Skip to content
Loading map…

Northeast Halal Meat

7614 144 Avenue NW Edmonton AB T5L 2R7 · Food - General

9 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available at the time of inspection. Operator was instructed to make a solution, and the concentration was measured at 100ppm chlorine. Please ensure that a sanitizing solution is available at all times to allow for proper sanitization of food prep surfaces.
    • 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 record was not available during inspection. Ensure a pest control record is maintained at all times to prevent a pest infestation.** Mice droppings seen behind the front shelves at the back of the meat cooler. Please clean and sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat cutting surface needs to be resurfaced or replaced as there is a buildup of dirt and grime on the surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area needs thorough cleaning: 1. Sink area2. Meat processing area3. Washroom
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several cartons of eggs were observed to be labelled as "uninspected." All food must come from approved sources such as from facilities that provide inspected eggs. The operator voluntarily discarded the eggs during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available food-contact surface sanitizer was observed. Ensure a 100ppm bleach/chlorine or 200ppm QUAT sanitizer is readily available at all times. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime was observed on the floors in the back washroom and receiving area. Ensure that the indicated area is cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labeling is observed on the meat products in the front display cooler. Ensure all product that is made or packaged in-house are labelled in accordance to CFIA requirements.
  6. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labeling is observed on the meat products in the front display cooler. Ensure all product that is made or packaged in-house are labelled in accordance to CFIA requirements.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine/bleach test strips are observed. Ensure that chlorine/bleach test strips are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel at the handwashing sink is observed with no dispenser. Ensure that a dispenser is provided for the paper towel.
    • 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?
      • 1. A small gap is observed at the bottom of the receiving door. 2. No written pest control record is observed. 1. Ensure that the gap is sealed to help prevent pests from entering the facility. 2. Ensure that a written pest control is record is maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes and/or gaps in the wall are observed in the washroom. Ensure that the holes are sealed to help prevent pests from entering the facility.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several bags of Sabaayad were placed out for sale, however, the source was unapproved. Ensure all products sold to the public come from approved (inspected) facilities. Failure to do so may result in enforcement actions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Main handwash sink was obstructed at the beginning with a pail. It was asked to be removed during inspection. Ensure hand sink is accessible and unobstructed at all times.The paper towel holder was too close to the basin and was getting wet from the back splashing. Ensure paper towels are mounted above the hand sink to prevent cross contamination. The staff washroom paper towel holder was missing due to an incident. Please reinstall the paper towel holder on the wall.
    • 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?
      • Mouse droppings were observed in several areas of the facility such as (but not limited to): by the 3 compartment sink area, brown cupboard/cabinet across from the 3 compartment sink, by the mop bucket area, between boxes and by the saran wrap machine, etc. Pest control traps could not be found during inspection. Please ensure the droppings are removed and area is properly cleaned. Please inspect the facility for any holes/cracks/unwanted gaps. Also, focus on cleaning and removing food source.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor by the grinder had some buildup, please clean. Walk in cooler floor had buildup of organics
  9. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Several bags of Sabaayad were placed out for sale, however, the source was unapproved. Ensure all products sold to the public come from approved (inspected) facilities. Failure to do so may result in enforcement actions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Main handwash sink was obstructed at the beginning with a pail. It was asked to be removed during inspection. Ensure hand sink is accessible and unobstructed at all times.The paper towel holder was too close to the basin and was getting wet from the back splashing. Ensure paper towels are mounted above the hand sink to prevent cross contamination. The staff washroom paper towel holder was missing due to an incident. Please reinstall the paper towel holder on the wall.
    • 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?
      • Mouse droppings were observed in several areas of the facility such as (but not limited to): by the 3 compartment sink area, brown cupboard/cabinet across from the 3 compartment sink, by the mop bucket area, between boxes and by the saran wrap machine, etc. Pest control traps could not be found during inspection. Please ensure the droppings are removed and area is properly cleaned. Please inspect the facility for any holes/cracks/unwanted gaps. Also, focus on cleaning and removing food source.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor by the grinder had some buildup, please clean. Walk in cooler floor had buildup of organics