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Mazza Afghan Cuisine

105 - 237 8 Avenue SE Calgary AB T2G 5C3 · Food - General

12 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk scoops were stored in a manner that resulted in the handles in direct contact with bulk food items. Please store bulk scoops such that the handles are not in contact with the food item.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall around the bar dishwasher had a build-up of grime and debris. Please clean the wall around the bar dishwasher.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine-based surface sanitizer was tested, and it was mixed too strong (bleached test strips). The solution was diluted down to 100ppm at the time of the inspection. Please ensure that all sanitizers are mixed properly and tested to be 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk scoops were stored in a manner that resulted in the handles in direct contact with bulk food items. Please store bulk scoops such that the handles are not in contact with the food item.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was tested multiple times and 0ppm chlorine was detected. Please have the dishwasher serviced such that it is washing and sanitizing properly (100ppm).Until the dishwasher can be serviced and is sanitizing properly, please manually sanitize all dishes. Manual dishwashing was discussed on-site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels were not in a proper dispenser at the server's area hand washing sink. Please install a paper towel dispenser and ensure paper towels are stored in the dispenser to protect it from contamination.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Hookah pipes and hoses were observed in the back kitchen. The facility is not approved to offer shisha within the facility, additionally, smoking of any kind is not allowed in a commercial kitchen. Remove the Hookah pipes, hoses, and any other equipment associated with serving shisha from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall and floor around the bar dishwasher had a build-up of grime and debris. Please clean the wall and floor around the bar dishwasher.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    24 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved surface sanitizer was not available at the time of the inspection. Staff did pull out an unlabeled bottle with a clear liquid in it that they stated was used on counters. Staff were unaware of what the chemical was, and it did not interact with the PHI's chlorine or quat test strips. Please ensure an approved surface sanitizer is properly mixed and in use when food handling is occurring. Approved surface sanitizers:- 100ppm Chlorine - 200ppm Quats
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles containing unknown chemicals were not labeled. Please ensure that all chemical bottles are labeled such that the contents can be identified and safely used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple packages of frozen raw meat were thawing in the basin of the kitchen hand-washing sink. This is not a safe or approved method of thawing food items. the meat was removed and placed in the cooler at the time of the inspection. Safe and approved thawing methods are as follows:- In the cooler- Under cold running water - As part of the cooking process - In the microwave *must be used immediately after thawing
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was tested and 0ppm chlorine was detected. The sanitizer concentrate was replaced, the line was primed, and the dishwasher was run three more times. 0ppm chlorine was detected after each cycle. The detergent was also empty at the dishwasher, and no back-up detergent was available. Please have the dishwasher serviced such that it is washing and sanitizing properly (100ppm).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility could only locate one drain plug for the two-compartment dishwashing sink. As well staff were unaware of how to properly manually dishwash. Facility was unable to safely wash and sanitize equipment, dishes, and utensils. Proper manual dishwashing procedure:- Wash in warm water and detergent- Rinse with warm water- Sanitize in an approved sanitizer (100ppm chlorine solution or 200ppm quat solution)- Air dry
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The detergent and iodine sanitizer were completely empty at the bar glass dishwasher resulting in inadequate washing and sanitizing of glasses. Please restock the detergent and iodine sanitizer and ensure the dishwasher is washing and sanitizing properly (12.5-25ppm).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Chlorine-test strips were not available to test the kitchen dishwasher. 2) Iodine test strips were not available to test the bar glass dishwasher. Please obtain both chlorine and iodine test strips to be able to test and verify the sanitizer rinse concentration for both dishwashers (100ppm chlorine, 12.5-25ppm iodine).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff are not testing the kitchen dishwasher or the bar glass dishwasher daily. Staff were unable to locate test strips and were unaware of how to test and what is the proper concentration.Please ensure staff are trained on how to test these dishwashers, where the test strips are located, and what the proper concentrations are. The dishwashers must be tested at least once a day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • (Outstanding violation)The server's area hand sink was not stocked with liquid hand soap or paper towel.Please stock this hand washing sink with liquid hand soap and paper towel in a proper dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand washing sink was obstructed by multiple items of frozen meat thawing in the basin. The hand-washing sink must always be free from obstruction such that food handlers can access the hand-washing sink and complete proper hand washing often. the meat was removed at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels were not in a proper dispenser at the bar hand washing sink. Please install a paper towel dispenser and ensure paper towels are stored in the dispenser to protect it from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Paper towel was not available in the men's staff washroom. 2) Paper towels were being stored on top of the toilet in the women's staff washroom. Please ensure all washrooms are always stocked with paper towels in a proper dispenser, liquid hand soap, and running hot/cold water to facilitate proper hand washing by food handlers.
