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Kefa Meat Market

12908 50 Street NW Edmonton AB T5A 4L2 · Food - General

Official record from Alberta →

Inspection summary

Kefa Meat Market has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 25, 2025. The most recent inspection, on May 6, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on May 6, 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 once on May 6, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on September 10, 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?

  • 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 once on September 10, 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?

  • 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 once on March 25, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected eggs were observed in cartons stored in the front display upright cooler. Eight full cartons of 12 eggs and 2 cartons of 18 eggs were identified. Informed that product was purchased from a farm and stored in the cooler until final customer arrives to pick up the product. Educated operator that all food products sold at retail must be from an approved source and provided information regarding uninspected eggs and approved channels that the product can be sold. Product was removed onsite.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The labelled chlorine sanitizer spray bottle in the front counter area was originally measured at 0ppm. Scent of vinegar was noted. Informed operator to remake sanitizer solution and a valid sanitizer (chlorine, QUAT, iodine) is used and not vinegar. Retested chlorine sanitizer concentration and was acceptable (100ppm).
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed multiple wet, used cleaning cloths mounted on countertops. Corrected during inspection. PHI directed Operator to removed soiled cloths, clean and sanitize countertops. Ensure wet, used cleaning cloths are stored in approved sanitizer solutions when not in use, to facilitate effective cleaning and sanitizing procedures.An approved sanitizer solution was not readily available for use. Corrected during inspection. PHI coached Operator on how to mix an approved sanitizer, 100ppm Chlorine sanitizer. Ensure an approved sanitizer (100ppm bleach, 200ppm QUATs, 12.5-25ppm Iodine) is readily available for use when in operation to facilitate effective sanitizing procedures. Resource:AHS Guidelines for the Use of Wiping Cloths emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdfAHS guide on How to Mix an Approved Sanitizing Solution emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed a cleaning cloth in the front of house, hand sink basin. Corrected during inspection. Directed Operator to put away cleaning cloth for washing. Do not store any items in the hand sink basin or around the hand sink, to make the hand sink easily accessible at all times, to promote handwashing.
    • 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 available onsite at the time of inspection. Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Please email PHI a copy of your most recent pest control record by September 24, 2025.Resource:AHS Pest Control Checklist emailed with inspection report.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pd
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had obtained pool test strips. Provided guidance regarding required test strips for a food establishment. ACTION REQUIRED: obtain chlorine test strips capable of measuring chlorine levels at 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Platform in the front retail area was not finished (exposed wood). ACTION REQUIRED: refinish surface so it is smooth, washable, & impervious to moisture.

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