4640 Macleod Trail SW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
1 décembre 2025
An opened canned food item (Sanay Sauce) was stored as-is on the shelf in the dry storage area., Action Required:, Once a can is opened, transfer the contents into a food-grade container with a lid. Corrected onsite.
Inside the walk-in freezer, many food cartons/containers were directly stored on the ground. Please store all the food items at least 6 inches above the ground.
A gap was observed along the edges of the back door, which could serve as an entry point for pest. Please repair the back door.
Additional cleaning is required in front area shelves and floor, All-hard -to-reach areas., Please clean indicated areas.
Master Beef se trouve dans le quartier MANCHESTER. MANCHESTER, Calgary compte 61 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juillet 2026, 49 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Gogi Korean Barbeque
MANCHESTER
Ce restaurant a été inspecté 6 fois depuis le 6 décembre 2023, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
4 infractions
An opened canned food item (Sanay Sauce) was stored as-is on the shelf in the dry storage area., Action Required:, Once a can is opened, transfer the contents into a food-grade container with a lid. Corrected onsite.
Inside the walk-in freezer, many food cartons/containers were directly stored on the ground. Please store all the food items at least 6 inches above the ground.
A gap was observed along the edges of the back door, which could serve as an entry point for pest. Please repair the back door.
Additional cleaning is required in front area shelves and floor, All-hard -to-reach areas., Please clean indicated areas.
Aucune infraction
1 infraction
The south handwashing sink in the kitchen was missing a hot water tap handle, making hot water unavailable at this sink., , Repair the handwashing station. Ensure that hot and cold water are available at all times;
7 infractions
There was no food contact surface sanitizer prepared for use in the kitchen., , Ensure that a food contact surface sanitizer of an acceptable concentration is prepared and readily available during operation;
Soiled wiping cloths were stored on countertops., , Ensure that wiping cloths in the facility are either single use disposable or stored, submerged, in an approved sanitizing solution between uses.
1) There was no handwash sink in the meat production room., -Move the meat grinder out of the room, so the handwash sink nearby can be used. The other equipment (mixer, and meat former) are automated and do not require any direct-hand food contact., , , 3) Paper towel dispenser in the men's washroom didn't dispense., -replace the batteries and ensure all dispensers are stocked and operational.
1 infraction
1) There was no handwash sink in the meat production room., -Move the meat grinder out of the room, so the handwash sink nearby can be used. The other equipment (mixer, and meat former) are automated and do not require any direct-hand food contact., , , 3) Paper towel dispenser in the men's washroom didn't dispense., -replace the batteries and ensure all dispensers are stocked and operational.
1 infraction
1) There was no handwash sink in the meat production room., -Move the meat grinder out of the room, so the handwash sink nearby can be used. The other equipment (mixer, and meat former) are automated and do not require any direct-hand food contact., , 2) There was no soap or paper towel dispenser at the 2-compartment sink in the back food prep area., -install soap and paper towel in suitable dispensers. Dedicate 1 sink for prep (if needed) and the other sink as handwashing. Ensure the prep sink is cleaned and sanitized prior to using it for food related processes., , 3) Paper towel dispenser in the men's washroom didn't dispense., -replace the batteries and ensure all dispensers are stocked and operational.
The south handwashing sink in the kitchen was missing a hot water tap handle, making hot water unavailable at this sink., , Repair the handwashing station. Ensure that hot and cold water are available at all times;
- Nine dead mice were observed in tin cat traps in the facility., - An abundance of mouse droppings were observed throughout the food establishment, including but not limited to: on the shelf of a food preparation table next to food equipment and utensils on the cookline, next to food and bowls on the bottom shelf of the shelving unit on the north side of the cookline, on shelving in the bar area, and on floors throughout the facility. Chewed material was observed in the mechanical room behind the hot water heater., , - Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector for review;, - Remove and safely dispose of mouse droppings and harbourage materials;, - Clean and disinfect all surfaces contaminated by mouse excrement;, - Discard any contaminated or potentially contaminated food;, - Clean and sanitize any contaminated or potentially contaminated dishes and utensils;
Conditions existed that allowed for the entry and harbourage of pests in the facility, including, but not limited to: gaps at the base of the north facility door and the east facility door, and the storage room located on the west side of the facility was cluttered and disorganized, making it difficult to clean and monitor the area for pest activity. , , Ensure that conditions that allowed for the entry and harbourage of pests do not exist. This includes sealing entry points and reorganizing and decluttering storage spaces;
There was no pest monitoring program in place., , Ensure that pest monitoring/ control reports for the facility are available for review upon request by a Public Health Inspector/ Executive Officer of Alberta Health Services;