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Mazaj

230 7 Avenue SW Calgary AB T2P 0W6 · Food - General

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked donair meat was stored at room temperature and measured 47C. High-risk foods must be stored either above 60C or below 4C to prevent the growth of bacteria. The operator placed the cooked donair meat in the cooler at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic ceiling tiles were installed in the back area where food handling occurs.All surfaces must be smooth, durable, and easy to clean. Replace the acoustic ceiling tiles with a surface that is smooth, durable, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door for the chest freezer in the back area was in disrepair. Duct tape was used to repair the door. All food equipment must be maintained in good repair to facilitate cleaning. Repair or replace the chest freezer. 2. There was dried food spillage in the chest freezer in the back area. Food equipment must be maintained in a clean and sanitary manner to ensure food is stored in a manner that protects it from contamination. Thoroughly clean the inside of the chest freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on April 16, 2026***Several drawers were found to have food debris on clean utensils and clean single use customer containers. The facility must be maintained in a clean and sanitary manner to prevent contamination of food, utensils, and containers. Remove everything in the drawers, clean out the food debris and sanitize. Ensure regularly cleaning is performed to prevent accumulation of food debris in the drawers.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several drawers were found to have food debris on clean utensils and clean single use customer containers. The facility must be maintained in a clean and sanitary manner to prevent contamination of food, utensils, and containers. Remove everything in the drawers, clean out the food debris and sanitize. Ensure regularly cleaning is performed to prevent accumulation of food debris in the drawers.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operator is using lemon scented bleach. Scented bleach should not be used for food contact surfaces as it is not considered food safe. Refrain from using lemon scented bleach and obtain unscented regular household bleach.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several drawers were found to have food debris on clean utensils and clean single use customer containers. The facility must be maintained in a clean and sanitary manner to prevent contamination of food, utensils, and containers. Remove everything in the drawers, clean out the food debris and sanitize. Ensure regularly cleaning is performed to prevent accumulation of food debris in the drawers.
  4. Monitoring Inspection

    0 infractions