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Munting Kusina Ni Nanay

7 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General

Official record from Alberta →

Inspection summary

Munting Kusina Ni Nanay has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on September 14, 2026, recorded 2 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 7 times across 5 separate inspections, most recently on February 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on January 29, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times across 3 separate inspections, most recently on January 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 14, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 7 times across 4 separate inspections, most recently on January 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

11 inspections

  1. Risk Management 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?
      • One dead cockroach was observed on the shelf under the counter in front prep area and one cockroach was glued in the glue trap located under the cooking equipment.The operator advised that another cockroach treatment is due tonight.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on Aug 14/2026Miscellaneous items like hairbrush, extra dishes and boxes were kept under the counters in front prep area making place clutter.Requirement:Remove miscellaneous from front prep area to declutter it.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of one tray of pork skewers stored in the warmer was 38 C and second tray was at 51 CRequirement:Ensure that perishable foods under hot holding are stored at 60C or higherPork skewers at 38 C were discardedPork skewers at 51 C were reheated before storing back in the warmer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Miscellaneous items like printer, table, chairs, personal food and personal dishes etc kept in front prep area making place clutterRequirement:Remove miscellaneous and personal items from front prep area to declutter it.
  3. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Date of preparation/packaging was not documented on the packaged food.Requirement:Provide date of preparation/packaging on packaged food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal medicines were stored on the shelf in food prep area.Requirement:Store personal and miscellaneous items separately from food and food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tomato paste was left in the cans after opening located in glass door cooler.Requirement:Ensure that food is transferred to food grade glass/plastic/stainless steel container after opening the can.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of Sisig- a cooked pork dish stored in several plastic take out containers on the front counter without temperature control was between 24C-25.7Requirement:Ensure that perishable food is stored at 4C or less OR at 60 C or higherSisig was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperatures of pork skewers stored in two inserts in the front warmer were 38.4C and 53.3Cb) Internal temperature of pork skewers stored in the back warmer was 55CRequirement:Ensure that perishable foods under hot holding area stored at 60 C or higher.Skewers at 38.4C were discarded and skewers at 53.3 C and 55 C were reheated to 74C before storing back in the warmers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips and verify concentration of chlorine in sanitizer solution for the surfaces and for dish washing.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labels were provided on baked food items kept for sale on front counter.Requirement:Provide labels on packaged food to indicate name of the product, business name, phone number, and ingredients list etc.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat bags were stored along with cooked meat and veggies in both chest freezers.Requirement:Ensure that raw meat is stored apart from any other food to prevent cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Half eaten personal food was kept along with food for commercial use on the table.Requirement:Do not store and eat food on table used for storing and handling food for commercial use to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the warmer was 29 C and Internal temperature of meat mix veggies stored in the warmer was 28.6C, chicken was at 20 CRequirement:- Ensure that perishable foods under hot holding are stored at 60 C and higher.- Meat veggies mix and chicken were discarded.Temperature of the unit was raised during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm in sanitizer solution provided in the sink for utensils.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand washing sink was blocked with a table kept in front of the sink.Requirement:Ensure that access to hand washing sink is not blocked at any time. Remove table.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The grease interceptor had reached its full capacity, and wastewater was not draining from three compartment sink and hand washing sink located in back prep area.Requirement:Retain the services of a professional company to properly clean the grease interceptor.Technician was onsite working on grease interceptor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back prep area was cluttered and dirty due to grease interceptor being cleaned.Requirement:Clean and disinfect all surfaces that were contaminated by sewage discharge.
  8. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Chicken empanadas were not provided any labels to indicate source. The operator stated that they were supplied by unpermitted home-based business.Requirement:Ensure that all food for sale is from approved source.Labels must be provided on packaged food to indicate name of the product, source, date of preparation, ingredients list, storage conditions (keep refrigerated/keep frozen) etc- Food prepared in unpermitted home kitchen is not allowed for resale.Chicken empanadas from unapproved source were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packaged chicken empanadas from unapproved source were stored without temperature control at the front counter.Requirement: Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Chicken empanadas were discarded.
  9. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution was made in one of the dish washing sinks for utensils.Requirement: Provide sanitizer solution in one of the dish washing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in cooking area was blocked with a bin containing dishes.Requirement: Ensure that hand washing sink is available for use all the time and it must not be blocked.
  10. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Red chilies and cooked meat were stored along with raw meat in one chest freezer.Requirement:Ensure that raw meat is stored apart from any other food to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Temperature of prep cooler located in cooking area was 8C and internal temperature of perishable foods stored in this cooler were pork liver at 8C, cooked pork at 6.4C.b) No thermometer was provided in prep cooler located in front prep area.Requirement:a) Adjust the temperature of the cooler to 4C or less.b) Provide thermometer in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Internal temperature of crispy pork stored in triple inserts stacked on hot holding insert was 34C and 38.7C, -Fish stacked on hot holding insert was 32.9C, Barbeque pork was at 31.5C and 35 C- Internal temperature of Embutido (steamed pork) rolls wrapped in tin foil stored in insert of hot holding unit was between 28C-34 C.-Insert was overfilled.Requirement:- Ensure that perishable foods under hot holding are stored at 60 C and higher.-Crispy pork, fish, barbeque pork and Embutido were discarded during inspection.-Do not stack food on hot holding unit inserts to prevent temperature abuse.- Do not overfill the inserts to prevent temperature abuse.
    • 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 dirty cardboard was lined on some part of prep counter in cooking area.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining from the prep counter.
  11. Initial Inspection

    0 infractions

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