Skip to content
Loading map…

Mashawi Market & Grill

3745 Memorial Drive SE Calgary AB T2A 6V4 · Food - General

Official record from Alberta →

Inspection summary

Mashawi Market & Grill has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 2, 2026. The most recent inspection, on August 10, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 April 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on August 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 10, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 August 10, 2026. 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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Leftover donair from broiler is stored directly in cooler without being cooked to 74*C. Without proper cooking, harmful bacteria may survive and grow.Action Required:- At the end of the day, scrape all remaining donair from the broiler and cook to a minimum internal temperature of 74*C.- Cool cooked donair to 4*C within 2 hours and store it under refrigeration at 4*C or below.- Leftover donair meat may only be reheated. Any remaining reheated product must be discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were observed stored directly on the floor in the walk-in freezer. Storing food directly on the floor may expose it to contamination from dirt, spills, moisture, and cleaning activities.Action Required:- Store all food items at least 15 cm (6 inches) off the floor on approved shelving, racks, or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mayonnaise-based sauces were stored at room temperature. Mayonnaise-based sauces are high-risk foods, and when stored at room temperature, harmful bacteria can grow and multiply, increasing the risk of foodborne illness.Action Required:- Store all mayonnaise-based sauces in a refrigerator at 4°C or below.- Do not leave these products at room temperature for extended periods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was observed on the meat slicer. Food residue on the slicer can contaminate food.Action Required:- Thoroughly clean and sanitize the meat slicer after use and as often as necessary.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage containers were observed without liners, making them difficult to keep clean and sanitary.Action Required:- Provide and use appropriate garbage bag liners in all waste containers.
  2. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer obtain is not recognize by AHS as it does not have a din, no instructions, no chemical identifier. Please obtain a recognized approved sanitizer such as quats or bleach. Please obtain sanitizer solution for dishes.
  3. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please obtain sanitizer solution for dishes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please obtain refrigerator and freezer thermometers and also obtain food probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain sanitizer test strips to check sanitizer levels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ensure the 3-door glass refrigerator is able to maintain temperatures of 4 degrees C or lower. The refrigerator was observed to be at 20 degrees CPlease clean and sanitize all utensils, dishes, and food equipment.

Nearby inspected facilities

Own this business? Add a badge to your website