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Manara Baklava Factory

103 - 2230 68 Street NE Calgary AB T1Y 5Y7 · Food - General

Official record from Alberta →

Inspection summary

Manara Baklava Factory has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on June 8, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 2 times on November 14, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 14, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on November 14, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on June 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on November 28, 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Metal bowls were observed being used as scoops, with the base of the bowls in direct contact with the food product.- Use appropriate scoops with handles and ensure they are stored in manner that minimizes contamination risk.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling above the food preparation area was visibly dirty, with stains, dust, and oil buildup.- Operator ensures to replace dirty ceiling tiles.
  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Metal bowls used as scoops for bulk items were stored in the containers and covered in product.- Bowls were removed from the food containers.- Ensure to use scoops with handles to protect food from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing bleach sanitizer was not labelled.- Spray bottle was labeled during inspection.- As discussed, bottles and containers containing chemicals should be appropriately labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was observed in refrigerators or freezers at the time of inspection.- Obtain thermometer for fridge/freezer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator described dishwashing procedure without sanitizing step and was using the left compartment of 3-comp sink for handwashing.- Operator was informed on ensuring a compartment for sanitizing step (100ppm for Chlorine bleach solution and submerged for at least 2 minutes). - Operator will be using left compartment for handwashing until designated hand sink is installed.- Additional 2 and 3 compartment dishwashing methods will be sent to operator for review.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available in facility at the time of inspection.- Acquire chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at the entrance to back kitchen has been removed. No designated hand sink available in the back kitchen.- Please re-install hand sink.- Staff instructed to use left side of 3-comp sink for handwashing until the hand sink is installed.- Ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold water supply.
    • 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 above the food preparation area was visibly dirty, with stains, dust, and oil buildup.- Please clean or replace ceiling.2. Aluminum foil used to cover stove top was flaking off and buildup of food debris and grease was noted.- Operator is to ensure foil paper is removed or replaced.
  5. Monitoring Inspection

    0 infractions

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