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Al Madina Halal Meat & Deli

12611 153 Avenue NW Edmonton AB T5X 5X8 · Food - General

Official record from Alberta →

Inspection summary

Al Madina Halal Meat & Deli has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on March 4, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on March 4, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on December 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on December 18, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 December 10, 2025. 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?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on November 2, 2023. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several packages of roti/wraps packaged into large Ziploc bags for sale. Operator was instructed to remove from sale to the public as there was no labeling on the packages.
  2. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 18/12 /2025 Faucet not repaired. Hand wash station was not operating properly. The faucet was malfunctioning.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not available during inspection. Please ensure a sanitizer solution is available during food handling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash station was not operating properly. The faucet was malfunctioning and the
    • 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?
      • Permit had expired since September 2025. Please renew.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled food products were observed onsite in the display cooler (hummus, sausage, and peanuts). The operator is aware of the labeling requirements and has tools in place to ensure this requirement is met. ** Ensure all items packaged onsite are properly labelled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer was not ready while food preparation was occurring. Once notified, a bleach solution of 100ppm was prepared during the inspection. 2. Contaminated cleaning cloths were kept in contact with tap switch at the handwashing station. Once notified, cloth was cleaned and placed inside a bleach solution. Proper sanitizing practices were discussed with operator onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fresh vegetables were stored underneath raw meat in the walk-in cooler. Once notified, fresh produce was moved at a suitable location. ** The suitable food storage practices that reduces the risk of cross contamination were discussed with operator while onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing stations in the kitchen area and washroom were not equipped with paper towel in a suitable dispenser. A temporary paper towel was observed on the countertop. ** Provide paper towel in a suitable dispenser at each handwashing station.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food products were stored directly on the floor in the walk-in cooler. The compartment was not properly organized to ensure food protection from contamination** Organize the walk-in cooler properly to ensure all food products are stored above 5 inches above the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler was observed in unsanitary conditions, blood splatter observed on flooring, shelves, and walls. ** Conduct deep cleaning of the walk-in cooler and ensure a schedule is in place for consistency.

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