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Margarita's Dishes

K6 - 25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General

Official record from Alberta →

Inspection summary

Margarita's Dishes has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on January 9, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 January 9, 2026. 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 3 times across 2 separate inspections, most recently on October 8, 2025. 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 3 times across 3 separate inspections, most recently on October 8, 2025. 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 11 times across 4 separate inspections, most recently on January 9, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 October 8, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was using already used wiping cloths to dry their hands after washing their hands.The food handler was instructed to rewash their hands and used paper towel to dry their hands.Alternatively, clean wiping cloths can only be used once to dry hands.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Improper manual dishwashing procedures as staff were only washing, rinsing, and air-drying the dishes while missing the sanitizing for 2 minutes procedure.2. There was no sanitizer solution prepared at the time of the inspection.Chlorine sanitizer solution at 100ppm was promptly prepared.Staff were educated on how to use a 3-compartment sink dishwashing method.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A plastic container was left in the hand sink basin.The plastic container was promptly removed.Ensure handwashing sinks are accessible at all times to allow food handlers to wash their hands conveniently, especially when their hands become contaminated.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Repeat violation cited on January 9, 2026:1. Staff demonstrated lack of knowledge in food safety.2. There was no food handler that had a food safety certificate onsite.Link to the food safety course was sent to the food handlers. Previous violation:There was no evidence of food safety training.Successfully complete an approved food safety course and provide certification.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed to be without any chlorine sanitizer residue.- Operators were instructed to change the cleaning cloths to new ones and use them with a sanitizing solution.Ensure that cleaning cloths that come in contact with food contact surfaces must always be in sanitary conditions.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer spray bottle at the food preparation area was measured to be much higher than 200 ppm. - Manager was instructed to dilute the concentrated solution to the required and food safe level of 100 ppm.Ensure to mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operators were observed to be using disposable hand gloves to handle food and non-food contact surfaces without removing between tasks.- Operators instructed to discard and replace gloves.If gloves are used, ensure to discard between tasks, wash hands and replace in a manner that would not contaminate food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles containing detergent, sanitizer and stove cleaner were not labeled. - Operator instructed to label bottles appropriately.Ensure chemical bottles and containers are properly labeled to avoid misuse.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in the spray bottle was measured greater than 1000ppm.Use 100 chlorine (1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially hazardous food (cabbage rolls) was observed to be stored in the refrigerator at an internal temperature of 20 degrees Celsius, following transportation in a van using ice packs.Food was discarded.All high-risk foods under refrigeration must be maintained at a temperature of 4 degrees Celsius or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Carrots were observed in the handwashing sink located in the back preparation area at the time of inspection.- Operator instructed to remove the carrots from the handwashing sink.Ensure handwashing sinks are accessible at all times during operation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training.Successfully complete an approved food safety course and provide certification.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were boxes of food items observed to be placed directly on the floor. The food preparation area had lots of items not properly stored in the right places and scattered all around.- Arrange items in their proper positions, utilize good shelving system. - Avoid placing food items directly on the floor, should be at least 6 inches off the floor.Ensure the facility is well organized and tidy for ease of cleaning, pest control and food saftey.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in the spray bottle was measured greater than 1000ppm.Use 100 chlorine (1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold perishable foods were transported in a non-refrigerated van at 25 degrees C weather. Tortilla wraps were measured between 14.0 to 18.2 degrees C., cabbage rolls were measured at 21.2 degrees C and yogurt was measured at 10.3 degrees C. Discarded the perishable foods. Transport cold perishable foods at 4 degrees C or below
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Carrots were stored in the kitchen handwash sink. Ensure handwash sink is available for handwashing at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training.Successfully complete an approved food safety course and provide certification.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the canopy, air vents and menu signs. Clean these areas.
  4. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Perogies were stored directly in non-food grade containers.Store food in food grade containers or bags.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sausages were stored in Christmas plastic bags. Not sure if these bags are food grade. Use food grade containers or bags for food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATIONS:1) Beef & Vegetable rolls @ 55 degrees C., Vegetable rolls @ 52 degrees C. and Stuffed pepper @ 49 degrees C. in the hot holding unit. Other perishable foods were at 60 degrees C or higher. Improper reheating of the rolls and stuffed pepper. Reheat all perishable food to 74 degrees C or higher before serving or hot holding. April 13, 2023, inspection:Beef & Vegetable rolls were measured between 54.5 to 55 degrees C in the hot holding.2) No probe thermometer to check the food temperatures.Provide a probe thermometer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training.Successfully complete an approved food safety course and provide certification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Peeler handle was repaired with tape. Repair the handle.

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