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Damascus Kitchen

10 - 720 17 Avenue SW Calgary AB T2S 0B7 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A fly trap was installed directly above the meat preparation area. *Ensure to relocate/remove the fly trap directly above the food preparation area. Fly traps should be positioned away from food preparation and food storage area in a way that it prevents any contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Scoops without handles (clear plastic and metal) were observed stored directly in dry ingredients, including chickpeas, sugar, and corn starch.*Only scoops with handles can be used while storing inside the container, and they must be stored in a sanitary manner to prevent cross-contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelving in the storage room was constructed of raw wood.Seal/paint/finish the raw wood shelving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The washroom lacked hand drying supplies, and the soap dispenser was found to be broken at the time of inspection.*Ensure hand hygiene facilities must be maintained at all times.
  3. Risk Management Inspection

    7 infractions

    • 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?
      • Some mouse droppings remain in the storage room. Organize and thoroughly clean the storage room.
    • 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 wire rack on the right side of the walk-in cooler was rusted.Refinish or replace the rusted shelf.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelving in the storage room was constructed of raw wood.Seal/paint/finish the raw wood shelving.
    • 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 inside of the door to the food preparation space was damaged. It was repaired with raw wood. Replace or properly repair the door. Surfaces must be smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage room was cluttered. Items were being stored directly on the floor, making areas inaccessible for pest monitoring/control.Organize and declutter the storage room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the back alleyway between the upper businesses and the entrance to the lower kitchen, there was an accumulation of items.Remove these items as they provide harborage for pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The door to the food preparation space had soil accumulation on it where people put their hands to push open the door.Clean the surfaces of the door.
  4. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in cooler. raw cucumbers were being stored next to raw meat where they were subject to contamination from the raw meat.Store ready to eat food above and away from raw meat and raw eggs.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap or paper towels available at the hand wash sink located to the right of the two compartment food preparation sink.Ensure that soap and paper towels are available in dispensers at all hand wash sinks at all times.
    • 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?
      • May 15, 2025: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. - Mouse droppings were observed on the top of a bulk sugar bin.- Mouse droppings observed throughout the dry storage room. A live mouse was in one trap in the dry storage room.Safely clean up the droppings and sanitize the affected areas. Implement a professional pest control program to abate the pest issue.February 26, 2025:No pest reports available or monitoring traps for pest. Provide monitoring traps and check them monthly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelving in the storage room was constructed of raw wood.Seal/paint/finish the raw wood shelving.
    • 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 inside of the door to the food preparation space was damaged. It was repaired with raw wood. Replace or properly repair the door. Surfaces must be smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 wire rack on the right side of the walk-in cooler was rusted.Refinish or replace the rusted shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the back alleyway between the upper businesses and the entrance to the lower kitchen, there was an accumulation of items.Remove these items as they provide harborage for pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The door to the food preparation space had soil accumulation on it where people put their hands to push open the door.Clean the surfaces of the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage room was cluttered. Items were being stored directly on the floor, making areas inaccessible for pest monitoring/control.Organize and declutter the storage room.
  5. Risk Management Inspection

    1 infraction

    • 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. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained sanitizer were not labeled to indicate their contents.Bottles were labelled during inspection. All chemical bottles must be labeled to identify their contents to help prevent accidental misuse.
    • 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.
  7. Demand Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splashguard protection was missing between the hand sink and dishwashing sink.Install a splashguard between the hand sink and the dishwashing sink.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained sanitizer were not labeled to indicate their contents.Bottles were labelled during inspection. All chemical bottles must be labeled to identify their contents to help prevent accidental misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Squeegees and steel wool scrubbers were stored in the hand sink at the dishwashing area.Hand wash sink must remain free of obstructions at all times to facilitate proper handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water was turned off to the hand wash sink in the dishwashing area.Hot and cold water must be available at all hand wash sinks at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The prep kitchen was being used without approval from AHS.Approval from AHS is required before operating.
    • 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 textured wall behind the food mixer was not smooth and easy to clean.Finish the wall behind the food mixer so that it is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 dry storage area by the top of the staircase had an unfinished floor.Finish the floor of the dry storage area by the top of the staircase. Ensure the floor is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 wooden board affixed to the grey vertical wall post had holes and unfinished wood on the surface.Fill the holes and finish the unfinished wood surface on the wooden board affixed to the grey vertical wall post.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A rubber spatula was damaged.Spatula was discarded during inspection. Damaged utensils can't be properly cleaned and sanitized, and broken pieces can physically contaminate food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage area in the basement was disorganized and cluttered. Declutter and reorganize the storage area in the basement.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Wastewater from the janitorial bucket was being discarded down a floor drain in the dishwashing area. Wastewater from the janitorial bucket must be dumped down a mop sink that is connected to a grease interceptor.
  8. Initial Inspection

    13 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splashguard protection was missing between the hand sink and dishwashing sink.Install a splashguard between the hand sink and the dishwashing sink.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in a spray bottle measured greater than 200 ppm. The solution was emptied during inspection. If chlorine is used for sanitizing food contact surfaces, the concentration must measure 100-200 ppm. Concentrations greater than 200 ppm can leave a residue on food contact surfaces which can then be transferred to food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained sanitizer were not labeled to indicate their contents.Bottles were labelled during inspection. All chemical bottles must be labeled to identify their contents to help prevent accidental misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Squeegees and steel wool scrubbers were stored in the hand sink at the dishwashing area.Hand wash sink must remain free of obstructions at all times to facilitate proper handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the hand sink in the dishwashing area. The dispenser was re-stocked with paper towels during inspection. Ensure that all hand wash sink are stocked with handwashing supplies at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water was turned off to the hand wash sink in the dishwashing area.Hot and cold water must be available at all hand wash sinks at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The prep kitchen was being used without approval from AHS.Approval from AHS is required before operating.
    • 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 textured wall behind the food mixer was not smooth and easy to clean.Finish the wall behind the food mixer so that it is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 dry storage area by the top of the staircase had an unfinished floor.Finish the floor of the dry storage area by the top of the staircase. Ensure the floor is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 wooden board affixed to the grey vertical wall post had holes and unfinished wood on the surface.Fill the holes and finish the unfinished wood surface on the wooden board affixed to the grey vertical wall post.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A rubber spatula was damaged.Spatula was discarded during inspection. Damaged utensils can't be properly cleaned and sanitized, and broken pieces can physically contaminate food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage area in the basement was disorganized and cluttered. Declutter and reorganize the storage area in the basement.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Wastewater from the janitorial bucket was being discarded down a floor drain in the dishwashing area. Wastewater from the janitorial bucket must be dumped down a mop sink that is connected to a grease interceptor.