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Marco's Kitchen

2 - 222 16 Avenue NE Calgary AB T2E 1J8 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was significant dust accumulation on the ceiling tiles throughout the kitchen.2. There was food debris, grime, and grease accumulation underneath the fryer, grill, and wok station. 3. There was dust accumulation on the powerlines suspended from the ceiling. The facility must be maintained in a clean and sanitary manner to prevent contamination of food and to ensure food is prepared in a safe and sanitary manner. Ensure hard-to-reach areas are frequently cleaned to remove contamination. Thoroughly clean the indicated areas above.
  2. Risk Management Inspection

    3 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?
      • There was a gap on the bottom of the back exit door. All entry points to the facility must be tightly fitted to prevent the entry of pests. Seal the gap by installing/repairing the weatherstripping or a door sweep.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was significant grease accumulation inside, in between and underneath the fryer. 2. There was grease and dust accumulation on filters of the right side of the ventilation canopy. Food equipment must be maintained in a clean and sanitary manner to prevent contamination of food and the attraction of pests Thoroughly clean the equipment mentioned above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was food debris and grime accumulation on the wall located on the right side of the wok station. 2. There was food debris and grim accumulation on the wall located near the area where the dough is prepared. 3. There was significant dust accumulation on the ceiling tiles throughout the kitchen.4. There was food debris, grime, and grease accumulation underneath the fryer, grill, and wok station. 5. There was dust accumulation on the powerlines suspended from the ceiling. The facility must be maintained in a clean and sanitary manner to prevent contamination of food and to ensure food is prepared in a safe and sanitary manner. Ensure hard-to-reach areas are frequently cleaned to remove contamination. Thoroughly clean the indicated areas above.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were several wet cleaning cloths stored on food preparation counters when not in use. Cleaning cloths must be stored in a sanitizer solution of either 200ppm of quats or 100ppm of bleach when not in use to prevent the growth and spread of bacteria on food contact surfaces. The operator placed the cleaning cloth in a bucket of 200ppm of bleach at the time of the inspection.2. The bleach sanitizer solution measured greater than 1000ppm. The bleach sanitizer solution must be maintained between 100 to 200ppm to safely and effectively sanitize food contact surfaces. The operator remade the bleach sanitizer solution and measured 200ppm. To mix a bleach sanitizer solution add half a teaspoon of bleach to one litre of water. An AHS document was provided to the operator through email on how to mix an approved sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was uncovered food in the clear double door cooler and several raw meat and seafood were stored above cooked and ready to eat food products.Raw meat and seafood must be stored separately from ready to eat and cooked food product to prevent contamination. Store raw products in a separate designated cooler or store below cooked and ready-to-eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoop was stored in stagnant water at room temperature. Utensils must be stored in the following manner: - Iced cold water <4C - Hot water >60C - Sanitizer solution: 100ppm of chlorine or 200ppm of quats The operator removed the scoop and cleaned it at the time of the inspection and placed it in iced water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were used as a scoop for bulk ingredients and did not have a handle. The bowls were stored inside with the food products.Scoops should have a proper handle to avoid touching the surface where food comes into contact with and to prevent contamination of the bulk supply. Obtain proper scoops with a handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped garlic was stored at room temperature and the internal temperature measured 13C. High-risk food items such as chopped garlic must be stored either below 4C or above 60C to prevent the growth of bacteria and their toxins. The operator stated they prepare the garlic daily and discard leftovers by the end of the day. They also mentioned the garlic is stored at room temperature for about two hours then placed in the cooler. Store the chopped garlic in an ice bath when in use to prevent the growth of bacteria and their toxins. The operator made an ice bath for the chopped garlic at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer detected in the low-temperature dishwasher. The sanitizer bucket was empty. The low-temperature dishwasher uses a chlorine sanitizer and must measure at least 100ppm of chlorine to sanitize food equipment and utensils. The operator replaced the sanitizer bucket at the time of the inspection and the low-temperature dishwasher measured 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator were not testing the low-temperature dishwasher after installing the sanitizer bucket. The low-temperature dishwasher should be tested on a regular basis. For instance, the low-temperature dishwasher should be tested prior to the start of the day and whenever the sanitizer solution has been replaced.
    • 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?
      • There was a gap on the bottom of the back exit door. All entry points to the facility must be tightly fitted to prevent the entry of pests. Seal the gap by installing/repairing the weatherstripping or a door sweep.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The exterior of the clear double door cooler was heavily soiled with food debris and grime. 2. The exterior of the bulk containers were heavily soiled with food debris and grime.3. There was significant grease accumulation inside, in between and underneath the fryer. 4. There was grease and dust accumulation on filters of the right side of the ventilation canopy. Food equipment must be maintained in a clean and sanitary manner to prevent contamination of food and the attraction of pests Thoroughly clean the equipment mentioned above.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Outstanding violation - noted on February 19, 2026***Double door freezer requires deep cleaning. - clean and maintain in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was food debris and grime accumulation on the wall located on the right side of the wok station. 2. There was food debris and grim accumulation on the wall located near the area where the dough is prepared. 3. There was significant dust accumulation on the ceiling tiles throughout the kitchen.4. There was food debris, grime, and grease accumulation underneath the fryer, grill, and wok station. 5. There was dust accumulation on the powerlines suspended from the ceiling. The facility must be maintained in a clean and sanitary manner to prevent contamination of food and to ensure food is prepared in a safe and sanitary manner. Ensure hard-to-reach areas are frequently cleaned to remove contamination. Thoroughly clean the indicated areas above.
  4. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surfaces sanitizer available in the kitchen at the time of inspection. - A surfaces sanitizer solution such as chlorine at 100 ppm must always be available for frequent sanitation of food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of cooked pork and raw shrimps left out in room temperature were measured at 12.7 and 6.5 degrees Celsius respectively. - Do not store high-risk foods in room temperature. High-risk foods must always be stored at less than 4C or greater than 60C.- Discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine during the sanitation cycle of the low-temperature dishwasher was measured at or below 50 ppm. - the source of chlorine was replaced with a fresh pale; machine was primed and sanitizer measured at 100 ppm. - Ensure to verify the concentration of chlorine daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Double door freezer requires deep cleaning. - clean and maintain in a clean and sanitary condition at all times.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Heavily contaminated cleaning cloths were stored on food handling surfaces.Ensure that cleaning cloths are stored in sanitizer in-between uses and is laundered once heavy contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice scoop had rice debris and was stored at room temperature.Ensure that the scoop is stored in ice water to prevent growth of pathogens.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The storage racks in the white refrigerator have significant accumulation of food debris.Thoroughly clean and sanitize the storage racks.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions