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The Mash

4 - 1126 Kensington Road NW Calgary AB T2N 3P3 · Food - General

Official record from Alberta →

Inspection summary

The Mash has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 5, 2024. The most recent inspection, on July 7, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 4 separate inspections, most recently on July 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 7, 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 3 times across 2 separate inspections, most recently on July 7, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer (SmartPower Sink and Surface Sanitizer) was tested with the facility test strips. Concentration was not within the range for DDBSA or Lactic Acid, color exceeded 700ppm DDBSA and 1875ppm Lactic Acid.In interum, facility can prepare chlorine sanitizer, test strips onsite for checking to confirm concentration is 100 ppm chlorine for use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Designated handsink for the bar did not have soap or paper towel for use. Ensure handsink in bar is equipped with both soap and paper towels for proper handwashing by bar staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink in kitchen- valve for hot & cold water was turned off at base below basin. Corrected onsite. Ensure handsink is accessible for both the kitchen and bar sinks for use by staff for handwashing.
    • 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?
      • No pest control records were available.-Ensure that the pest control records are available.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Pickle bottles were stored on the floor of the walk-in cooler.*Picke bottles were stored on a crate.-Ensure that the food/food containers are stored at least 6 inches above the floor.2) Plastic container was used as a scoop in the flour container.-Ensure that scoop with handles is present to provide hand protection during self -serve of bulk foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sink and surface test strips had expired.-Purchase valid new 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?
      • No pest control records were available.-Ensure that the pest control records are available.
  3. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher was using quat sanitizer for sanitizing but the operator only has chlorine test strips.Ensure quat sanitizer test strips are available.
  4. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher was using quat sanitizer for sanitizing but the operator only has chlorine test strips.Ensure quat sanitizer test strips are available.

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