Momo Kitchen
11160 Ellerslie Road SW Edmonton AB T6W 1A2 · Food - General
4 inspections
- Risk Management Inspection
2 infractions
- 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 are not being maintained and no traps or glue boards observed for pest control monitoring.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dec 2, 2025:Black buildup still observed on the caulking behind the2 compartment dishwash sink.Nov 25, 2025:Grease accumulation observed on the exhaust hood canopy, the sides of the cooking equipment as well as the floor under this equipment. Black buildup noted on the caulking behind the 2 compartment dishwash sink.- Cleaning is required.
- 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?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cans of paint observed stored next to containers of bulk dry foods in the back food storage area. - Paint cans relocated and will be removed from the facility.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles of cleaners are not labelled.- Ensure that all containers of cleaning supplies are labelled as to the contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods undergoing the cooling process are being tightly covered before the food reaches a temperature of 4C or colder.- Review proper cooling procedures with all staff.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishware that is manually washed at the 2 compartment dishwash sink is not being sanitized.- Proper manual dishwashing involves: Washing with soapy water -> Rinse-> Sanitize -> Air Dry. Review proper procedures with all staff.
- 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 are not being maintained and no traps or glue boards observed for pest control monitoring.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bulk food dispensers without handles are being used and are being stored inside the containers in contact with the foods.- Use dispensers with handles and store in a holder or out of the food bin.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease accumulation observed on the exhaust hood canopy, the sides of the cooking equipment as well as the floor under this equipment. Black buildup noted on the caulking behind the 2 compartment dishwash sink.- Cleaning is required.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths left on counter. - Immerse the cloths in a sanitizer solution in between uses. Corrected.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Cooked chicken is being cut in the back dishwashing area. This area is not equipped with a handwashing sink.- Discontinue any food handling activities in this area.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The front kitchen area 2 compartment sink must be converted into a 1 compartment sink to meet handwashing sink requirements.
- 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 wood shelf under the cooler in the service area is unfinished.- Paint or seal the wood to ensure a surface that can be properly cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The front kitchen area 2 compartment sink must be converted into a 1 compartment sink to meet handwashing sink requirements.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?