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Marco's Famous 3

10371 112 Street NW Edmonton AB T5K 1M9 · Food - General

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach sanitizer solution was prepared for the day.Ensure bleach sanitizer is available and prepared fresh daily.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff removed gloves but did not wash hands. Ensure hands are washed prior to putting gloves on and after taking gloves off.
    • 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?
      • Donair cone was at approx 30C surface temperature (measured with IR thermometer).Ensure donair cones are always continuously cooking and never turned off. Please carefully review Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw hamburger patties were thawing at room temperature on the chest freezers in the back. They were less than 4C.Thawing CANNOT be done at room temperature. The only approved methods are in a cooler at 4C or less; fully submerged under continuously cold running water; microwaved and then cooked immediately after; cooked from frozen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated a sanitizer step is not done.Ensure a sanitize steps is always done as the last step. This will kill microorganisms which you cannot see. This step is VERY important!
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap and front of house or back of house hand sinks.Ensure hand sinks are always stocked with soap and paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food and debris build up noted under cook line. Pest control reports also indicated that this area needed to be cleaned.Please thoroughly clean this area and maintain in a sanitary state.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 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?
      • Two small leftover cones were observed in the vertical broiler. Operator indicated that it was cooled in the freezer as it was the instruction given in the past. It was explained to the operator that leftover cones must be deconstructed/sliced/cut up before it can be placed into the cold holding unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap nearby the back hand sink at the time. Operator was able to provide a large bottle of hand soap during the inspection. Please ensure there is a soap pump/dispenser nearby that sink at all times. Please also relocate the mop & bucket. It cannot be obstructing the hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The black bin holding the sugar, the lid was cracked. Please replace lid.High touch areas such as handles of freezer unit had minor buildup of dried food. Please clean the high touch areas. Milkshake machine had buildup of dried food the top part of the inside and the splashguard. It was taken apart and sent for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling, walls (including the partition wall) had buildup of dust, grease and sauce. These areas were due for cleaning. Please finish the partition wall to ensure it is smooth, impervious to moisture, easy to clean and in good repair.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooked bacon and cheese were noted at room temperature. Staff said it had just been delivered. This was noted at the last inspection. High risk items that are delivered must be prioritized and placed in temperature control. If the food is delivered during a busy period, the high risk food must be still be put away immediately. Customers may have to wait in this instance to ensure food is not temperature abused.- Donair was sitting on the counter without temperature control. The staff member said it was busy so he didn't have time to put in in hot holding. Ensure high risk food are maintained at 4C or less, or 60C or higher. Do not let it sit out at room temperature unattended/ without it being prepped.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Feb 20, 2024: Test strips were available, however, there was no color char or instructions t to go with them. Ensure test strips have all instructions and color charts that go with them. Jan 25, 2024: There were no chlorine test strips available.Ensure chlorine test strips are available and are being used to check sanitizer concentrations, like for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food prep (lettuce was being shredded/ cut and washed) is happening in the back area where there is only a three compartment sink and no hand sink. A hand sink must be accessible without any barriers (ie. remove the swinging door to make the hand sink accessible or install a hand sink in the back area). Ensure you let me know what you plan for an accessible hand sink so you can continue to wash/ prep foods.
    • 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 wall behind the dishwashing sinks was damaged, peeling, and rough. Ensure the backsplash area behind the dishwash sinks are smooth, easily cleanable and non absorbent. Ensure a material is used that can withstand high moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a thick layer of grease/ gunk buildup on the cover/ cage surrounding the donair cone broilers. Ensure these are cleaned at least daily to prevent buildup.
  6. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Box of lettuce was stored directly on the walk-in cooler floor. This was put onto a shelf during the inspection.- Bags of sugar were stored on floor in the back storage area and the bottom bag had a hole in it. The bags were stored off the floor and the one with the hole was discarded during the inspection.Ensure foods are stored off the ground and discarded if the packaging is damaged, exposing any food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Still frozen fries were noted to be at room temperature. Placed in the cooler during inspection. - A pot of gravy (~60C) was stored at room temperature. Placed in the hot holding unit during inspection. - Shaved chicken was stored in container on the stove, but measured less than 60C. During the inspection, chicken was reheated and an alternative method of hot holding was discussed. Also recommend getting a hot holding unit for the chicken. - Groceries were delivered during lunch with high risk products sitting at room temperature. Staff were instructed to place in the cooler/ freezer immediately. Ensure high risk foods are not stored or kept at room temperature. They must be temperature controlled and maintained cold (4C or less ) or hot (60C or warmer). Put high risk groceries away immediately upon receipt.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was not an thermometer available to check donair or shawarma cone temperatures. Ensure a thermometer is available capable of checking surface temperatures of donir/ chicken shawarma cone temperatures. Recommend getting an infrared thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips available.Ensure chlorine test strips are available and are being used to check sanitizer concentrations, like for manual dishwashing.
    • 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 wall behind the dishwashing sinks was damaged, peeling, and rough. Ensure the backsplash area behind the dishwash sinks are smooth, easily cleanable and non absorbent. Ensure a material is used that can withstand high moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a thick layer of grease/ gunk buildup on the cover/ cage surrounding the donair cone broilers. Ensure these are cleaned at least daily to prevent buildup.