    • 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?
      • Pest control records were not on-site for review at the time of the inspection. Please ensure that pest control records are stored on-site and available for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Multiple cigarette butts were observed on the kitchen floor near the back exterior door. Smoking inside a kitchen is not permitted. As well cigarette butts must be disposed of properly and not left on the floor of the kitchen.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff on-site were able to present a food safety certificate.Please ensure that someone in care and control holds a valid food safety certificate.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacked basic food safety knowledge. When asked staff were unable to answer questions regarding sanitizer concentrations, temperatures, and general safe food handling. Staff must take a food safety course and be trained in proper food safety practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • (Outstanding violation) Plywood is being used as a countertop in the back of the kitchen. The top appeared to be sealed but the sides of the plywood were not. Please seal all of the wood to allow for proper cleaning and that the wood is impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water has been turned off to the two-compartment dishwashing sink due to a leak at the tap. Please repair the leak such that hot water can be on and available at all times at the dishwashing sink.
    • 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 significant leak was observed at the top of the mechanical dishwasher when it is run. Please repair the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water was not available at the bar hand washing sink. Please repair the plumbing such that hot and cold water is available at the hand-washing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A piece of cardboard was acting as a partition on top of a food preparation surface. The cardboard was dirty and soiled with food debris. The cardboard was removed at the time of the inspection. Cardboard is not a cleanable surface and may not be used in a food facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife in storage had electrical tape around the handle. Electrical tape is not a cleanable surface and can harbour dirt and bacteria. Remove the tape and keep knives clean and sanitary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Multiple knives in storage on the magnetic strip were visibly dirty, and food debris was seen on the blade. All equipment and utensils in storage must be properly cleaned and sanitized prior to storage and use.2) The ice machine had a build-up of mineral deposits on the exterior of the machine. Please clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the pop nozzle at the bar was dirty and had a build-up of grime. Please clean and sanitize.
  5. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The server's area hand sink was not stocked with liquid hand soap or paper towel.Please stock this hand washing sink with liquid hand soap and paper towel in a proper dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plywood is being used as a countertop in the back of the kitchen. The top appeared to be sealed but the sides of the plywood were not. Please seal all of the wood to allow for proper cleaning and that the wood is impervious to moisture.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The keg cooler had an ambient air temperature of 19C at the time of the inspection. No perishable items were being stored in the cooler at the time of the inspection. Please have the cooler serviced such that it can maintain a temperature of 4C or below before perishable food/drink items are stored in the cooler.2) The bar cooler had an ambient air temperature of 27C at the time of the inspection. Please have the cooler serviced such that it can maintain a temp of 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The server's area hand sink was not stocked with liquid hand soap or paper towel.Please stock this hand washing sink with liquid hand soap and paper towel in a proper dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plywood is being used as a countertop in the back of the kitchen. The top appeared to be sealed but the sides of the plywood were not. Please seal all of the wood to allow for proper cleaning and that the wood is impervious to moisture.
  7. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The keg cooler had an ambient air temperature of 19C at the time of the inspection. No perishable items were being stored in the cooler at the time of the inspection. Please have the cooler serviced such that it can maintain a temperature of 4C or below before perishable food/drink items are stored in the cooler.2) The bar cooler had an ambient air temperature of 27C at the time of the inspection. Please have the cooler serviced such that it can maintain a temp of 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The server's area hand sink was not stocked with liquid hand soap or paper towel.Please stock this hand washing sink with liquid hand soap and paper towel in a proper dispenser.
    • 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 facility has re-branded and changed the trade name without notifying AHS- EPH. Please submit a food handling permit application for the trade name change.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff in the kitchen were unable to explain proper manual dishwashing procedures, how to test the dishwasher and sanitizer solutions, and unaware of what a surface sanitizer was. Staff handling food must be properly trained in food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plywood is being used as a countertop in the back of the kitchen. The top appeared to be sealed but the sides of the plywood were not. Please seal all of the wood to allow for proper cleaning and that the wood is impervious to moisture.
