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Capital Convenience And Halal Meats Ltd.

10804 107 Avenue NW Edmonton AB T5H 0X2 · Food - General

Official record from Alberta →

Inspection summary

Capital Convenience And Halal Meats Ltd. has been inspected 16 times by Alberta Health Services (Environmental Public Health) since November 20, 2024. The most recent inspection, on October 4, 2026, recorded 6 infractions.

1 of 16 inspections on record found no infractions at all. In the past 12 months there were 13 inspections with 72 infractions recorded. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Cleaning and sanitizing.

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 16 times across 11 separate inspections, most recently on October 4, 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?

  • 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 6 times across 6 separate inspections, most recently on September 10, 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 6 times across 6 separate inspections, most recently on May 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 October 4, 2026. 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 once on October 4, 2026. 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.

16 inspections

  1. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Produce display case, a green bell pepper and small tomato appeared rotten.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Walk-in freezer, frozen meats observed on the floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two open take-out beverage cups were observed on the food processing table with used knives and processed pieces of meat.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A smartphone was observed on the counter-top for the wrapping up of meat products.
    • 09. Are chemicals stored and handled in a safe manner?
      • Food handlers used jug of bleach labelled as containing lemon scent to prepare chlorine sanitizer. [Food handlers brought in a non-scented jug of bleach as replacement].
    • 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?
      • Mouse droppings observed underneath a wooden display case storing packaged dates. Food packages were in good condition.A dead house fly observed on a shelf rack for the display cooler containing jugs of milk and bottles of juice. Two small dead flies observed on the floor inside of this display cooler.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • There is a significant mouse infestation indicated by large volumes of mouse droppings observed on various shelves, corners, underneath shelving units and coolers within the facility. Multiple packages of food are also chewed into with the original product missing. Additionally, a dead mouse is observed on sticky traps underneath a shelf and behind the fresh produce cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris on various areas and surfaces, including but not limited to: meat cutting area surfaces, underneath shelving units, and high-touch surfaces
  4. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • There is a significant mouse infestation indicated by large volumes of mouse droppings observed on various shelves, corners, underneath shelving units and coolers within the facility. Multiple packages of food are also chewed into with the original product missing. Additionally, a dead mouse is observed on sticky traps underneath a shelf and behind the fresh produce cooler.
    • 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?
      • Front door of the facility has a large gap in the weather stripping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris on various areas and surfaces, including but not limited to: meat cutting area surfaces, underneath shelving units, and high-touch surfaces
  5. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There is a large quantity of baked foods and some meats that are unlabeled and of unknown source.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various containers and boxes of food are stored directly on the floor in the facility, including but not limited to: flour, rice, sugar, boxes with unknown contents, canned food, and pre-packaged drinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel available at the hand sink in the meat cutting area.
    • 15. Is the facility free of a pest infestation?
      • There is a significant mouse infestation indicated by large volumes of mouse droppings observed on various shelves, corners, underneath shelving units and coolers within the facility. Multiple packages of food are also chewed into with the original product missing. Additionally, a dead mouse is observed on sticky traps underneath a shelf and behind the fresh produce cooler.
    • 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?
      • Front door of the facility has a large gap in the weather stripping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris on various areas and surfaces, including but not limited to: meat cutting area surfaces, underneath shelving units, and high-touch surfaces
  6. Risk Management Inspection

    1 infraction

    • 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?
      • Some fresh droppings remain, continued daily cleaning and monitoring are to occur.
  7. Risk Management Inspection

    5 infractions

    • 15. Is the facility free of a pest infestation?
      • There is a significant mouse infestation onsite the premises, indicated by large volumes of mouse droppings observed on various shelves, corners, underneath shelving and coolers and surfaces of the facility. Additionally multiple packages of foods including but not limited to, dried pastas, baked food items, and spices were chewed into with missing or spilled out product. A dead mouse is observed on a sticky trap underneath the wall of freezers.
    • 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?
      • Mouse droppings were observed on an empty shelf in the grocery section.Ensure that a pest management program is in place.including records, and traps. Or, obtain the services of a licensed pest control company.
    • 20. Do food handlers at the facility have adequate food safety training?
      • More than 6 staff were onsite at the time of the inspection, and no food safety certificates were observed or made available for any of the staff onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Regular, routine cleaning to continue, and create schedule for staff to follow.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on hard-to-reach areas, and hard to reach surfaces of equipment. Ensure that all surfaces, utensils and equipment are cleaned and sanitized daily.
  8. Risk Management Inspection

