Mukja K-Street Food
8621 109 Street NW Edmonton AB T6G1E7 · Food - General
7 inspections
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?