3214 82 Street NW · TIPASKAN
April 16, 2026
PassNo surface sanitizer solution was available during food preparation. The operator prepared a 100 ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling to ensure effective surface sanitizing.
Staff members were observed not washing their hands before wearing gloves and before returning to food handling after incompatible activities. Education was provided. Handwashing must be performed at appropriate times and as frequently as needed. Please ensure staff members are retrained on proper hand hygiene practices.
Several boxes of frozen raw meat and a box of raw chicken were observed stored at room temperature. The operator was instructed to move them to the cooler. High-risk food must be stored at or below 4°C at all times.
The handwashing sink drains slowly. Please ensure this is repaired to support proper handwashing.
Additional cleaning is required for the following:, , Floors of the two walk-in coolers, Floor underneath the two-compartment dishwashing sink
Al-Taibah Halal Meat & Groceries is in the TIPASKAN neighbourhood. TIPASKAN, Edmonton has 13 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 16, 2026, there are 9 (69%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 6 times since October 2, 2024, with 6 passes and 0 closures on record.
No surface sanitizer solution was available during food preparation. The operator prepared a 100 ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling to ensure effective surface sanitizing.
Staff members were observed not washing their hands before wearing gloves and before returning to food handling after incompatible activities. Education was provided. Handwashing must be performed at appropriate times and as frequently as needed. Please ensure staff members are retrained on proper hand hygiene practices.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
TIPASKAN
Several boxes of frozen raw meat and a box of raw chicken were observed stored at room temperature. The operator was instructed to move them to the cooler. High-risk food must be stored at or below 4°C at all times.
The handwashing sink drains slowly. Please ensure this is repaired to support proper handwashing.
Additional cleaning is required for the following:, , Floors of the two walk-in coolers, Floor underneath the two-compartment dishwashing sink
A gap was observed at the bottom of the back exit door. Please have weather stripping installed to prevent the entry of pests.
A floor tile was missing by cutting area.
1. Floor tiles missing and broken in meat cutting area. , 2. Unfinished and heavily soiled plywood shelving noted under shrink wrapper counter. , 3. Wall edge north of dishwashing area is in disrepair becoming pitted and hard to clean and requires refinishing. , 4. Several ceiling tiles missing or heavily stained. Please replace.
A gap was observed at the bottom of the back exit door. Please have weather stripping installed to prevent the entry of pests.
A floor tile was missing by cutting area.
1. Floor tiles missing and broken in meat cutting area. , 2. Unfinished and heavily soiled plywood shelving noted under shrink wrapper counter. , 3. Wall edge north of dishwashing area is in disrepair becoming pitted and hard to clean and requires refinishing. , 4. Several ceiling tiles missing or heavily stained. Please replace.
Please ensure that a 200 ppm chlorine solution or 1 teaspoon of bleach in 1 L of water is prepared and available at all times and before any food handling is started. , , Do not mix dish soap and bleach together.
please ensure that only liquid hand soap is used. Do not use bar soap., , The hot water tap in the washroom is broken. Please repair.
A gap was observed at the bottom of the back exit door. Please have weather stripping installed to prevent the entry of pests.
A floor tile was missing by cutting area.
1. Floor tiles missing and broken in meat cutting area. , 2. Unfinished and heavily soiled plywood shelving noted under shrink wrapper counter. , 3. Wall edge north of dishwashing area is in disrepair becoming pitted and hard to clean and requires refinishing. , 4. Several ceiling tiles missing or heavily stained. Please replace.
Please clean floors. Please do a deep cleaning of edges and under equipment.
Please ensure perishable food, including meat, is maintained below 4C at all times, including delivery.
There was no hand soap available in the facility.
A gap was observed at the bottom of the back exit door. Please have weather stripping installed to prevent the entry of pests.
Wooden tables are in use in the cutting area that are heavily soiled and have have finishes in poor repair. Ensure all equipment and tables are in good repair, clean and have proper finishes that can be cleaned.
A floor tile was missing by cutting area.
1. Floor tiles missing and broken in meat cutting area. , 2. Unfinished and heavily soiled plywood shelving noted under shrink wrapper counter. , 3. Wall edge north of dishwashing area is in disrepair becoming pitted and hard to clean and requires refinishing. , 4. Several ceiling tiles missing or heavily stained. Please replace.
Grime and debris noted on meat slicer. Build up noted around handle, feet, edges. Deep cleaning and routine maintenance required.
1. Staff have been deep cleaning facility. Please continue and maintain in a clean state. , , 2. No written sanitation records were available at the facility.
Staff are using vinegar instead of bleach solution on meat grinder and band saw. Vinegar can be used in the cleaning step, but is not a suitable sanitizer.
The bleach being used for cleaning procedures is not being mixed to the required concentration. Please ensure all equipment are cleaned and sanitize in bleach solution at 100ppm. Items that are cleaned in place ( IE: band saw, grinder) should be sanitized using a 200 ppm Chlorine solution ( 1 tsp bleach per litre water). The concentration of sanitizers should be tested using an appropriate testing equipment (e.g test strips).
Staff are not washing their hands before and after handling meat.
Dish soap was not available onsite., , Facility was not following proper manual dishwashing procedures., Ensure proper manual dishwashing procedures are followed:, 2 compartment manual dishwashing:, Compartment 1 - soap and water, Rinse into Compartment 1, Compartment 2 - food grade sanitizer (eg 100 ppm chlorine bleach). Dishes must be submerged in sanitizer for at least 2 minutes and then allowed to air dry., , A food grade sanitizer (100-200 ppm bleach or 200 ppm quats) must be available for manual dishwashing.
There was no hand soap available in the facility.
The hand sink was not operational. It leaked heavily onto the floor when used.
A gap was observed at the bottom of the back exit door. Please have weather stripping installed to prevent the entry of pests.
Wooden tables are in use in the cutting area that are heavily soiled and have have finishes in poor repair. Ensure all equipment and tables are in good repair, clean and have proper finishes that can be cleaned.
A floor tile was missing by cutting area.
1. Floor tiles missing and broken in meat cutting area. , 2. Unfinished and heavily soiled plywood shelving noted under shrink wrapper counter. , 3. Wall edge north of dishwashing area is in disrepair becoming pitted and hard to clean and requires refinishing. , 4. Several ceiling tiles missing or heavily stained. Please replace.
Grime and debris noted on meat slicer. Build up noted around handle, feet, edges. Deep cleaning and routine maintenance required.
1. Cleaning is not satisfactory in facility. , , - Walk in cooler requires deep cleaning. spills and liquid stains on the walls., , - Staff washroom needs to be cleaned. , , - walls need cleaning in cutting area. , , - Cleaning required under 3 compartment sink. , , , 2. No written sanitation records were available at the facility.