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Mary's Old Style Deli

4 - 3716 56 Avenue SE Calgary AB T2C 2B5 · Food - General

6 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Repeat violation**A wet wiping cloth was observed on cutting board.- Store the used wiping cloth in sanitizing solution.
    • 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?
      • The weatherstripping on the backdoor and the dock door were worn off a gap was observed. - Re-install weatherstripping such that there is no gap.
    • 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?
      • **Pending**A few mouse droppings were observed in dry food storage and behind chest freezer at the back.- Contact a certified pest control company to treat the facility, send the treatment report to PHI.**Update from June 17,2025**Mouse droppings were observed under the gas stove, in the dry storage area, and behind the chest freezer in the back.- Clean the mouse droppings and contact your pest control operator for treatment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The splash guard by the handwashing sink in the back was in disrepair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Violation pending**The wall and counter joint by the two compartment sink in the service area is missing sealant/silicon.- Apply the sealant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean spatulas whisks etc. were stored in a dirty container.- Ensure to keep clean utensils in clean containers to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **the violation still exists** The facility did not have cleaning schedule.- Develop a cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat violation**1. The facility has grease build up on electric switches and other equipment.- Ensure to deep clean the floor walls and hard to reach areas.2. A few items (not related to food processing) at the back were piled up.- Remove all the clutter to prevent any pest issue.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet wiping cloth was observed on cutting board.- Store the used wiping cloth in sanitizing solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • White standing fridge by the grill measured to be 10C.- Operator removed perishable food from the refrigerator, keep any eye on the temperature, in case it does not come back to 4 in 30 -40 minutes, repair or replace the refrigerator.
    • 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?
      • A few mouse droppings were observed in dry food storage and behind chest freezer at the back.- Contact a certified pest control company to treat the facility, send the treatment report to PHI.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The wall and counter joint by the two compartment sink in the service area is missing sealant/silicon.- Apply the sealant.2. The trim around the door leading to the storage from the kitchen is missing and has gaps.- Repair the trim and seal the gaps around the door frame. Ensure that all the surfaces are smooth and impervious.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **the violation still exists** The facility did not have cleaning schedule.- Develop a cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The facility has grease build up on electric switches and other equipment.- Ensure to deep clean the floor walls and hard to reach areas.2. A few items (not related to food processing) at the back were piled up.- Remove all the clutter to prevent any pest issue.
  3. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Splash guard by the hand washing sink was in disrepair.- Repair the splash guard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The wall and counter joint by the two compartment sink in the service area is missing sealant/silicon.- Apply the sealant.2. Faucet at the two compartment sink in the service area was not working.- Repair faucet.3. The trim around the door leading to the storage from the kitchen is missing and has gaps.- Repair the trim and seal the gaps around the door frame. Ensure that all the surfaces are smooth and impervious.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The facility did not have cleaning schedule.- Develop a cleaning schedule.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine concentration solution measured to be more than 200ppm.- Ensure to prepare solution at 100ppm.- The solution concentration was adjusted during inspection.- How to prepare an approved sanitizer solution document was sent via email.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were reusing single-use gloves.- Discard the single use gloves after every use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A sofa and pillow was observed on site.- Ensure to remove any sleeping arrangement from the facility. - All non-food related/non-working equipment/items must be removed from the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge temperature in the kitchen by the grill was measured between 9-10C.- The temperature of a few items was checked with probe thermometer and found to be at 9-10C. Ham (approximately 250gm) and cheese (approximately 450gm) were discarded during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Splash guard by the hand washing sink was in disrepair.- Repair the splash guard.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The expired food handling permit was displayed.- Display the valid FHP.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The wall and counter joint by the two compartment sink in the service area is missing sealant/silicon.- Apply the sealant.2. Faucet at the two compartment sink in the service area was not working.- Repair faucet.3. The trim around the door leading to the storage from the kitchen is missing and has gaps.- Repair the trim and seal the gaps around the door frame. Ensure that all the surfaces are smooth and impervious.4. A few of the shelving units were lined with paper towel.- Remove all the paper towel from the shelving units so that all the surfaces are smooth and impervious to moisture and easily clean. 5. The top of the ventilation canopy was dirty with grease drops.- Clean the ventilation canopy.6. Lighting fixtures in the kitchen were not working.- Repair the lighting fixtures to have sufficient light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. The facility did not have cleaning schedule.- Develop a cleaning schedule.3. The area by the back door and back room (storage room) were cluttered with a variety of items. - Organize the above-mentioned areas. Remove the cloth curtain and must have permanent structure/door which smooth, easily cleanable and impervious top moisture.4. Wall floor joints with missing baseboards were filled with food debris.- Clean the joints and install baseboards.5. Air vents in the kitchen and service area appeared dirty.- Clean the air vents.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A raw wood shelving unit was observed in the dry storage area.Ensure to paint it so that it is smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area needs deep cleaning:The floors, walls in the kitchen and back storage area and hard to reach places.Ensure to remove all the unwanted cardboards and containers to prevent pest issues in the future.