Khan Halal Meat & Chapli Kabab
1005 Parsons Road SW Edmonton AB T6X 0X2 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
12 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- ** - meats within the freezer re-packaged lacked proper labeling. All foods must be individually labeled to denote source of packaging and in the case of high risk foods, it is strongly recommended to date label. REPEAT VIOLATION -several lamb skulls were observed in the freezer wrapped in saran wrap or equal plastic wrap equivalent. None of the skulls were labeled to denote source or location of repackaging.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ** - PHI discussed requirement for sanitizer and of continual sanitizing/cleaning (meat processing area is not refrigerated) – the owner insisted that they clean once a day at the end of the day. Unacceptable cleaning frequency in practice observed/confirmed for the food facility – cleaning and sanitizing of surfaces and cleaning cloths must be CONTINUAL once the surfaces are used for food processing of any kind, between tasks, once contaminated, and as often as necessary. This requirement was discussed in full on past inspections. The owner was informed that once a day is not enough/acceptable when operating a high-risk raw meat processing facility. Once a day is inadequate as exhibited by the rotting odor on cleaning cloths observed by the PHI and the presence of indoor fly population.** - meat saw contained raw meat debris that did not appear to be from the processing of chicken (darker meat). The meat or band saw must be immediately sanitized and cleaned after use (the room for meat processing is not refrigerated, this sanitizing step is required) after use – after processing other species of meat – and after potential contamination from unrelated items.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed in violation Sept 23, 2025** - the owner grabbed the dirty/used/cleaning cloth and waved it around while in conversation with PHI. The odor emanating from the cleaning cloth was strong, rancid, and foul (as observed by PHI). The owner threw the cloth into the garbage. PHI detected foul odors again – went in search of the odor. PHI observed a bucket in the sink that contained a pile of used/dirty cleaning cloths and observed strong rancid and foul odor. PHI informed the owner that the foul smell in part – may be from a large amount of bacterial growth off-gas odors. The more bacteria – the more odor produced. It was proof that the facility is not taking adequate and frequent required procedures to prevent the growth of potentially hazardous bacteria on cleaning cloths. _____Observed in violation Aug 29, 2025_____Cited Aug 25, 2025** - no ready made sanitizer could be located for dirty cleaning cloth storage onsite or upon request** - dirty, used, wet cleaning cloths were stored mounded on countertops at room temperature and not in sanitizing solution when not in use as required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed in violation Sept 23, 2025_____Observed in violation Aug 29, 2025_____Cited Aug 25, 2025** - meat equipment was left bloody and dirty at room temperature for extended periods of time with no sanitizing step. It was admitted that the equipment gets cleaned only at the end of the day. Please retrain! The equipment is not located in a refrigerated room to allow it to remain in a used condition for long periods of time.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- ** - PHI observed the phone in the pocket of the owner rang while the owner was wearing the contaminated steel mesh gloves (stated the call was for business). PHI asked the owner to remove the dirty mesh gloves, wash hands before touching the phone. The owner removed one glove – skipped handwashing - and handled the phone with dirty hand contaminated with raw meat. PHI repeated the request for the owner to wash hands. The owner grabbed the dirty/used/partially wet cleaning cloth and wiped his hands. PHI again repeated to wash his hands at the handsink using soap and water as required. -PHI informed the owner – a phone touched with dirty hands when put up to a face or placed on other surfaces may then contaminate the face and/or surfaces – providing the potential for the owner himself to become ill or a carrier for dangerous bacteria. Owner pointed to the earpiece he – though PHI observed that the owner touched the earpiece with contaminated hands before the PHI directed the owner to wash hands.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- ** - when PHI arrived onsite, the owner was in the front kitchen preparing a meal wearing a white plastic disposable apron. PHI enquired if the plastic apron was in use for the meat processing room. Owner confirmed yes, then stated that he removes the apron from use in the meat facility and switches to a cloth apron for the front kitchen. The owner confirmed to PHI that the plastic apron he was wearing was previously used earlier in the meat processing area and was not removed when he went from raw meat processing to food handling in the front kitchen. Please ensure that the raw meat aprons are not used for activities outside of raw meat preparation. Remove the contaminated apron, wash hands with soap and water, then leave the meat processing area to conduct other activities (every time).
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- ** - a pair of used/dirty gloves were observed stored on the cutting board next to the raw chicken (not immediately discarded once removed as requirement). ** - owner was observed taking a dirty pair of steel mesh gloves and donning them in front of the PHI without first washing his hands with soap and water. The gloves were coated in what appeared to be wet raw meat debris/fats. The owner then proceeded to touch multiple surfaces such as doors, counters, boxes, bags, etc. with the dirty gloves.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed in violation Sept 23, 2025_____Observed in violation Aug 29, 2025_____Cited Aug 25, 2025** - Some of the frozen prepackaged meat in the customer freezers displayed evidence of repeated freeze/thaw cycles (copious ice crystallization) and/or were freezer burned.** - food and food equipment was stored improperly on the floor. Must be stored off the dirty floors.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **-PHI observed a laptop playing a video was on, stored on the same cutting board and in close proximity to where the raw chicken was being processed. A toy airplane was observed stored on the raw meat scale. Do not store personal items, toys, and unrelated items not necessary to the operation of the food facility in areas that may contaminate or cross-contaminate food contact surfaces at any time. Store unrelated items in separate areas that are not required for food handling/food storage/food equipment. REPEAT VIOLATION (cross-contamination)
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - when PHI arrived in the raw meat processing area, there were 2 raw chicken stored at room temperature on the counter. A large box of raw chicken was observed stored at room temperature as well. No staff were working on processing the chicken – the owner busy in the front kitchen processing cooked foods. Temperature was externally measured at 9-10’C. Please ensure any raw meat is stored at less than 4’C WHEN NOT IN USE. Should a staff member leave the meat processing area to conduct unrelated time-consuming activities – such as processing a cooked food order – immediately store all raw meats in the cooler, sanitize surfaces, remove contaminated apron, and wash hands with soap and water before leaving the meat processing area.
