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Madina Shopping Centre

344 8 Street E Brooks AB T1R 1K6 · Food - General

Official record from Alberta →

Inspection summary

Madina Shopping Centre has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 5, 2024. The most recent inspection, on August 4, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on August 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on November 5, 2024. 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?

  • 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 November 3, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on November 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 5, 2024. For example: Are chemicals stored and handled in a safe manner?

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

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lettuce was observed left on the countertop, and temperature was 3.4°C. The operator was instructed to return the lettuce to the refrigerator and to ensure it is always stored under refrigeration to prevent it from being left at room temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A tile is cracked in the hallway near the kitchen and two tiles in the kitchen. *Replace cracked tiles.22-04-2026:Operator showed the new purchase tiles and stated he is waiting for the repairs personnel to come and fix them.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A tile is cracked in the hallway near the kitchen and two tiles in the kitchen. *Replace cracked tiles.22-04-2026:Operator showed the new purchase tiles and stated he is waiting for the repairs personnel to come and fix them.
  3. Risk Management Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A tin of Nido and a can of pineapple chunks were found dented. The operator discarded them immediately.Action Required: Always inspect and remove any dented cans from sale. Do not accept dented cans from suppliers. Damaged cans can promote bacterial growth, increasing the risk of foodborne infections and intoxication.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no designated surface sanitizer available in the kitchen.Action Required: Obtain a designated surface sanitizer for kitchen use and clearly label the bottle to ensure proper identification and safe handling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open bag of flour, still in its original packaging, was found in the kitchen with a scoop placed inside the bag.Action Required: Please transfer flour into a food-grade container and avoid leaving the scoop inside the container to prevent cross-contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available at the kitchen handwashing station.Action Required: Provide paper towels immediately to ensure proper hand hygiene and prevent cross-contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A tile is cracked in the hallway near the kitchen and two tiles in the kitchen. *Replace cracked tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mold is beginning to build up in the two fridges located near the restaurant entrance and also in the walk-in cooler walls and shelves.Action Required: Please clean and sanitize the fridges promptly to prevent cross-contamination.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bag of rice, a bowl, and the base of a blender is stored on the floor. A piece of tripe in the freezer is stored uncovered.*Food and food equipment must be stored off the floor to protect these items from contamination.*All frozen food must be wrapped to protect meat from contamination and cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Samosas containing carbohydrates and protein was kept at room temperature and measured 26.8 degrees Celsius. Samosas discarded. High risk foods must be maintained hot above 60 degrees Celsius or refrigerated at 4 degrees Celsius or less. The fridge near the entrance of the kitchen is not equipped with a thermometer. Maintain a thermometer in coolers to monitor cooler temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not supplied in the butcher department. This was corrected during inspection. Ensure hand sink supplies are readily available at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A tile is cracked in the hallway near the kitchen and two tiles in the kitchen. *Replace cracked tiles.
  5. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bag of rice, a bowl, and the base of a blender is stored on the floor. An insert container of raw liver was stored above a bag of cut watermelon in the fridge. A frozen piece of carcass wrapped in plastic was stored above lemons in the walk-in cooler. A few pieces of frozen meat are stored unwrapped in the walk-in freezer. *Food and food equipment must be stored off the floor to protect these items from contamination. *Meat that is unwrapped for cutting and stored in a fridge or freezer must be wrapped in food-grade plastic or stored in a sealed container to protect the meat from contamination and the shelf surfaces on which it is stored.*Store raw meat on the bottom shelf of a fridge or in a separate section of the fridge or freezer away from produce and ready-to-eat food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Owner reports there were cockroaches previously and a powder product was used to eliminate the cockroaches. Powder is blue-green and applied in a localized area on the tile floor and baseboard behind a freezer. No information available on the product used.*Baits and poisons used to control pests may only be applied under the care and instruction of a certified pest control operator to ensure proper handling of these products in food areas and that the products used are approved for use in Canada. Keep a record of pest monitoring. If pests are active, obtain the services of a certified pest control operator. Clean up the powder.
    • 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 are not available. Ensure a pest control plan is in place and records are kept of monitoring and pest control applications.
    • 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?
      • Mice droppings were found in the corner of the facility adjacent to another food facility in the strip mall. A dead mouse was caught on a catch trap. Weather strip under kitchen back door contains a small gap where mice could enter. *Clean up mice droppings and pest trap. Sanitize these areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink in men's washroom is sagging from the wall due to water damage. Remove hand sink to reinforce wall with 2X4 framing, cut out and remove water damaged drywall, finish in new drywall and re-install hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A tile is cracked in the hallway near the kitchen and two tiles in the kitchen. *Replace cracked tiles.

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