100 - 9940 106 Street NW · DOWNTOWN
April 30, 2026
Not in Compliance1. 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.
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.
The Marc 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 461 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 5 times since June 12, 2025, with 1 in compliance, 4 not in compliance, and 0 closures on record.
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.
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.
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.
DOWNTOWN
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.
- 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.
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.
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.
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.
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.
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.
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.
Chlorine sanitizer test strips were not available., , Correction:, -Ensure there are chlorine test strips., -PHI provided some test strips to the operator.