2 - 900 8900 114 Street SW
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
20 octobre 2025
ConformeSeveral hot-dogs in a hot-holding unit were measured at 39.8 degrees Celsius with a probe thermometer. The operator informed that the hot dogs had been in the hot holding unit for more than two hours. Ensure potentially hazardous food is hot held at a minimum temperature of 60 degrees Celsius. The operator discarded the hot dogs during the inspection.
Marco's Famous se trouve dans le quartier UNIVERSITY OF ALBERTA. UNIVERSITY OF ALBERTA, Edmonton compte 84 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 77 (92%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 20 août 2024, avec 2 conformes, 1 non conforme et 1 fermeture au dossier.
1 infraction
Several hot-dogs in a hot-holding unit were measured at 39.8 degrees Celsius with a probe thermometer. The operator informed that the hot dogs had been in the hot holding unit for more than two hours. Ensure potentially hazardous food is hot held at a minimum temperature of 60 degrees Celsius. The operator discarded the hot dogs during the inspection.
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.
FiliStix
UNIVERSITY OF ALBERTA
3 infractions
Used, soiled cleaning cloths were being stored on food contact surfaces. Used cleaning cloths are to be stored in a sanitizer while not in use.
The beef donair spit was turned off at the beginning of the inspection. The staff were informed about donair guidelines and instructed to make sure the donair spit is always kept on.
Raw beef patties were being stored in the prep cooler alongside the vegetables. Staff were given proper storage guidelines and instructed to keep raw meats stored in the cooler below the vegetables.