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TL Market Place

10556 115 Street NW Edmonton AB T5H 3K6 · Food - General

Official record from Alberta →

Inspection summary

TL Market Place has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on May 27, 2026, recorded 1 infraction.

None of the 12 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 9 times across 7 separate inspections, most recently on November 13, 2025. 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 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 6 times across 6 separate inspections, most recently on October 21, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on October 21, 2025. 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 7 times across 7 separate inspections, most recently on May 27, 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 4 times across 2 separate inspections, most recently on October 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

12 inspections

  1. Demand 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?
      • The current Food Handling Permit is not posted where the public can see it.REQUIRED ACTION: locate your Food Handling Permit and post it where it can be seen by the public.
  2. Demand 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?
      • The current Food Handling Permit is not posted where the public can see it.REQUIRED ACTION: locate your Food Handling Permit and post it where it can be seen by the public.
  3. 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?
      • The current Food Handling Permit is not posted where the public can see it.REQUIRED ACTION: locate your Food Handling Permit and post it where it can be seen by the public.
  4. Risk Management 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)?
      • Nov. 4, 2025: the chlorine test strips that were purchased are for use with swimming pools and hot tubs- they will not test for chlorine in the range that must be used in food service. Obtain chlorine test strips that are capable of measuring chlorine in the range of 100-200 ppm.Oct. 21, 2025: The test strips for testing sanitizing solution concentration could not be found during the inspection.REQUIRED ACTION: obtain test strips for testing your approved sanitizing solution concentration e.g. chlorine test strips that can measure 100 ppm chlorine.
    • 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?
      • The current Food Handling Permit is not posted where the public can see it.REQUIRED ACTION: locate your Food Handling Permit and post it where it can be seen by the public.
  5. Risk Management 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)?
      • Nov. 4, 2025: the chlorine test strips that were purchased are for use with swimming pools and hot tubs- they will not test for chlorine in the range that must be used in food service. Obtain chlorine test strips that are capable of measuring chlorine in the range of 100-200 ppm.Oct. 21, 2025: The test strips for testing sanitizing solution concentration could not be found during the inspection.REQUIRED ACTION: obtain test strips for testing your approved sanitizing solution concentration e.g. chlorine test strips that can measure 100 ppm chlorine.
    • 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?
      • The current Food Handling Permit is not posted where the public can see it.REQUIRED ACTION: locate your Food Handling Permit and post it where it can be seen by the public.
  6. Monitoring Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Various bags/containers of spices/dry foods do not have labels to indicate the name of the product, and contact information for the store (e.g. store name and phone number). Various bags of frozen meat are not labeled to indicate the name of the product and contact information for the store (e.g. store name and phone number).Ensure all foods are labeled to indicate their source, as well as contact information for the store.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was present in the meat cutting area.REQUIRED ACTION: An approved sanitizing solution must be available for use at all times in the meat cutting area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An unpackaged, frozen cow leg was found sitting on top of packaged, frozen meat in the floor cooler just across from the walk-in cooler.REQUIRED ACTION: all food must be kept in food-grade packaging to prevent contamination of food products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items for personal use were found stored among food processing and preparation areas. A meat dehydrator with meat inside of it was found on the counter top in the back room where jars of cloves to be sold in the store were also being filled.REQUIRED ACTION: remove all personal items from areas designated for food processing and handling. I
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The drain plugs for the dishwashing sink are not functional- they do not seal the drain.REQUIRED ACTION: obtain drain plugs that will seal the drain and allow for water to remain in the sink compartments during dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for testing sanitizing solution concentration could not be found during the inspection.REQUIRED ACTION: obtain test strips for testing your approved sanitizing solution concentration e.g. chlorine test strips that can measure 100 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no liquid soap provided in a dispenser at the hand sink in the meat cutting area. There was an insert of hand soap present, but dispensing of this insert requires it to be inside a soap dispenser.REQUIRED ACTION: provide liquid hand soap in a dispenser at the hand sink in the meat cutting area.
