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Taha Halal Foods

9350 34 Avenue NW Edmonton AB T6E 5X8 · Food - General

Official record from Alberta →

Inspection summary

Taha Halal Foods has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 11, 2025. The most recent inspection, on August 4, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 once on July 22, 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 22, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on July 22, 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 22, 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 3 times across 3 separate inspections, most recently on August 4, 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?

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.

5 inspections

  1. 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?
      • ** - Peeling paint in the walk in freezer was observed, please remove the loose paint.
  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?
      • ** Covers/Tarps in the facility were observed to be ripped/torn. Damaged surfaces cannot be effectively cleaned and sanitized. Ensure all surfaces are easy to clean and in good repair. ** - Peeling paint in the walk in freezer was observed, please remove the loose paint.
  3. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ** Food items observed in retail freezers without proper labeling. Ensure all food products are properly labeled in accordance with regulatory requirements.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** Food products in the facility were observed to be beyond the manufacturer's best before date on product. Ensure that all best before dates are routinely monitored. Remove expired products from sale or use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The meat cutter/ bandsaw was observed to have a buildup of dirt and debris on the wheel inside the bandsaw cover. Inadequate cleaning of food-conduct equipment may result in contamination of food products. Staff were directed to thoroughly clean and sanitize the bandsaw, including the interior surfaces. Ensure that all food preparation equipment is fully cleaned and sanitized after every use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** Staff were observed frequently touching their faces while wearing gloves and not change their gloves afterwards. Gloves become contaminated after contact with the face, creating a risk for cross-contamination to food and food-contact surfaces. Glove use must be done in a sanitary manner and be changed after touching the face or body, when contaminated, or when changing activities.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** Personal food items were observed with food intended for the public. This may result in cross-contamination or accidental use of personal food in food prepared for customers. Personal food items must be kept separate from food intended for the public. ** A black garbage bag was being used to store meat products. Garbage bags are not made of food-safe materials. Staff were reminded that all food items are to be stored in food safe containers, bags or wraps.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** Food items observed in retail freezers were observed with a build-up of ice in packaging. The accumulation of ice may indicate that the products have been subjected to temperature fluctuations, improper packaging, or prolonged storage. Ensure food products are properly wrapped, protected from freezer burn, and rotated regularly to maintain product quality.** Six boxes and one bag of goat and lamb were observed on meat cutting counters. When measured, the temperature of the meat was approximately 18° C-20° C. High risk foods must be maintained at 4° C or below at all times. Staff were directed to return all meat to the refrigerator while PHI was on site. Minimize the amount of meat removed from the refrigerator by working with one box at a time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** Hand sink in meat cutting area was observed to be blocked and inaccessible for use by a bin. Staff may be unable to access the handsink for proper handwashing. Hand sinks must be accessible at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ** Dirty fly light was observed to be dirty and attracting outdoor flies into the facility. Ensure fly lights are regularly cleaned and maintained in good working order to support effective pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** Covers/Tarps in the facility were observed to be ripped/torn. Damaged surfaces cannot be effectively cleaned and sanitized. Ensure all surfaces are easy to clean and in good repair. **Cooler floor was observed to be dirty with an accumulation of debris. A food facility must maintain all surfaces in a manner that allows for the effective cleaning and sanitizing of all equipment and surfaces. Ensure that the cooler floor is thoroughly cleaned.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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