    6 infractions

    • 15. Is the facility free of a pest infestation?
      • There is a significant mouse infestation onsite the premises, indicated by large volumes of mouse droppings observed on various shelves, corners, underneath shelving and coolers and surfaces of the facility. Additionally multiple packages of foods including but not limited to, dried pastas, baked food items, and spices were chewed into with missing or spilled out product. A dead mouse is observed on a sticky trap underneath the wall of freezers.
    • 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?
      • Mouse droppings were observed on an empty shelf in the grocery section.Ensure that a pest management program is in place.including records, and traps. Or, obtain the services of a licensed pest control company.
    • 20. Do food handlers at the facility have adequate food safety training?
      • More than 6 staff were onsite at the time of the inspection, and no food safety certificates were observed or made available for any of the staff onsite.
    • 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 washroom opens directly to the food area, the door must be kept closed at all times.An automatic closer is to be installed on the washroom door. The baseboard behind the toilet is damaged and insulations spills out of the wall. Replace the baseboard with something that is smooth, non-porous and easy to clean. Ensure that it is solid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Regular, routine cleaning to continue, and create schedule for staff to follow.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on hard-to-reach areas, and hard to reach surfaces of equipment. Ensure that all surfaces, utensils and equipment are cleaned and sanitized daily.
  9. Risk Management Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A large quantity of food in the facility is unlabeled. Included but not limited to:- Rice- Spices- Some repackaged meatsZiploc Bags of baked goods and frozen samosa were present in the store. Unlabeled cow feet were available in the store.March 30 Update:- A majority of the items had been labeled with a few baked goods remaining to be labeled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various containers and boxes of food are stored on the floor of the facility, including but not limited to, flour, rice, sugar, boxes with unknown contents, canned food, and drinks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for testing sanitizer solutions.
    • 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 in the meat cutting area is filled with extraneous items like a dish soap container and long metal bar.
    • 15. Is the facility free of a pest infestation?
      • There is a significant mouse infestation onsite the premises, indicated by large volumes of mouse droppings observed on various shelves, corners, underneath shelving and coolers and surfaces of the facility. Additionally multiple packages of foods including but not limited to, dried pastas, baked food items, and spices were chewed into with missing or spilled out product. A dead mouse is observed on a sticky trap underneath the wall of freezers.
    • 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?
      • Mouse droppings were observed on an empty shelf in the grocery section.Ensure that a pest management program is in place.including records, and traps. Or, obtain the services of a licensed pest control company.
    • 20. Do food handlers at the facility have adequate food safety training?
      • More than 6 staff were onsite at the time of the inspection, and no food safety certificates were observed or made available for any of the staff onsite.
    • 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 washroom opens directly to the food area, the door must be kept closed at all times.An automatic closer is to be installed on the washroom door. The baseboard behind the toilet is damaged and insulations spills out of the wall. Replace the baseboard with something that is smooth, non-porous and easy to clean. Ensure that it is solid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards in the meat department were heavily rutted. Replace or refinish the cutting boards so they are smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Regular, routine cleaning to continue, and create schedule for staff to follow.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a pile of loose insulation in the staff washroom, behind the toilet. Ensure that the insulation is cleaned up, and any damaged building material is repaired.
  10. Risk Management Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A large quantity of food in the facility is unlabeled. Included but not limited to:- Rice- Spices- Some repackaged meatsZiploc Bags of baked goods and frozen samosa were present in the store. Unlabeled cow feet were available in the store.March 30 Update:- A majority of the items had been labeled with a few baked goods remaining to be labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for testing sanitizer solutions.
    • 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?
      • Mouse droppings were observed on an empty shelf in the grocery section.Ensure that a pest management program is in place.including records, and traps. Or, obtain the services of a licensed pest control company.
    • 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 washroom opens directly to the food area, the door must be kept closed at all times.An automatic closer is to be installed on the washroom door. The baseboard behind the toilet is damaged and insulations spills out of the wall. Replace the baseboard with something that is smooth, non-porous and easy to clean. Ensure that it is solid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards in the meat department were heavily rutted. Replace or refinish the cutting boards so they are smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Regular, routine cleaning to continue, and create schedule for staff to follow.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a pile of loose insulation in the staff washroom, behind the toilet. Ensure that the insulation is cleaned up, and any damaged building material is repaired.
  11. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A large quantity of food in the facility is unlabeled. Included but not limited to:- Rice- Spices- Some repackaged meatsZiploc Bags of baked goods and frozen samosa were present in the store. Unlabeled cow feet were available in the store.March 30 Update:- A majority of the items had been labeled with a few baked goods remaining to be labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for testing sanitizer solutions.
    • 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 washroom hand sink countertop was water damaged and separating from the wall.Remove water damaged building material and ensure surfaces are smooth and easy to clean.The washroom opens directly to the food area, the door must be kept closed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards in the meat department were heavily rutted. Replace or refinish the cutting boards so they are smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Regular, routine cleaning to continue, and create schedule for staff to follow.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a pile of loose insulation in the staff washroom, behind the toilet. Ensure that the insulation is cleaned up, and any damaged building material is repaired.
  12. Risk Management Inspection

