MacEwan University - Main Production Kitchen
10700 104 Avenue NW Edmonton AB T5J 4S2 · Food - General
6 inspections
- Monitoring Inspection
0 infractions
- 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.
- 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?
- 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.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?