Kefa Meat Market
12908 50 Street NW Edmonton AB T5A 4L2 · Food - General
5 inspections
- 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).
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
0 infractions
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?