3480 93 Street NW · STRATHCONA INDUSTRIAL PARK
August 26, 2025
Pass** - an auger for a meat grinder was in poor condition - large chunks of metal were missing. Several attachments that come in contact with meat exhibited rust. Repair or replace
Uncle Brian's Food Company is in the STRATHCONA INDUSTRIAL PARK neighbourhood. STRATHCONA INDUSTRIAL PARK, Edmonton has 230 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 195 (85%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 8 times since June 18, 2024, with 7 passes and 1 closure on record.
** - an auger for a meat grinder was in poor condition - large chunks of metal were missing. Several attachments that come in contact with meat exhibited rust. Repair or replace
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.
STRATHCONA INDUSTRIAL PARK
** - an auger for a meat grinder was in poor condition - large chunks of metal were missing. Several attachments that come in contact with meat exhibited rust. Repair or replace
** - an auger for a meat grinder was in poor condition - large chunks of metal were missing. Several attachments that come in contact with meat exhibited rust. Repair or replace
** - used and dirty shot glasses were observed in the raw meat production area. The raw meat production area was off limits to staff food and activities unrelated to food handling. Potential contamination of the meat processing room was not permitted - nor was putting the heath of the staff at risk by conducting eating/drinking in a space with raw meat. REPEAT VIOLATION., ** - PHI found a "rice cooker" that was on, and full of garlic being cooked in the raw meat processing area. PHI has informed the owner in the past that cooking in the raw meat area was not permitted, the black garlic must be processed elsewhere. The process for the cook also raised concerns regarding food safety. DO NOT COOK ANY FOOD in the raw meat processing area. REPEAT VIOLATION
** - an auger for a meat grinder was in poor condition - large chunks of metal were missing. Several attachments that come in contact with meat exhibited rust. Repair or replace
** - No labels were applied onto a few of the re-prepackaged meat packages that were on display in the customer area and ready for sale.
** - items that are not to be sold to customers for human food must be removed from display and clearly labeled. Though some boxes of meat clearly marked "dog food" was observed, many of the boxes did not have "dog food labels" but the owner stated it was dog food. Must be clearly marked for all staff to see.
** - required paperwork for ready to eat meat processing records were not available upon request
** - Improper packaging or incomplete vacuum sealing of packaged meats was observed in the freezer
** - Food and/or food equipment was observed stored on floor in the customer area. Extra ready to eat foods were stored in the raw meat processing area of the back kitchen - cease and desist immediately. No ready to eat foods can be stored in a raw meat processing area - must be stored in a clean and sanitary manner. The volume of stock was preventing proper cleaning of the bandsaw, the floors, counters, and other equipment.
** - Food equipment had been left used and dirty overnight, with raw meat and blood product contaminating food touch surfaces - with no cleaning or sanitizing after use was complete.
** - the bathroom sink was missing paper towel
** - an auger for a meat grinder was in poor condition - large chunks of metal were missing. Several attachments that come in contact with meat exhibited rust. Repair or replace
**- labels on meats and cheese have dates that are inaccurate, past the best before date, and/or were expired. There appeared to be evidence that stock rotation may not be occurring. Example: a block of Cheese with expiry of 2023 was taken from freezer, placed in a cooler for sale – labels were not updated to inform the staff of when to remove the product from sale. , ** - Several packages in the walk in freezer did not contain labels to disclose the food contents and dates.,
**- No ready-made sanitizer was available for use despite being open and cutting meat for customer. Spray bottles holding what were labeled to be sanitizer – empty and very dirty, of the liquid within – no sanitizer was detected with test strips (tested with QUAT and chlorine).
** - Dirty rag with what appears to be blood was stored with personal items on top of the smoker unit, another mounded on the meat preparation tables and was not stored in a sanitizing solution when not in use.
**-the grinder, other raw meat processing equipment, the meat saw - all had raw meat stuffs and blood on the surfaces, left uncleaned since the last shift worked or longer (Sunday, facility closed Monday, inspection occurred on a Tuesday).
** - A vape was stored on the meat preparation tables in a manner that the mouth piece was in contact with the table itself.
**- Door was left open on the small freezer next to staff station within the kitchen for 2 days minimum. The freezer housed meats.,
** - improper food handling of the dry aged meat were as follows but was not limited to: 1. The dry-aged meat observed in the walk-in cooler was not aged/stored in a humidity-controlled environment as required to produce dry-aged meat. , 2. The dry-aged meat was partially covered in plastic that would prevent the proper air flow. , 3. The dry-aged meat was stored in a raw meat cooler – requirements are that the dry-aged meat is stored in an environment that prevents contamination and was required to be segregated from all other meat products and meat processing activities.,
**- walk-in cooler was flooded with dirty water and blood. Should be cleaned up or removed before food handling is to occur to prevent mold growth, splashing and cross contaminating foods, and preventing staff illness. Remove the dirty water in a timely manner and do not allow it to pool to a large quantity until repaired. Investigate the source of the water if coming from a wall shared with a neighboring buisness.
**- What appeared to be freezer burned uncooked meat was observed in the freezer. There were packages observed that no longer had a proper seal for sale in the freezer, **- Sausage casings were stored in an unsanitary manner and unprotected from potential contamination.
**- PHI observed that raw meat was stored on the floor of the walk in cooler,
**- Unlabeled bottle of spray chemical (unknown liquid, no detectable sanitizer).
** - a staff member was cleaning food contact surfaces with a bathroom cleaner that was not food grade. PHI requested to cease use of the cleaner on food surfaces immediately and find a food-gr
** - Two bags of uncooked meat were left out for 2 days minimum at room temperature on the packager. Internal temperature was measured at 19 degrees Celsius. The owners informed the PHI that they left the facility to staff on Sunday were not onsite themselves Sunday. The facility is closed on Mondays. PHI conducted the inspection on Tuesday., **- The toaster oven/air fryer with potentially high risk hazardous cooked food left inside since the staff last worked (Sunday shift, at minimum).
