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Al Madina Halal Meat & Deli

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

9 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.
  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2023-08-18Deep clean of the walk-in cooler was completed. Sanitation satisfactory.2023-08-10Wire shelving in meat walk-in cooler was visibly soiled. Wall behind the wire shelving was visibly dirty with blood splatter. Action required: conduct deep clean of walk-in cooler with a focus on wire shelving.
  9. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Dumpling in the reach-in freezer (close to cashier) was not labelled to indicate contents or manufacturer. Staff reported the product is made on-site. Action required: label all food products in accordance to CFIA requirements (https://inspection.canada.ca/food-labels/labelling/industry/eng/1383607266489/1383607344939)2. Flat bread in grocery area was not labelled to indicate contents or manufacturer. Staff stated the break is from Sunbake Pita. Action required: do not accept merchandise that is not labelled to indicate contents and manufacturer. Contact Sunbake Pita & request them to label all product. 3. Observed several dry goods on display in the grocery area from El Wadi Foods. PHI was unfamiliar with this producer & unable to verify that it is from an inspected facility.Action required: obtain proof of food handling permit or CFIA license from supplier to confirm food is from an approved source.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of potatoes was stored on the ground in the dry storage area (next to walk-in freezer entrance). Some boxes & foods in the walk-in freezer were on the floor. Action required: store all food products off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility did not have an approved sanitizer (bleach onsite). Staff noted the facility had just ran out and showed a note left by the cleaning staff requesting more. The note was written in Arabic so PHI was unable to confirm the purpose of the note. Action required: obtain an approved sanitizer & keep onsite at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Wire shelving in meat walk-in cooler was visibly soiled. Wall behind the wire shelving was visibly dirty with blood splatter. Action required: conduct deep clean of walk-in cooler with a focus on wire shelving.