8903 83 Avenue NW · BONNIE DOON
29 janvier 2026
RéussiAucune infraction trouvée
Sushi Cafe Madang se trouve dans le quartier BONNIE DOON. BONNIE DOON, Edmonton compte 49 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 mars 2026, 38 (78%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 6 fois depuis le 20 décembre 2024, avec 6 réussites et 1 fermeture au dossier.
No (updated) - there was insufficient chemical sanitizer being injected into the commercial dishwasher during the sanitizing cycle, with between 0-50 ppm chlorine concentration, with seemingly intermittent injection from plastic tubing due to foam/suds accumulation in dishwasher well (with requirement of minimum of 100 ppm chlorine concentration). The operator is to make attempts to 'clean out' the plastic tube or replace it entirely (with assistance from a licensed technician, as necessary)., , Note: repairs had been made to the previously noted water leaking from the pipe connection atop the dishwasher., , Also, the operator was advised on continued use of the adjacent set of large 2-compartment sinks for additional sanitizing after commercial dishwasher use (as per the posted AHS sticker of manual washing procedures).
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.
No - there was insufficient chemical sanitizer being injected into the commercial dishwasher during the sanitizing cycle, with between 0-50 ppm chlorine concentration measured, with seemingly intermittent injection from plastic tubing due to foam/suds accumulation in dishwasher well (with requirement of minimum of 100 ppm chlorine concentration). Also, during the dishwasher use, there was water leaking from the pipe connection atop of the dishwasher, with repairs required to replace equipment item/rubber gasket., , The operator is to contact a licensed technician to examine the commercial dishwasher for maintenance and repairs, as necessary. Also, the operator was advised on using the adjacent set of large 2-compartment sinks for additional sanitizing after commercial dishwasher use (as per the posted AHS sticker of manual washing procedures).
Yes (corrected during inspection) - there was use of bar soap in the basement staff washroom, with only liquid soap to be used in a food premises setting. This was corrected at time of inspection.
Yes (corrected during inspection) - note that perishable food products were being stored in the centrally situated refrigeration unit in the main kitchen (near food prep areas), during the busy lunch time period before being moved to the larger refrigeration units. As this centrally situated refrigeration unit was above 10 degrees Celsius and not at ambient air temperature of 4 degrees Celsius, or lower, the operator and staff were advised to use only functional refrigeration units at all times (as there is no '2-hour rule' of storing perishable food products at higher temperatures during busy time periods). This was corrected at time of inspection.
No - there was an issue with the chemical feeder unit of the chlorine sanitizer in the main kitchen commercial dishwasher (as the chlorine sanitizer concentration was at 0ppm, with no visible 'feed' from the injection pump into the commercial dishwasher). As the plastic line may be blocked, the operator was advised to contact a technician to conduct an assessment and make repairs as necessary. , , The operator was advised to 'run' all dishware in the commercial dishwasher for two cycles, and to then use the adjacent set of large 2-compartment sinks for proper sanitizing with chlorine bleach sanitizer, as per the instructions listed on the posted sticker (QUAT sanitizer and chlorine test strips provided).
Yes (corrected during inspection) - staff were not consistent with use of daily food safety temperature checklists/logs (with digital or paper copies to be kept available for 90 days).
Yes (corrected during inspection) - pest control reports were not available, which was corrected at time of inspection. Staff are to ensure consistent use of the 'AHS monthly pest control checklist' (if a licensed pest control company is not used as part of a regular monthly service contract). Also, records are to be kept for a period of one year.