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Rayan Grocery & Halal Meat

13819 42 Street NW Edmonton AB T5Y 3E1 · Food - General

Official record from Alberta →

Inspection summary

Rayan Grocery & Halal Meat has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 16, 2025. The most recent inspection, on September 16, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on September 16, 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?

  • 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 3 separate inspections, most recently on September 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 separate inspections, most recently on September 1, 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 2 times on September 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.Correction:-Ensure that chlorine test strips are available.
    • 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.The facility is self-monitoring.Correction:-PHI to provide AHS pest control checklists.-Ensure pest control records are available for review.
    • 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?
      • A gap was noted under the back door, with light visible through it. Seal the gap or install weatherstripping.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach sanitizer solution measured at approximately 1000 ppm. Maintain chlorine sanitizer solutions at 100-200 ppm. Corrected onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly light trap installed above meat cutting/processing area. Please relocate away from food handling/processing areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Meat filled samosas were probed at approximately 40C in the hot-holding unit at the front. The operator indicated that the samosas had been delivered in the morning (held for >2 hours). The samosas were discarded onsite. - Display coolers were missing internal monitoring thermometers. Ensure all coolers are equipped with internal monitoring thermometers. Photos were later provided confirming thermometers had been installed.*Please double check all coolers to ensure they are equipped with thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.Correction:-Ensure that chlorine test strips are available.
    • 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 dispenser at the hand sink near the dishwashing sinks was empty. Ensure all hand sinks are adequately supplied with paper towels at all times. Once notified, the dispenser was stocked with paper towels during the 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?
      • Pest control records were not available.The facility is self-monitoring.Correction:-PHI to provide AHS pest control checklists.-Ensure pest control records are available for review.
    • 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?
      • A gap was noted under the back door, with light visible through it. Seal the gap or install weatherstripping.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The walk-in cooler was disorganized, with a buildup of food debris observed on the door. The operator later provided photos showing that the required cleaning and organization had been completed.- The stainless-steel bottom shelving in the meat-cutting area was not clean and was cluttered. Please clean and organize. The operator later provided photos showing that the required cleaning and organization had been completed.- The spray faucet at the dishwashing sinks had a buildup of grime and food debris. Please clean and maintain in a sanitary condition. The operator later provided photos showing that the required cleaning had been completed.- Several butcher knives were stored in the gap between two countertops. This is not an appropriate area to store utensils. Please store utensils in an area that can be easily cleaned and sanitized. The operator later provided photos showing the knives stored on a stainless-steel magnetic holder.- Styrofoam meat trays were observed stored on top of the paper towel dispenser, as well as being left to dry in one of the sinks. Do not reuse containers that are meant to be single-use disposable and that cannot be effectively cleaned and sanitized. Do not store meat trays in insanitary areas. The trays were discarded onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Walls were soiled.- Floors were soiled.- The back area near the dishwashing sinks was disorganized, with meat pads and other clutter present.Please clean and organize thoroughly. The operator later provided photos showing that required cleaning was completed. Please maintain.
  3. 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)?
      • Chlorine test strips were not available.Correction:-Ensure that chlorine test strips are available.
    • 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.The facility is self-monitoring.Correction:-PHI to provide AHS pest control checklists.-Ensure pest control records are available for review.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed food in the hot holding unit being held at temperatures lower than 60C.Discussed this violation with staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available in the hot holding unit.

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