Skip to content
Loading map…

Marco's Famous

2 - 900 8900 114 Street NW PO BOX 149 Edmonton AB T6G 2J7 · Food - General

Official record from Alberta →

Inspection summary

Marco's Famous has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on October 5, 2026, recorded 9 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on October 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5, 2026. 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 3 times across 2 separate inspections, most recently on October 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times on October 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 on October 5, 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.

3 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer bucket was not prepared at the time of inspection. Corrected without instruction. Used, yellow microfibre cloths were left on the counter after use. Corrected during inspection: submerged into sanitizer solution.ACTION REQUIRED: Revise opening duties to include preparing a sanitizer solution. Ensure used cleaning cloths are stored in sanitizer when not in use. Review the below resource.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No clear storage area for personal belongings: purse and cell phone stored on stainless steel prep counter, staff food stored next to commercial foods, medication and hair gel stored next to cases of plum sauce.ACTION REQUIRED: create a clearly defined area for staff belongings in the facility. Keep personal belongings away from commercial foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the hot holding steam table closest to the broilers, the chicken was 53C & the gravy was 57C (probe thermometer). Reheating procedures were unclear - staff said they were just warming it up for lunch but also said they reheat on the flat-top grill. ACTION REQUIRED: review reheating and hot holding procedures. Foods must be rapidly re-heated to 74C, then hot held at 60C. Note, hot holding equipment is not capable of rapidly reheating foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink soap dispenser was empty.ACTION REQUIRED: restock the hand soap dispenser.
    • 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 light in the walk-in freezer was not equipped with a protective cover. ACTION REQUIRED: install a protective cover on the walk-in freezer light.
    • 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 three-compartment sink faucet was leaking water. Plumbing under the sink was also leaking (catch basin in place).ACTION REQUIRED: repair plumbing at the three-compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of upright stainless-steel freezer was in disrepair (plastic handle was breaking) and affixed to the door with clear packing tape.ACTION REQUIRED: discontinue using tape to "repair" food equipment. Repair the indicated handle so that it is smooth, washable, & impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty cardboard was used to line/divide the utensil drawer (left to the dishwashing sink). ACTION REQUIRED: discontinue using cardboard to store equipment - obtain a smooth, washable utensil tray/drawer divider.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chicken bouillon and garlic salt containers were cracked and broken around the top rim. 4oz disposable containers were used as scoops and stored in the bulk food supply.ACTION REQUIRED: Monitor all food storage containers for signs of wear - discard & replace as necessary. Discontinue using containers as scoops. Store scoops in such a way that the handle (high-contact surface) is not in contact with the bulk food supply.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several hot-dogs in a hot-holding unit were measured at 39.8 degrees Celsius with a probe thermometer. The operator informed that the hot dogs had been in the hot holding unit for more than two hours. Ensure potentially hazardous food is hot held at a minimum temperature of 60 degrees Celsius. The operator discarded the hot dogs during the inspection.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cleaning cloths were being stored on food contact surfaces. Used cleaning cloths are to be stored in a sanitizer while not in use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The beef donair spit was turned off at the beginning of the inspection. The staff were informed about donair guidelines and instructed to make sure the donair spit is always kept on.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw beef patties were being stored in the prep cooler alongside the vegetables. Staff were given proper storage guidelines and instructed to keep raw meats stored in the cooler below the vegetables.

Nearby inspected facilities

Own this business? Add a badge to your website