107 - 1829 54 Street SE · FOREST LAWN INDUSTRIAL
24 septembre 2025
ConformeEnsure walk-in-cooler remains on when defrosting meats from the walk-in-freezer as surface temperatures of frozen meats observed to be at 10C, high risk foods must be kept below 4 degrees C, , Walk-in-refrigerator was turned on. CDI
Gimsap African Asian Mart se trouve dans le quartier FOREST LAWN INDUSTRIAL. FOREST LAWN INDUSTRIAL, Calgary compte 69 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 59 (86%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 6 fois depuis le 22 octobre 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Ensure walk-in-cooler remains on when defrosting meats from the walk-in-freezer as surface temperatures of frozen meats observed to be at 10C, high risk foods must be kept below 4 degrees C, , Walk-in-refrigerator was turned on. CDI
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
FOREST LAWN INDUSTRIAL
1. A "blackened" whole cow head with the outer hide was observed in the walk-in freezer. An invoice could not be located by the operator to determine the source., The staff member said that the cow head is for owner's personal use and not for sale to the public. The cow head was put on hold for further investigation. , 2. 10 boxes of goat heads (some of them with the hide intact) were observed in the freezer., - The goat heads were placed on hold pending a source investigation, 3.There were uninspected eggs on the shelf in the food establishment for retail., - The operator stated that the eggs were for their personal use. The eggs were held for further investigation.
Uninspected meat was identified within the food establishment, including but not limited to, a blackened cow head, sheep heads, cow hooves and cow intestines., - Provide evidence to the satisfaction of an Alberta Health Services, Executive Officer, that all stored, 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 to the Executive Officer., - Ensure that all products placed on hold by the Executive Officer remain on hold until the conclusion of the investigation., - Retain the services of a rendering company to discard of all uninspected, unlabeled and/or source unknown meats/foods within the food establishment. An Alberta Health Services, Executive Officer must be present to observe the disposal.
In addition to Oct 23 and 24, 2024 inspections, more uninspected meat was identified within the food establishment, including but not limited to, different pieces of cow head, sheep heads with hide and horn on, cow hooves and cow intestines, liver, and stomach. , - The Public Health inspectors packed the uninspected and unlabeled/unknown source meat in 18 boxes and 15 bags. The boxes and bags were sealed with tape and stored back in the freezer. , - The Alberta Agriculture investigators verbally confirmed onsite that cow head, hooves, internal organs and goat heads with horn and hide on were uninspected. , - Retain the services of a rendering company to discard of all uninspected, unlabeled and/or source unknown meats/foods within the food establishment. An Alberta Health Services, Executive Officer must be present to observe the disposal., - Provide evidence to the satisfaction of an Alberta Health Services, Executive Officer, that all stored, 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 to the Executive Officer., - Ensure that all products placed on hold by the Executive Officer remain on hold until the conclusion of the investigation.
Water was not draining from the handwashing sink basin in the meat cutting area., - Repair the handwashing sink in the meat cutting area so it drains properly. Ensure all handwashing sinks are equipped with a sufficient supply of hot and cold running water, liquid hand soap and paper towels in suitable dispensers.
**The violation remains outstanding**, Uncovered meat products were stored on the floor., - Ensure to cover all the food products and store them in the container or on shelf at 6 inches above the floor.
An expired food handling permit was posted on site., - Post the valid food handling permit.
1. The walk-in freezer lighting was very dim. Sections of the walk-in freezer were not lit at all., - Install appropriate lighting in the walk-in freezer so all areas of the walk-in freezer, are well lit., 2. Structural surfaces within the food establishment were damaged, including but not limited to, the base shelf of the cupboard under that handwashing sink in the meat cutting area was moisture damaged and had fallen down, there were broken and cracked tiles and, damaged exposed drywall along the wall in the meat cutting area., - Repair and refinish all structural surface in disrepair, so they are smooth, impervious to moisture and easy to clean. This includes the base shelf of the cupboard under the handwashing sink and the cutting room wall.
