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The Marc

100 - 9940 106 Street NW Edmonton AB T5K 2N2 · Food - General

Official record from Alberta →

Inspection summary

The Marc has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 15, 2024. The most recent inspection, on July 7, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 2 separate inspections, most recently on March 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 28, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on April 30, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on April 30, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    0 infractions

  2. 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.
  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. 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.
  7. Initial Inspection

    0 infractions

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