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Made By Marcus

121 - 1013 17 Avenue SW Calgary AB T2T 0A7 · Food - General

Official record from Alberta →

Inspection summary

Made By Marcus has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on September 24, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on July 16, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on September 24, 2025. 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on September 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 8, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

4 inspections

  1. 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?
      • 2. Floor in dishwashing area is peeling/concrete exposed. Ensure this is repaired.3. A few floor tiles are chipped in the production area in the main floor. Ensure this is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 5. Build up of debris in the hard to reach areas of the front service area.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sheets of chocolate stored under tools on rolling rack in downstairs prep area. Ensure all tools are stored away from food products.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewage smell in the dishwashing area. Clean/disinfect around grease trap and floor drain. Consult plumbing company if smell continues.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ceiling is leaking in the basement. Ensure this is repaired.2. Floor in dishwashing area is peeling/concrete exposed. Ensure this is repaired.3. A few floor tiles are chipped in the production area in the main floor. Ensure this is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build up of debris on walls in downstairs prep area. 2.Build up of debris on freezer floor in one walk in cooler in garage.3.Build up of debris on dairy cooler floor 4. Build up of debris in the hard to reach areas of the flooring and around equipment in the 5. main floor production area. 5. Build up of debris in the hard to reach areas of the front service area.
  3. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice cream cones were being prepared in the front service area. The tray of cones was too close to the front hand wash sink.Install a splash guard on the right side of the hand wash sink that extends up 1 foot from the counter top in order to protect the food from splashing from handwashing.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of food contact surface sanitizer measured 100 ppm quat.Discussed topping off the quat sanitizer with bulk sanitizer to make sanitizer solution at 200 ppm until the sanitizer dispenser is repaired.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice cream cones were being prepared in the front service area. The tray of cones was too close to the front hand wash sink.Install a splash guard on the right side of the hand wash sink that extends up 1 foot from the counter top in order to protect the food from splashing from handwashing.
    • 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 baseboards in the dish pit room were coming off the walls, and some areas of wall were water damaged.Remove water damaged areas of wall. Replace with new building materials that are smooth, non-absorbent to moisture, easy to clean, and intended for the purpose. Replace baseboards where they are falling off the walls.

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