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Mot To

1609 Centre Street NW Calgary AB T2E 2S2 · Food - General

Official record from Alberta →

Inspection summary

Mot To has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on April 30, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on April 1, 2025. 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 April 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on July 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on July 16, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on October 29, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) In the front service area, bean sprouts in water were measured at 15C.2) Wet noodles in a bin beside the prep cooler were measured at 15C.-Discarded foods-Maintain perishable foods below 4C or above 60C. Foods at ambient temperatures for more than 2 hours must be discarded, not put back in the fridge
  2. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat violation observed April-9-25**1. Foods were stored directly on the floor of the walk-in freezer. Store all foods on shelving units to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation observed April-9-25Shelving unit in the dry storage were lined with cardboard. The cardboards were soiled with grease and food debris. Remove the cardboards used to line the shelving units. All surfaces in the food establishment must be non absorbent and easy to clean.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat violation observed April-9-25**1. Foods were stored directly on the floor of the walk-in freezer. Store all foods on shelving units to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation observed April-9-25Shelving unit in the dry storage were lined with cardboard. The cardboards were soiled with grease and food debris. Remove the cardboards used to line the shelving units. All surfaces in the food establishment must be non absorbent and easy to clean.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine based sanitizing solution was measured at 500 ppm. A fresh solution measuring 100 ppm was prepared onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Foods were stored directly on the floor of the walk-in freezer. Store all foods on shelving units to prevent contamination.2. Opened can of BBQ sauce was stored in its tin can. Transfer any leftover of opened canned foods to a food grade container. 3. Several buckets used to store food such as soups and sauces were not food grade. Obtain food grade containers with fitting lids for storing food. 4. There were several opened foods in the freezer. Cover all foods to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Noodles was stored in rice cooker at room temperature 29C (discarded), open can of condensed milked containing left over milk was stored in its tin can at room temperature 28C (discarded). All high-risk foods must be stored away from temperature danger zone by keep foods cool at 4C and below or hot at 60C and above.
    • 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 sanitizer in the low-temperature dishwasher was initially measured at 50 ppm. After connecting a new bucket of chlorine, the sanitizer concentration increased to 100 ppm.Ensure to regularly expiration date of the sanitizer connected to the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were cups and kitchen utensils stored in handwashing sink located in the bar area. The cups and utensils were removed from the sink at the time of inspection. Education was provided that handwashing sink must not be used for any other activity aside from handwashing. The handwashing sink must not be obstructed to encourage handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving unit in the dry storage were lined with cardboard. The cardboards were soiled with grease and food debris. Remove the cardboards used to line the shelving units. All surfaces in the food establishment must be non absorbent and easy to clean.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were not stored in sanitizer solution between uses.Store wiping clothes in use in 100 ppm chlorine sanitizer between uses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One knife was stored in the gap between the kitchen shelf and the wall.Corrected on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some kitchen ceiling tiles were dusty.Clean.
  6. Risk Management Inspection

    0 infractions

  7. 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)?
      • The mechanical dishwasher was not dispensing sanitizer during the cycle.Repair so the dishwasher is functioning properly. The chlorine residual needs to be 100ppm.

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