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Tarboosh Market

6873 Ad Astra Boulevard NW Edmonton AB T5E 6X3 · Food - General

Official record from Alberta →

Inspection summary

Tarboosh Market has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 26, 2025. The most recent inspection, on June 10, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food source, labelling and allergens.

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 6 times across 5 separate inspections, most recently on June 10, 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)?

  • 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 3 times across 3 separate inspections, most recently on May 13, 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?

  • 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 May 13, 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 May 4, 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 May 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

    1 infraction

    • 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 expired in June 2025. Please obtain new chlorine test strips.
  2. Risk Management Inspection

    1 infraction

    • 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 expired in June 2025. Please obtain new chlorine test strips.
  3. Risk Management Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • To go items, such as containers of spices, sauces, etc were either missing a label or the label was lacking information such as a list of ingredients. Labels must include contact information, list of ingredients and best before dates/expiry dates. A mechanical tenderizer was onsite. Ensure mechanically tenderized meat has proper labeling to indicate the meat has been mechanically tenderized.Best before dates or packed on dates were missing for perishable items made/packed onsite. Also, it was unsure whether first in and first out was being practiced. Please place proper labeling to prevent spoiling/rotting of foods.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In coolers (display cooler, walk in cooler). raw meat was observed to be stored above fruits/vegetables or other lower risk foods. Store raw meats below low risk/ready to eat foods. Corrected during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • White test strips were stored in a bag without a label/legend. Ensure proper test strips are available to verify concentrations of sanitizers.
    • 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?
      • The exterior back door had a gap at the bottom.A couple of fly strips were present. Ensure they are located away from food contact surfaces and food. Pest control records were unavailable at the time. Please have records available at the next inspection.
    • 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?
      • Food Handling Permit was not displayed. Post a valid Food Handling Permit in an area visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer has buildup of dried meat. Operator indicated that it gets cleaned at the end of the day. If intended to be used more than once per day, it must be cleaned and sanitized at least every four hours.
  4. Demand Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A basket of eggs was stored at room temperature with a sign that said, "farm fresh eggs". An egg was probed and the temperature was at 20C. The eggs were from an untraceable Hutterite Colony. All the eggs were discarded. Only approved sources can be accepted and sold to the public. If unsure contact your local health inspector.To go items, such as containers of spices, sauces, etc were either missing a label or the label was lacking information such as a list of ingredients. Labels must include contact information, list of ingredients and best before dates/expiry dates. A mechanical tenderizer was onsite. Ensure mechanically tenderized meat has proper labeling to indicate the meat has been mechanically tenderized.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several packages of sliced cheddar cheese were showing signs of mold growth. The packages were stored in the front prep cooler. All packages were discarded. Several logs of deli meat had a milky liquid inside the packages. One deli log had some browning. Best before dates or packed on dates were missing. Also, it was unsure whether first in and first out was being practiced. Please place proper labeling to prevent spoiling/rotting of foods.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Unlabeled spray bottle had 0ppm of sanitizer solution. When a fresh bleach solution was made, there was a vinegar smell. Eventually, the chlorine concentration was at 100ppm. Please label the bottle and ensure an approved sanitizer is available for use during operation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In coolers (display cooler, walk in cooler). raw meat was observed to be stored above fruits/vegetables or other lower risk foods. Please store raw meats below low risk/ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The eggs found at room temperature were at 20C. The eggs were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • White test strips were stored in a bag without a label/legend. Ensure proper test strips are available to verify concentrations of sanitizers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand sink was obstructed with many utensils such as knives and metal bin. At the time, there was no hand soap available for handwashing. Paper towel dispenser had paper towels. Warm and cold water was present.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Warm and cold water was available. Ensure hot water is readily 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?
      • The exterior back door had a gap at the bottom.A couple of fly strips were present. Ensure they are located away from food contact surfaces and food. Pest control records were unavailable at the time. Please have records available at the next inspection.
    • 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?
      • Food Handling Permit was not displayed. Post a valid Food Handling Permit in an area visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer has buildup of dried meat. Operator indicated that it gets cleaned at the end of the day. If intended to be used more than once per day, it must be cleaned and sanitized at least every four hours.
  5. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available in the hand sink. Operator added paper towel when instructed. Please ensure all supplies are available in hand sinks.
    • 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?
      • *Gaps were noticed on the back door. Please change the weatherstripping to prevent pest infestation.** Old pest control record from June 2025 seems to indicate no recent records available.
    • 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?
      • Food Handling permit was not displayed. Please display the recent food handling permit in a place visible to the public.
  6. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach/chlorine spray bottle was measured at 1000ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.

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