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Karim Meats

15805 87 Avenue NW Edmonton AB T5R 4G7 · Food - General

Official record from Alberta →

Inspection summary

Karim Meats has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on February 27, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 February 13, 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?

  • 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 February 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5, 2024. 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 once on April 11, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 5 separate inspections, most recently on February 13, 2026. For example: 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?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 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?
      • New mouse droppings were observed on the floor between the walk-in freezer and the meat display cooler. Please clean and sanitize the affected area immediately and reschedule an appointment with your pest control company to investigate and implement a lasting solution.
    • 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 large tray containing hot chicken biryani, measured at 76 °C, was observed stored on an electric stove (turned off) at the back of house, along with serving spoons and takeaway bowls. The facility is approved for grocery and meat cutting/ sales only. The operator must discontinue selling hot food until approval is obtained from the district inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was observed unclean, with visible meat residue. The operator indicated it had been used approximately two hours prior to the inspection. Education was provided to ensure that all meat processing equipment is cleaned immediately after use, between different meat products, and every four hours during continuous use, and that it is maintained in a clean and sanitary condition when not in use.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Additional cleaning is required for the meat slicer, as meat remnants were observed in the crevices and grooves. Ensure the meat slicer is thoroughly cleaned and sanitized after each use, and when in continuous use, it must be cleaned and sanitized at least every four hours.
    • 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 storage cupboard in the meat preparation area, underneath the storage shelves by the two exit doors. This area must be thoroughly cleaned and sanitized to prevent contamination, and the cupboard must be decluttered.
    • 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?
      • The posted food handling permit expired in February 2025. Please print and display the current food handling permit in a conspicuous location for customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning:Floor of the walk-in cooler – presence of meat juice.Floor under the egg display cooler – food debris and dirt.Floor under the storage shelves at the two exit doors – mouse droppings.2. Please declutter the back of house and ensure personal items are clearly separated from food, equipment, and food preparation areas.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Additional cleaning is required for the meat slicer, as meat remnants were observed in the crevices and grooves. Ensure the meat slicer is thoroughly cleaned and sanitized after each use, and when in continuous use, it must be cleaned and sanitized at least every four hours.
    • 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 storage cupboard in the meat preparation area, underneath the storage shelves by the two exit doors. This area must be thoroughly cleaned and sanitized to prevent contamination, and the cupboard must be decluttered.
    • 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?
      • The posted food handling permit expired in February 2025. Please print and display the current food handling permit in a conspicuous location for customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning:Floor of the walk-in cooler – presence of meat juice.Floor under the egg display cooler – food debris and dirt.Floor under the storage shelves at the two exit doors – mouse droppings.2. Please declutter the back of house and ensure personal items are clearly separated from food, equipment, and food preparation areas.
  5. Demand Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Observed 2 small packages of green chilis in the walk in cooler with signs of mould and spoilage. Discarded at the time of inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed approx. 4-5 used disposable gloves on prep table and or by display cooler. Discarded at time of inspection.Please ensure any used disposable gloves are being discarded after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed a bag (paper bag material) of black sesame directly on the floor by office space.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed pots and plates inside the designated hand sink. Please use the designated hand sink for handwashing only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning required for the meat grinder. Operator took apart the unit and observed old and fresh meat pieces inside hard to reach crevices.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Observed frozen individual bags of meat items with no labels in the retail area. Please ensure all food items are labelled to indicate their source.Repeat violation from 2024-10-31
    • 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?
      • Gap of light noted on bottom of the back door. Please equip with weatherstripping to deter possible pest entry.Repeat violation 2024-10-31
  8. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Observed frozen individual bags of meat items with no labels in the retail area. Please ensure all food items are labelled to indicate their source.
    • 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?
      • Gap of light noted on bottom of the back door. Please equip with weatherstripping to deter possible pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for following areas- Wall surfaces surrounding meat bandsaw- Wall surfaces inside walk in cooler- Exterior of blue cabinets- Black trolley/service carts
  9. Risk Management Inspection

    1 infraction

    • 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 permit posted is expired. Please post your updated food permit,
  10. Risk Management Inspection

    1 infraction

    • 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 permit posted is expired. Please post your updated food permit,

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