  8. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The keg cooler had an ambient air temperature of 19C at the time of the inspection. No perishable items were being stored in the cooler at the time of the inspection. Please have the cooler serviced such that it can maintain a temperature of 4C or below before perishable food/drink items are stored in the cooler.2) The bar cooler had an ambient air temperature of 27C at the time of the inspection. Cranberry juice that indicated it must be refrigerated after opening was stored in the cooler. The juice was discarded at the time of the inspection. Please have the cooler serviced such that it can maintain a temp of 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand sink located at the bar was not stocked with paper towel in a proper dispenser. Staff must be washing their hands at the designated hand washing sink at the bar. The hand sink must be stocked with liquid hand soap, paper towel in a proper dispenser, and running hot/cold water to facilitate proper hand washing. 2) The server's area hand sink was not stocked with liquid hand soap or paper towel.Please stock this hand washing sink with liquid hand soap and paper towel in a proper dispenser.
    • 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 facility has re-branded and changed the trade name without notifying AHS- EPH. Please submit a food handling permit application for the trade name change.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff in the kitchen were unable to explain proper manual dishwashing procedures, how to test the dishwasher and sanitizer solutions, and unaware of what a surface sanitizer was. Staff handling food must be properly trained in food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plywood is being used as a countertop in the back of the kitchen. The top appeared to be sealed but the sides of the plywood were not. Please seal all of the wood to allow for proper cleaning and that the wood is impervious to moisture.
  9. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food safe surface sanitizer was not available or in use at the time of the inspection. When staff were asked about a surface sanitizer, they indicated the facility is cleaned at the end of the day. A surface sanitizer is required to be prepared and in use when food handling is occurring. A 200ppm quat solution was prepared at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open food was being stored directly next to the dishwasher at the time of the inspection. Food must not be stored next to the dishwasher to limit cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The keg cooler had an ambient air temperature of 19C at the time of the inspection. No perishable items were being stored in the cooler at the time of the inspection. Please have the cooler serviced such that it can maintain a temperature of 4C or below before perishable food/drink items are stored in the cooler.2) The bar cooler had an ambient air temperature of 27C at the time of the inspection. Cranberry juice that indicated it must be refrigerated after opening was stored in the cooler. The juice was discarded at the time of the inspection. Please have the cooler serviced such that it can maintain a temp of 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The chlorine-based mechanical dishwasher in the kitchen was tested and 0ppm chlorine was detected. The sanitizer line was primed, and the dishwasher was run again twice, resulting in 0ppm again. Please have the dishwasher serviced such that it is sanitizing at 100ppm. Until then manual dishwashing must take place and the facility is to only use single-use customer utensils and dishes until the dishwasher can be repaired. 2) The chlorine-based glass dishwasher was tested multiple times and a concentration of 10ppm was detected. Please have the glass dishwasher serviced such that it is sanitizing at a concentration of 100ppm. Facility is to switch to single-use customer utensils until dishwashers are fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff could not locate the quat or chlorine test strips at the time of the inspection. Please obtain both quat and chlorine test strips to be able to test the surface sanitizer concentration and the dishwasher concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand sink located at the bar was not stocked with paper towel or liquid hand soap. Staff indicated they wash their hands in the public washrooms and not at the bar. Staff must be washing their hands at the designated hand washing sink at the bar. The hand sink must be stocked with liquid hand soap, paper towel in a proper dispenser, and running hot/cold water to facilitate proper hand washing. 2) The hand washing sink located in the main kitchen was not stocked with paper towel in the installed dispenser. Paper towel was available across the kitchen on a roll. Please re-stock the dispenser at the hand washing sink.3) The server's area hand sink was not stocked with liquid hand soap or paper towel.Please stock this hand washing sink with liquid hand soap and paper towel in a proper dispenser.
    • 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 facility has re-branded and changed the trade name without notifying AHS- EPH. Please submit a food handling permit application for the trade name change.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff in the kitchen were unable to explain proper manual dishwashing procedures, how to test the dishwasher and sanitizer solutions, and unaware of what a surface sanitizer was. Staff handling food must be properly trained in food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plywood is being used as a countertop in the back of the kitchen. The top appeared to be sealed but the sides of the plywood were not. Please seal all of the wood to allow for proper cleaning and that the wood is impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean and a de-cluttering. Please remove any items that are not directly needed for operation of the facility and deep clean the facility.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *NO SANITIZER DETECTED IN DISHWASHER FINAL RINSE, EVEN AFTER PRIMING SANITIZER PUMP THROUGH AND ENTIRE CYCLE. REPAIR PERSONNEL CONTACTED AND ARE EN ROUTE*
  12. Initial Inspection

    0 infractions