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Sayah Halal Meat & Deli Ltd.

103 - 6104 172 Street NW Edmonton AB T6M 1G9 · Food - General

Official record from Alberta →

Inspection summary

Sayah Halal Meat & Deli Ltd. has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on June 26, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination.

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.

  • 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 November 26, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 4 times across 2 separate inspections, most recently on January 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 4 times across 2 separate inspections, most recently on August 21, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 2 times across 2 separate inspections, most recently on August 21, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on February 12, 2025. For example: 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?

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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler - observed large size cut of raw beef handing vertically from a hook with part of the meat directly touching the floor.
  3. Demand Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The staff confirmed that they received notification about water shutdown. During the inspection observed no running water in the facility. However, observed meat on the cutting board, dough on the worktable and baking ongoing in the oven. The operator was educated and all food handling operations halted. The operator was advised not to handle any food until running water supply is restored and water available. Corrective actions completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large dough mixer is unclean with dried food items. Please clean the dough machine for safe and sanitary operation of the facility.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • Observed expired food handling permit posted.Expired permit Sept 2019.
  5. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Prep cooler with vegetables - shredded lettuce and 1/2 lemon discarded at time of inspection - show sign of spoilage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed open bags of flour (3) while not in use.Walk in cooler - box of tomatoes directly on the floor next to raw whole meat.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler - observed a container of minced meat, packages of raw red meats and marinated meat stored on rack with ready to eat foods.Please ensure all raw meats stored below and or away from ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal phone noted on prep table.Please dedicate space for staff to store their personal belongings away from work space.
    • 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?
      • Observed expired food handling permit posted.Expired permit Sept 2019.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair required for wall surfaces behind the mixer - broken tiles above baseboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leaking noted under dishwashing sink. Please fix.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning for the large mixer - especially base of the unit and hard to reach areas - observed accumulation of food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning shelving and top of food containers. Observed accumulation of flour.
  6. Demand Inspection

    0 infractions

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