5149 Mullen Road NW · MACTAGGART
19 février 2026
RéussiAucune infraction trouvée
MacTaggart Place Retirement Residence - Kitchen se trouve dans le quartier MACTAGGART. MACTAGGART, Edmonton compte 26 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 avril 2026, 19 (73%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 9 fois depuis le 23 juillet 2024, avec 9 réussites et 1 fermeture au dossier.
Observed staff beverages in food prep areas. Ensure that staff items (beverages, food, personal items) are stored in an appropriate area and not in food prep areas. Find alternative location for staff items., , **Jan 22/26- Staff beverages/water bottles were found above a food prep table and in the servery coffee area. Designate and label specific areas in both the kitchen and servery for staff beverages to prevent cross contamination.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
*Cambro holder for the second floor was not reaching adequate hot holding temperature of 60C or higher. The digital built in thermometer displayed the temperature was below 130F. PHI’s thermometer reading was 30C. Food products were relocated to another hot holding unit that was able to keep food products at 60C. , , *Three packs of ground beef were observed defrosting in the prep sink at room temperature. Staff were reminded that thawing food must not occur at room temperature. Approved methods include thawing under refrigeration, under cold running water, or in a microwave. These controls are necessary to prevent the growth of harmful microorganisms. Meat products were moved into the cooler during the inspection.
*Mould like substance was present on the caulking along the dishwashing table. Replace caulking and ensure it is in good repair
*Juice machine nozzles and other components were not being cleaned and sanitize according to manufacture instructions. PHI reviewed the instruction located on the machine door. Please review with all staff and clean and sanitize machine., *Dust accumulation was noted on fans located inside the walk in cooler dust. Clean fans. , *Food debris accumulation was noted inside the prep cooler. Clean cooler. Staff cleaned the cooler during the inspection. CORRECTED, *Please investigate and ensure all hot holding units are capable of transporting and maintaining food at 60 °C or higher. Verify that each unit contains a functioning thermometer to accurately monitor temperatures. Several built in digital thermometers were observed not displaying a temperature.
Observed staff beverages in food prep areas. Ensure that staff items (beverages, food, personal items) are stored in an appropriate area and not in food prep areas. Find alternative location for staff items.
Observed staff beverages in food prep areas. Ensure that staff items (beverages, food, personal items) are stored in an appropriate area and not in food prep areas. Find alternative location for staff items.
Observed grease and debris build up on the interior of the ventilation canopy and filters. , , Observed food debris and build up int he following areas. , -hard to reach areas including under equipment, around legs/wheels for equipment, -mixer -- CORRECTED, -inside vents of juice machine -- CORRECTED, -door to garbage room -- CORRECTED
Observed staff beverages in food prep areas. Ensure that staff items (beverages, food, personal items) are stored in an appropriate area and not in food prep areas. Find alternative location for staff items.
Observed open bags of food products in the dry storage room. Products moved to sealable containers during inspection.
Reusable plastic cover on rapid cooling cart was damaged (cracked) and no longer in good repair. Cover removed during inspection and replaced with sinlge use cover
Observed grease and debris build up on the interior of the ventilation canopy and filters. , , Observed food debris and build up int he following areas. , -hard to reach areas including under equipment, around legs/wheels for equipment, -mixer, -inside vents of juice machine, -door to garbage room
*Staff was using an unlabeled white container for Quat sanitizer. It was discussed to ensure all chemicals are properly stored in labeled container to reflect its content. Corrected on site: Container was switched out with a proper container.
*Staff personal lunch was found in the walk in cooler and staff personal items were found in the back storage shelving area. Designate and label a specific area in the cooler and/or storage area for staff to store their personal items to prevent cross contamination. Discussed with staff ideal area will be lower shelving.
*Staff members were unsure how to use test strips to confirm Quat sanitizer and chlorine sanitizer concentrations. PHI demonstrated how to use test strips. Please review with all staff.
*Food debris was found in bins used to store equipment and utensils throughout the kitchen. Bins were in the back area prep area. Clean out bins and add to routine cleaning schedule., *The outside of the electric Cambro holders used to transport foods to serveries were sticky and oily. Clean holders and add to routine cleaning.
*Accumulation of dust was found on the celling vents/ceiling tiles throughout the kitchen. Cleans areas and add to routine cleaning schedule., *Spills noted in dry storage room. Spills under the floor in the corner and in storage bins used to hold bags/packages of dry ingredients. Clean up spills and add to routine. , *Debris build up and mould was found on the shelving in the walk in cooler. Clean shelving and add to routine cleaning., *General cleaning of hard to reach areas in the kitchen build up grime and dirt. Hard to reach areas include but not limited to: under dishwasher and area, under 3 compartment sinks, under food preparation sinks, under food preparation areas /work tables, behind cooking equipment/cookline, around grease traps etc.
*A large container of salt was not covered by the cookline. Ensure all ingredients are covered to protect from contamination. Corrected on site: staff covered the container of salt.
*Thermometer was missing in the front prep cooler. Ensure all cold storage units are equipped with thermometer. Corrected on site: staff placed a new thermometer into the cooler.
*Mechanical dishwasher was not reaching proper final rinse temperature. Gauge on the machine was reading only 140F/60C, required final rinse is 180F/82C. PHI capture the final rinse at plate level to be <50C and required to be at least 71C. Immediately call for repairs and manually dishwash/sanitize until the machine is repaired. Reviewed with staff how to manually dishwash/sanitize.
*Back hand sink paper towel dispensers was empty. Refill and ensure all hand sinks are equipped with supplies.
*Staff personal lunch was found in the walk in cooler and staff personal items were found in the back storage shelving area. Designate and label a specific area in the cooler and/or storage area for staff to store their personal items to prevent cross contamination. Discussed with staff ideal area will be lower shelving.
*Staff members were unsure how to use test strips to confirm Quat sanitizer and chlorine sanitizer concentrations. PHI demonstrated how to use test strips. Please review with all staff.
*Food debris was found in bins used to store equipment and utensils throughout the kitchen. Bins were in the back area prep area. Clean out bins and add to routine cleaning schedule., *The outside of the electric Cambro holders used to transport foods to serveries were sticky and oily. Clean holders and add to routine cleaning.
*Accumulation of dust was found on the celling vents/ceiling tiles throughout the kitchen. Cleans areas and add to routine cleaning schedule., *Spills noted in dry storage room. Spills under the floor in the corner and in storage bins used to hold bags/packages of dry ingredients. Clean up spills and add to routine. , *Debris build up and mould was found on the shelving in the walk in cooler. Clean shelving and add to routine cleaning., *General cleaning of hard to reach areas in the kitchen build up grime and dirt. Hard to reach areas include but not limited to: under dishwasher and area, under 3 compartment sinks, under food preparation sinks, under food preparation areas /work tables, behind cooking equipment/cookline, around grease traps etc.