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Westgate Halal Meat

8118 118 Avenue NW Edmonton AB T5B 0S1 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a used paper towel mounted on a countertop. Corrected during inspection. Action Required:Ensure single-use, disposable paper towels are only used once and discarded. Ensure cleaning cloths are stored in approved sanitizers when not in use to prevent contamination of food contact surfaces.Resources:AHS guidelines on using wiping cloths emailed with inspection report.-
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler attempting to change tasks without removing their single-use, disposable glove and practice appropriate hand hygiene. Corrected during inspection. PHI coached food hander on proper glove use and hang hygiene practices. Acton Required:Please change disposable gloves in between tasks by removing and discarding used gloves followed by handwashing before putting on new gloves.Resources:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 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?
      • Pest control records were not available onsite at the time of inspection. Action Required:Please have in place an effective pest control program and conduct pest monitoring activities on a monthly basis to prevent conditions that may promote harborage of pests. Also keep the three most recent months' pest control reports onsite, when in operation. Email PHI a copy of your November/ December pest control reports by December 27, 2025.Resource:AHS Pest Control Checklist emailed with inspection report.-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottles (2 onsite) both tested at 0 ppm quat. CDI: refilled & tested at 200ppm at the time of inspection.ACTION REQUIRED: increase frequency of changing solution in sanitizer spray bottles. Test regularly & ensure sanitizer is being used on food contact surfaces as the final clean step.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The cutting board in the centre of the meat cutting room was stained. It was indicated that equipment such as cutting boards are cleaned and sanitized once per day. For the meat cutting room, all equipment must be cleaned and sanitized at least once every 4 hours to prevent germ growth.-It was indicated that no cleaning checklist/procedures were available. Written cleaning checklist/procedures must be available to ensure staff are conducting cleaning and sanitizing properly.