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MKT Fresh Food Beer Market

8101 Gateway Boulevard NW Edmonton AB T6E 3X8 · Food - General

Official record from Alberta →

Inspection summary

MKT Fresh Food Beer Market has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 23, 2024. The most recent inspection, on December 31, 2025, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 2 times across 2 separate inspections, most recently on December 9, 2025. 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 December 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on December 13, 2024. 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 4 times across 3 separate inspections, most recently on December 29, 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 3 times across 2 separate inspections, most recently on December 9, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation program appears to be in place four times a day. Most areas have been addressed. Some areas remaining to be needing attention. Sanitation areas were discussed with operator onsite.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food safe sanitizer noted to be <50 ppm. Fresh solutions were made onsite during the visit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer in the sauté cooler was not noted. During the visit a thermometer was added into the cooler. Ensure cooler is monitored.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainers in disrepair. Loose metal pieces noted. Ensure all equipment is in good repair. This was corrected onsite by the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sautee cooler door in disrepair. The door is not able to be closed shut.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas noted to be needing extra sanitation. Sanitation areas were discussed with operator onsite
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 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?
      • Weatherstripping needs to be installed/replaced for 2 doors to prevent the entry of pests into the facility. Ensure there is no gap of light peaking under.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Quats sanitizer buckets measured at 50 ppm. Action taken:-Staff was instructed to prepare fresh sanitizer solution, which was measured at 200 ppm.-Education was provided to regularly monitor the strength of the sanitizer with the test papers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Pizza sauce, shredded cheese observed stored inside the food containers and placed on ice cubes tray. The temperatures measured were 15C and 20C respectively. -It was observed that the food containers were not fully submerged inside the ice cubes. Action taken:-Staff was instructed to add more ice to the ice tray and fully submerge the containers in the ice to maintain the required temperatures (4C or below).-Please change the ice when temperature rise above 4C. Regularly monitor the temperatures.
    • 15. Is the facility free of a pest infestation?
      • -Fruit flies were observed inside the facility especially in the back dry storage area, staff area and under the dishwashing sinks.Action required:-Please discuss the flies issue with the pest control management and take corrective actions for the elimination of flies.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • -Food handling permit was expired.Action required:-Please paste valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was 1 missing tile on the floor, beneath the deep fryer. 2. The walk-in cooler gasket (rubber seal) was ripped off/damaged. Action required:-Please repair the floor.-Please repair the gasket.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Some broken stainless-steel strainers observed hanging in cleaned utensil storage section. Steel pieces were coming out.Action taken:-Staff was instructed to discard the damaged/broken equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Deep cleaning is required in the dishwashing area-under the dishwashing sinks-flooring of the dishwashing area-walls of the dishwashing area.-A smell had noted from the dishwashing area.-Fans in the walk-in freezer had dirt accumulation.Action required:-Please clean the indicated areas.

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