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Margarita's Dishes

H3-4 - 510 77 Avenue SE Calgary AB T2H 1C3 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine surface sanitizer in the spray bottle was tested > 200 ppm. Bleach (chlorine) sanitizer solution was diluted and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. An opened metal can of tomatoes was stored in the standing cooler. Operator voluntarily transferred food item to a food-grade container during inspection.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.2. Raw sausages were stored in non-food grade white plastic bags inside the standing cooler. Label on packaging indicated bags to not be used for food storage. - Operator transferred food items to food-grade bucket during inspection.- Ensure the plastic bags used for food storage are verified as food-grade prior to use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 2-compartment sink. Sanitizing step was performed using sanitizer spray bottle. Operator prepared sanitizer solution in the second compartment during inspection. 1) Sink 1 - wash with soap and rinse with warm water.2) Sink 2 - sanitize with 100ppm chlorine (bleach) or 200ppm quat sanitizer for at least 2 minutes and then air dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was mold growth on the caulking at the dishwashing area/backsplash. The silicone was observed to be discolored and deteriorating.- Replace the caulking and ensure it is made of material that is smooth, durable, non-absorbent, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Chest freezer handle is broken, exposing the inner insulation foam, which makes it difficult to clean. - Please repair.**December 22, 2025: Chest freezer handle area was covered with tape.- Please fix the door handle and remove the tape to keep surfaces smooth, non-porous, and easily cleanable.
  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Chest freezer handle is broken, exposing the inner insulation foam, which makes it difficult to clean. **Please repair.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Chest freezer handle is broken, exposing the inner insulation foam, which makes it difficult to clean. **Please repair.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Soft drinks were stored on the floor under the prep table in front kitchen area. - Operator moved drinks off the floor. **Please ensure all food items are 6 inches above the floor to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • **Corrected**1. Chlorine sanitizer spray bottle was not labelled. - Operator labelled the bottle during inspection. **Please ensure that spray bottles are always labelled with their content.2. Concentration of chlorine sanitizer in spray bottle was significantly high as test strips bleached out. - Operator remade the chlorine solution and tested at 100 ppm.**Please ensure chlorine sanitizer is maintained at 100ppm at all times (Note: mixing ratio is 1 tablespoon of bleach in 1 liter of water).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser is not working at hand sink in the back kitchen. **Please repair and ensure that paper towel is present at hand sink at all times for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**Garbage bin was observed in front of the hand sink in back kitchen. - Operator removed the bin to provide access during inspection. **Please ensure that hand sink remains accessible at all times for handwashing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Chest freezer handle is broken, exposing the inner insulation foam, which makes it difficult to clean. **Please repair.
  6. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle was unlabeled. - Ensure all chemical bottles are properly labeled to prevent any possible chemical cross-contamination. - Bottles were labelled onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff couldn't find dishwashing sink drain plugs (or were not using them). -Manual dishwashing procedures must be followed which includes filling up the dishwashing sinks and sanitizing the dishes.
  7. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Food handler in the kitchen was eating food while cooking/preparing customer food.-staff must wash their hands after eating food, AND prior to handling/cooking customer foods
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cheese, sour cream and cooked onion were stored at room temperature or on ice. The temperature was 20Celsius (surface).--all perishable foods must be stored at 4Celsius or less. Utilize proper prep coolers for these food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff couldn't find dishwashing sink drain plugs (or were not using them). -Manual dishwashing procedures must be followed which includes filling up the dishwashing sinks and sanitizing the dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no soap dispenser at the front handwash sink.2) There was no paper towel at the sink in the kitchen area.All handwash sink must have soap and paper towel in suitable dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oil was added to the tracks of the stand-up cooler in the kitchen.-clean the track to remove the oil. The oil is not a proper long-term solution to fix the problem and it provides a food source for pests.