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Adam's Halal

10719 107 Avenue NW Edmonton AB T5H 0W6 · Food - General

Official record from Alberta →

Inspection summary

Adam's Halal has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 20, 2024. The most recent inspection, on October 6, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Pests.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on December 4, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 20, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 20, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on October 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 20, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A box of tomatoes was observed stored above raw meat product in the freezer. Operator was instructed to remove the box of tomatoes from the freezer. Please ensure all meat products are stored separately from vegetables to prevent cross contamination.
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Two compartment sink was equipped with dish detergent and bleach, however, the bleach was lemon scented. Obtain regular bleach for food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for bleach (chlorine) were not present. Action required:-Please acquire chlorine test papers.
  3. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • - Unlabeled product (halwa) was observed on the display shelve. The operator confirmed that the halwa is coming from the approved kitchen (PHI checked the receipts). Action taken:-Staff was instructed to remove the food product from the sale. -All the food products need to be labeled appropriately (meeting the CFIA guidelines).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two compartment sink was equipped with dish detergent and bleach, however, the bleach was lemon scented. Obtain regular bleach for food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Raw vegetables (ready to eat food) were stored adjacent and/or below the raw meat. Action taken:-Staff was instructed to store the raw vegetables separately from the raw meat to avoid cross contamination of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for bleach (chlorine) were not present. Action required:-Please acquire chlorine test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Handwashing sink was blocked with knives, containers.Action taken:-Staff was instructed to unblock the handwashing sink.-Handwashing sink must be accessible, stocked with hot/cold water, soap dispenser and paper towels. *Please store the liquid soap in the soap dispenser bottle to ease the handwashing process.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -Pest control monitoring was done manually; however, pest control records were not being maintained. No records for year 2024. Action required:-Please maintain the pest control records.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • -Valid permit was not displayed to the public.Action required:-Please paste the valid food handling permit on any location which is visible to the public.

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