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Machef Korean Restaurant

5818 111 Street NW Edmonton AB T6H 3G1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher was dispensing chlorine at 0 ppm and no detergent, as the detergent dispenser/container was empty and dry. The operator refilled both the detergent and sanitizer, and the dishwasher was subsequently tested at approximately 100 ppm chlorine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning to remove the build-up of dirt and food debris:Interior and exterior of the microwaveInterior and exterior of the ice machineFood cartInterior of the chest freezer in the front service area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required to remove the accumulation of dirt and/or grime from:Floor under the dishwashing sink, including the shelfWalls of the dishwashing areaWall behind the dishwasher
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A bleach/chlorine sanitizer spray bottle was observed without a label. Ensure that all chemicals are labeled. The operator labeled the indicated spray bottle during the inspection.
    • 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?
      • No written pest control record was observed. Ensure written pest control records are completed and available. The operator completed the AHS written pest control checklist during the inspection.
    • 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 metal cover on top of the grease trap was observed to be peeling upwards and is no longer smooth and easy to clean. Ensure that the indicated cover is properly secured to ensure that the floor remains smooth, resistant to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime was observed on the floor beside the grill line. Ensure that the indicated area is cleaned.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High-temperature dishwasher tested a rinse temperature of 60C. For high temperature machines, a reading of greater than 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Operator is to repair the dishwasher and use the 2-compartment sinks for sanitizing until it is repaired.