13551 St. Albert Trail NW · MCARTHUR INDUSTRIAL
10 octobre 2025
RéussiCooked bacon strips and mushrooms in a prep cooler near the cooking area were measured at around 22C. The operator indicated they had been left out for more than 2 hours. Ensure high-risk foods are kept at ≤4C or >60C at all times. Keep covers closed when not in use and limit the amount of food added. Discard any high-risk food held above 4C for more than 2 hours., If high-risk foods are kept at room temperature, they must be monitored using proper timers or written logs/labels to ensure they are discarded after 2 hours. The food was discarded immediately.
The facility was generally clean and well-maintained; however, the following areas require attention:, , - Floors under shelves in the dry storage room
Moxies Grill & Bar se trouve dans le quartier MCARTHUR INDUSTRIAL. MCARTHUR INDUSTRIAL, Edmonton compte 22 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 avril 2026, 16 (73%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 6 fois depuis le 6 novembre 2024, avec 6 réussites et 1 fermeture au dossier.
Cooked bacon strips and mushrooms in a prep cooler near the cooking area were measured at around 22C. The operator indicated they had been left out for more than 2 hours. Ensure high-risk foods are kept at ≤4C or >60C at all times. Keep covers closed when not in use and limit the amount of food added. Discard any high-risk food held above 4C for more than 2 hours., If high-risk foods are kept at room temperature, they must be monitored using proper timers or written logs/labels to ensure they are discarded after 2 hours. The food was discarded immediately.
The facility was generally clean and well-maintained; however, the following areas require attention:, , - Floors under shelves in the dry storage room
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.
MCARTHUR INDUSTRIAL
Mouse droppings noted under some benches in dining room inside hollow spaces.
Several missing and/or broken tiles are observed on the baseboards throughout the facility. , Ensure that the baseboards are repaired to maintain the wall in a smooth and easily cleanable condition.
A buildup of grime is observed on the floor beneath the ice machine near the office.
Several missing and/or broken tiles are observed on the baseboards throughout the facility. , Ensure that the baseboards are repaired to maintain the wall in a smooth and easily cleanable condition.
A buildup of grime is observed on the floor beneath the ice machine near the office.
A sink and surface sanitizer in a bucket at the salad prep area was measured at approximately 170 ml/L with sink and surface test strips. Ensure sink and surface sanitizer is maintained between 272-700ml/L at all times. The operator prepared a new sanitizer that was measured between 272-700mL/L during the inspection.
Mouse droppings are observed on the floor beneath the shelving in the dry storage room and in the mechanical and electrical rooms. , Ensure that the indicated droppings are cleaned up to help assess for any new pest activity.
Several missing and/or broken tiles are observed on the baseboards throughout the facility. , Ensure that the baseboards are repaired to maintain the wall in a smooth and easily cleanable condition.
1. A buildup of food debris and/or grime is observed beneath the shelving in the dry storage room. , 2. A buildup of what appears to be mold is observed on the shelving units and on the wall in the walk-in bar cooler. , 3. A buildup of grime is observed on the floor beneath the ice machine near the office. , 4. A buildup of grime is observed on the floor beneath the sinks and the counters in the bar area. , 1-4. Ensure that the indicated areas are cleaned and sanitized.