5135 Mullen Road NW · MACTAGGART
23 février 2026
RéussiThe display unit observed to store fruits such as strawberries, blueberries, and pineapples had an earthly musty smell when the unit's door was opened. After inspecting various containers of product, one strawberry container was observed with a mouldy strawberry. Requested container be discarded due to potential contamination of other strawberries.
OEB Breakfast Co. 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 5 fois depuis le 30 juin 2025, avec 5 réussites et 1 fermeture au dossier.
The display unit observed to store fruits such as strawberries, blueberries, and pineapples had an earthly musty smell when the unit's door was opened. After inspecting various containers of product, one strawberry container was observed with a mouldy strawberry. Requested container be discarded due to potential contamination of other strawberries.
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.
MACTAGGART
A dirty bowl and spoon were noted in the cooking area. When the cook was asked what it had been used for they indicated their own personal meal. , - Staff are not to be eating while on duty and no staff personal belongings are to be stored in the food handling areas.
Cooked sausage links and hollandaise sauce in the countertop hot holding unit were measured at 41C and 55C., - Cooked high risk foods must be held at greater than 60C during hot holding. Foods were discarded.
Cheese curds left on the counter were measured at 20C., - High risk foods must be stored at less than 4C or greater than 60C. Food was discarded.
SmartPower sanitizer test strips are not available.
The back kitchen door was propped open at the time of inspection., - Keep exit doors closed to prevent the possible entry of pest.
** - egg slurry was stored in stagnant water, no ice. Temperature was measured and verified at +20'C, ** - boiled eggs were stored on the counter, no method of temperature control observed. Temperature was measured and verified at +24'C, ** - box of cooked sausage was stored on the counter, no method of temperature control observed. Temperature was measured and verified at 30'C
** - mechanical dishwasher had no detectable chlorine sanitizer being dispensed.
** - bowls were used as scoops (no handle to denote high-touch dirty surface), the dirty high touch surface of scoops were stored in direct contact with the food ingredient.
** - staff were wiping down sanitized utensils with vinegar, which has the potential to re-contaminate surfaces of the utensil.