**The violation remains outstanding**, The facility was missing a written cleaning schedule., - Prepare, implement, and maintain a detailed written daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
There was a buildup of dirt and debris on surfaces and equipment throughout the food establishment, including but not limited to, the floor and walls in the walk-in freezer, the hallway walls and floor beside the food packing area., - Clean, organize, de-clutter all areas of the food establishment.
In addition to Oct 23 and 24, 2024 inspections, more uninspected meat was identified within the food establishment, including but not limited to, different pieces of cow head, sheep heads with hide and horn on, cow hooves and cow intestines, liver, and stomach. , - The Public Health inspectors packed the uninspected and unlabeled/unknown source meat in 18 boxes and 15 bags. The boxes and bags were sealed with tape and stored back in the freezer. , - The Alberta Agriculture investigators verbally confirmed onsite that cow head, hooves, internal organs and goat heads with horn and hide on were uninspected. , - Retain the services of a rendering company to discard of all uninspected, unlabeled and/or source unknown meats/foods within the food establishment. An Alberta Health Services, Executive Officer must be present to observe the disposal., - Provide evidence to the satisfaction of an Alberta Health Services, Executive Officer, that all stored, 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 to the Executive Officer., - Ensure that all products placed on hold by the Executive Officer remain on hold until the conclusion of the investigation.
1. A "blackened" whole cow head with the outer hide was observed in the walk-in freezer. An invoice could not be located by the operator to determine the source., The staff member said that the cow head is for owner's personal use and not for sale to the public. The cow head was put on hold for further investigation. , 2. 10 boxes of goat heads (some of them with the hide intact) were observed in the freezer., - The goat heads were placed on hold pending a source investigation, 3.There were uninspected eggs on the shelf in the food establishment for retail., - The operator stated that the eggs were for their personal use. The eggs were held for further investigation.
Uninspected meat was identified within the food establishment, including but not limited to, a blackened cow head, sheep heads, cow hooves and cow intestines., - Provide evidence to the satisfaction of an Alberta Health Services, Executive Officer, that all stored, 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 to the Executive Officer., - Ensure that all products placed on hold by the Executive Officer remain on hold until the conclusion of the investigation., - Retain the services of a rendering company to discard of all uninspected, unlabeled and/or source unknown meats/foods within the food establishment. An Alberta Health Services, Executive Officer must be present to observe the disposal.
Water was not draining from the handwashing sink basin in the meat cutting area., - Repair the handwashing sink in the meat cutting area so it drains properly. Ensure all handwashing sinks are equipped with a sufficient supply of hot and cold running water, liquid hand soap and paper towels in suitable dispensers.
**The violation remains outstanding**, Uncovered meat products were stored on the floor., - Ensure to cover all the food products and store them in the container or on shelf at 6 inches above the floor.
An expired food handling permit was posted on site., - Post the valid food handling permit.
1. The walk-in freezer lighting was very dim. Sections of the walk-in freezer were not lit at all., - Install appropriate lighting in the walk-in freezer so all areas of the walk-in freezer, are well lit., 2. Structural surfaces within the food establishment were damaged, including but not limited to, the base shelf of the cupboard under that handwashing sink in the meat cutting area was moisture damaged and had fallen down, there were broken and cracked tiles and, damaged exposed drywall along the wall in the meat cutting area., - Repair and refinish all structural surface in disrepair, so they are smooth, impervious to moisture and easy to clean. This includes the base shelf of the cupboard under the handwashing sink and the cutting room wall.
**The violation remains outstanding**, The facility was missing a written cleaning schedule., - Prepare, implement, and maintain a detailed written daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
There was a buildup of dirt and debris on surfaces and equipment throughout the food establishment, including but not limited to, the floor and walls in the walk-in freezer, the hallway walls and floor beside the food packing area., - Clean, organize, de-clutter all areas of the food establishment.
The "blackened" whole cow head with the outer hide was removed from the facility and brought back to the facility during the inspection.
