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Mogu Taiyo - Events

9948 223 Street NW Edmonton AB T5T 7L7 · Food - Special Event

Official record from Alberta →

Inspection summary

Mogu Taiyo - Events has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 15, 2026. The most recent inspection, on July 21, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 once on July 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 15, 2026. For example: Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried chicken was being held at room temperature, as no hot holding unit was available. The operator was informed that chicken cannot be held at room temperature and was instructed to purchase an additional hot holding unit for the chicken.In the meantime, the operator was provided with two options:Option 1: The chicken may be fried, cooled, and stored under refrigeration. When ordered, the chicken may be deep fried to an internal temperature of 74°C and served immediately.Option 2: A temporary hot holding unit may be created by placing two inserts on the flat-top grill, with one insert filled with water to maintain heat. Chicken held in this unit must be maintained at 60°C or above.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • ***hot running water was not available***
  4. Risk Management Inspection

    0 infractions

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