Skip to content
Loading map…

Kasoa Tropical Food Market

6508 170 Avenue NW Edmonton AB T5Y 3X6 · Food - General

Official record from Alberta →

Inspection summary

Kasoa Tropical Food Market has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 28, 2026. The most recent inspection, on June 26, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on June 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on June 26, 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?

  • 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 3 times across 2 separate inspections, most recently on June 26, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 June 23, 2026. 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.

3 inspections

  1. Risk Management 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)?
      • At the two compartment sink, install a drying rack to allow items to be air dried.
    • 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?
      • Invoice was paid online. Once permit is received and posted, please inform health inspector.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training was missing. Staff in the fresh meat department requires training about food safety.
  2. Monitoring Inspection

    7 infractions

    • 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?
      • Freshly cut bell peppers and squash were stored in the cold holding unit. It was being prepped and prepared in the fresh meat department. Ensure all produce is prepped and packaged in a sanitary manner that prevents cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A two compartment sink was present with dish soap and a bottle of bleach. Staff was retrained on the manual three step dishwashing method. Always wash in hot soapy water, rinse with hot water and sanitize using an approved sanitizer. The items need to be submerged in sanitizer solution for a minimum 2 minutes before allowing for air drying.At the two compartment sink, install a drying rack to allow items to be air dried.
    • 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 stored in a back room, in a cabinet. The vial of strips was missing a protective cap. Obtain new chlorine test strips and place in the fresh meat department where it is more obvious.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a fresh meat department now and a hand sink was installed. However, there was no soap and paper towels dispensers/holders for the hand sink. Provide proper soap and paper towels for the hand sink. There must be a proper holder/dispenser for the supplies.
    • 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?
      • Invoice has not be paid, however, as there is a fresh meat department now, the file requires updating. Inquiry into the invoice will be made.In the future, any addition or removal of food handling, please inform the health department or your local health inspector.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training was missing. Staff in the fresh meat department requires training about food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A commercial sized meat bandsaw was present. Operator indicated that soap and bleach were used to clean it. When cleaning and sanitizing, keep soap separate from sanitizer, do not mix together. The cleaning frequency cannot be more than 4 hours.
  3. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website