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Alif Halal Meat & Groceries

3819 99 Street NW Edmonton AB T6E 6c8 · Food - General

Official record from Alberta →

Inspection summary

Alif Halal Meat & Groceries has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 17, 2025. The most recent inspection, on November 21, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 36 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Food source, labelling and allergens.

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.

  • 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 5 times across 3 separate inspections, most recently on November 20, 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 4 times across 2 separate inspections, most recently on November 18, 2025. 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 2 times across 2 separate inspections, most recently on November 18, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on November 18, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on November 18, 2025. For example: Are chemicals stored and handled in a safe manner?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 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?
      • ** - Evidence of pests was observed during the inspection: Two species of live flies were noted in the kitchen. A dead mouse was observed in a trap. Fly fecal matter was observed on numerous surfaces in the facility including but not limited to: ceilings, walls, lights, back room, etc. Mouse droppings were observed along front north windows and in the back storage room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment throughout exhibited poor sanitation with an accumulation of dirt, grime, food debris, and raw meat contamination which includes but is not limited to: dishwashing sinks, on the door to the walk-in cooler, all shelving in open food processing areas, the utensils stored, the shelving in back room, in the walk-in cooler on all shelving and shelving supports, inside of the display meat cooler; the two meat bandsaws, knives, and cutting boards that had been left contaminated overnight at room temperature. There was an accumulation of debris and ice within two freezers in the customer area in need of defrosting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to: floors under equipment, along edges, and hard to reach areas, on the walls near food preparation, under the sinks, behind/around the sinks, bathroom sinks, doors, light switches.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - The written cleaning schedule was either not adequate to address all areas of the facility, the staff were not trained in using the written cleaning schedule, or written cleaning schedule was no longer in use.
  3. Demand Inspection

    16 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - Meats and repackaged items were for sale in the customer area were not labelled to indicate their source.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - Several cartons of eggs with a best before date of September 30, 2025, were observed for sale in the front customer area coolers.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - A staff member put on gloves without washing hands. The handwashing sink was dry and showed no evidence of recent use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Foods were observed stored on the floor and in contact with grime and dirt. Chicken was observed on the floor in back storage room along with the garbage.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - Chemical spray bottles were not labelled to disclose contents to prevent potentially hazardous mixing of chemicals. A chemical spray bottle was re-used to house a different unknown chemical.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Improper thawing was observed: three boxes of uncooked chicken were stored on the floor at room temperature in the back room. There was a puddle of melt liquids around the boxes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - The interior of the main meat display cooler was measured and verified at 10-13 degrees Celsius over the course of more than one hour.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Handwashing sinks in the facility lacked paper towel in the dispenser next to the sinks for proper and frequent handwashing. Staff stored the paper towel on the dirty meat band saw and was not stored in the proper dispenser allowing for contamination of the rolls by wet and/or dirty hands and contaminated surfaces.
    • 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?
      • ** - Evidence of pests was observed during the inspection: Two species of live flies were noted in the kitchen. A dead mouse was observed in a trap. Fly fecal matter was observed on numerous surfaces in the facility including but not limited to: ceilings, walls, lights, back room, etc. Mouse droppings were observed along front north windows and in the back storage room.
    • 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?
      • ** - No current or recent written pest control reports for monitoring were available; the one report provided was from March 2025.
    • 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?
      • ** - A current and valid Food Handling Permit was not posted in public view. The FHP posted in public view was from 2024.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. What appeared to be a mold-like substance was observed along the surface of 3 cutting boards
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment was stored in an unsanitary manner: clean equipment was stored on dirty surfaces and near raw meat and/or raw meat residue. Utensils and food equipment were also observed in storage without first being washed & sanitized. A container of sheet pans were stored on the floor and with a very dirty cutting board; knives with blood and meat debris were stored with clean knives.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment throughout exhibited poor sanitation with an accumulation of dirt, grime, food debris, and raw meat contamination which includes but is not limited to: dishwashing sinks, on the door to the walk-in cooler, all shelving in open food processing areas, the utensils stored, the shelving in back room, in the walk-in cooler on all shelving and shelving supports, inside of the display meat cooler; the two meat bandsaws, knives, and cutting boards that had been left contaminated overnight at room temperature. There was an accumulation of debris and ice within two freezers in the customer area in need of defrosting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to: floors under equipment, along edges, and hard to reach areas, on the walls near food preparation, under the sinks, behind/around the sinks, bathroom sinks, doors, light switches.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - The written cleaning schedule was either not adequate to address all areas of the facility, the staff were not trained in using the written cleaning schedule, or written cleaning schedule was no longer in use.
  4. Monitoring Inspection

    16 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - Meats and repackaged items were for sale in the customer area were not labelled to indicate their source.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - Several cartons of eggs with a best before date of September 30, 2025, were observed for sale in the front customer area coolers.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - A staff member put on gloves without washing hands. The handwashing sink was dry and showed no evidence of recent use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Foods were observed stored on the floor and in contact with grime and dirt. Chicken was observed on the floor in back storage room along with the garbage.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - Chemical spray bottles were not labelled to disclose contents to prevent potentially hazardous mixing of chemicals. A chemical spray bottle was re-used to house a different unknown chemical.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Improper thawing was observed: three boxes of uncooked chicken were stored on the floor at room temperature in the back room. There was a puddle of melt liquids around the boxes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - The interior of the main meat display cooler was measured and verified at 10-13 degrees Celsius over the course of more than one hour.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Handwashing sinks in the facility lacked paper towel in the dispenser next to the sinks for proper and frequent handwashing. Staff stored the paper towel on the dirty meat band saw and was not stored in the proper dispenser allowing for contamination of the rolls by wet and/or dirty hands and contaminated surfaces.
    • 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?
      • ** - Evidence of pests was observed during the inspection: Two species of live flies were noted in the kitchen. A dead mouse was observed in a trap. Fly fecal matter was observed on numerous surfaces in the facility including but not limited to: ceilings, walls, lights, back room, etc. Mouse droppings were observed along front north windows and in the back storage room.
    • 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?
      • ** - No current or recent written pest control reports for monitoring were available; the one report provided was from March 2025.
    • 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?
      • ** - A current and valid Food Handling Permit was not posted in public view. The FHP posted in public view was from 2024.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - Cutting boards are overworn, pitted, had chunks of plastic missing, and were otherwise not maintained in good condition or repair. What appeared to be a mold-like substance was observed along the surface of 3 cutting boards
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment was stored in an unsanitary manner: clean equipment was stored on dirty surfaces and near raw meat and/or raw meat residue. Utensils and food equipment were also observed in storage without first being washed & sanitized. A container of sheet pans were stored on the floor and with a very dirty cutting board; knives with blood and meat debris were stored with clean knives.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment throughout exhibited poor sanitation with an accumulation of dirt, grime, food debris, and raw meat contamination which includes but is not limited to: dishwashing sinks, on the door to the walk-in cooler, all shelving in open food processing areas, the utensils stored, the shelving in back room, in the walk-in cooler on all shelving and shelving supports, inside of the display meat cooler; the two meat bandsaws, knives, and cutting boards that had been left contaminated overnight at room temperature. There was an accumulation of debris and ice within two freezers in the customer area in need of defrosting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Areas throughout the facility exhibited poor sanitation with an accumulation of dirt, grime, and food debris, which includes but is not limited to: floors under equipment, along edges, and hard to reach areas, on the walls near food preparation, under the sinks, behind/around the sinks, bathroom sinks, doors, light switches.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - The written cleaning schedule was either not adequate to address all areas of the facility, the staff were not trained in using the written cleaning schedule, or written cleaning schedule was no longer in use.

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