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Machef Korean Restaurant

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

Official record from Alberta →

Inspection summary

Machef Korean Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on December 11, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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.

  • 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 December 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on March 12, 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?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on December 3, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on December 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. 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.

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