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Central Grocery & Halal Meat

11128 107 Avenue NW Edmonton AB T5H 0X8 · Food - General

Official record from Alberta →

Inspection summary

Central Grocery & Halal Meat has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 21, 2024. The most recent inspection, on December 1, 2025, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests 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 5 times across 5 separate inspections, most recently on April 21, 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?

  • 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 3 separate inspections, most recently on February 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on March 5, 2025. 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 2 times on February 7, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 7, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. 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?
      • 2025-03-05:1. Evidence of pest activity observed in the following areas: --1 live cockroach observed on glue board on the floor between the meat display cooler and the reach-in vegetable display cooler in the retail area (along the south wall of the building). Floor has been cleaned. --area behind grease trap in the butcher area has been cleaned.2. Pest control records were produced (AHS Self-monitoring checklists are used. COMPLETE CHECKLIST ONCE A MONTH AND KEEP RECORDS ON SITE FOR REVIEW AT FUTURE INSPECTIONS.New glue boards have been set out throughout the facility to monitor for cockroach activity. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfACTION REQUIRED: ensure your facility is monitoring for both mice and cockroaches (glue boards/sticky traps). Ensure you hire a licensed pest control technician to apply pesticide if needed. Consider hiring a licensed pest control technician to monitor for activity, provide recommendations & maintain monthly records. Work with your neighbors in the building to ensure you take a coordinated effort to control the pest activity. Conduct a deep clean of the facility regularly- move all equipment to clean under, around, and within it.
  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?
      • 2025-03-05:1. Evidence of pest activity observed in the following areas: --1 live cockroach observed on glue board on the floor between the meat display cooler and the reach-in vegetable display cooler in the retail area (along the south wall of the building). Floor has been cleaned. --area behind grease trap in the butcher area has been cleaned.2. Pest control records were produced (AHS Self-monitoring checklists are used. COMPLETE CHECKLIST ONCE A MONTH AND KEEP RECORDS ON SITE FOR REVIEW AT FUTURE INSPECTIONS.New glue boards have been set out throughout the facility to monitor for cockroach activity. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfACTION REQUIRED: ensure your facility is monitoring for both mice and cockroaches (glue boards/sticky traps). Ensure you hire a licensed pest control technician to apply pesticide if needed. Consider hiring a licensed pest control technician to monitor for activity, provide recommendations & maintain monthly records. Work with your neighbors in the building to ensure you take a coordinated effort to control the pest activity. Conduct a deep clean of the facility regularly- move all equipment to clean under, around, and within it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 03-05-2025: There are still some oil marks noted on the door to the chapati room. Door surface is to be re-finished in a manner that makes the door smooth, impervious to moisture, easy to clean and kept in good repair. Options to acheive this were discussed during the inspection. Noted Feb. 7, 2025:The interior door leading into the chapati room was visibly dirty. ACTION REQUIRED: clean the indicated area.
  4. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Poor separation/organization of stock, namely: --Windshield washer fluid was stored next to the food supplies --Food equipment (frying pan and Ziplok bags) and ingredients (oil) were stored on the floor.ACTION REQUIRED: conduct a deep clean of the chapati room and re-organize stock and food equipment so it is off the floor. Remove personal items that are not related to food handling from the food preparation and/or storage areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 2025-02-07The facility had purchased swimming pool/hot tub test strips. Provided guidance regarding potential suppliers and required test strips for a food facility.ACTION REQUIRED: obtain chlorine test strips for a restaurant.____________________2024-11-21-Test papers for the bleach (chlorine) were not present.Action required:-Please purchase the chlorine test papers to monitor the strength of the sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink in the butcher area was not equipped with hand soap. 2. The hand sink in the chapati preparation room was not equipped with hand soap or paper towel. ACTION REQUIRED: ensure all hand sinks are equipped with liquid hand soap (in a pump style dispenser) and 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?
      • 2025-02-071. Evidence of pest activity observed in the following areas: --Dead cockroaches (~7) and frass on the floor between the meat display cooler and the reach-in vegetable display cooler in the retail area (along the south wall of the building). --Mouse droppings and 2 dead cockroaches on the floor behind the grease trap in the butcher area.2. Pest control records were not maintained. Self-monitored checklist was completed in 2022. No glue boards were set/observed despite cockroach activity. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfACTION REQUIRED: ensure your facility is monitoring for both mice and cockroaches (glue boards/sticky traps). Ensure you hire a licensed pest control technician to apply pesticide if needed. Consider hiring a licensed pest control technician to monitor for activity, provide recommendations & maintain monthly records. Work with your neighbors in the building to ensure you take a coordinated effort to control the pest activity. Conduct a deep clean where the cockroach and mouse activity were noted - move all equipment to clean under, around, and within it._____________________2024-11-21-Pest control records were not maintained. Staff confirmed that they manually monitor the pest but no records were maintained.Action required:-AHS pest control checklist will be provided to the operator.-Please complete this checklist every month and keep the records 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 hand sink plumbing in the public washroom was leaking – a catch basin with stagnant water was observed under the hand sink.ACTION REQUIRED: repair the indicated plumbing leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A soiled fabric computer chair was observed in the chapati room - not constructed of an easily cleanable surface that is impervious to moisture. ACTION REQUIRED: remove the fabric chair. Ensure all equipment in the food preparation area is smooth, washable, & impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior door leading into the chapati room was visibly dirty. ACTION REQUIRED: clean the indicated area.
  5. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The new room used for Chapati's had two-compartment dishwashing sink (hot and cold water was present), the sinks were equipped with dish detergent. However, there was no sanitizer solution present. Action required:-Please ensure that the approved sanitizer (such as chlorine (bleach), quats etc.) is present in the chapati making room for manually sanitizing the dishware, equipment and the counters.-2 compartment dishwashing method infographic will be sent with the report.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for the bleach (chlorine) were not present.Action required:-Please purchase the chlorine test papers to monitor the strength of the sanitizer solution.
    • 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 maintained. Staff confirmed that they manually monitor the pest but no records were maintained.Action required:-AHS pest control checklist will be provided to the operator.-Please complete this checklist every month and keep the records onsite.
  6. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The new room used for Chapati's had two-compartment dishwashing sink (hot and cold water was present), the sinks were equipped with dish detergent. However, there was no sanitizer solution present. Action required:-Please ensure that the approved sanitizer (such as chlorine (bleach), quats etc.) is present in the chapati making room for manually sanitizing the dishware, equipment and the counters.-2 compartment dishwashing method infographic will be sent with the report.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers for the bleach (chlorine) were not present.Action required:-Please purchase the chlorine test papers to monitor the strength of the sanitizer solution.
    • 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 maintained. Staff confirmed that they manually monitor the pest but no records were maintained.Action required:-AHS pest control checklist will be provided to the operator.-Please complete this checklist every month and keep the records onsite.
    • 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?
      • -Food handling permit fee was overdue.-Valid food handling permit was not present.Action required:-Operator was instructed to pay for the food handling permit and once the new permit is received, take a printout and paste it on any location, which is visible to the public.

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