109 - 7 Westwinds Crescent NE · WESTWINDS
8 octobre 2025
Non conformePackaged meat in the display shelf by the checkout was not labeled., , Please ensure packaged food has proper labeling including, - Name of the product, - Ingredients inside the product, - tracking number to connect it to the bulk source, - contact information and address of the establishment it was packaged in. , , In this case, the address and contact information on the label should be for Mustafa Madani Halal Meat & Grocery.
Mustafa Madani Halal Meat and Grocery se trouve dans le quartier WESTWINDS. WESTWINDS, Calgary compte 245 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 179 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 6 fois depuis le 12 mars 2025, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
Packaged meat in the display shelf by the checkout was not labeled., , Please ensure packaged food has proper labeling including, - Name of the product, - Ingredients inside the product, - tracking number to connect it to the bulk source, - contact information and address of the establishment it was packaged in. , , In this case, the address and contact information on the label should be for Mustafa Madani Halal Meat & Grocery.
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.
WESTWINDS
Packaged meat in the display shelf by the checkout was not labeled., , Please ensure packaged food has proper labeling including, - Name of the product, - Ingredients inside the product, - tracking number to connect it to the bulk source, - contact information and address of the establishment it was packaged in. , , In this case, the address and contact information on the label should be for Mustafa Madani Halal Meat & Grocery.
**The violation still exists**, Meat in walkin cooler was not covered and stored directly in cardboard boxes., - Cover the meat with food grade liner and store meat in food grade containers.
**In Progress** , , Door leading to back storage area had unfinished dry wall. During inspection it was apparent that the issue was actively being resolved but not yet completed. , - Ensure to finish the dry wall, s that it is smooth, impervious to moisture and easily cleanable.
**The violation still exists**, Meat in walkin cooler was not covered and stored directly in cardboard boxes., - Cover the meat with food grade liner and store meat in food grade containers.
Door leading to back storage area has unfinished dry wall., - Ensure to finish the dry wall, s that it is smooth, impervious to moisture and easily cleanable.
**The violation still exists**, Second meat bandsaw (covered with plastic bag) was still being used as a storage with various non-food items, including gloves, boxes, water bottles, and miscellaneous supplies placed on top of it. , - Ensure the bandsaw is stored in a clean and sanitary manner. Remove all non-food items from bandsaw.
**The violation still exists**, Food debris, blood stains and residue were noted under the meat storage shelves in the display freezer. , , - Make sure to thoroughly clean the area of food debris and residue as discussed., - Ensure to set up a routine cleaning schedule for their facility.
The paper towel dispenser at hand washing sink did not have paper towel., - The operator restocked the dispenser during inspection.
**The violation still exists**, Food items (drinks bottles, food boxes) were observed stored on the floor near kitchen entrance. , - Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
Meat in walkin cooler was not covered and stored directly in cardboard boxes., - Cover the meat with food grade liner and store meat in food grade containers.
1. Door leading to back storage area has unfinished dry wall., - Ensure to finish the dry wall, s that it is smooth, impervious to moisture and easily cleanable. , 2. The carcass hanging rails in walkin cooler appeared rusty., Refinish the rusty railing so that rust chips should not be falling on the food in walikin cooler.
**The violation still exists**, Second meat bandsaw (covered with plastic bag) was still being used as a storage with various non-food items, including gloves, boxes, water bottles, and miscellaneous supplies placed on top of it. , - Ensure the bandsaw is stored in a clean and sanitary manner. Remove all non-food items from bandsaw.
**The violation still exists**, Food debris, blood stains and residue were noted under the meat storage shelves in the display freezer. , , - Make sure to thoroughly clean the area of food debris and residue as discussed., - Ensure to set up a routine cleaning schedule for their facility.
Food items (drinks bottles, food boxes) were observed stored on the floor near kitchen entrance. , - Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
Second meat bandsaw (covered with plastic bag) was still being used as a storage with various non-food items, including gloves, boxes, water bottles, and miscellaneous supplies placed on top of it. , - Ensure the bandsaw is stored in a clean and sanitary manner. Remove all non-food items from bandsaw.
Food debris, blood stains and residue were noted under the meat storage shelves in the display freezer. , , - Make sure to thoroughly clean the area of food debris and residue as discussed., - Ensure to set up a routine cleaning schedule for their facility.
1. Meat residue was observed at the neck of the grinder. As per the operator the grinder was used in the morning and has not been cleaned since. Operator was instructed to clean and sanitize the equipment., - Band saws, meat grinder, and other meat processing equipment's must be thoroughly washed, rinsed, sanitized at least once every 4 hours or between cutting meat of different species., , 2. Dirty washcloth was stored on top of the meat cutting table. , - Operator is to ensure that dirty cloths are washed and sanitized and stored in a sanitizer solution at all times.
In the walk-in cooler, improper storage of raw meat was observed: , 1. Raw meat was stored directly in open containers, without proper coverings. , 2. Cardboard food boxes were double stacked on top of raw meat without lids in between. , 3. Some meat products were piled directly on the shelving racks. , 4. Open containers of meat items and milk containers were stored directly underneath the uncovered hanging carcasses. , , - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination. , - Cover all food products and store in a sanitary manner to prevent from any contamination., - Ensure to provide lids for the containers and stack containers so that bottom does not touch the food.
Several cleaning chemical bottles not properly labeled were observed stored on the dish table/platform beside the 3-comp sink., - Operator is to ensure to label and relocate chemicals away from food and utensil storage areas.
4 full trays of brown eggs observed in the back dry storage area were stored at room temperature. Temperature measured at 15.2°C. Operator was instructed to discard eggs immediately., - Do not store eggs and other high-risk food items at room temperature.
Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Operator was mixing bleach and detergent to clean dishes. 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.
Food items (drinks bottles, rice bags, food boxes) were observed stored on the floor in the dry storage area. Operator instructed to relocate food items onto shelves., - Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the ground.
1. Three chairs observed in the back area were visibly dirty and were made of material that is not easily cleanable., - Please remove. Ensure chairs are made of materials that are smooth, durable, non-absorbent, and easy to clean., , 2. Electrical pedestal fans were observed in use in the back kitchen, which can accumulate and spread dust and debris potentially contaminating food and food contact surfaces., - Operator was advised to remove the pedestal fans.
Wire shelving rack in the facility was in rough shape. It was rusted and had visible buildup of food residue so no longer in a state that is easily cleanable. , - Please replace so surfaces are smooth, nonporous and easily cleanable.
1. Accumulation of meat debris and stains were observed on knives and scrapers used during the meat cutting process. , - Ensure that all food handling equipment is cleaned, sanitized and stored in a manner that prevents contamination., , 2. Second meat bandsaw was being used as a storage with various non-food items, including gloves, boxes, water bottles, and miscellaneous supplies placed on top of it. , - Ensure the bandsaw is stored in a clean and sanitary manner. Remove all non-food items from bandsaw.
Food debris, blood stains and residue were noted in several areas of the facility including but not limited to: , 1. Under the meat storage shelves in the display freezer. , 2. On door handles, walls, and floor in the walk-in cooler. , 3. On and underneath the shelving rack in the walk-in cooler. , , - Make sure to thoroughly clean all above areas of food debris and residue as discussed., - Ensure to set up a routine cleaning schedule for their facility.
There was a lot of clutter in and around the back dry storage area, with many miscellaneous items. , - Please remove/declutter/re-organize. Work on removing unnecessary items offsite or away from food prep areas.