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Margarita's To Go

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

Official record from Alberta →

Inspection summary

Margarita's To Go has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on April 30, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 3 separate inspections, most recently on April 30, 2026. 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?

  • 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 once on January 16, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet used rag was stored on the counter.- The operator removed it during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A towel was being used as a drying mat. - Obtain a drying rack that is smooth easily cleanable and non-absorbent to moisture.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • **Corrected**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).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Chlorine test strips were not present onsite. - Operator acquired chlorine test strips during inspection. **Please ensure test strips are present onsite at all times to measure sanitizer concentration.
    • 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 at hand sink is not working. **Please repair and ensure that paper towels are present at all times for proper handwashing.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution at the smaller stall was empty and spray bottle does not spray due to broken nozzle. Staff also was unsure what solution was in the bottle.- Ensure staff who operate alone at stalls know how to prepare and test their own sanitizer solutions or have a dedicated staff responsible.- Solution was remade during the inspection and was tested at 100ppm for both stall and main kitchen.
    • 09. Are chemicals stored and handled in a safe manner?
      • Update June 27, 2024:- Some chemical spray bottles were still unlabeled. Ensure all bottles are properly labelled.The sanitizer spray bottle was unlabeled. -Ensure all chemical bottles are properly labeled to prevent any possible chemical cross-contamination.

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