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MacEwan University - Main Production Kitchen

10700 104 Avenue NW Edmonton AB T5J 4S2 · Food - General

Official record from Alberta →

Inspection summary

MacEwan University - Main Production Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on June 16, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times on October 3, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on October 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 10, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 4 separate inspections, most recently on October 23, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 5 times across 4 separate inspections, most recently on October 3, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Mouse dropping was found in the dry storage at the back of the cooling units close to the receiving area. Please clean and sanitize area2. Repleta flies (black flies) were seen on the ceiling and walls in the cook area near the floor drain. Clean, and sanitize drains and ensure food premises is free from flies.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The exit double door at the receiving area had a misalignment as the right door was lower than the left door creating a significant gap above the frame, that light from outside was reflected inside the facility. The gap could fit an adult finger when closed. Repair or replace door.The door sweep was also not in proper alignment. Repair or replace door sweep.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A fly strip was hanging near the food prep area. Operator was asked to remove fly strip and not have one in the prep and cooking area.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was observed to have expired on September 30, 2025. Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had buildup of old meat particles. Clean and sanitize meat slicer with particular attention to the back of the blade.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two metal strainers were in disrepair. Discard broken strainers.
  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A couple of staff members were observed to be preparing food while handling their personal phones without handwashing after. Please re-train all staff to refrain from handling their phones while food handling/preparation. It is imperative to avoid handling their phones and setting it down on food contact surfaces. Should they need to use their phones, please have them step away the from food handling area. Handwashing must be conducted when returning back to food handling. Keep personal items away from food contact areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available in one of the prep coolers. Please ensure that a thermometer is available in every cooler.The hot holding unit containing gravy was being held at 50 degrees Celsius. The operator increased the temperature. They were instructed to maintain a maximum holding time of two hours and to discard any leftovers. The operator stated that they do not keep gravy for more than two hours and was instructed to prepare gravy made to order.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Operator was observed to be prepping/cutting vegetables at the Chopstix station. Also, the operator was using gloved hands to pick up garnishes for an order. Operator was told to stop prepping vegetable and to use tongs to pick up food as there was no hand sink in the area for proper handwashing. This was reported to the manager. Immediately discontinue any food handling other than just scooping the food using utensils. Use tongs, scoops, ladles, etc. No hand contact for this station even if the operator is using gloves. A hand sink must be installed before more handling can occur. Submit floor plan layout before beginning any construction/renovations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave had food build-up. Please ensure that the microwave is clean and sanitary.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available in one of the prep coolers. Please ensure that a thermometer is available in every cooler.The hot holding unit containing gravy was being held at 50 degrees Celsius. The operator increased the temperature. They were instructed to maintain a maximum holding time of two hours and to discard any leftovers. The operator stated that they do not keep gravy for more than two hours and was instructed to prepare gravy made to order.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Vendor, Chopsticks, had no hand sink in close proximity to the food handling area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave had food build-up. Please ensure that the microwave is clean and sanitary.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solution was <200ppm due to main dispenser running low on solution. This was observed at each station. Operator was informed to replace with a new jug of QUAT sanitizer as soon as possible.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Vendor, Chopsticks, had no hand sink in close proximity to the food handling area. To continue with this type of setup, a hand sink is required. Ensure a hand sink is located near the food handling area. Alternatively, a menu change can be implemented, however, it must be discussed with the Health Inspector for consultation.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff jackets were noted on food equipment on the cook line.Ensure non food items, like staff personal items, are stored separate and away from food/ food areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food prep table in "Zoca" area does not have a separation between the food prep table and counter and the customers. Food could be contaminated due to proximity of customers to the food prep area.Ensure food is protected from contamination - install a physical barrier or move food preparation away from the customer line-up area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Jan 17, 2023: The iodine glasswasher was not being used. The staff expressed difficulty in getting iodine. Jan 11, 2023: The iodine glasswasher in Towers needs more chemical for sanitizing.

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