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Modu Club

200 - 3615 11 Street Nisku AB T9E 8J8 · Food - General

Official record from Alberta →

Inspection summary

Modu Club has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on July 28, 2026, found no infractions.

5 of 8 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: Food temperature control and Cleaning and sanitizing.

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.

  • 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 July 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 26, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on July 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 26, 2023. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed the ice scoop buried in ice inside the ice machine. Explained that reaching into the ice to grab the handle can contaminate the ice. Instructed that the scoop must be hung on the hook inside the machine or stored in a clean container outside the machine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Beef/Tuna rice balls are being held at room temperature at the reception area. Instructed the operator to stop this practice immediately. Explained that the beef and tuna rice balls must be held cold at 4°C (40°F) or below, or hot at 60°C (140°F) or above.** The internal temperature of Fridge 1 was measured at 9°C (the built-in thermometer read 10°C). The operator was instructed to move all food items to a working refrigerator immediately and have Fridge 1 repaired, so it reliably holds food at 4°C or colder.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Access to the hand sink in the kitchen was blocked by a food card. A towel and a sanitizer spray bottle were also stored in the sink. The staff was directed to remove the food card and ensure that the sink is accessible at all times for handwashing.**The paper towel dispenser for the front service area hand sink was empty. A staff replenished the paper towel.Ensure that that hand sinks are accessible and supplied with soap and paper towel at all times.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of QUATs sanitizer solution in the spray bottles was <50ppm.ACTION REQUIRED:Please ensure that a fresh sanitizer solution is prepared daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Improper scoops (bowls/cups) supplied in the bulk food items containers** Food items are not stored off the floor.ACTION REQUIRED:1) Ensure that scoops with handles are provided in bulk food containers.2) Ensure that all food items are stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen pork belly was being thawed at room temperature. The operator was directed to put the meat in the cooler and educated on the proper thawing methods. A handout on proper thawing is attached to this report
    • 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 filters/grill on the exhaust canopy appeared very greasy and dusty.ACTION REQUIRED1) Remove and clean the filters/grill on the exhaust canopy
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The sanitation in the facility is unsatisfactory. The following areas require cleaning:1) Inside the microwave.2) The three-compartment sink area. Clean the sink itself, the back splash and underneath the sink. They appeared dirty/dusty.4) Clean underneath the stove/deep fryer and under the fridges. Grease/food particle build up in these areas.5) Organize the condiment and dry storage in the kitchen.3) Clean the surface of all storage containers
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