    • 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?
      • Mouse droppings were noted in the back storage area of the facility:-on shelves-behind equipmentNumerous mouse traps were found stacked-up on top of each other.Gap noted beneath the garage door/receiving door at the back of the storage area.REQUIRED ACTION: areas affected by mouse droppings are to be cleaned and sanitized as discussed during the inspection. A licensed pest control company must be hired to implement a monitoring program and provide treatment as deemed fit. Written records of pest control activities must be maintained and produced upon request during inspections.The gap at the bottom of the back receiving door must be sealed to help prevent entry of pests.
    • 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?
      • The current Food Handling Permit is not posted where the public can see it.REQUIRED ACTION: locate your Food Handling Permit and post it where it can be seen by the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried meat debris was noted on the band saw in the meat cutting area (meat cutting area was not in use).REQUIRED ACTION: meat cutting equipment is to be thoroughly cleaned and sanitized after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Blood was noted on the floor of the walk-in cooler.A garbage can containing plastic bags with blood on them was found in the walk-in cooler.A piece of raw meat was sitting directly on a shelf in the walk-in cooler.Mould was growing on a shelf in the walk-in cooler.REQUIRED ACTION: a thorough cleaning of the walk-in cooler is required.Discard all garbage and empty meat packaging.Develop a written cleaning and sanitation schedule for the facility.
  7. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Various bags/containers of spices/dry foods do not have labels to indicate the name of the product, and contact information for the store (e.g. store name and phone number). Various bags of frozen meat are not labeled to indicate the name of the product and contact information for the store (e.g. store name and phone number).Ensure all foods are labeled to indicate their source, as well as contact information for the store.
  8. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Various bags/containers of spices/dry foods do not have labels to indicate the name of the product, and contact information for the store (e.g. store name and phone number). Various bags of frozen meat are not labeled to indicate the name of the product and contact information for the store (e.g. store name and phone number).Ensure all foods are labeled to indicate their source, as well as contact information for the store.
    • 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?
      • The Food Handling Permit posted expired January 31, 2024. Ensure you print and post the current Food Handling Permit.
  9. 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 have expired. Obtain new chlorine test strips for monitoring your sanitizing solution concentration.
  10. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Numerous bags and containers of re-packaged dry goods do not have labels on them to indicate their contents, source, and contact information for the facility.Labels must be placed on all re-packaged foods to indicate the contents of the bag, as well as the source/name of facility, as well as contact information for the facility.
    • 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 have expired. Obtain new chlorine test strips for monitoring your sanitizing solution concentration.
  11. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Numerous bags and containers of re-packaged dry goods do not have labels on them to indicate their contents, source, and contact information for the facility.Labels must be placed on all re-packaged foods to indicate the contents of the bag, as well as the source/name of facility, as well as contact information for the facility.
    • 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 have expired. Obtain new chlorine test strips for monitoring your sanitizing solution concentration.
  12. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Numerous bags and containers of re-packaged dry goods do not have labels on them to indicate their contents, source, and contact information for the facility.Labels must be placed on all re-packaged foods to indicate the contents of the bag, as well as the source/name of facility, as well as contact information for the facility.
    • 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 have expired. Obtain new chlorine test strips for monitoring your sanitizing solution concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No liquid hand soap in dispenser at hand sink in the meat cutting area.Soap and paper towel dispenser in the staff washrooms were empty.Liquid soap and paper towel must be available in dispensers/holders at these hand sinks at all times.
    • 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?
      • Several glue boards covered in numerous small, black flies were noted on the floor of the meat cutting area. No evidence of active fly problem noted at the time of inspection.These glue boards are to be discarded, and new glue boards to be placed out for further monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Brushes used to scrub the meat cutting equipment were full of meat residue. Brushes were discarded at the time of inspection by the operator. New brushes required for cleaning meat cutting equipment.

Nearby inspected facilities

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