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One Stop Halal & Cafe

11748 81 Street NW Edmonton AB T5B 2S4 · Food - General

Official record from Alberta →

Inspection summary

One Stop Halal & Cafe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 24, 2024. The most recent inspection, on June 30, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on June 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on September 23, 2025. 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 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 3 times across 3 separate inspections, most recently on March 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on May 24, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 May 24, 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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine sanitizer solution was prepared for the cafe at the time of inspection. Requested staff prepare a sanitizer solution and observed chlorine and dishsoap were mixed together. Informed operator how to properly prepare a sanitizer solution and sanitizer concentration requirements. Please ensure a valid sanitizer solution is prepared prior to the start of operations and concentration is measured and acceptable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food products in the freezer were observed to be stored on the ground. Requested operator place products on the racks and ensure all food products are off the floor.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was 0ppm. Corrected during inspection. PHI coached staff onsite on mixing an approved sanitizer, 100ppm Bleach. Action Required:Please ensure approved sanitizers are readily available when operating, to facilitate effective cleaning and sanitizing procedures.Resource:How to Mix an Approved Sanitizing Solution-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Overdue violation! Please correct immediately!2 of 3 coolers (dessert and meat) onsite were now equipped with detachable thermometers. Action Required: Please ensure the walk-in cooler has a functional, detachable, thermometers to monitor that the cooler is maintaining 4C or colder to prevent spoilage of food and maximize food safety. Email PHI photo or video evidence of walk-in cooler equipped with a detachable thermometer as soon as possible.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers onsite were not equipped with detachable thermometers. Please ensure all coolers have detachable, functional thermometers to monitor that the coolers are maintaining 4C or lower to prevent spoilage of food and maximize food safety.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer solution was not readily available for use. Corrected during inspection. PHI coached Food Service Worker on how to mix an approved sanitizer, 100ppm Chlorine sanitizer. Ensure an approved sanitizer (100ppm bleach, 200ppm QUATs, 12.5-25ppm Iodine) is readily available for use when in operation to facilitate effective sanitizing procedures. Resources:AHS guidelines on mixing an approved sanitizer emailed to Owner at the time of inspection.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers onsite were not equipped with detachable thermometers. Please ensure all coolers have detachable, functional thermometers to monitor that the coolers are maintaining 4C or lower to prevent spoilage of food and maximize food safety.
    • 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?
      • -There was still a gap along the bottom of the door at the back of the building leading outside by the basement stairs.Note: As per the Owner, the weatherstripping by the back door had been repaired. However, it has been repeatedly damaged due to external environmental factors and high foot traffic.Action required: The gap must be sealed so that when the door is fully closed no visible light can be seen. PHI recommends replacing the rubber material with metal or another durable alternative to prevent pest entry and reduce ongoing damage.
  6. 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?
      • -There was a gap along the bottom of the door at the back of the building leading outside by the basement stairs.Note: Staff confirmed the visit by pest control company and ensured to address this issue promptly.Action required: The gap must be sealed so that when the door is fully closed no visible light can be seen.
  7. Monitoring Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Facility was selling desserts from un-approved homebased kitchen. Staff confirmed that they don't have cooking facility at the place, and they prepare the food at home for sale in-store.Action Required: Immediately cease the sale of any food from unapproved source at the facility.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -Packaged foods, such as meats, dry beans, etc did not have any labels. Follow the CFIA labeling requirements at the following link https://inspection.canada.ca/food-labels/labelling/industry/food-labelling-requirements-checklist/eng/1393275252175/1393275314581
    • 09. Are chemicals stored and handled in a safe manner?
      • One of the Spray bottles for chemical under the sink was not labelled.Action required: Make sure that all the chemicals are properly labelled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were unable to locate chlorine test strips for dishwashing.Action required: Operator must ensure that dishes are sanitized and test strips are available to check the concentration of sanitizer.
    • 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 the facility.Note: Staff mentioned about hiring a 3rd party contractor for pest management but was unable to locate the records.Action required: Keep pest control records available for the re- inspection.
    • 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?
      • -There was a gap along the bottom of the door at the back of the building leading outside by the basement stairs. Action required: The gap must be sealed so that when the door is fully closed no visible light can be seen. You must have this done to prevent entry of pests into the facility.
    • 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?
      • Facility has a permit valid through Sep, 2024: However, it was not posted for public display.Action Required: Print the permit and make sure it is posted at a place where it is visible to public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No approved food safety training course certificate observed. At least one person in care or control of the facility, such as the owner or manager, must have completed an approved food safety training course. The following link has details on how you can complete an approved course. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-food-safety-training-requirements-in-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Cardboard was used to line the cooler. Cardboard cannot be properly cleaned and may contaminate food. Remove the cardboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The meat slicer, meat grinder and meat wrapping machine had a build up of food and requires more detailed cleaning especially in crevices and hard to reach areas. This will prevent contamination of food and attraction of pests. -Knives and knife sharpeners had a build up of food. This required thorough cleaning to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -At the café area, the 2 storage rooms were cluttered and had a build up of fust, dirt and food. Remove items that are not being used and thoroughly clean these areas to prevent attraction of pests.

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