6508 170 Avenue NW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 26, 2026
Not in ComplianceAt the two compartment sink, install a drying rack to allow items to be air dried.
Invoice was paid online. Once permit is received and posted, please inform health inspector.
Food safety training was missing. Staff in the fresh meat department requires training about food safety.
Kasoa Tropical Food Market is in the MCCONACHIE neighbourhood. MCCONACHIE, Edmonton has 41 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 30, 2026, there are 29 (71%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since April 28, 2026, with 1 in compliance, 2 not in compliance, and 0 closures on record.
3 violations
At the two compartment sink, install a drying rack to allow items to be air dried.
Invoice was paid online. Once permit is received and posted, please inform health inspector.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Apollo Clinical Pharmacy
MCCONACHIE
Food safety training was missing. Staff in the fresh meat department requires training about food safety.
7 violations
Freshly cut bell peppers and squash were stored in the cold holding unit. It was being prepped and prepared in the fresh meat department. Ensure all produce is prepped and packaged in a sanitary manner that prevents cross contamination.
A two compartment sink was present with dish soap and a bottle of bleach. Staff was retrained on the manual three step dishwashing method. Always wash in hot soapy water, rinse with hot water and sanitize using an approved sanitizer. The items need to be submerged in sanitizer solution for a minimum 2 minutes before allowing for air drying., , At the two compartment sink, install a drying rack to allow items to be air dried.
There was a fresh meat department now and a hand sink was installed. However, there was no soap and paper towels dispensers/holders for the hand sink. Provide proper soap and paper towels for the hand sink. There must be a proper holder/dispenser for the supplies.
Chlorine test strips were stored in a back room, in a cabinet. The vial of strips was missing a protective cap. Obtain new chlorine test strips and place in the fresh meat department where it is more obvious.
Invoice has not be paid, however, as there is a fresh meat department now, the file requires updating. Inquiry into the invoice will be made., , In the future, any addition or removal of food handling, please inform the health department or your local health inspector.
Food safety training was missing. Staff in the fresh meat department requires training about food safety.
A commercial sized meat bandsaw was present. Operator indicated that soap and bleach were used to clean it. When cleaning and sanitizing, keep soap separate from sanitizer, do not mix together. The cleaning frequency cannot be more than 4 hours.
No violations