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Molcajete Mexican Eatery & Market - Main Kitchen

1235 26 Avenue SE Calgary AB T2G 1R7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 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?
      • 1. The flooring in front of the 3 compartment sink in stall 132 was worn out and exposed to unsmooth surface.- Repair the damaged flooring and ensure its properly refinished to provide a smooth, non-porous, and easily cleanable surface that supports effective cleaning and sanitation.Oct 30, 2025, epoxy flooring was installed, however, gaps between the flooring and wall were noted. - Install proper baseboardsA hole was on the floor next to the handwashing sink in stall 132.- Fill the hole.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stall 132, 2 display coolers by the dishwashing sink were measured of 6.6C and 6.8C. Stall 133, the display cooler by the dishwashing sink was measured of 10.6C.- Ensure the cooler is able to maintain 4C and lower
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Implement and maintain a cleaning schedule record, including daily, weekly, biweekly, monthly tasks, depending on operational needs.
  3. Monitoring Inspection

    12 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Mop buckets were noted inside the kitchens during operation in stall 132 near the food preparation area and stall 133 by the dishwashing sink.- Remove the mop buckets from kitchens when not in use.2. A container of purple onions was stored next to a garbage bin in stall 132.- Provide sufficient separation between food storage and garbage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Stall 1321. Personal items, including phone, drinks, lighters, jackets, bags, were stored on top of food containers and equipment. - Provide enough storage space for personal belongings to ensure these items are not stored on food storage, equipment and preparation area. Stall 1331. Pool of water noted inside the display cooler next to dishwashing sink. - Remove the pool of water from the bottom interior
    • 09. Are chemicals stored and handled in a safe manner?
      • For stall 132 and 133Bottles of chemicals, including Windex and bleach sanitizer, were not labelled. - Ensure all chemical bottles are properly labeled in accordance with the content. Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The ambient temperature of the only display cooler located near the two-compartment sink in stall 133 was measured at 13.5°C, the digital temperature display showed 82°F (approximately 27.8°C). Temperatures of high-risk foods inside the cooler were measured: Fried rice at 11.6 °C, two containers of tomato chicken at 12.0 °C and 11.0 °C.- Discard all the temperature abused high-risk foods. - Repair the dysfunctional refrigeration units and ensure all units maintain an ambient temperature of 4°C or lower. None of the fridge in both stalls has a display thermometer to accurate show the temperature. - Equip each refrigerator with a functioning display thermometer to ensure accurate temperature monitoring- Create a temperature log sheet and record the temperature of all refrigeration unit daily
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. There is an insufficient amount of drain stoppers available to properly complete washing and sanitizing at the three-compartment sink available in stall 132 and two-compartment sink available in stall 133.- Ensure each dishwashing compartment has its own functional drain stopper.2. Neither the two-compartment or three-compartment sink is big enough to allow submersion of the tortilla chip plastic container, and improper clean-in-place method was observed to clean and sanitize the containers. - Practice proper clean-in-place methods for the tortilla chip containers OR install larger compartment sinks that can accommodate the largest tortilla chip container OR switch to smaller tortilla chip containers that fit the existing compartment sinks. 3. Operator demonstrated incorrect dishwashing procedures, all equipment and utensils were wash with water, ending with cleaning in bleach and soap. - Review and familiarize the proper dishwashing procedures including washing, rinsing, and sanitizing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach test strips were available.- Obtain valid test strips.
    • 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?
      • 1. Mouse droppings were noted in both stalls and the basement storage unit. In stall 132, droppings were found at the corner of the handwashing sink and on top of pails of food containers by the hot holding table. In stall 133, droppings were found on top of pails of food containers. In the basement storage room, droppings were found behind the shelves.- Clean up all mice droppings and then clean and sanitize all areas where mice droppings were present.2. Approximately five flies were found in stall 132 at the food preparation area and dishwashing area. -Monitor the flies and ensure the infestation does not worsen. Remove any food waste and garbage daily, ensure garbage are covered when not in use. Contact a pest control operator if the situation does not improve.
    • 20. Do food handlers at the facility have adequate food safety training?
