Mega Meat Store
11723 82 Street NW Edmonton AB T5B 2V9 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The front counter three door upright cabinet freezer unit was missing a thermometer. Operator placed a new functional thermometer inside the unit to monitor the temperature of frozen food products.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed 1 of 2 food handlers attempting to move from one task to the other without changing soiled, single-use, disposable gloves. Corrected during inspection. PHI directed food handler to discard the soiled gloves, wash hands and put on new gloves.Action required.Please discard soiled gloves and always wash hands in between glove change. Also store you Kevlar gloves in sanitary containers and not on top of food preparation surfaces, to reduce the risk of cross contamination of food and food contact surfaces.Resources:Guidelines For Proper Glove Use in Food Establishments: “No Bare Hands”-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- An unapproved sanitizer, vinegar/water mixture was in use at the front of house. Corrected during inspection. Directed employees to discard solution and use an approved sanitizer (100ppm Bleach, 200ppm QUATs, 12.5-25ppm Iodine). 200ppm QUATs and valid chemical test strips were available.Action Required. Please have approved sanitizers readily available when in operation to facilitate effective cleaning and sanitizing procedures, and to prevent contamination of food equipment and food contact surfaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed a box (secondary package) of raw meat stored on top of an empty garbage container's lid. No visible evidence of contamination noted. Corrected during inspection. PHI directed employee to move the raw meat to a food contact surface, food preparation table. Action Required: Do not use garbage containers as food preparation surfaces to reduce the risk of cross contamination of food and food containers.Recommendation: Add a mobile food preparation table /cart that is made of material that is smooth, durable, water resistant and is easily cleanable (e.g. stainless-steel table/cart) to facilitate easy cleaning and sanitizing procedures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in cooler was not equipped with a detachable thermometer. Ensure all your coolers are equipped with functional, detachable thermometers to monitor that the coolers are maintaining 4C or lower, to maximize food safety.
- 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 vinegar/water spray bottle stored in the front of house, hand sink basin. Corrected during inspection. PHI directed employees to remove the spray bottle from the sink basin. Do not store any items in hand sink basins or around the hand sink, to ensure easy accessibility of the and sink 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.Action required: Email PHI your October 2025 a copy of pest control record by November 7, 2025.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Front of house hand sink basin was visibly dirty. Corrected during inspection. PHI directed employees to thoroughly clean the hand sink at the time of inspection. Ensure all equipment within the facility is kept in a clean and sanitary manner, to ensure sanitary food handling and to prevent conditions that may promote harborage of pests.The floor and wall surfaces of the walk-in freezer had accumulated blood and dirty. Thoroughly clean and sanitize the floor and wall surfaces of the walk-in freezer. Ensure all equipment within the facility is kept in a clean and sanitary manner, to ensure sanitary food handling and to prevent conditions that may promote harborage of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed used and soiled boxes stacked throughout the facility and observed dirt on the wall adjacent the 3-compartment dish sink. Periodically discard used and soiled boxes throughout the day instead of waiting to do it at the end of the day. Declutter the facility and thoroughly clean wall and floor surfaces throughout the restaurant, to ensure sanitary food handling and to prevent conditions that may promote harborage of pests by November 7, 2025.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Quat test strips were water damaged. ACTION REQUIRED: obtain new quat test strips.
- 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?
- Small fly activity observed throughout the facility, particularly by the three-compartment sink. Fly strips observed in the front retail & dishwashing area.Pest control records were not observed at the time of inspection.ACTION REQUIRED: obtain the services of a licensed pest control technician to treat for fly activity. Keep records available for review.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
1 infraction
- 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 will be e-mailed to you. Follow instructions on the invoice on how to pay. Once payment has been received you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
- 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?
- Demand Inspection
0 infractions