532 Cleveland Crescent SE
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 octobre 2025
Non conformeRecords / logs for processed meats are missing some details., Logs need to include temperatures.
Floor and wall tiles in the smokehouse room were chipped and/or missing., All surfaces must be clean and in good repair.
Surfaces (walls, floor, shelves) dirty in processing areas., All surfaces must be maintained in a clean and sanitary state.
Old Fashion Deli & Meat se trouve dans le quartier MANCHESTER INDUSTRIAL. MANCHESTER INDUSTRIAL, Calgary compte 331 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 207 (63%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 2 fois depuis le 25 septembre 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
3 infractions
Records / logs for processed meats are missing some details., Logs need to include temperatures.
Floor and wall tiles in the smokehouse room were chipped and/or missing., All surfaces must be clean and in good repair.
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.
Ukrainian Fine Foods - Events
MANCHESTER INDUSTRIAL
Surfaces (walls, floor, shelves) dirty in processing areas., All surfaces must be maintained in a clean and sanitary state.
5 infractions
No prepared sanitizing solution in front meat cutting area., Demonstrated to staff how to prepare a 100ppm chlorine-based sanitizing solution., Ensure fresh sanitizing solutions are readily available and used on food contact surfaces frequently throughout the day.
No written recipes, procedures or nitrite calculations available for review., No records / logs for batch production of processed meats., These would include both temperatures and dates., Written records and logging of processes is required.
Soap dispenser empty at front area handsink., Paper towel not easily dispensed at back meat processing area handsink., Ensure handsinks are equipped with both soap and paper towel that are easily accessible.
Floor and wall tiles in the smokehouse room were chipped and/or missing., All surfaces must be clean and in good repair.
Surfaces (walls, floor, shelves) dirty in processing areas., All surfaces must be maintained in a clean and sanitary state.