10371 112 Street NW
Non conforme
7 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
22 janvier 2026
Non conformeNo bleach sanitizer solution was prepared for the day., , Ensure bleach sanitizer is available and prepared fresh daily.
Staff removed gloves but did not wash hands. , , Ensure hands are washed prior to putting gloves on and after taking gloves off.
Donair cone was at approx 30C surface temperature (measured with IR thermometer)., , Ensure donair cones are always continuously cooking and never turned off. Please carefully review Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
Raw hamburger patties were thawing at room temperature on the chest freezers in the back. They were less than 4C., , Thawing CANNOT be done at room temperature. The only approved methods are in a cooler at 4C or less; fully submerged under continuously cold running water; microwaved and then cooked immediately after; cooked from frozen.
Staff indicated a sanitizer step is not done., , Ensure a sanitize steps is always done as the last step. This will kill microorganisms which you cannot see. This step is VERY important!
There was no hand soap and front of house or back of house hand sinks., , Ensure hand sinks are always stocked with soap and paper towel.
Food and debris build up noted under cook line. Pest control reports also indicated that this area needed to be cleaned., , Please thoroughly clean this area and maintain in a sanitary state.
Marco's Famous 3 se trouve dans le quartier WÎHKWÊNTÔWIN. WÎHKWÊNTÔWIN, Edmonton compte 219 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 164 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 10 mars 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
7 infractions
No bleach sanitizer solution was prepared for the day., , Ensure bleach sanitizer is available and prepared fresh daily.
Staff removed gloves but did not wash hands. , , Ensure hands are washed prior to putting gloves on and after taking gloves off.
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.
Saigon Taste
WÎHKWÊNTÔWIN
Donair cone was at approx 30C surface temperature (measured with IR thermometer)., , Ensure donair cones are always continuously cooking and never turned off. Please carefully review Requirements for the Preparation and Serving of Donairs, Shawarmas and Similar Products - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-prep-serving-donairs.pdf
Raw hamburger patties were thawing at room temperature on the chest freezers in the back. They were less than 4C., , Thawing CANNOT be done at room temperature. The only approved methods are in a cooler at 4C or less; fully submerged under continuously cold running water; microwaved and then cooked immediately after; cooked from frozen.
Staff indicated a sanitizer step is not done., , Ensure a sanitize steps is always done as the last step. This will kill microorganisms which you cannot see. This step is VERY important!
There was no hand soap and front of house or back of house hand sinks., , Ensure hand sinks are always stocked with soap and paper towel.
Food and debris build up noted under cook line. Pest control reports also indicated that this area needed to be cleaned., , Please thoroughly clean this area and maintain in a sanitary state.
Aucune infraction
4 infractions
Two small leftover cones were observed in the vertical broiler. Operator indicated that it was cooled in the freezer as it was the instruction given in the past. It was explained to the operator that leftover cones must be deconstructed/sliced/cut up before it can be placed into the cold holding unit.
There was no soap nearby the back hand sink at the time. Operator was able to provide a large bottle of hand soap during the inspection. Please ensure there is a soap pump/dispenser nearby that sink at all times. Please also relocate the mop & bucket. It cannot be obstructing the hand sink.
The black bin holding the sugar, the lid was cracked. Please replace lid., High touch areas such as handles of freezer unit had minor buildup of dried food. Please clean the high touch areas. , Milkshake machine had buildup of dried food the top part of the inside and the splashguard. It was taken apart and sent for cleaning.
The ceiling, walls (including the partition wall) had buildup of dust, grease and sauce. These areas were due for cleaning. Please finish the partition wall to ensure it is smooth, impervious to moisture, easy to clean and in good repair.