1. A "blackened" whole cow head with the outer hide was observed in the walk-in freezer. An invoice could not be located by the operator to determine the source., The staff member said that the cow head is for owner's personal use and not for sale to the public. The cow head was put on hold for further investigation. , 2. 10 boxes of goat heads (some of them with the hide intact) were observed in the freezer., - The goat heads were placed on hold pending a source investigation, 3.There were uninspected eggs on the shelf in the food establishment for retail., - The operator stated that the eggs were for their personal use. The eggs were held for further investigation.
Uninspected meat was identified within the food establishment, including but not limited to, a blackened cow head, sheep heads, cow hooves and cow intestines., - Provide evidence to the satisfaction of an Alberta Health Services, Executive Officer, that all stored, 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 to the Executive Officer., - Ensure that all products placed on hold by the Executive Officer remain on hold until the conclusion of the investigation., - Retain the services of a rendering company to discard of all uninspected, unlabeled and/or source unknown meats/foods within the food establishment. An Alberta Health Services, Executive Officer must be present to observe the disposal.
Water was not draining from the handwashing sink basin in the meat cutting area., - Repair the handwashing sink in the meat cutting area so it drains properly. Ensure all handwashing sinks are equipped with a sufficient supply of hot and cold running water, liquid hand soap and paper towels in suitable dispensers.
**The violation remains outstanding**, Uncovered meat products were stored on the floor., - Ensure to cover all the food products and store them in the container or on shelf at 6 inches above the floor.
An expired food handling permit was posted on site., - Post the valid food handling permit.
1. The walk-in freezer lighting was very dim. Sections of the walk-in freezer were not lit at all., - Install appropriate lighting in the walk-in freezer so all areas of the walk-in freezer, are well lit., 2. Structural surfaces within the food establishment were damaged, including but not limited to, the base shelf of the cupboard under that handwashing sink in the meat cutting area was moisture damaged and had fallen down, there were broken and cracked tiles and, damaged exposed drywall along the wall in the meat cutting area., - Repair and refinish all structural surface in disrepair, so they are smooth, impervious to moisture and easy to clean. This includes the base shelf of the cupboard under the handwashing sink and the cutting room wall.
**The violation remains outstanding**, The facility was missing a written cleaning schedule., - Prepare, implement, and maintain a detailed written daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
There was a buildup of dirt and debris on surfaces and equipment throughout the food establishment, including but not limited to, the floor and walls in the walk-in freezer, the hallway walls and floor beside the food packing area., - Clean, organize, de-clutter all areas of the food establishment.
1. A "blackened" whole cow head with the outer hide was observed in the walk-in freezer. An invoice could not be located by the operator to determine the source., The staff member said that the cow head is for owner's personal use and not for sale to the public. The cow head was put on hold for further investigation. , 2. 10 boxes of goat heads (some of them with the hide intact) were observed in the freezer., - The goat heads were placed on hold pending a source investigation, 3. Uninspected eggs (approximately 100 eggs) were stored at room temperature in the facility., - The operator stated that the eggs were for their personal use. The eggs were held for further investigation.
A box moldy peppers was observed in the freezer., - Monitor the food items in storage daily. Implement the first in first out method to prevent food spoilage.
Multiple bags of chicken were observed on a tarp on the floor in a room within the facility without temperature to thaw., - The temperature of the chicken was measured between 4C or below. The operator moved the chicken bags to the cooler., - Thaw meat in the refrigerator at 4 degrees Celsius or colder.
**The violation remains outstanding**, Uncovered meat products were stored on the floor., - Ensure to cover all the food products and store them in the container or on shelf at 6 inches above the floor.
An expired food handling permit was posted on site., - Post the valid food handling permit.
A broken strainer with exposed metal wires was being used in the food packing area., - The strainer was discarded during inspection.
1. The floor and walls in the walk-in freezer and in hallway by the food packing area were dirty., - Clean the above-mentioned areas and discard and/or dispose of all the garbage items appropriately.
**The violation remains outstanding**, The facility was missing a written cleaning schedule., - Ensure to develop a cleaning schedule., A template is shared via email.