322 & 324 - 3770 Westwinds Drive NE · WESTWINDS
9 mars 2026
RéussiAucune infraction trouvée
YYC Halal Meats Fish & Grocery se trouve dans le quartier WESTWINDS. WESTWINDS, Calgary compte 238 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 18 avril 2026, 146 (61%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 7 fois depuis le 13 mars 2025, avec 7 réussites et 1 fermeture au dossier.
The new meat cutting area is not equipped with a dedicated hand wash station. Install a hand wash station with soap and single-use paper towel in the immediate vicinity.
Unfinished wood/dry wall noted in the new meat cutting area. Please refinish the surfaces. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Paper towel dispenser is loose and falling off the wall., - Properly secure the dispenser to the wall to ensure stability and prevent contamination
At the time of the inspection, there were 7 food handlers working; none of the staff had a food safety certification., - Ensure that a staff member with food safety certification is always present.
1. Sealant at the joint between the wall and sinks (handwashing and three-compartment sink) is either moldy or missing., - Remove deteriorated sealant and apply a fresh, food-grade, waterproof seal to prevent water intrusion and mold growth., 2. Cabinet is constructed from raw, unfinished wood., - Seal or finish the raw wood with a smooth, washable, and non-absorbent coating to ensure surfaces are sanitary and easy to clean.
A deep cleaning is required in the meat cutting area.
At the time of the inspection, there were 7 food handlers working; none of the staff had a food safety certification., - Ensure that a staff member with food safety certification is always present.
At the time of the inspection, there were 7 food handlers working; none of the staff had a food safety certification., - Ensure that a staff member with food safety certification is always present.
Cardboard was noted on floors in the walk-in cooler and meat cutting areas., - Remove all cardboard immediately and ensure floors are cleaned and maintained in a sanitary condition at all times.
Cutting board used for meat cutting table was observed to be heavily stained, worn, and visibly soiled with deep grooves and discoloration., - Please resurface or replace the board.
1. Multiple uncovered plastic containers storing raw cut meat and ground beef were observed in the walk-in cooler., - Ensure all raw meat is stored in properly covered, food-grade containers to prevent contamination., , 2. Trays containing raw meat were observed resting directly on top of a garbage bins located near the band saws. Operator was instructed to discontinue using garbage bins as makeshift tables., -Ensure all processing and cutting activities take place in a hygienic and safe manner.
Approximately 45 kg of raw (chicken) meat were observed thawing in stagnant water in two compartments of the 3-comp dishwashing sink. Meat temperature was measured at -0.9°C., - Operator was instructed to place meat in the cooler during inspection., , **THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below or under cold running water.
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 at least 2 minutes and then air dry.
Meat cutting table positioned against the back door was visibly soiled. The door was also showing signs of inadequate cleaning, increasing the risk of contamination., - Avoid placing food prep areas against doors or other high contact surfaces that may introduce contaminants. , - Ensure all food contact surfaces and equipment are properly cleaned and sanitized.