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Northeast Halal Meat

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

Official record from Alberta →

Inspection summary

Northeast Halal Meat has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on September 21, 2026, recorded 2 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 18 infractions recorded. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 8 times across 8 separate inspections, most recently on September 21, 2026. 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?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 6 times across 6 separate inspections, most recently on July 31, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 6 times across 4 separate inspections, most recently on July 31, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 4 separate inspections, most recently on July 31, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

13 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • Continue repairing and closing up holes, cracks, etc. The ceiling requires vent covers to prevent entry of pests.The desk area still had mouse droppings and urine. Please clean the area and remove any garbage or items no longer needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical tenderizer had buildup of dried meat again. Operator was provided with information on how to clean and sanitize the unit.
  2. Risk Management Inspection

    1 infraction

    • 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?
      • Improvement noted at the time as there were less mouse droppings in the facility. Repairs to foundation have been made to reduce entry of pests. Increased cleaning was observed as well. Further discussion on pest control plan was made with operator. Pest control report was reviewed.
  3. Risk Management Inspection

    2 infractions

    • 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 present by the display cooler, shelves and hard to reach areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical tenderizer had buildup of dried protein. Thorough cleaning and sanitizing are required.Walls in the walk cooler had buildup of dried blood
  4. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Jabati was stored in Ziploc bags that were uninspected. The package contained no contact information. It was removed from sale. This is a repeating issue.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution was replaced with new solution as it was at 0ppm. Concentration was at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The walk in cooler had open pieces of beef stored on parchment paper over packaged chicken. To prevent blood drippings, ensure there are proper bins/trays in place.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler was at 10C. The refrigeration technician was coming to repair the unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three step dishwashing was discussed and retrained operators. Please do not mix soap and bleach together.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • New chlorine test strips were needed. The vial was also broken.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink had no soap left in the dispenser. Staff washroom had watered down soap.
    • 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 present in various areas of the facility such as but not limited to the dishwashing area, by the staff washroom/empty bottles, shelves, table by the meat department and the perimeter of the store.Hired pest control company comes biweekly. Closed baits were present.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical tenderizer had buildup of dried protein. Thorough cleaning and sanitizing are required.Walls in the walk cooler had buildup of dried blood
  5. 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
  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. Risk Management Inspection

    0 infractions

  9. 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.
  10. 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.
  11. Risk Management Inspection

    0 infractions

  12. 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
  13. 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

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