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Masa Mama

3429 22 Street SW Calgary AB T2T 6E3 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Deep fried chicken skin left at room temperature for more than 2 hours. Discarded. Ensure this product is placed on the cooler once cooled.2. Mashed potatoes put in hot holding unit that was not on. Measured 10C. Ensure hot holding unit is at 60 C before placing food products inside of it and that the food product is heated to 71 C before placing in the unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the bar and
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splash guard between the handwashing sink and ice well basin in the front kitchen area.Install a splash guard.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an opened can leftover of energy drink on the preparation cooler counter.The leftover energy drink was stored in a separate location.Articles not associated with food handling must be stored in a separate location.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tortillas were kept on the preparation cooler counter.The food items were kept in the preparation cooler.2) Egg batter was kept on the cook line with a surface temperature of 11°C.The egg batter was promptly placed in an ice bath.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the kitchen was obstructed with a strainer.The strainer was promptly removed.Ensure handwashing sinks are accessible at all times to allow convenient access for all food handlers to wash their hands.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice well in the bar area has no cover.Install a cover at the ice well if the ice cubes will be used for drinks.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is no splah guard between the ice sink and handwashing sink in the bar area.Install a splash guard to prevent dirty water from splashing and contaminating the ice during handwashing.
    • 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 front prep area had an open-concept ceiling.Ensure that the entire ceiling in the front food prep area is covered to prevent food contamination.