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Tay's Foods - Food Store

10415 158 Avenue NW Edmonton AB T5X 5E5 · Food - General

Official record from Alberta →

Inspection summary

Tay's Foods - Food Store has been inspected once by Alberta Health Services (Environmental Public Health), on March 10, 2026. The most recent inspection, on March 10, 2026, recorded 8 infractions.

In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 2 times on March 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 10, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on March 10, 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 March 10, 2026. 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?

  • 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 once on March 10, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

1 inspection

  1. Demand Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The following products were past their best before dates. PHI directed Operator to discard the implicated products at the time of inspection:1. 3 x 375g chicken bologna (refrigerated) - past best before date Dec 15, 20252. 1 x 227g French onion dip 227g - past best before date, Dec 20, 2025Action Required:Please implement First In First Out procedures to limit the number of products on offer past their best before dates thus ensuring ensure sale and display of safe foods.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer was not readily available onsite. Corrected during inspection. PHI directed Operator to use non scented bleach at 100 ppm or other approved sanitizers. PHI coached Operator on mixing a non-scented 100 ppm Bleach sanitizer.Action Required:Please have in place approved sanitizers (100 ppm Bleach or 200 ppm QUATs or 12.5-25 PPM Iodine when in operation to ensure effective cleaning and sanitizing procedures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • March 12, 2026Overdue violation. Please correct immediately!Chemical test strips were still not available onsite.Action Required:Please have onsite, chemical test strips to measure the strength of your approved sanitizer (100 ppm Chlorine or 200 ppm QUATs or 12.5-25 ppm IodineApr 4, 2023No test strips to measure sanitizer concentration. Action required: obtain chlorine test strips.
    • 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?
      • Written pest control records were not readily available onsite.Action required:Please implement a written pest control program, conduct and document pest monitoring and control activities on a monthly basis and have readily available onsite, the three most recent inspection reports. Correct immediately and email PHI an up-to-date written pest control record by March 26, 2026.Resources:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 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?
      • An expired food handling permit was posted onsite. Corrected during inspection. Operator printed and posted new permit in full public view where customers can see it.Action Required:Please have a valid food handling permit posted in full public view where customers can see it and follow the terms and conditions listed on your permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • March 12, 2026Overdue violation. Correct Immediately!Proof of provincially approved food safety training for someone in care and control of the food establishment was not readily available at the time of inspection. Action Required:Ensure someone in care and control of the facility has food safety training (see link below). Email PHI provincially approved food certificate (s) by March 22, 2026.Resource: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdfMay 6, 2023Operator does not have any formal food safety training. Action required: ensure someone in care and control has food safety training (see link below).Resource: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=approved%20food%20safety
    • 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. The floor area located on the Northeastern and Southwestern parts of the food establishment was missing tiles. Action Required:Repair floor or install floor tiles by April 9, 2026. Ensure all floor, wall and ceiling surfaces are made of material that is smooth, durable, impervious and easily cleanable material to facilitate effective cleaning procedures and to prevent conditions that may promote harborage of pests.2. The ceiling had multiple broken panels.Action Required:Repair or replace damaged ceiling tiles by April 9, 2026. Ensure all floor, wall and ceiling surfaces are made of material that is smooth, durable, impervious and easily cleanable material to facilitate effective cleaning procedures and to prevent conditions that may promote harborage of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top shelf of the milk display cooler was dirty. Corrected during inspection. PHI directed Operator onsite to clean and sanitize the affected area.Action Required:Keep all utensils, food contact surfaces and equipment in a clean and sanitary condition to facilitate sanitary food handling.

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