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Al-Taibah Halal Meat & Groceries

3214 82 Street NW Edmonton AB T6K 3Y3 · Food - General

Official record from Alberta →

Inspection summary

Al-Taibah Halal Meat & Groceries has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on April 16, 2026, recorded 5 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 separate inspections, most recently on April 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 6 separate inspections, most recently on December 23, 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 temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on April 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 17 times across 7 separate inspections, most recently on April 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 7 times across 4 separate inspections, most recently on April 16, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer solution was available during food preparation. The operator prepared a 100 ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling to ensure effective surface sanitizing.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members were observed not washing their hands before wearing gloves and before returning to food handling after incompatible activities. Education was provided. Handwashing must be performed at appropriate times and as frequently as needed. Please ensure staff members are retrained on proper hand hygiene practices.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several boxes of frozen raw meat and a box of raw chicken were observed stored at room temperature. The operator was instructed to move them to the cooler. High-risk food must be stored at or below 4°C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink drains slowly. Please ensure this is repaired to support proper handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required for the following:Floors of the two walk-in coolersFloor underneath the two-compartment dishwashing sink
  2. Risk Management Inspection

    3 infractions

    • 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?
      • A gap was observed at the bottom of the back exit door. Please have weather stripping installed to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile was missing by cutting area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles missing and broken in meat cutting area. 2. Unfinished and heavily soiled plywood shelving noted under shrink wrapper counter. 3. Wall edge north of dishwashing area is in disrepair becoming pitted and hard to clean and requires refinishing. 4. Several ceiling tiles missing or heavily stained. Please replace.
  3. Demand Inspection

    3 infractions

    • 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?
      • A gap was observed at the bottom of the back exit door. Please have weather stripping installed to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile was missing by cutting area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles missing and broken in meat cutting area. 2. Unfinished and heavily soiled plywood shelving noted under shrink wrapper counter. 3. Wall edge north of dishwashing area is in disrepair becoming pitted and hard to clean and requires refinishing. 4. Several ceiling tiles missing or heavily stained. Please replace.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure that a 200 ppm chlorine solution or 1 teaspoon of bleach in 1 L of water is prepared and available at all times and before any food handling is started. Do not mix dish soap and bleach together.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • please ensure that only liquid hand soap is used. Do not use bar soap.The hot water tap in the washroom is broken. Please repair.
    • 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?
      • A gap was observed at the bottom of the back exit door. Please have weather stripping installed to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile was missing by cutting area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles missing and broken in meat cutting area. 2. Unfinished and heavily soiled plywood shelving noted under shrink wrapper counter. 3. Wall edge north of dishwashing area is in disrepair becoming pitted and hard to clean and requires refinishing. 4. Several ceiling tiles missing or heavily stained. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean floors. Please do a deep cleaning of edges and under equipment.
  5. Risk Management Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure perishable food, including meat, is maintained below 4C at all times, including delivery.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap available in the facility.
    • 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?
      • A gap was observed at the bottom of the back exit door. Please have weather stripping installed to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Wooden tables are in use in the cutting area that are heavily soiled and have have finishes in poor repair. Ensure all equipment and tables are in good repair, clean and have proper finishes that can be cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile was missing by cutting area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles missing and broken in meat cutting area. 2. Unfinished and heavily soiled plywood shelving noted under shrink wrapper counter. 3. Wall edge north of dishwashing area is in disrepair becoming pitted and hard to clean and requires refinishing. 4. Several ceiling tiles missing or heavily stained. Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grime and debris noted on meat slicer. Build up noted around handle, feet, edges. Deep cleaning and routine maintenance required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Staff have been deep cleaning facility. Please continue and maintain in a clean state. 2. No written sanitation records were available at the facility.
  6. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff are using vinegar instead of bleach solution on meat grinder and band saw. Vinegar can be used in the cleaning step, but is not a suitable sanitizer.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach being used for cleaning procedures is not being mixed to the required concentration. Please ensure all equipment are cleaned and sanitize in bleach solution at 100ppm. Items that are cleaned in place ( IE: band saw, grinder) should be sanitized using a 200 ppm Chlorine solution ( 1 tsp bleach per litre water). The concentration of sanitizers should be tested using an appropriate testing equipment (e.g test strips).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff are not washing their hands before and after handling meat.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dish soap was not available onsite.Facility was not following proper manual dishwashing procedures.Ensure proper manual dishwashing procedures are followed:2 compartment manual dishwashing:Compartment 1 - soap and waterRinse into Compartment 1Compartment 2 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry.A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap available in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not operational. It leaked heavily onto the floor when used.
    • 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?
      • A gap was observed at the bottom of the back exit door. Please have weather stripping installed to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Wooden tables are in use in the cutting area that are heavily soiled and have have finishes in poor repair. Ensure all equipment and tables are in good repair, clean and have proper finishes that can be cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile was missing by cutting area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles missing and broken in meat cutting area. 2. Unfinished and heavily soiled plywood shelving noted under shrink wrapper counter. 3. Wall edge north of dishwashing area is in disrepair becoming pitted and hard to clean and requires refinishing. 4. Several ceiling tiles missing or heavily stained. Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grime and debris noted on meat slicer. Build up noted around handle, feet, edges. Deep cleaning and routine maintenance required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning is not satisfactory in facility. - Walk in cooler requires deep cleaning. spills and liquid stains on the walls.- Staff washroom needs to be cleaned. - walls need cleaning in cutting area. - Cleaning required under 3 compartment sink. 2. No written sanitation records were available at the facility.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach being used for cleaning procedures is not being mixed to the required concentration. Please ensure all equipment are cleaned and sanitize in bleach solution at 100ppm. Items that are cleaned in place ( IE: band saw, grinder) should be sanitized using a 200 ppm Chlorine solution ( 1 tsp bleach per litre water). The concentration of sanitizers should be tested using an appropriate testing equipment (e.g test strips).
    • 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?
      • A gap was observed at the bottom of the back exit door. Please have weather stripping installed to prevent the entry of pests.
    • 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?
      • An expired food permit was observed on display at the facility. Please ensure a valid permit is on display at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile was missing by cutting area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles missing and broken in meat cutting area. 2. Unfinished and heavily soiled plywood shelving noted under shrink wrapper counter. 3. Wall edge north of dishwashing area is in disrepair becoming pitted and hard to clean and requires refinishing. 4. Several ceiling tiles missing or heavily stained. Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning is not satisfactory in facility. - Walk in cooler requires deep cleaning. spills and liquid stains on the walls.- Staff washroom needs to be cleaned. 2. No written sanitation records were available at the facility.

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