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Mediterranean Mazzabar

721 4 Avenue S Lethbridge AB T1G 0P1 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • The ventilation hood was observed to have grease accumulation. Please ensure that it is thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the fryers was observed to have grease buildup and food debris. Please ensure that this area is cleaned and maintained in a sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the sanitizer bucket initially measured 10 ppm. The operator discarded the solution and prepared a new chlorine sanitizer solution, which subsequently measured 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle containing chlorine sanitizer was initially unlabeled. The operator labeled it during the inspection to ensure proper identification and reduce the risk of contamination.
    • 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 pest control checklist was not available and is not being maintained. Please ensure that a pest control checklist is implemented and kept up‑to‑date to support regular pest monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood and the area beneath the fryers require cleaning, as there was visible grease and grime buildup. Please ensure these areas are thoroughly cleaned and consistently maintained in a sanitary condition.A cleaning schedule was not available and is not being maintained. Please ensure that a cleaning schedule is established and followed to support proper sanitation practices.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oct 8: Outstanding - There was food splatter on the walls and in hard-to-reach areas in the back of the kitchen that requires cleaning.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer spray measured >200 ppm chlorine and was diluted during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food splatter on the walls and in hard-to-reach areas in the back of the kitchen that requires cleaning.
  8. Monitoring Inspection

    2 infractions

    • 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?
      • Mice droppings were observed in the basement. Droppings were observed by the bag of sugar and underneath the dry storage shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grime in the hard to reach areas such as the floor corners and in between equipment.There was a buildup of dust on the ceiling tiles above the dishwasher.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer, in the bucket, was 0ppm. The chlorine sanitizer, in the spray bottle, was above 200ppm. This was corrected at the time of 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 soap dispenser was not working at the hand wash station located in the food preparation area.A bottle of soap was placed at the hand wash station at the time of 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?
      • The hood vent was serviced in November 2023 and was due for servicing in May 2024. Please ensure that the hood vent is serviced to prevent the risk of a fire.
  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken and beef were left in the hot holding units while it was turned off for 2 1/2 hours (12-2:40pm). Temperature of the chicken and beef ranged between 19.1-20.9 degree Celsius. This was corrected during the inspection. Operator discarded the chicken and beef in the garbage. Food must be kept at 60 degree Celsius or higher or kept cold at 4 degree Celsius or less to prevent bacterial growth. Food cannot be kept at room tempetature for longer than 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area under the fryer/grill has food and grime build up. Please ensure these areas cleaned to prevent pest harborage. There is grease build up on the ventilation hood. Please ensure this is cleaned to prevent food contamination.