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Alberta Grocery & Halal Meat - Grocery/Butcher

6604 132 Avenue NW Edmonton AB T5C 2A5 · Food - General

Official record from Alberta →

Inspection summary

Alberta Grocery & Halal Meat - Grocery/Butcher has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on May 26, 2026, recorded 3 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 separate inspections, most recently on May 26, 2026. 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?

  • 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 5 times across 5 separate inspections, most recently on November 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 14, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 8 times across 5 separate inspections, most recently on May 26, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

8 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe Thermometer was not available
    • 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 for review
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner has food safety training but works at both of his stores. The operator was instructed to have another employee certified in food safety training
  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe Thermometer was not available
    • 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 for review
    • 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?
      • -Two mice caught on sticky traps in the grocery area.-Mouse dropping noted in the kitchen and corner near produce display
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner has food safety training but works at both of his stores. The operator was instructed to have another employee certified in food safety training
  3. Risk Management Inspection

    2 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?
      • Pest control records were not available for review
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety training could not be provided.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Cleaning cloths were not being stored in a sanitizer solution when not in use.-No sanitizer residual noted in sanitizer solution. Solution adjusted and measured to be 100ppm Cl-
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • -Personal items (e.g., cellphone, earbuds) were stored on food preparation surfaces.-Staff did not wash their hands before putting on new gloves.-Staff were eating in the corner of the meat-cutting area. Staff were informed that this area is not appropriate for meals. Meals should be consumed in an area where food is not being handled.-Butcher smocks were heavily stained. The operator was instructed to ensure smocks are cleaned regularly and that staff do not wear dirty smocks while handling food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Box of tomatoes were being stored in close proximity to the carcasses.
    • 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 for review
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety training could not be provided.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Handle for knife sharpener was repaired with tape and is no longer easily cleanable-Dirty knives were being stored in the knife holder. Operator instructed to only store clean knives in holders.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More detailed cleaning required in the meat cutting area
  5. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located
  6. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located
  7. Risk Management 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)?
      • Chlorine test strips could not be located
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • drain for hand sink was in disrepair
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • washroom door and office door requires cleaning/repainting
  8. Demand Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -Chapati on shelves still requires labels
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats stored with ready to eat foods
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • paper towels were not available
    • 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 for review
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • drain for hand sink was in disrepair
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • washroom door and office door requires cleaning/repainting
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More detailed cleaning required in the butcher area

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