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Margarita's Dishes

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

Official record from Alberta →

Inspection summary

Margarita's Dishes has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on January 16, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on December 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on January 16, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on December 22, 2025. 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?

  • 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 4 times across 2 separate inspections, most recently on December 22, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 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.

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