Skip to content
Loading map…

MK Mart

15531 118 Avenue NW Edmonton AB T5V 1C5 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding: Thermometer is required all coolers and appropriate thermometer is required for measuring the hot food storage temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding: Stoppers for the dishwashing sinks are not available. Appropriate stopper is required for all the compartments of the sink for proper dishwashing and sanitizing. Proper dishwashing procedures explained to the staff on site.
    • 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?
      • Gap betwen the door and floor observed; potental for pest entry. Please have a proper screen installed to prevent potential pest entry.
    • 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?
      • Pest control records not available. A written record of the measures taken to control pests is to be available.
  3. Initial Inspection

    5 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?
      • No food safety records maintained. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat, and a commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer is required all coolers and appropriate thermometer is required for measuring the hot food storage temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Stoppers for the dishwashing sinks are not available. Appropriate stopper is required for all the compartments of the sink for proper dishwashing and sanitizing. Proper dishwashing procedures explained to the staff on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap at the handwashing station in the front was missing. Hand washing station must have liquid soap, single use towel with running cold & hot water under pressure to ensure hand hygiene. The staff brought in liquid handwashing soap during 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?
      • Pest control records not available. A written record of the measures taken to control pests is to be available.
  4. Demand Inspection

    1 infraction

    • 05. Is the facility operating in a manner that does not require a food handling permit from Alberta Health Services?
      • Facility is in operation without a valid food handling permit. Please submit an application for a food handling permit.