** - Kitchen handsink was dirty, was missing paper towel, and was blocked from use.
**- Toaster oven/air fryer was located in the raw meat area and not the staff area/ready to eat food area., **- eye glass washing wipes on the raw meat tables, ** - Personal items were noted throughout the facility stored with food or food related equipment: hats, personal beverages, clothing, golf clubs, etc. A vape was stored on the meat preparation tables in a manner that the mouth piece was in contact with the table itself.
** - Meat meant for human consumption was stored in non food grade black/green garbage bags.
**- Griddles were stored on the floor. A dirty broom was stored on top. A knife was stored on the floor., ** - Food related equipment was stored on top of a dirty garbage can.,
** - Live flies were observed in the facility. Screen door was removed, the back door was all the way open to the outside back lot when the PHI entered the kitchen., ** -The condensing drain for water from the cooler – the buckets were almost overflowing. Dead flies floating on the water.,
** - 3 Compartment sink faucet was leaking water
** - there appeared to be a leak under the 3 compartment sink. The Order states in the 3rd section that all plumbing must be in good repair AND also that conditions cannot exist that will contribute to pest populations. Please repair.
**- Broken meat display trays, chunks of plastic missing., **- Tape was to repair broken sous vide machines,
**- Coolers from market transportation had raw meat stuffs and blood on the surfaces, left uncleaned since the last shift worked or longer (Sunday, facility closed Monday, inspection occurred on a Tuesday). Other food equipment was not maintained in a sanitary condition: metal shelves, the scale, bins under meat station, etc., , ** -Drying racks for dishes or for storage – very dirty with grunge and food stuck to surfaces,
**- written cleaning sign in sheets on the walls were empty of signatures and did not appear to be in use.
**- labels on meats and cheese have dates that are inaccurate, past the best before date, and/or were expired. There appeared to be evidence that stock rotation may not be occurring. Example: a block of Cheese with expiry of 2023 was taken from freezer, placed in a cooler for sale – labels were not updated to inform the staff of when to remove the product from sale. , ** - Several packages in the walk in freezer did not contain labels to disclose the food contents and dates.,
**- No ready-made sanitizer was available for use despite being open and cutting meat for customer. Spray bottles holding what were labeled to be sanitizer – empty and very dirty, of the liquid within – no sanitizer was detected with test strips (tested with QUAT and chlorine).
** - Dirty rag with what appears to be blood was stored with personal items on top of the smoker unit, another mounded on the meat preparation tables and was not stored in a sanitizing solution when not in use.
**-the grinder, other raw meat processing equipment, the meat saw - all had raw meat stuffs and blood on the surfaces, left uncleaned since the last shift worked or longer (Sunday, facility closed Monday, inspection occurred on a Tuesday).
** - A vape was stored on the meat preparation tables in a manner that the mouth piece was in contact with the table itself.
**- Door was left open on the small freezer next to staff station within the kitchen for 2 days minimum. The freezer housed meats.,
**- walk-in cooler was flooded with dirty water and blood. Should be cleaned up or removed before food handling is to occur to prevent mold growth, splashing and cross contaminating foods, and preventing staff illness. Remove the dirty water in a timely manner and do not allow it to pool to a large quantity until repaired. Investigate the source of the water if coming from a wall shared with a neighboring buisness.
**- What appeared to be freezer burned uncooked meat was observed in the freezer. There were packages observed that no longer had a proper seal for sale in the freezer, **- Sausage casings were stored in an unsanitary manner and unprotected from potential contamination.
**- Unlabeled bottle of spray chemical (unknown liquid, no detectable sanitizer).
** - Two bags of uncooked meat were left out for 2 days minimum at room temperature on the packager. Internal temperature was measured at 19 degrees Celsius. The owners informed the PHI that they left the facility to staff on Sunday were not onsite themselves Sunday. The facility is closed on Mondays. PHI conducted the inspection on Tuesday., **- The toaster oven/air fryer with potentially high risk hazardous cooked food left inside since the staff last worked (Sunday shift, at minimum).
** - Kitchen handsink was dirty, was missing paper towel, and was blocked from use.
**- Toaster oven/air fryer was located in the raw meat area and not the staff area/ready to eat food area., **- eye glass washing wipes on the raw meat tables, ** - Personal items were noted throughout the facility stored with food or food related equipment: hats, personal beverages, clothing, golf clubs, etc. A vape was stored on the meat preparation tables in a manner that the mouth piece was in contact with the table itself.
** - Meat meant for human consumption was stored in non food grade black/green garbage bags.
**- Griddles were stored on the floor. A dirty broom was stored on top. A knife was stored on the floor., ** - Food related equipment was stored on top of a dirty garbage can.,
** - Live flies were observed in the facility. Screen door was removed, the back door was all the way open to the outside back lot when the PHI entered the kitchen., ** -The condensing drain for water from the cooler – the buckets were almost overflowing. Dead flies floating on the water.,
** - 3 Compartment sink faucet was leaking water
**- Broken meat display trays, chunks of plastic missing., **- Tape was to repair broken sous vide machines,
**- Coolers from market transportation had raw meat stuffs and blood on the surfaces, left uncleaned since the last shift worked or longer (Sunday, facility closed Monday, inspection occurred on a Tuesday). Other food equipment was not maintained in a sanitary condition: metal shelves, the scale, bins under meat station, etc., , ** -Drying racks for dishes or for storage – very dirty with grunge and food stuck to surfaces,
**- written cleaning sign in sheets on the walls were empty of signatures and did not appear to be in use.