    12 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A large quantity of food in the facility is unlabeled. Included but not limited to:- Rice- Spices- Some repackaged meatsZiploc Bags of baked goods and frozen samosa were present in the store. Unlabeled cow feet were available in the store.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not prepared at the time of the inspection. Ensure that a sanitizer solution is prepared and used on food contact surfaces after each use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A used glove was observed on a box in the freezer. Gloves are to be discarded immediately after use.2. A staff member answered the phone with gloves on, and went directly to cutting meat. Gloves are to be changed between tasks, and hand washing is to occur between glove changes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large quantity of items are being stored on the floor of the facility.Ensure that all items are stored at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks did not have soap and paper towels. Please refill supplies to ensure proper handwash in the facility.Hand sink was obstructed from use, and did not have paper towel.
    • 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?
      • Mouse droppings were observed in the corner of the meat department. Pest monitoring devices were not observed onsite. Pest control records were not observed.
    • 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 meat freezer in the front of the store was in disrepair allowing ice on the floor, damaging the floor area. Operator claimed the door was bad and was due to be repaired. Please repair as soon as possible.
    • 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 washroom hand sink countertop was water damaged and separating from the wall.Remove water damaged building material and ensure surfaces are smooth and easy to clean.The washroom open directly to the food area, the door must be kept closed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards in the meat department were heavily rutted. Replace or refinish the cutting boards so they are smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A piece of carboard was being used to replace surface on the table saw. Only use material that is Smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The meat freezer closest to the south of the store was disorganized. Ensure that all items are reorganized and the freezer is cleaned.There is an accumulation of food debris in hard-to-reach areas of the meat department. Including but not limited to, under and behind counters, outside and inside the display case windows.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a pile of loose insulation in the staff washroom, behind the toilet. Ensure that the insulation is cleaned up, and any damaged building material is repaired.
  13. Risk Management Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A large quantity of food in the facility is unlabeled. Included but not limited to:- Rice- Spices- Some repackaged meats
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was greater than 1000ppm Chlorine. Sanitizer solution for sanitizing surfaces should be 100-200 ppm. (0.5ml of Bleach in 1000ml).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large quantity of items are being stored on the floor of the facility.Ensure that all items are stored at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks did not have soap and paper towels. Please refill supplies to ensure proper handwash in the facility.Hand sink was obstructed from use, and did not have paper towel.
    • 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 meat freezer in the front of the store was in disrepair allowing ice on the floor, damaging the floor area. Operator claimed the door was bad and was due to be repaired. Please repair as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards in the meat department were heavily rutted. Replace or refinish the cutting boards so they are smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The meat freezer closest to the south of the store was disorganized. Ensure that all items are reorganized and the freezer is cleaned.There is an accumulation of food debris in hard-to-reach areas of the meat department. Including but not limited to, under and behind counters, outside and inside the display case windows.
  14. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach was used as the sanitizing agent. Please ensure that standard, non-fragranced bleach is used as they are food safe and approved for food prep surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • About 5 bottles of milk was observed stored on the floor in the walk-in freezer. Please ensure all food items are stored off the floor to prevent food contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks did not have soap and paper towels. Please refill supplies to ensure proper handwash in the facility.
    • 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 meat freezer in the front of the store was in disrepair allowing ice on the floor, damaging the floor area. Operator claimed the door was bad and was due to be repaired. Please repair as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The meat cutting area was cluttered and the washroom was very dirty. Clean as soon as possible.
  15. Risk Management Inspection

    1 infraction

    • 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?
      • -The operator is out of country and the staff did not know where the records were located. -The staff confirmed that the pest control monitoring is done manually by the operator. -Pest control checklist will be provided along with the report so that staff can resume the pest control monitoring and documentation process.
  16. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Inside the walk-in cooler in the meat department, raw vegetables such as tomatoes, capsicums were stored below the raw meat.Action taken:-Staff was instructed to store the raw vegetables separately from the meat section to avoid cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink was inaccessible and obstructed at the start of the inspection. Hand sink basin was obstructed with meat trays. Soap dispenser was dried up.-There was no soap solution inside the soap dispenser. Action taken:-Staff was instructed to unblock the handwashing sink.- Ensure the handwash sinks are accessible/unobstructed, supplied with hot/cold water, soap dispenser and paper towels at all times.

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