True North Halal Meat
10006 Franklin Avenue Fort McMurray AB T9H 2K6 · Food - General
10 inspections
- Risk Management Inspection
1 infraction
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The area by the back door was cluttered. The emergency exit door was obstructed.Organize this area and remove items that are not required to operate a food establishment.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The meat saw and meat slicer machines were observed unclean with meat debris. Each equipment was used in room temperature throughout the day. Staff stated that the meat machine was cleaned at the end of the day.Ensure meat saw machine surfaces are cleaned and wiped using sanitizing solution every four (4) hours as is required by the Food Code for equipment used in room temperature. Then taken apart at the end of the day and thoroughly washed and sanitized.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles containing sanitizer solution were not labeled to indicate their contents.Spray bottles were labeled during the inspection.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The area by the back door was cluttered. The emergency exit door was obstructed.Organize this area and remove items that are not required to operate a food establishment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff used non-food grade sanitizer for wiping the surfaces of the meat cutting machines.Inspector instructed the operator on the use of the appropriate sanitizers for cleaning food contact surfaces. The solution was discarded during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The meat saw and meat slicer machines were observed unclean with meat debris. Each equipment was being used in room temperature throughout the day. Staff stated that the meat machine was cleaned at the end of the day.Ensure meat saw machine surfaces are cleaned and wiped using sanitizing solution every four (4) hours as is required by the Food Code for equipment used in room temperature. Then taken apart at the end of the day and thoroughly washed and sanitized.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles containing sanitizer solution were not labeled to indicate their contents.Spray bottles were labeled during the inspection.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The area by the back door was cluttered. The emergency exit door was obstructed.Organize this area and remove items that are not required to operate a food establishment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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 facility was operating without a valid food handling permit. It had expired on January 31st, 2026.Immediately renew the food handling permit to avoid closure of business.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of dates were stored on the floor of the walk-in cooler in the butcher area. There were inadequate shelves available for storing extra foods. - Provide adequate shelving in the walk-in cooler and freezer, so that all foods may be stored off the floor. Shelving should provide space on the floor to enable cleaning. Do not use unsealed wooden pallets for shelving. Raw meats were stored uncovered in the walk-in freezer. These were covered during inspection.- Cover all foods during storage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor and wall surfaces in the butcher area walk-in cooler was dirty with spills from raw meats and cardboard box stuck to the floor. Clean out walk-in cooler, thoroughly wash and sanitize the floors.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solutions were not prepared, whilst the facility was in full operation.Quat solution and measured at 200ppm during inspection. Ensure sanitizer solution is prepared daily at the opening of the store.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of prepackaged foods were stored on the floor in the store hallway and inside the walk-in freezer.Store foods at least 6-inches off the floor at all times.
- 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 visibly at the premises.Inspector provided a copy of the permit to the operator via email. Ensure permit is printed and displayed visibly in the store where it may be easily seen by customers.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff that handles the meat butchering and processing had not completed the meat processing and safe food handling training recommended by the inspector. Complete the required training for safe food handling and meat processing. Provide inspector with the certificate confirming completion.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- There were no test strips for measuring the quat sanitizer solution in the facility. Provide the appropriate QUAT test strips. Ensure the sanitizer solution is measured daily after it is prepared.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial 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)?
- There were no test strips for measuring the quat sanitizer solution in the facility. Provide the appropriate QUAT test strips. Ensure the sanitizer solution is measured daily after it is prepared.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink is at an inconvenient distance from the meat cutting facility. Install a sink at the meat cutting area, with a hand soap and paper towel dispensers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?