6508 170 Avenue NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
26 juin 2026
Non conformeAt 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 se trouve dans le quartier MCCONACHIE. MCCONACHIE, Edmonton compte 41 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juin 2026, 29 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 28 avril 2026, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
3 infractions
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Apollo Clinical Pharmacy
MCCONACHIE
Food safety training was missing. Staff in the fresh meat department requires training about food safety.
7 infractions
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.
Aucune infraction