaces are washed, rinsed, and sanitized., Please ensure that the band saw is thoroughly washed, rinsed, and sanitized between cutting meat of different species and at least once every 4 hours., , 2. There was a buildup of dust on the fans in the walk-in cooler., , Thoroughly clean the fans.,
1. There were crates and equipment cluttered in the dry storage area., , Please organize this area., , 2. There was an accumulation of debris on the floors of the dry storage area., , Thoroughly clean these hard to reach areas., , 3. The silicone caulking around the mop sink and back wall was dirty and peeling from the wall., , Replace the caulking.
Container of cut meat was balanced on top of the garbage container. Please use designated food prep surfaces to store foods.
Fish was thawed in the sink in standing water. Temp of fish measured 17C. Thaw frozen perishable foods in cooler or under cold running water.
Cordless phone was stored on the band saw. When inspector advised staff not to place phone on the food equipment, staff moved it to the cutting table and directly next to the meat that was being cut. Store phone in area that will not contaminate food and food surfaces.
1) There was an accumulation of dried/old meat on the slicer that was used 2 or 3 days ago. Provide staff with suitable cleaning tools. Ensure all surfaces are washed, rinsed, and sanitized., 2) Store operating hours are typically from 10AM to 8PM/9PM and the band saw is only thoroughly cleaned/sanitized at the end of the day. Please ensure that the band saw is thoroughly washed, rinsed, and sanitized between cutting meat of different species and at least once every 4 hours., 3) There was old meat accumulated in the table blade guard of the band saw, and in the upper and lower compartments. Please thoroughly clean/sanitize., 4) Clean meat bins were stored on the floor. Store food items at least 6 inches off the floor and in a sanitary manner.