Skip to content
Loading map…

El Mariachi

10991A 124 Street NW Edmonton AB T5M 0H9 · Food - General

Official record from Alberta →

Inspection summary

El Mariachi has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 31, 2025. The most recent inspection, on April 23, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 on March 31, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 31, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on April 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on March 31, 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.

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use containers were observed to be rewashed for use. The containers were collected and thrown in the exterior waste bin. Please ensure single use items are not reused.
  2. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food products were found on shelves past their use-by and best-before dates. Please remove all items past their use-by and best-before dates from sale. Items observed past their use-by dates were removed during the inspection. The operator later provided confirmation that products past their best-before dates were also removed.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not readily available, and spray bottles containing sanitizer could not be easily located. The sanitizer spray bottles containing chlorine bleach were highly concentrated. Ensure sanitizer solutions are readily available during food prep. Maintain chlorine sanitizer solutions at 200 ppm.Corrected during the inspection. Operators prepared new sanitizer solutions. Chlorine was measured at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Glass water bottles and unsanitary dishes/utensils were stored in the hand sink in the front area. Do not store food containers or unsanitary dishes in hand sinks. The bottles and dishes/utensils were removed from the sinks.- Multiple stacked clean plastic containers were being dried and stored directly on the grease trap near the dishwashing area. Do not store food containers on unsanitary surfaces. The containers were removed for cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Monitoring thermometers for most coolers could not be located during the inspection. Ensure all coolers are equipped with internal monitoring thermometers. Photos later provided showed thermometers present in the coolers. **Please double check all coolers**
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine was measured in the chemical dishwasher. The operator later confirmed that the dishwasher was repaired and provided photos showing chlorine levels at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were expired. Please obtain valid test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers in the kitchen and customer washrooms were not functioning. Ensure hand sinks are supplied with paper towels and that the paper towels are accessible at all times. The paper towel dispenser in the kitchen was repaired onsite. Photos were later provided of paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving finish in the storage area near the kitchen was in disrepair. Ensure shelving is smooth, durable, and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - A light fixture in kitchen was burnt out. Please repair or replace.- Dishwashing sink faucet in disrepair and required pressing in a specific way for water to flow. Please repair or replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Chest freezers had food debris and splashes. Please clean the bottom, sides, and the areas around the lid seals. - Stand cooler on the kitchen side. Food debris was noted along the sliding door. Please clean.-The chemical dishwasher was leaking a large amount of water during operation. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - One wooden spoon was chipped.- >2 spatulas were worn. Please ensure all utensils are maintained in good repair. Corrected during inspection. The damaged utensils were discarded.
  3. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website