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Damascus Fine Mediterranean Foods

4 - 718 17 Avenue SW Calgary AB T2S 0B7 · Food - General

Official record from Alberta →

Inspection summary

Damascus Fine Mediterranean Foods has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 11, 2024. The most recent inspection, on November 4, 2025, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 6 separate inspections, most recently on November 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on May 15, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on February 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 26, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on June 20, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Probe thermometer to check the dishwasherHigh temperature waterproof thermometer to check the dishwasher.
  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Probe thermometer to check the dishwasherHigh temperature waterproof thermometer to check the dishwasher.
  3. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Probe thermometer to check the dishwasherHigh temperature waterproof thermometer to check the dishwasher.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mechanical traps have been set by the operator, but no reports were available for review. Mouse droppings were observed on the floor throughout the facility. Please safely clean up the droppings and sanitize the affected areas. Please also implement a professional pest control program to abate the pest issue.
  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Probe thermometer to check the dishwasherHigh temperature waterproof thermometer to check the dishwasher.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest reports available or monitoring traps for pest. Provide monitoring traps and check them monthly.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths with food stains were on the preparation food surface. No sanitizer was prepared in the front and back preparation areas.Provide food surface sanitizer and store the cleaning cloths in sanitizer in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were stored between preparation table and cooler slot that can't be cleaned. Provide a knife magnet or store knives in a container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles were not labelled. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Front large preparation cooler:Garlic sauce in the insert was measured between 6.6 to 8.0 degrees C. 2) Back salad prep cooler:Air temperature was measured at 6.6 degrees C. 3) Front hot holding unit:Chicken and beef were measured between 49 to 55 degrees C on top. Reduce the amount of chicken and beef in the hot holding unit. 1 to 3) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips to test sanitizer or probe thermometer to check the dishwasherProvide sanitizer test strips and high temperature waterproof thermometer to check the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink was not operational, pump was broken. A plumber is scheduled to come today. Repair the handwash sink and provide soap and paper towels at the two-compartment sink for handwashing until handwash sink is fixed.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest reports available or monitoring traps for pest. Provide monitoring traps and check them monthly.
  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not assessed June 20, 2024:The last service record for the grease interceptor shows that the water level measured 20%.Water level must be 75% or greater.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a cracked light cover over the two compartment sinks.Replace the cracked light cover.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved surface sanitizer was not available.Solution was prepared during inspection. Ensure that food contact surface sanitizer solution is prepared and readily available in each food handling area at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on food preparation surfaces.Reusable cleaning cloths must be stored in sanitizer solution between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Processed vegetables, hummus and garlic sauce in the front line cooler measured between 16-19C.The processed vegetables, hummus and garlic sauce were instructed to be discarded. have the cooler repaired, serviced, or adjusted. Do not use this cooler for perishable food until it can maintain 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shaved gyro and chicken shawarma in insert containers were stored without any means of temperature control. The internal food temperatures measured 22.8C and 35.5C respectively. Cooked donair meat stored without any means of temperature control had an internal temperature of 37 degree Celsius.The gyro meat was instructed to be discarded. The chicken shawarma meat and the cooked donair meat were moved into the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a cracked light cover over the two compartment sinks.Replace the cracked light cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The last service record for the grease interceptor shows that the water level measured 20%.Water level must be 75% or greater.

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