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Mukja K-Street Food

8621 109 Street NW Edmonton AB T6G 1E7 · Food - General

Official record from Alberta →

Inspection summary

Mukja K-Street Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on March 11, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 5 separate inspections, most recently on March 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 23, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 23, 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 7 times across 5 separate inspections, most recently on March 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 March 11, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used wiping cloths were left on the counter after use. CDI: instructed operator to submerge the cloths in sanitizer solution immediately after use. Discussed that multiple sanitizer buckets may be needed for each food preparation area. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A pair of black used gloves were left on the counter/food contact surface after use. CDI: discarded. Instructed operator not to reuse gloves. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf2. Observed a operator entering the kitchen after lunch break without washing hands. ACTION REQUIRED: wash your hands upon entering the kitchen and/or changing tasks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2026-02-231. Food debris buildup along the edges & crevices of the reach-in chest freezer (west, front entrance wall).2. Dust buildup on window ledge behind the chest freezer (west, front entrance wall).3. Grease residue on shelving on either side of the cook line.4. Poor organization in the dry storage/office area. Food items were stored next to cleaning supplies - unclear organization of stock.ACTION REQUIRED: pull all equipment out and conduct deep clean under and around equipment.__________________________2025-05-28A buildup of grime was observed on the black plastic shelf located next to the two-compartment dishwashing sink. Ensure that the indicated shelf is cleaned and sanitized.
  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were unable to locate drain plugs for dishwashing at the time of inspection (unable to fill basins and fully submerge equipment); therefore, staff unable to perform proper dishwashing procedures. RESOURCE:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2026-02-231. Food debris buildup along the edges & crevices of the reach-in chest freezer (west, front entrance wall).2. Dust buildup on window ledge behind the chest freezer (west, front entrance wall).3. Grease residue on shelving on either side of the cook line.4. Poor organization in the dry storage/office area. Food items were stored next to cleaning supplies - unclear organization of stock.ACTION REQUIRED: pull all equipment out and conduct deep clean under and around equipment.__________________________2025-05-28A buildup of grime was observed on the black plastic shelf located next to the two-compartment dishwashing sink. Ensure that the indicated shelf is cleaned and sanitized.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Three used wiping cloths were left on the food preparation counters when not in use. RESOURCE:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles were not labelled to indicate contents. One was stored on the shelving close to the cashier station (yellow chemical) & the other in the customer washroom (blue chemical).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chili and gravy stored in the hold holding steam tray had an external temperature (IR thermometer, after vigorous stirring) of 45-48C. Staff were unable to locate a probe thermometer at the time of inspection. The facility prepares raw meat (chicken). RESOURCE:https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were unable to locate drain plugs for dishwashing at the time of inspection (unable to fill basins and fully submerge equipment); therefore, staff unable to perform proper dishwashing procedures. RESOURCE:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were unable to locate chlorine test strips.
    • 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 handwashing sink was observed to be leaking from a pipe beneath the sink. Ensure that the indicated leak is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large Rubbermaid bin next to hand sink containing flour: The scoop was stored in the bin with the handle in contact with the food. The facility was using plastic containers (no handles) as scoops in various food items. The plastic containers were left in the items after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2026-02-231. Food debris buildup along the edges & crevices of the reach-in chest freezer (west, front entrance wall).2. Dust buildup on window ledge behind the chest freezer (west, front entrance wall).3. Grease residue on shelving on either side of the cook line.4. Poor organization in the dry storage/office area. Food items were stored next to cleaning supplies - unclear organization of stock.ACTION REQUIRED: pull all equipment out and conduct deep clean under and around equipment.__________________________2025-05-28A buildup of grime was observed on the black plastic shelf located next to the two-compartment dishwashing sink. Ensure that the indicated shelf is cleaned and sanitized.
  4. Risk Management Inspection

    2 infractions

    • 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 handwashing sink was observed to be leaking from a pipe beneath the sink. Ensure that the indicated leak is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime was observed on the black plastic shelf located next to the two-compartment dishwashing sink. Ensure that the indicated shelf is cleaned and sanitized.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food-contact surface sanitizer was readily available. Ensure that a 100ppm bleach/chlorine or 200ppm QUAT sanitizer is readily available at all times during food preparation. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine sanitizer test papers were observed. Ensure bleach/chlorine sanitizer test papers are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed to be taped off. The operator informed that there is a leak coming from the bottom pipe. Ensure that the indicated handwashing sink is repaired to be operational.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grime was observed on the black plastic shelf located next to the two-compartment dishwashing sink. Ensure that the indicated shelf is cleaned and sanitized.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cloths are being left on counters while not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats are being stored above ready-to-eat foods in the walk-in cooler.

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