Makchang Dodook
1007 Parsons Road SW Edmonton AB T6X 0X2 · Food - General
Inspection summary
Makchang Dodook has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on February 9, 2026, found no infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 February 3, 2026. 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 17, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 17, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 5 times on March 17, 2025. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 2 times across 2 separate inspections, most recently on February 3, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ** - dishwasher had no working Chlorine detected - CDI** - dishwasher requires descaling
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ** - plumbing leak observed - please repair
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- ** - PHI observed staff rinsing their hands with clean water, did not use soap for handwashing (discussed onsite)
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- ** - dirty used single-use disposable gloves were saved for reuse
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ** - food and/or food equipment was observed stored on the dirty floors
- 09. Are chemicals stored and handled in a safe manner?
- ** - chemical spray bottles were lacking labels of chemical within to prevent dangerous and accidental mixing of chemicals.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - counter coolers (all) had high risk perishable foods stored at room temperature above the "fill line". Cease and desist immediately.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ** - no hot water was available at the kitchen handsink
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ** - no soap was available at the kitchen handsink
- 23. Is the facility maintained in a clean and sanitary condition?
- * - cleaning required bottom shelves, floors under equipment and in hard-to-reach places (PHI to return in 2 weeks for this violation correction.)
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Initial Inspection
0 infractions