The Marc
100 - 9940 106 Street NW Edmonton AB T5K 2N2 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. Sous vide is being done with no adequate records in place.Ensure adequate record is developed and maintained for SOUS vide. Guidance documents will be provided with this report via email.2. Temperatures of hot held food is not being maintained. Ensure temperatures of food in hot holding is recorded daily.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Accumulated dirt and debris was observed on the ceiling above the cook line.2. Under the shelves of the walk-in cooler/freezer was unclean. Ensure the indicated area is cleaned.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
6 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. Sous vide is being done with no adequate records in place.Ensure adequate record is developed and maintained for SOUS vide. Guidance documents will be provided with this report via email.2. Temperatures of hot held food is not being maintained. Ensure temperatures of food in hot holding is recorded daily.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - The internal parts of the ice machine was unclean. Ice was discarded, cleaning and sanitizing was started during inspection.Ensure ice machine is maintained in a sanitary manner at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food in the hot holding unit was measured between 40-45C. Chef indicated food from the cooler is being reheated in the unit and then hot held.Food was moved to the stove for reheating. Ensure food is reheated rapidly to 74C, before moving to the hot holding unit above 60C.
- 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?
- No pest management protocol was observed. No pest control records were available. Ensure a pest management program is developed and monthly pest monitoring records are available on site.
- 20. Do food handlers at the facility have adequate food safety training?
- Over 6 staff members were onsite with no evidence of food safety certification. Ensure a food handler with an Alberta approved food safety certification is onsite when you have 6 or more staff members onsite.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Accumulated dirt and debris was observed on the ceiling above the cook line, and the fan above the utensil storage stable opposite the dishwasher.2. Under the shelves of the walk-in cooler/freezer was unclean. Ensure the indicated area is cleaned.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- March 5, 2026- The dishwasher still has 0ppm of chlorine at the end of the cycle. A technician is being contacted.Ensure dishwasher is repaired and is able to maintain 100ppm of chlorine at the end of the sanitizing cycle.Until dishwasher is fixed, utensils washed in the dishwasher should be immersed in 100ppm of chlorine solution or 200ppm quats solution for at least 2 mins before air drying.-------------------------------------------------------------------------Chlorine concentration in the chemical dishwasher was 0 ppm. The bulk chlorine container was low in volume but observed to be at least 100 ppm.Correction:-Modified sanitization using (bleach) chlorine sanitizer in one of the kitchen sinks discussed.-Ensure there is extra bulk chlorine sanitizer ready in the facility.-Ensure that the line feeding chlorine sanitizer into dishwasher is long enough and functional.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- Chlorine concentration in the chemical dishwasher was 0 ppm. The bulk chlorine container was low in volume but observed to be at least 100 ppm.Correction:-Modified sanitization using (bleach) chlorine sanitizer in one of the kitchen sinks discussed.-Ensure there is extra bulk chlorine sanitizer ready in the facility.-Ensure that the line feeding chlorine sanitizer into dishwasher is long enough and functional.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test strips were not available.Correction:-Ensure there are chlorine test strips.-PHI provided some test strips to the operator.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions