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Villa Madina

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

8 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.
  7. 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?
      • July 25th, 2023: -1 adult cockroach was observed on a monitoring glue board dated July 17th located in the front service area. Please continue with the pest control program and increase the sanitation of the facility to abate the pest issue. May 31st, 2023: - 5 dead cockroaches in multiple life stages were observed on a monitoring glue board in the back kitchen under the dishwashing sinks. - 1 dead adult cockroach was observed on a monitoring glue board under the front hand wash sink. Please continue with the pest control program and increase the sanitation of the facility to abate the pest issue. February 14, 2023:Cockroaches observed on pest monitoring sticky traps in the facility, as well as one cockroach was observed in the sanitize sink (right hand basin) of the dishwashing sinks.December 13, 2022:Numerous live and dead cockroaches were observed on pest monitoring sticky traps in the facility. One dead cockroach was observed on the shelving located above the three compartment sink.July 18, 2022:One dead cockroach observed on a sticky trap by the electrical boxes in the back area.June 2, 2022:Live and dead cockroaches were observed on pest control monitoring devices in the back food handling area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 25th, 2023: this is an ongoing violation and had not been repaired. This must be repaired immediately. The divider separating the left dishwashing sink from the middle basin was leaking at the base. Water from the left basin was draining into the middle basin.Properly repair the dishwashing sink divider so that all sinks can hold water.
  8. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • July 25th, 2023: The Quat based surface sanitizer was tested and 0ppm was detected. Staff explained the sanitizer was from the day before and had not been re-made yet. Staff mixed a new solution which was tested to be 200ppm. Please ensure that when food handling is occurring a food contact surface sanitizer is prepared and ready for use. Concentration of food contact surface sanitizer measured less than 100 ppm. Staff remade solution and concentration measured 200 ppm. Ensure that sanitizer solution is changed often enough so that the concentration is maintained at required level (200 ppm for quat based food contact surface sanitizer).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was being stored above raw carrots in the walk-in cooler.Raw meat should be stored below all other ready to eat food items to limit cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of cooked rice was sitting on a food preparation counter with no temperature control. The rice had an internal temperature of 8C. The rice was placed back in the cooler by staff. Do not take food out of the cooler until you are ready to use it.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a Quat based food contact surface sanitizer but did not have any Quat test strips on-site. Please obtain Quat test strips to be able to test and verify the concentration of the surface sanitizers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both the front and back hand sinks were not equipped with liquid hand soap. A small spare bottle of soap was added to the front hand sink at the time of the inspection. Please refill the soap dispensers for both the front and back hand sinks. Hand sinks must always be stocked with liquid hand soap, paper towel, and hot/cold running water to facilitate proper hand washing by staff.
    • 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?
      • July 25th, 2023: -1 adult cockroach was observed on a monitoring glue board dated July 17th located in the front service area. Please continue with the pest control program and increase the sanitation of the facility to abate the pest issue. May 31st, 2023: - 5 dead cockroaches in multiple life stages were observed on a monitoring glue board in the back kitchen under the dishwashing sinks. - 1 dead adult cockroach was observed on a monitoring glue board under the front hand wash sink. Please continue with the pest control program and increase the sanitation of the facility to abate the pest issue. February 14, 2023:Cockroaches observed on pest monitoring sticky traps in the facility, as well as one cockroach was observed in the sanitize sink (right hand basin) of the dishwashing sinks.December 13, 2022:Numerous live and dead cockroaches were observed on pest monitoring sticky traps in the facility. One dead cockroach was observed on the shelving located above the three compartment sink.July 18, 2022:One dead cockroach observed on a sticky trap by the electrical boxes in the back area.June 2, 2022:Live and dead cockroaches were observed on pest control monitoring devices in the back food handling area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 25th, 2023: this is an ongoing violation and had not been repaired. This must be repaired immediately. The divider separating the left dishwashing sink from the middle basin was leaking at the base. Water from the left basin was draining into the middle basin.Properly repair the dishwashing sink divider so that all sinks can hold water.