- 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?
- ** - a notable population of indoor filth flies were observed in the meat processing room: Repleta flies were identified (associated with plumbing issues, a lack of sanitation, a lack in the use of sanitizer, and/or general filth). They arrive via the sewer or plumbing and propagate quickly when areas of poor sanitation are not addressed within a 2 week period (takes ~2 weeks to become adults). Several larger outdoor flies were observed within the facility (smaller numbers). No fly control was observed within the facility. The drains, the sewers, the sinks, and the cleaning cloths were observed in poor sanitary condition and may lead to the breeding and harborage of both outdoor and indoor flies. -note: the PHI provided an introduction to fly prevention on the approval inspection, Aug 2024.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - the staff bathroom toilet and sink was not maintained in a clean and sanitary condition: build up of biomaterial, debris, and grime were observed on some surfaces of the sink and toilet.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ** - no ready made sanitizer could be located for dirty cleaning cloth storage onsite or upon request** - dirty, used, wet cleaning cloths were stored mounded on countertops at room temperature and not in sanitizing solution when not in use as required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ** - meat equipment was left bloody and dirty at room temperature for extended periods of time with no sanitizing step. It was admitted that the equipment gets cleaned only at the end of the day. Please retrain! The equipment is not located in a refrigerated room to allow it to remain in a used condition for long periods of time.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ** - much of the frozen prepackaged meat in the customer freezers and the walk-in freezer was in poor condition: the bags were ripped/open/missing leaving meat exposed to contamination, some bags displayed evidence of repeated freeze/thaw cycles (copious ice crystallization) and/or were freezer burned.** - food and food equipment was stored improperly on the floor. Must be stored off the dirty floors.** - rough piece of concrete was in use for a food equipment bracing - not permitted. All equipment in a kitchen for food preparation must be food-grade material, smooth, cleanable, non-absorbent and durable. Please remove from the facility** - bamboo mat within a tandoori bread poof was falling apart and no longer in good condition. Please remove/replace** - tape was observed on the handle of a rolling pin. Please remove/replace/repair. Food equipment in a food facility must be food-grade material, smooth, cleanable, non-absorbent and durable. ** - garbage bags were used to cover the mixer and the carcasses in the walk in cooler. Immediately cease and desist. Garbage bag plastic is not food grade. All equipment in a food facility that comes in contact with food and/or food equipment must be food grade.** - temporary plastic coating that was falling apart and no longer in good condition was observed on several pieces of food equipment. Please remove and clean. All surfaces in a food facility must be smooth, cleanable, non-absorbent and durable.
- 09. Are chemicals stored and handled in a safe manner?
- ** - chemical spray bottles were not labeled to describe the chemical within to prevent accidental and potentially hazardous chemical mixing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ** - no ready made sanitizer could be located for dirty cleaning cloth storage onsite or upon request** - dirty, used, wet cleaning cloths were stored mounded on countertops at room temperature and not in sanitizing solution when not in use as required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ** - meat equipment was left bloody and dirty at room temperature for extended periods of time with no sanitizing step. It was admitted that the equipment gets cleaned only at the end of the day. Please retrain! The equipment is not located in a refrigerated room to allow it to remain in a used condition for long periods of time.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ** - much of the frozen prepackaged meat in the customer freezers and the walk-in freezer was in poor condition: the bags were ripped/open/missing leaving meat exposed to contamination, some bags displayed evidence of repeated freeze/thaw cycles (copious ice crystallization) and/or were freezer burned.** - food and food equipment was stored improperly on the floor. Must be stored off the dirty floors.** - rough piece of concrete was in use for a food equipment bracing - not permitted. All equipment in a kitchen for food preparation must be food-grade material, smooth, cleanable, non-absorbent and durable. Please remove from the facility** - bamboo mat within a tandoori bread poof was falling apart and no longer in good condition. Please remove/replace** - tape was observed on the handle of a rolling pin. Please remove/replace/repair. Food equipment in a food facility must be food-grade material, smooth, cleanable, non-absorbent and durable. ** - garbage bags were used to cover the mixer and the carcasses in the walk in cooler. Immediately cease and desist. Garbage bag plastic is not food grade. All equipment in a food facility that comes in contact with food and/or food equipment must be food grade.** - temporary plastic coating that was falling apart and no longer in good condition was observed on several pieces of food equipment. Please remove and clean. All surfaces in a food facility must be smooth, cleanable, non-absorbent and durable.
- 09. Are chemicals stored and handled in a safe manner?
- ** - chemical spray bottles were not labeled to describe the chemical within to prevent accidental and potentially hazardous chemical mixing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions