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Villa Madina

432 - 751 3 Street SW Calgary AB T2P 4K8 · Food - General

6 inspections

  1. Risk Management Inspection

    3 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities expired food handling permit was posted in the facility. Please print and post a copy of the valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light was not operational in the walk-in cooler. Please replace/repair the light such that the cooler is properly lit and can be cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The salad cooler had two cracks in the glass and clear packing tape was used to seal the crack. Tape is not a cleanable surface and can harbour dirt and bacteria. Remove the tape and replace the cracked glass.
  2. Demand Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The Donair/shawarma knife and catch pan are not being cleaned and sanitized every 2 hours. Please ensure these items are cleaned and sanitized at least every two hours to limit cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • (Outstanding violation)A thermometer was not available in the front salad cooler. Please place a thermometer in the cooler to be able to monitor the temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • (Outstanding violation)Feb 5th, 2026: The salad cooler had an ambient air temperature ranging from 7C-12C. All food was moved from the cooler to the functional walk-in cooler. Food must not be stored in the cooler until it is properly operating at 4C or below. Staff were aware the cooler was not working properly and continued to utilize it. The salad cooler had an ambient air temperature of 11C at the time of the inspection. The cooler temperature was adjusted by staff at the time of the inspection. Please monitor the temperature to ensure it can maintain a temp of 4C or below.
    • 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 had expired in Jan 2025. Please obtain new quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen hand washing sink was completely obstructed with multiple items in the basin of the hand sink. As well the paper towel dispenser was half falling off the wall and the hand soap was sitting in the mop sink below the hand-washing sink.Please ensure the hand-washing sink is accessible and nothing is stored in the basin. As well ensure hand-washing supplies are stocked and easily accessible for hand washing.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities expired food handling permit was posted in the facility. Please print and post a copy of the valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light was not operational in the walk-in cooler. Please replace/repair the light such that the cooler is properly lit and can be cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The salad cooler had two cracks in the glass and clear packing tape was used to seal the crack. Tape is not a cleanable surface and can harbour dirt and bacteria. Remove the tape and replace the cracked glass.
    • 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 ceiling tile was loose from the ceiling above the dishwashing sink. As well water staining was observed along the wall behind the dishwashing sink. Please repair the wall/ceiling and remove any damaged building materials. Please ensure there is not active water leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical ventilation canopy and baffles had a build-up of grease and debris. Please clean and add to a regular cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Outstanding violation)A build-up of debris and grime was observed throughout the facility behind and under equipment. The floor inside the walk-in cooler had a build-up of debris and grime as well. Please remove the cardboard from the floor in the walk-in cooler as well. Ensure all equipment is moved and the floors/walls behind are cleaned regularly.
  3. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not available in the front salad cooler. Please place a thermometer in the cooler to be able to monitor the temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad cooler had an ambient air temperature of 11C at the time of the inspection. The cooler temperature was adjusted by staff at the time of the inspection. Please monitor the temperature to ensure it can maintain a temp of 4C or below.
    • 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)Staff were unable to locate the Quat test strips. Please obtain quat test strips to be able to test and verify the concentration of the Quat-based sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand washing sink was not stocked with paper towels at the time of the inspection. The paper towels were re-stocked by staff at the time of the inspection. Please ensure that all hand sinks are always stocked with paper towels, liquid hand soap, and running hot/cold water to facilitate proper hand washing.
    • 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 ceiling tile was loose from the ceiling above the dishwashing sink. As well water staining was observed along the wall behind the dishwashing sink. Please repair the wall/ceiling and remove any damaged building materials. Please ensure there is not active water leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Pepsi cooler door is broken. Please repair the cooler door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Outstanding violation)A build-up of debris and grime was observed throughout the facility behind and under equipment. The floor inside the walk-in cooler had a build-up of debris and grime as well. Please remove the cardboard from the floor in the walk-in cooler as well. Ensure all equipment is moved and the floors/walls behind are cleaned regularly.
  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were unable to locate the Quat test strips. Please obtain quat test strips to be able to test and verify the concentration of the Quat-based sanitizer solutions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of debris and grime was observed throughout the facility behind and under equipment. The floor inside the walk-in cooler had a build-up of debris and grime as well. Please remove the cardboard from the floor in the walk-in cooler as well. Ensure all equipment is moved and the floors/walls behind are cleaned regularly.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1) The vertical broiler was turned off at the time of the inspection with a chicken shawarma cone still on the broiler. The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone.The broiler was turned back on at the time of the inspection. 2) An intact partially cooked beef Donair cone was observed in the walk-in cooler. At the end of a day, partially cooked cones CANNOT be kept intact for future use. Food handlers may:a. continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. To ensure that a temperature of 74oC (165oF) has been reached, a secondary cooking step, as mentioned above, is required during this process. Cool and store the sliced meat in a cooler or freezer; ORb. fully cook the remaining cone to an internal temperature of 74oC (165oF) on the vertical broiler or by what ever means is available (oven, broiler, grill, microwave) and check the internal temperature of the cone using a suitable thermometer. Slice the cooked product before cooling and then store in a cooler or freezer; ORc. discard all remaining partially cooked meat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both front display coolers had an elevated ambient air temperatures. Cooler 1 - 8.8C Cooler 2 - 19.3C Food from cooler 2 was removed and placed in the walk-in cooler at the time of the inspection. Please adjust the cooler temperatures and/or have the coolers services to ensure they can maintain a temperature of 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The facility was using napkins as paper towel for the front hand sink. Paper towel must be available and stored in a proper paper towel dispenser. Please obtain a proper paper towel dispenser to ensure the paper towel.