Skip to content
Loading map…

Charlie's Place - Meat/Butcher Shop

101 - 977 Fir Street Sherwood Park AB T8A 4N5 · Food - General

Official record from Alberta →

Inspection summary

Charlie's Place - Meat/Butcher Shop has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on August 25, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 10 times across 6 separate inspections, most recently on August 25, 2026. 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 6 times across 4 separate inspections, most recently on June 14, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on June 14, 2024. 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?

  • 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 4 times across 3 separate inspections, most recently on August 25, 2026. 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 across 2 separate inspections, most recently on July 2, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean in place method: Ensure to follow clean in place methods for large equipment, including a sanitization step. Ensure sanitizer is approximately 100ppm for chlorine solution or 200 ppm for QUAT.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Housekeeping required throughout the facility, especially flooring and freezers upstairs.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer solution in a spray bottle was too strong. the solution bleached out a chlorine test strip. 100ppm solution was prepared during inspection.Ensure the required 100ppm concentration is maintained. Obtain chlorine test strips to measure the concentration of prepared solution as discussed.
    • 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 were not observed (Quat test strips were available at the facility). The facility uses chlorine solution as sanitizer.Obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser close to the handwashing station was empty. The dispenser was re-filled during inspection.Ensure handwashing sinks are always supplied with soap, paper towels, hot and cold running water.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One dust cover was missing on a light fixture located in the main cutting area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor, wall and equipment surfaces locate in the smoke room were soiled and required cleaning.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available in the facility.A staff member was asked to prepare a bleach solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food (measured at approx 10 degree C) in two containers was kept at room temperature.A staff member was asked to immediately keep the food in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the front coolers found to be at high temperatures around 8 degrees C. Make sure food in the cooler is maintained below 4 degree C at all times. Functional thermometers in the front coolers not observed during the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • June 14, 2024: Functional thermometers not found in the display coolers and the cooler in the front. April 25, 2024: The produce cooler and true cooler upstairs still had no thermometer. Please ensure this on-going violation is corrected.
    • 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 chlorine sanitizer. June 14, 2024: Chlorine test strips still not available.April 12, 2024: Chlorine test strips were still not observed. Please obtain chlorine test strips. April 25, 2024: The required chlorine test strips were still not observed. This is an on-going violation and must be corrected.
    • 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 observed. Please implement and maintain a monthly pest check/control. Ensure records are kept for review during inspection. A template will be sent with this report. April 25, 2024: Pest control records were still not observed.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Functional thermometers were not observed in the produce cooler and the True Cooler upstairs.Please place thermometers inside the cooler and ensure all coolers are always supplied with functional thermometers. April 25, 2024: The produce cooler and true cooler upstairs still had no thermometer. Please ensure this on-going violation is corrected.
    • 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 chlorine sanitizer. April 12, 2024: Chlorine test strips were still not observed. Please obtain chlorine test strips. April 25, 2024: The required chlorine test strips were still not observed. This is an on-going violation and must be corrected.
    • 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 observed. Please implement and maintain a monthly pest check/control. Ensure records are kept for review during inspection. A template will be sent with this report. April 25, 2024: Pest control records were still not observed.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A prepared sanitizer solution was not observed at the time of inspection. A 100 ppm chlorine sanitizer solution was prepared by the staff during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Functional thermometers were not observed in the produce cooler and the True Cooler upstairs.Please place thermometers inside the cooler and ensure all coolers are always supplied with functional thermometers.
    • 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 chlorine sanitizer. April 12, 2024: Chlorine test strips were still not observed. Please obtain chlorine test strips.
    • 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 observed. Please implement and maintain a monthly pest check/control. Ensure records are kept for review during inspection. A template will be sent with this report.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared at the time of inspection. A 100 ppm chlorine sanitizer solution was created by inspector.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was thawing at room temperature. Food is only be thawed in the following ways:- In the refrigerator at a temperature less than 4 degrees Celsius. - Under contestant running cold water. - In the Microwave.- As part of the cooking procedure, with added time for thawing.
    • 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 chlorine sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid hand soap was not available at the handwashing sink.Ensure liquid hand soap is provided to hand washing sink.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Meat cure was being stored in a reused coffee container with no labeling. Ensure that meat cure is properly labeled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was an accumulation of food debris behind the blade of the meat slicer. Ensure that slicer is being fully disassembled, cleaned and sanitized between use. 2. The main table cutting board is becoming worn and requires resurfacing or replacement so that it can be properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on the walk-in cooler fan covers. Clean and sanitize area noted above.

Nearby inspected facilities

Own this business? Add a badge to your website