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Marcello's Market & Deli

270 - 400 3 Avenue SW Calgary AB T2P 4H2 · Food - General

Official record from Alberta →

Inspection summary

Marcello's Market & Deli has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on August 17, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 5 times across 3 separate inspections, most recently on July 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on July 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on July 20, 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 on March 19, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat surface sanitizer in kitchen >500 ppm.-Make quat sanitizer as per manufacturer's instructions (200 ppm), 2.5 mL concentrate in 1L-Operator diluted it during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Power bowl fridge, thermometer in fridge says 9C, eggs in insert on top probed at 13.1C.-Instructed operator to move all perishable foods out of fridge2) Salad bar - food in plastic inserts was very warm (shrimp probed at 19.7C, eggs at 14.5C, falafel at 17.4C) (temperature of food in metal inserts was adequate).-Discarded warm food products3) Proteins in the self-serve bar (bean salad, chickpeas, edamame, cheese) were measured between 17-19. They were displayed in a double plastic insert, so the cold air from the unit below was not able to keep them cold.-Discarded proteins-Maintain perishable foods at 4C or below
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips available.-Obtain quat test strips
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach flooring areas around the kitchen had an accumulation of grime.-Thoroughly clean behind equipment
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed cooked chicken in hot holding unit at 30C. Dials on hot holding unit were set between 2-3. This was before lunch service started.-Maintain hot foods >60C. Operator said the dials should be set to high-Instructed operator to reheat chicken to 74C internal before hot holding again
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Updated Mar 28, 20251) Main service area - prep cooler facing customers ambient temperature in bottom of case still ~11C. Operator said technician came but had not finished repairing it.-Until unit is repaired, operator should only fill inserts halfway, and use up ingredients before bringing out a new insert-----------1) Main service area - prep cooler facing customers - ambient temperature measured at 12C.-Maintain perishable foods at 4C or below-Instructed staff to move eggs to another fridge**Outstanding violation April-8-25**The main service area prep cooler (facing customers) was measured at 11°C, and the prep cooler along the wall was at 10°C.Move all foods immediately to the upright cooler. Service the coolers and ensure it is able to maintain a temperature of 4C. High-risk foods must be stored outside of the temperature danger zone to prevent bacterial growth. Cold foods must be maintained at 4°C or below, and hot foods at 60°C or above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update April-8-25Remove the cardboard boxes from the floor and clean up the oil spill under the grill.
  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Updated Mar 28, 2025Spray bottle in same area was more dilute but still >500 ppm quat.-Demonstrated to operator how to dilute spray bottle to correct concetration----------A spray bottle of concentrated sanitizer was observed beneath the back kitchen handsink.-Ensure staff make quat sanitizer in spray bottles at 200 ppm or as directed by manufacturer
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Updated Mar 28, 20251) Main service area - prep cooler facing customers - ambient temperature in bottom of case still ~11C. Operator said technician came but had not finished repairing it.-Until unit is repaired, operator should only fill inserts halfway, and use up ingredients before bringing out a new insert-----------1) Main service area - prep cooler facing customers - ambient temperature measured at 12C.-Maintain perishable foods at 4C or below-Instructed staff to move eggs to another fridge
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Back kitchen - quat sanitizer in large pot used to soak dishes for sanitizing was <50 ppm.-Following manufacturer's instructions, calculate how much sanitizer concentrate is required for the volume of the basin. Operator has 10L bucket and measuring cup for concentrate-Demonstrated how to make and test sanitizer in basin. Operator had test strips available2) Main prep area - quat sanitizer from dispenser was >500 ppm. Solution was very pink.-Ensure staff test sanitizer daily and that dispenser is adjusted. Until the dispenser is fixed, staff must dilute the solution to 200 ppm manually-Operator diluted the solution3) Back kitchen - observed staff just dipping equipment into sanitizing basin and then removing it immediately.-Ensure dishes are immersed in sanitizer for 2 minutes-Staff started to soak dishes
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Not reviewed on this visit**Back kitchen - hard-to-reach flooring behind/beneath the grill was caked in debris.-Ensure regular cleaning
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle of concentrated sanitizer was observed beneath the back kitchen handsink.-Ensure staff make quat sanitizer in spray bottles at 200 ppm or as directed by manufacturer
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Main prep area - cutting board and knife stored directly beside handwashing sink, exposed to splash.-Separate food handling from handwashing to prevent contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Main service area - prep cooler facing customers - ambient temperature measured at 12C.-Maintain perishable foods at 4C or below-Instructed staff to move eggs to another fridge2) Main service area - prep cooler in the center of the food handling area that faces customers had an ambient air temperature of 15C. Staff said they were aware that it was not working properly. Perishable vegetables were in the prep cooler.-Maintain perishable foods at 4C or below-Instructed staff to move all food from this prep cooler
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back kitchen - no soap in dispenser.-Ensure soap and paper towel are always available for handwashing-Staff refilled dispenser
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back kitchen - hard-to-reach flooring behind/beneath the grill was caked in debris.-Ensure regular cleaning
  7. Monitoring Inspection

    0 infractions

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