Skip to content
Loading map…

Al-Rahma Halal Meat

4549 118 Avenue NW Edmonton AB T5W 1A8 · Food - General

Official record from Alberta →

Inspection summary

Al-Rahma Halal Meat has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on October 21, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 5 separate inspections, most recently on October 21, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 27, 2025. 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 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 February 20, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 8 times across 5 separate inspections, most recently on October 21, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on October 21, 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?

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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • October 21, 2025:Chlorine test strips were not available. Correction:-Ensure there is chlorine test strips available.
    • 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?
      • Food handling permit was not displayed to the public.Correction:-Ensure that the most recent food handling permit is displayed to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Oct 21, 2025:Flooring in the walk-in cooler is in satisfactory condition.Flooring in the meat processing area in disrepair.Correction:-Ensure that flooring in the food processing area is durable and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oct 21, 2025:Improved organization and cleanliness. Miscellaneous items unrelated to food processing still observed.Correction:-Remove items that are unrelated to the meat processing area.
  2. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • X Test strips were still not available. Please have available Chlorine test strips to verify the strength of your Bleach/Chlorine sanitizer. You can buy test strips from Amazon or Royal Caretaking Supplies, in Edmonton or other dishwashing chemical suppliers.
    • 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 records were not available
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the walk-in cooler and in the meat processing area was in disrepair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Misc. items noted in the meat processing area (old air conditioner, plywood)-Please remove items that are unrelated to the meat processing area
  3. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -Chapati and various baked goods were unlabeled, and operator could not confirm whether products were from an approved source.-Operator instructed to discontinue the sale of these items
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Sanitizer was not available at the time of inspection-PHI demonstrated to staff how to make a chlorine solution at 100ppm
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • X Test strips were still not available. Please have available Chlorine test strips to verify the strength of your Bleach/Chlorine sanitizer. You can buy test strips from Amazon or Royal Caretaking Supplies, in Edmonton or other dishwashing chemical suppliers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap not available at the hand sink
    • 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 records were not available
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Mop being stored in dishwashing sinks
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the walk-in cooler and in the meat processing area was in disrepair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Misc. items noted in the meat processing area (old air conditioner, plywood)-Please remove items that are unrelated to the meat processing area
  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • X Test strips were still not available. Please have available Chlorine test strips to verify the strength of your Bleach/Chlorine sanitizer. You can buy test strips from Amazon or Royal Caretaking Supplies, in Edmonton or other dishwashing chemical suppliers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X Sections of ceiling over both the grocery and butchery areas were still missing. Repair ceiling to allow for safe and sanitary food operations.
  5. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • X Test strips were still not available. Please have available Chlorine test strips to verify the strength of your Bleach/Chlorine sanitizer. You can buy test strips from Amazon or Royal Caretaking Supplies, in Edmonton or other dishwashing chemical suppliers.
    • 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 Food Handling Permit not posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X Sections of ceiling over both the grocery and butchery areas were still missing. Repair ceiling to allow for safe and sanitary food operations.

Nearby inspected facilities

Own this business? Add a badge to your website