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Westgate Halal Meat & Deli - Grocery

9550 163 Street NW Edmonton AB T5P 3M7 · Food - General

Official record from Alberta →

Inspection summary

Westgate Halal Meat & Deli - Grocery has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on October 14, 2026, recorded 3 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 October 14, 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?

  • 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 3 times across 3 separate inspections, most recently on March 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on December 19, 2023. 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 December 19, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 13 times across 6 separate inspections, most recently on April 7, 2026. 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.

9 inspections

  1. Demand Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • At the time of inspection, the facility had no running water due to a water main shutdown. The facility manager was aware of the water outage.Despite the lack of potable running water, the facility continued to operate. The kitchen was staffed by approximately four employees, including the manager, and the meat department was staffed by two employees. Multiple potentially hazardous food items, including chicken, eggs, milk, gravy, and other food products, were being prepared and handled during the inspection.The manager was advised of the requirements and actions that must be taken when a food facility is without an adequate supply of potable running water. The risks associated with the inability to properly wash hands, clean and sanitize equipment and utensils, and maintain safe food handling practices were discussed.Due to the lack of potable running water and the resulting inability to maintain safe food handling, cleaning, sanitizing, and handwashing operations, the operator agreed to cease operations immediately.The kitchen and meat department were voluntarily closed during the inspection. Operations may resume only after an adequate supply of running potable water has been restored and all food safety requirements can be met.
    • 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 reports were not available for review during the inspection. The operator was instructed to email three months’ worth of reports to PHI for assessment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leaking noted under the handsink by the receiving area.
  2. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler - a rack of raw ribs stored in front/close distance to a box of packaged deli meats.
    • 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 reports were not available for review during the inspection. The operator was instructed to email three months’ worth of reports to PHI for assessment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leaking noted under the handsink by the receiving area.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat department - no sanitizer solution was prepared at the time of inspection. Staff explained that the bucket had recently been emptied. I reinforced the requirement to maintain sanitizer buckets with 100 ppm bleach at all times during food preparation.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Meat department - observed a staff member putting on new disposable gloves without washing their hands first. The operator acknowledged the correct glove‑use procedures and committed to reviewing them with all staff.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler - observed packages of ground beef stored next to containers of sauces and salad items.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Kitchen walk in freezer - baked goods were stored on stainless steel trays stacked directly on top of one another without any protective covering such as saran wrap or parchment paper.Walk in cooler - boxes of packaged pepperoni and bins of chopped raw meat were stored directly on the floor.
    • 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 reports were not available for review during the inspection. The operator was instructed to email three months’ worth of reports to PHI for assessment.
  4. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shelving near back exit/receiving area - observed chemicals/cleaners (large bottles approx 5-6) stored above bags of flour (large paper bags approx 8-9)Non-food agents such as cleaners, sanitizers, detergents, pesticides and other similar productsshould be stored in an area that prevents the potential for cross-contamination with food,food ingredients, food contact surfaces and non-food materials such as utensils, linens,single-service and single-use utensils, and packaging materials.
    • 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 permit posted is expired - please post a copy of the updated permit.
  5. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen - observed wet cleaning cloth on stainless prep table. Please maintain in sanitizer solution (bleach) when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler (main one) - Observed a bag of carrots stored directly on the floor.- Tubs of mixed up ground beef being stored on top bag ready to eat snacks and container of mayo.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat department - observed bottled water, Febreeze spray, medication stored on prep table next to equipment. Relocated to designated area away at time of inspection.* REPEAT VIOLATION 05/10 Meat department - observed personal items such as candy, tums medication, cell phone and clothing items store on prep table and or equipment. Please store personal items away and separate from the work space.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink blocked with dish soap and empty plastic container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Additional handsink required by the prep area to back deliver door. Operator indicated they occasionally do BBQ outside in the back per customer catering request. Current kitchen handsink appeared to be beyond 10ft and the meat department handsink obstructed by door. Areas with handling of open food (portioning, processing, mixing, cooking, etc.) must have a designated handwashing sink within 10ft of this area. This handwashing sink cannot be obstructed by doors or large food equipment.
    • 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 permit posted is expired - please post a copy of the updated permit.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen - No sanitizer set up in the kitchen during food prep. Please have ready at all times during food prep.Meat department - bleach sanitizer <100PM. Please ensure to change frequent and maintain at 100ppm at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Kitchen - food trays with prepared foods being store on top of garbage bins (3).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat department - observed personal items such as candy, tums medication, cell phone and clothing items store on prep table and or equipment. Please store personal items away and separate from the work space.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink was block with misc items such as empty milk containers.
    • 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 permit posted is expired - please post a copy of the updated permit.
  7. 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?
      • Food permit posted is expired - please post a copy of the updated permit.
  8. 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?
      • Food permit posted is expired - please post a copy of the updated permit.
  9. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Flat bread without labeling from an outside source was being offered for sale.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented cans observed. Dented cans were removed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of onions stored on floor. Store all food at least 6 inches off the floor.
    • 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 permit posted is expired - please post a copy of the updated permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left end of the meat cooler in the retail area was measuring at ~9C, the rest of the cooler appeared to be maintaining proper temperatures.

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