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Mamak Dang Fusion Malaysian Cuisine

A - 4604 12 Street NE Calgary AB T2E 4R3 · Food - General

Official record from Alberta →

Inspection summary

Mamak Dang Fusion Malaysian Cuisine has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on August 27, 2026, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 4 times across 3 separate inspections, most recently on August 19, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on August 19, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on August 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on July 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ongoing Violation*Excess miscellaneous items were stored in the upstairs area and beneath the stairs, resulting in clutter and reduced cleanability.- Remove unnecessary items, organize stored materials, and maintain these areas free of clutter to allow effective cleaning and pest monitoring.
  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Ongoing Violation*The mechanical dishwasher was not supplied with the required detergent/chemical, as the chemical supply container was empty and/or not providing detergent to the unit.- Ensure an adequate supply of detergent and other required chemicals is available and connected to the dishwasher at all times. Maintain the dishwasher in good operating condition and verify proper cleaning and sanitizing during use.
    • 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?
      • *Ongoing Violation*No pest control records were available onsite.- Operator was informed to perform monthly pest control checks and maintain record onsite. AHS monthly pest control checklist to be emailed to operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ongoing Violation*Excess miscellaneous items were stored in the upstairs area and beneath the stairs, resulting in clutter and reduced cleanability.- Remove unnecessary items, organize stored materials, and maintain these areas free of clutter to allow effective cleaning and pest monitoring.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Dirty cardboard liners were placed on the shelving units in the back kitchen and storage areas. - Please remove all cardboard and use material that are smooth, nonporous and easily cleanable.2. Electric rice cookers were stored in the hallway adjacent to the washroom in back area.- Relocate equipment to a designated storage area that does not impede cleaning or pose a contamination risk.3. A flat of brown ungraded eggs was observed in the back standing cooler. Operator stated the eggs were from a farm and for personal use.- Identify and store personal food separately from commercial food products. Ensure food from approved sources is used in the establishment.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not supplied with the required detergent/chemical, as the chemical supply container was empty and/or not providing detergent to the unit.- Ensure an adequate supply of detergent and other required chemicals is available and connected to the dishwasher at all times. Maintain the dishwasher in good operating condition and verify proper cleaning and sanitizing during use.
    • 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 control records were available onsite.- Operator was informed to perform monthly pest control checks and maintain record onsite. AHS monthly pest control checklist to be emailed to operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Scoops and drink-mixing utensils were stored in stagnant, murky water at room temperature in the front drink preparation area.- Remove utensils from stagnant water and store them in a clean and sanitary manner.2. Single-use disposable plastic containers were being used as scoops in bulk food ingredient containers.- Discard the improvised scoops and provide suitable food-grade scoops equipped with handles. Store scoops in a manner that prevents contamination of food products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Excess miscellaneous items were stored in the upstairs area and beneath the stairs, resulting in clutter and reduced cleanability.- Remove unnecessary items, organize stored materials, and maintain these areas free of clutter to allow effective cleaning and pest monitoring.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Utensils being washed, but no sanitizing solution was prepared in the 3rd sink.Ensure that the sanitizing solution are prepared before the cooking starts. You have to have the solution ready in case you need it.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Chlorine
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Wear head gear that keeps the hair out of the face.

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