      • "Repeated violation noted Oct 03, 2025"People in care and control of the facility hold valid food safety training certificate, however they were not able to demonstrate sufficient food safety knowledge, including unable to explain proper dishwashing procedures. - Review and familiarize the proper dishwashing procedures including washing, rinsing, and sanitizing. The food handling staff and supervisor onsite were generally lack of food safety knowledge.- Ensure sufficient food safety training is provided, and at least one staff onsite holds a food safety certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The flooring in front of the 3 compartment sink in stall 132 was worn out and exposed to unsmooth surface.- Repair the damaged flooring and ensure its properly refinished to provide a smooth, non-porous, and easily cleanable surface that supports effective cleaning and sanitation.2. A pool of water was noted under the two-compartment sink in stall 133.- Ensure the leak is addressed.3. The hot water faucet at stall 132’s three-compartment sink was leaking, and the hot water supply was shut off to cease the leak.- Repair the plumbing leakage in stall 132 and 133, and ensure a continuous supply of hot water is maintained in stall 132.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stall 1331. The display cooler near the till area was not able to maintain temperature below 4C. ambient temperature was at 7.1C. 2. The display cooler near the 2 compartment sink was not able to maintain temperature below 4C. This unit was not functioning properly for extended period of time (unknown how long), ambient temperature was 13.5C- Repair the unit to keep high risk foods under temperature 4C and lower. For stall 132The left display cooler at the retail area was not able to maintain temperature below 4C. ambient temperature was at 8 C. - Repair the unit to keep high risk foods under temperature 4C and lower. - Move all high-risk foods to fridge that is able to maintain 4C and lower.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Repeated violation noted Oct 03, 2025"The basement was not organized for easy access.- Organize the basement to accommodate easy access, inspection for pests, and cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Implement and maintain a cleaning schedule record, including daily, weekly, biweekly, monthly tasks, depending on operational needs.
  4. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Production information, including production name, manufacturer information, and production date/expiry date
    • 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?
      • Mouse droppings were in the basement storage room. - Ensure the droppings are clean out.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handling staff and supervisor onsite were generally lack of food safety knowledge.- Ensure sufficient food safety training is provided, and at least one staff onsite holds a food safety certificate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement was not organized for easy access.- Organize the basement for easy access, inspection, and cleaning.Remove broken and unused equipment and items
  5. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Production information, including production name, manufacturer information, and production date/expiry date
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1 sanitizer spray bottle was shared in 2 booths, both booths have extensive food handling. - Ensure at least 1 sanitizer bottle or bucket is prepared for each booth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 containers of juice made of fresh fruit and vegetables were stored at room temperature.- Stored back to the fridge.Ensure the perishable items are stored below 4C.Containers of meat products at the hot holding tables were measured around 54-58C, and the meats were not reheated to required temperature. - Ensure meats are reheated to minimum required temperature and hot above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Drain stoppers were not available for dishwashing. - Obtain drain stoppersUtensils and equipment were not sanitized after washing.- Education provided.
    • 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?
      • Mouse droppings were noted around the 2 compartment sink in the back area of the booth. Clean as discussed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handling staff and supervisor onsite were generally lack of food safety knowledge.- Ensure sufficient food safety training is provided, and at least one staff onsite holds a food safety certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The 1 door upright cooler in the food preparation booth was maintaining 9C. The fan in the cooler was making a loud noise. Repair the cooler. Ensure that it is maintaining 4C or less.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 1 door upright cooler in the food preparation booth was maintaining 9C. The fan in the cooler was making a loud noise. Dips and raw chicken were at 9C. All high risk food was moved to a cooler that was maintaining 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand wash sink in the preparation booth was blocked with a mop bucket and other equipment. Do not block the hand wash sink. 2. There was no hand wash soap at the hand wash sink.Action required:Ensure that all hand wash stations are accessible and stocked with soap/paper towel at all times.
    • 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?
      • Mouse droppings were noted around the 2 compartment sink in the back area of the booth. Clean as discussed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The 1 door upright cooler in the food preparation booth was maintaining 9C. The fan in the cooler was making a loud noise. Repair the cooler. Ensure that it is maintaining 4C or less.