Skip to content
Loading map…

BD Mart

9354 34 Avenue NW Edmonton AB T6E 5X8 · Food - General

Official record from Alberta →

Inspection summary

BD Mart has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 18, 2025. The most recent inspection, on July 22, 2026, recorded 8 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 July 22, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on July 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 22, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on July 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 3, 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.

5 inspections

  1. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - meats/fish repackaged for sale in the customer area were lacking labels to denote source and packaged on dates.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - several frozen meat/fish items appear to have been subjected to temperature abuse or were in poor condition: the bags were filled with ice crystals in large quantities (customer freezers) and may be freezer burned
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - owner confirmed that the facility was open on the weekend but not since. The inspection occurred on Wednesday - the band saw still had meat on it. It was dirty and contaminated allowing for potential and harmful bacterial growth on the meat contact surfaces without proper cleaning or sanitizing in between. CRITICAL violation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - microwave, coffee maker and drink supplies were improperly stored in an area strictly used for raw meat processing only. Immediately remove all items not associated with raw meat processing from the raw meat area. Retrain staff regarding cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - 2 door upright cooler in the customer area was measured at 10'C. Please immediately remove all foods from the cooler until such time it is repaired/adjusted to maintain a temperature of 4'C or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - the dishwashing sinks were leaking water at the faucet, repair required
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - the shelving in the walk in cooler was in poor condition with unfinished particle board exposed. All surfaces in a meat facility must be smooth, cleanable, non absorbent and durable.** - cutting board was overworn/overused, pitted and no longer in a sanitary condition or in a state that could be properly cleaned and disinfected. Flip, rotate, or replace the cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required due to build up of grime, grease, and what appears to be mold-like substance on/in the walk in cooler, customer area chest freezer (off), band saw, counters.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** - meats that were re-packaged were missing labels.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - staff were not wearing aprons
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - black garbage bags (not food grade) were used to cover meats in the cooler - cease and desist
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - a variety of personal items were stored on or around raw meat processing areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - chemicals were stored above and beside foods on display in the customer sales area. Please separate the foods from the chemicals for sale.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - sanitizing step for manual dishwashing was not being practiced as required. Please wash dishes by 1. Soap and water. 2. rinsing off soap with clean water 3. SANITIZE for a minimum of 2 minutes, with the item completely submerged into the sanitizer solution. 4. air dry
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website