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Pinoy Meaty Mart

9 - 6200 67A Street Red Deer AB T4P 3E8 · Food - General

Official record from Alberta →

Inspection summary

Pinoy Meaty Mart has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 27, 2026. The most recent inspection, on August 19, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Protecting food from contamination 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.

  • 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 across 2 separate inspections, most recently on July 30, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 July 30, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on August 11, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 30, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  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?
      • 1. Floors and walls were unfinished due to a water leak.ACTION: Ensure floors and walls are repaired so that they are smooth, impervious to moisture and easy to clean.2. Bare wood shelf is not sealed.ACTION: Ensure bare wood shelf is painted so that it is smooth, sealed, impervious to moisture and easily cleanable.3. Frying and grease production cooking is occurring. Flying pans with oil and grease spatters were observed on stove.ACTION: Properly ventilation is not in place, therefore, frying or cooking that results in grease production cannot occur on stove top.
  3. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • May 27 - A number of food products were not labeled.Ensure all products prepared and packaged in house are properly labeled. Labeling must be done in accordance with CFIA labeling requirements and must include a name, contact information, ingredient listing and a made on or best before date. If products are raw, this should be stated on label.July 30 - Food products are still not properly labeled.ACTION: Ensure all food products that are made and packaged in the facility are labeled with a facility name, contact information, ingredient listing and a made on or best before date.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • During the inspection, home‑prepared food items were found on site (Cate's Purple Oven). Home‑prepared foods are not from an approved source and are not permitted for sale in a licensed food establishment.ACTION: Remove all home prepared foods for sale.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Operator is cooking foods in house. During the approval inspection, it was discussed with operator that preparing and cooking of raw foods can only occur in the kitchen space that contains the hand-washing sink. In addition, frying or cooking that results in grease production cannot occur as proper suppression is not in place.ACTION: All cooking of raw products must occur in the kitchen space that contains the hand-washing sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Penoy eggs (cooked) were stored in a styrofoam cooler and measured at 27C with infrared thermometer. Operator was instructed to discard pinoy eggs.Balut eggs (cooked) were also stored in styrofoam cooler and measured at 67C with infrared thermometer. Balut eggs were moved electric hot holder. Hot holding unit reached 75C within 3 minutes.ACTION: Ensure that ALL potentially hazardous foods, including cooked foods, are maintained outside of the Danger Zone (4C to 60C or 39F to 140F).Potentially hazardous foods must be stored either below 4C (39F) or above 60C (140F) to prevent rapid growth of bacteria.2. Frozen raw pork was observed thawing at room temperature in the two-compartment sink in the bathroom. Pork was measured at a temperature of 18C with infrared thermometer. Pork was discarded.ACTION: Frozen foods must be thawed using a safe method that keeps the food out of the Temperature Danger Zone (4°C to 60°C). Ensure all frozen foods are thawed under refrigeration, under cold running water, or by another approved method that maintains safe temperatures throughout the thawing process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing was obstructed at the beginning of the inspection. Dishes were stored in basin.ACTION: Do not store items in the hand-washing sink. Hand washing sink MUST be available at all times for hand washing purposes only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floors and walls were unfinished due to a water leak.ACTION: Ensure floors and walls are repaired so that they are smooth, impervious to moisture and easy to clean.2. Bare wood shelf is not sealed.ACTION: Ensure bare wood shelf is painted so that it is smooth, sealed, impervious to moisture and easily cleanable.3. Frying and grease production cooking is occurring. Flying pans with oil and grease spatters were observed on stove.ACTION: Properly ventilation is not in place, therefore, frying or cooking that results in grease production cannot occur on stove top.
  4. Initial Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A number of food products were not labeled.Ensure all products prepared and packaged in house are properly labeled. Labeling must be done in accordance with CFIA labeling requirements and must include a name, contact information, ingredient listing and a made on or best before date. If products are raw, this should be stated on label.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Bare wood shelf requires painting.2. Vent in kitchen, above food prep area, requires cleaning.

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