10700 104 Avenue NW
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
October 3, 2025
Not in Compliance1. Mouse dropping was found in the dry storage at the back of the cooling units close to the receiving area. Please clean and sanitize area, , 2. Repleta flies (black flies) were seen on the ceiling and walls in the cook area near the floor drain. Clean, and sanitize drains and ensure food premises is free from flies.
The exit double door at the receiving area had a misalignment as the right door was lower than the left door creating a significant gap above the frame, that light from outside was reflected inside the facility. , , The gap could fit an adult finger when closed. Repair or replace door., , The door sweep was also not in proper alignment. Repair or replace door sweep.
A fly strip was hanging near the food prep area. Operator was asked to remove fly strip and not have one in the prep and cooking area.
Food handling permit was observed to have expired on September 30, 2025. Please replace.
Meat slicer had buildup of old meat particles. Clean and sanitize meat slicer with particular attention to the back of the blade.
Two metal strainers were in disrepair. Discard broken strainers.
MacEwan University - Main Production Kitchen is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 585 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 400 (68%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 4 times since October 10, 2024, with 0 in compliance, 4 not in compliance, and 0 closures on record.
6 violations
1. Mouse dropping was found in the dry storage at the back of the cooling units close to the receiving area. Please clean and sanitize area, , 2. Repleta flies (black flies) were seen on the ceiling and walls in the cook area near the floor drain. Clean, and sanitize drains and ensure food premises is free from flies.
The exit double door at the receiving area had a misalignment as the right door was lower than the left door creating a significant gap above the frame, that light from outside was reflected inside the facility. , , The gap could fit an adult finger when closed. Repair or replace door., , The door sweep was also not in proper alignment. Repair or replace door sweep.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Early Learning at MacEwan - Kitchen
DOWNTOWN
A fly strip was hanging near the food prep area. Operator was asked to remove fly strip and not have one in the prep and cooking area.
Food handling permit was observed to have expired on September 30, 2025. Please replace.
Meat slicer had buildup of old meat particles. Clean and sanitize meat slicer with particular attention to the back of the blade.
Two metal strainers were in disrepair. Discard broken strainers.
4 violations
A couple of staff members were observed to be preparing food while handling their personal phones without handwashing after. Please re-train all staff to refrain from handling their phones while food handling/preparation. It is imperative to avoid handling their phones and setting it down on food contact surfaces. Should they need to use their phones, please have them step away the from food handling area. Handwashing must be conducted when returning back to food handling. Keep personal items away from food contact areas.
No thermometer was available in one of the prep coolers. Please ensure that a thermometer is available in every cooler., , The hot holding unit containing gravy was being held at 50 degrees Celsius. The operator increased the temperature. They were instructed to maintain a maximum holding time of two hours and to discard any leftovers. The operator stated that they do not keep gravy for more than two hours and was instructed to prepare gravy made to order.
Operator was observed to be prepping/cutting vegetables at the Chopstix station. Also, the operator was using gloved hands to pick up garnishes for an order. Operator was told to stop prepping vegetable and to use tongs to pick up food as there was no hand sink in the area for proper handwashing. This was reported to the manager. , , Immediately discontinue any food handling other than just scooping the food using utensils. Use tongs, scoops, ladles, etc. No hand contact for this station even if the operator is using gloves. A hand sink must be installed before more handling can occur. , , Submit floor plan layout before beginning any construction/renovations.
The microwave had food build-up. Please ensure that the microwave is clean and sanitary.
3 violations
No thermometer was available in one of the prep coolers. Please ensure that a thermometer is available in every cooler., , The hot holding unit containing gravy was being held at 50 degrees Celsius. The operator increased the temperature. They were instructed to maintain a maximum holding time of two hours and to discard any leftovers. The operator stated that they do not keep gravy for more than two hours and was instructed to prepare gravy made to order.
The Vendor, Chopsticks, had no hand sink in close proximity to the food handling area.
The microwave had food build-up. Please ensure that the microwave is clean and sanitary.
2 violations
The QUAT sanitizer solution was <200ppm due to main dispenser running low on solution. This was observed at each station. Operator was informed to replace with a new jug of QUAT sanitizer as soon as possible.
The Vendor, Chopsticks, had no hand sink in close proximity to the food handling area. , , To continue with this type of setup, a hand sink is required. Ensure a hand sink is located near the food handling area. Alternatively, a menu change can be implemented, however, it must be discussed with the Health Inspector for consultation.