Turca Cafe and Market
2604 4 Street NW Calgary AB T2M 3A1 · Food - General
3 inspections
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a box of pears stored directly on the floor. Food must be stored in a manner that protects it from contamination. Ensure food is stored at least 6 inches above the floor.The operator placed the box of pears on the shelf at the time of the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Outstanding violation - noted on March 18, 2026***- The chlorine test strips were expired in 2022 and 2025.No chlorine test strips available. - Chlorine test strips are required to measure the chlorine residual in the dishwasher's sanitation cycle. Chlorine sanitizer residual must be used at 100 ppm.
- 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. There was a gap on the bottom of the side exit door. 2. There was a gap on the bottom right of the front entrance. All entry points must be tightly fitted to prevent the entry of pests. Seal the gap by installing weatherstripping or a door sweep.
- 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. There was a water leak from the faucet for the three-compartment sink. All plumbing components must be maintained in good repair. Repair the faucet and ensure there is no leak. 2. There was a water leak underneath the three-compartment sink. All plumbing components must be maintained in good repair. Repair the drainpipe and ensure there is no leak.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of food debris on the floor and on the windowsill near the mixer.The food establishment must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the indicated areas. 2. There was dust accumulation on the ventilation fan. Hard-to-reach areas, such as the ventilation fan must be maintained in a clean and sanitary manner to protect food from contamination. Thoroughly clean the ventilation fan.3. There were food debris and grime underneath the three-compartment sink.Thoroughly clean the indicated area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Utensils and some foods stored within the splash zone of the back handwashing sink. - Please move away from the handwashing sink to protect from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1)Cloths were used as a cover for the food containers used to store breads while drying.-Ensure that the food safe liners or saran wraps are used to cover the food in order to prevent it from contamination.2) Tomatoes, oil containers were stored on the floor.-Ensure that the food is stored at least 6 inches above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1)Display cooler at the front was measured at the range between 7-8 degrees C.2) Prep cooler used to store dairy products was measured in the range of 6-7 degrees C.3) Egg was measured at 22 degrees C on the food counter.The egg was discarded.-Ensure that the perishable foods stored under refrigeration is maintained at 4 degrees Cor less.-Make sure that the cooler temperatures are maintained at 4 degrees C or less.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were present in the facility, but they had expired.-Obtain valid new test strips."Outstanding violation"No chlorine test strips available. - Chlorine test strips are required to measure the chlorine residual in the dishwasher's sanitation cycle. Chlorine sanitizer residual must be used at 100 ppm.- Quat test strips are required to measure the concentration of Quat surface sanitizer solutions. Quat sanitizers must be used at 200 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Dirty cups and glasses were stored inside the hand washing sink.-Ensure that no utensils/equipment are rinsed or stored in the hand sink. Hand sinks should be only used for washing hands and should be easily accessible to the food handlers.2) Hand sink at the front did not have paper towels.-Ensure that the hand sinks are properly supplied with soap, hot/cold potable water and single use paper towels.
- 20. Do food handlers at the facility have adequate food safety training?
- The owner, Fatih, already registered for a recognized online food safety course.Once the food safety course is completed, please email the inspector a copy as proof of completion.
- 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)Inadequate storage space/shelving for air drying and storage for the utensils and food containers was noted.-Please provide more shelves in order for proper storage of food containers and utensils.2) Drywall was missing in an area under the 3-compartment sink.-Fix the drywall.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Dark stains were noticed on the tiles under the 3-compartment sink.2) The bottom shelf of the stand in cooler had food stains and debris.3) Cardboard was used as a liner on the floor to absorb water during any spillage.-Clean the above mentioned areas and do not use card boards as they are uncleanable surfaces.-Use nonslip, impermeable surfaces like floor mats.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizers were being used in the concentrated form. Measured above 600 PPM. - Instructed staff on how to make a food sanitizer solution. Quat sanitizer solutions must be used at 200 ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Cell phones and personal items stored on food preparation areas. - Please store personal items away from food handling areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Utensils and some foods stored within the splash zone of the back handwashing sink. - Please move away from the handwashing sink to protect from contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No Quat or chlorine test strips available. - Chlorine test strips are required to measure the chlorine residual in the dishwasher's sanitation cycle. Chlorine sanitizer residual must be used at 100 ppm.- Quat test strips are required to measure the concentration of Quat surface sanitizer solutions. Quat sanitizers must be used at 200 ppm.
- 20. Do food handlers at the facility have adequate food safety training?
- The owner, Fatih, already registered for a recognized online food safety course.Once the food safety course is completed, please email the inspector a copy as proof of completion.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?