130 - 2730 39 Avenue NE
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 18, 2026
Not in ComplianceOperator was unable to explain the sanitizer concentration being used, the mixing procedure, or how sanitizer strength was being verified to ensure effective sanitization of food contact surfaces., - Proper sanitizer preparation and concentration requirements for chlorine (100 ppm) and Quat (200 ppm) sanitizers were reviewed with the operator during the inspection. , - Manufacturer's directions were discussed, and the operator was advised to use dedicated measuring utensils/cups to accurately measure sanitizer and water when preparing sanitizer solutions to ensure the required concentrations are achieved consistently.
1. Paper towel dispensers and hand soap dispensers at the front handwashing sink were observed empty. Operator provided soap and paper towel at the front sinks during the inspection., 2. Paper towel dispensers at the handwashing sink in the meat cutting areas were observed empty., , - ENSURE HAND SINKS ARE UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
Meat debris was noted in the handwashing stations located in the meat and fish cutting rooms. Hand sinks were slow to drain; empty bottles and other items were also stored in the sink basin. , - Operator is to remove all items and debris from the handwashing sink and maintain the sink exclusively for handwashing purposes.
Appropriate chlorine and quaternary ammonium (Quat) sanitizer test strips were not available on site to verify sanitizer concentrations., - Operator was advised to obtain the appropriate sanitizer test strips and routinely verify sanitizer concentrations to ensure sanitizers are prepared and maintained at effective concentrations for food contact surface sanitizing.
In the fish cutting room, the handwashing sink was observed leaking from the underside., - Repair to eliminate leaks and restore to proper working order.
1. Utensils and equipment used for fish cutting were observed left on the cutting table overnight with fish/meat debris remaining on the equipment and work surfaces., - Operator was advised to immediately remove all food debris and thoroughly wash, rinse, and sanitize the fish cutting equipment, utensils, and cutting table., - Equipment is not to be left soiled between operating periods and must be stored in a clean and sanitary condition when not in use., , 2. In the fish cutting area, knives identified by the operator as clean were observed stored on a wall-mounted magnetic strip. Meat/fish residue and debris were noted on both the knives and the magnetic strip., - Operator was instructed to remove all knives from the magnetic strip and thoroughly wash, rinse, and sanitize both the knives and the magnetic strip prior to use. Operator was reminded that clean utensils must be stored on clean surfaces that are protected from contamination., , 3. Meat debris and residue were observed on a band saw that the operator identified as clean and ready for use., - Operator was instructed to thoroughly wash, rinse, and sanitize the band saw to remove all meat debris and residue.
1. The ice scoop was observed stored directly inside the ice in the machine located in the fish cutting area., - Operator advised to remove the scoop from the ice and store it in a clean, designated holder or container that protects it from contamination., , 2. Clean and dirty knives, cleaning brushes, drain plugs, and other equipment were observed stored together in a common container. The container was visibly soiled and did not provide adequate separation between clean and contaminated items., - Operator is to establish separate, clearly designated storage areas for clean and dirty utensils and equipment.
1. Meat debris and residue were observed on the crates and wooden table besides the handwashing sink., - Thoroughly clean and sanitize the crates and surrounding area to remove all food debris and residue. , , 2. Cleaning cloths, plastic bags, and other miscellaneous items were observed stored on top of the ice machine in the fish cutting area., - Operator was advised to remove all non-essential items from the top of the ice machine and store them in an appropriate designated location., - Operator was also instructed to clean and sanitize the top of the ice machine.
Uni-One Food Group is in the HORIZON neighbourhood. HORIZON, Calgary has 129 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 19, 2026, there are 100 (78%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since December 19, 2024, with 2 in compliance, 1 not in compliance, and 0 closures on record.
8 violations
Operator was unable to explain the sanitizer concentration being used, the mixing procedure, or how sanitizer strength was being verified to ensure effective sanitization of food contact surfaces., - Proper sanitizer preparation and concentration requirements for chlorine (100 ppm) and Quat (200 ppm) sanitizers were reviewed with the operator during the inspection. , - Manufacturer's directions were discussed, and the operator was advised to use dedicated measuring utensils/cups to accurately measure sanitizer and water when preparing sanitizer solutions to ensure the required concentrations are achieved consistently.
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.
Ming Wei Wholesale Food
HORIZON
1. Paper towel dispensers and hand soap dispensers at the front handwashing sink were observed empty. Operator provided soap and paper towel at the front sinks during the inspection., 2. Paper towel dispensers at the handwashing sink in the meat cutting areas were observed empty., , - ENSURE HAND SINKS ARE UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
Meat debris was noted in the handwashing stations located in the meat and fish cutting rooms. Hand sinks were slow to drain; empty bottles and other items were also stored in the sink basin. , - Operator is to remove all items and debris from the handwashing sink and maintain the sink exclusively for handwashing purposes.
Appropriate chlorine and quaternary ammonium (Quat) sanitizer test strips were not available on site to verify sanitizer concentrations., - Operator was advised to obtain the appropriate sanitizer test strips and routinely verify sanitizer concentrations to ensure sanitizers are prepared and maintained at effective concentrations for food contact surface sanitizing.
In the fish cutting room, the handwashing sink was observed leaking from the underside., - Repair to eliminate leaks and restore to proper working order.
1. Utensils and equipment used for fish cutting were observed left on the cutting table overnight with fish/meat debris remaining on the equipment and work surfaces., - Operator was advised to immediately remove all food debris and thoroughly wash, rinse, and sanitize the fish cutting equipment, utensils, and cutting table., - Equipment is not to be left soiled between operating periods and must be stored in a clean and sanitary condition when not in use., , 2. In the fish cutting area, knives identified by the operator as clean were observed stored on a wall-mounted magnetic strip. Meat/fish residue and debris were noted on both the knives and the magnetic strip., - Operator was instructed to remove all knives from the magnetic strip and thoroughly wash, rinse, and sanitize both the knives and the magnetic strip prior to use. Operator was reminded that clean utensils must be stored on clean surfaces that are protected from contamination., , 3. Meat debris and residue were observed on a band saw that the operator identified as clean and ready for use., - Operator was instructed to thoroughly wash, rinse, and sanitize the band saw to remove all meat debris and residue.
1. The ice scoop was observed stored directly inside the ice in the machine located in the fish cutting area., - Operator advised to remove the scoop from the ice and store it in a clean, designated holder or container that protects it from contamination., , 2. Clean and dirty knives, cleaning brushes, drain plugs, and other equipment were observed stored together in a common container. The container was visibly soiled and did not provide adequate separation between clean and contaminated items., - Operator is to establish separate, clearly designated storage areas for clean and dirty utensils and equipment.
1. Meat debris and residue were observed on the crates and wooden table besides the handwashing sink., - Thoroughly clean and sanitize the crates and surrounding area to remove all food debris and residue. , , 2. Cleaning cloths, plastic bags, and other miscellaneous items were observed stored on top of the ice machine in the fish cutting area., - Operator was advised to remove all non-essential items from the top of the ice machine and store them in an appropriate designated location., - Operator was also instructed to clean and sanitize the top of the ice machine.
No violations
No violations