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Zam Zam Restaurant

150 -5115 17 Avenue SE Calgary AB T2A 0V8 · Food - General

5 inspections

  1. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No receipt available for the pre-packaged cookies and no label to indicate source of the cookies.Only approved foods are allowed to be sold in the facility, and pre-packaged foods require a label to indicate the source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • June 15, 2026, inspection. Cleaning cloths were left on the counter. Please provide a bucket of sanitizer to store the cleaning cloths in between use. Existing violation - 2025-07-22Wet cleaning cloth were observed hanging from the back door of the kitchen.- Ensure that the wet cleaning cloths are submerge in sanitizer solution between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Prayer mats were stored on top of food items in the back storage shelves. Provide a separate space for personal items. 2) Dried ingredients were stored with dishes and storage trays. Organize the storage shelves and store the dried ingredients separately. 3) Take-out and reusable utensils were stored in all directions. Store utensils in one direction so hands will only touch the handles.4) A container of used batter flour with clumps of flour was found in the dry storage shelf. Discard used batter flour at the end of each day and shift the clumps through the day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Samosa in the hot holding unit was measured at 54.0 degrees C. Store all hot perishable foods at 60 degrees C. or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • June 15, 2026, inspection:1) No soap and paper towels at the front service area handwash sink. 2) Soap dispenser was not operational at the kitchen handwash sink. Ensure all handwash sinks are supplied with soap and paper towels in their dispensers.Existing violation - 2025-07-221. The front hand sink station had no soap. 2. The hand washing station by the 2 compartment sinks had no paper towels dispenser or soap.Corrective Action1. Ensure that there is hand soap at all times.2. Install hand towel dispenser and ensure to have hand soap available at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Only preparation cooler in the kitchen was not operational and food debris build-up inside. Fix the preparation cooler. 2) Spice shakers were covered with food debris. Clean the shakers daily.3) Re-used single-use aluminum trays to bread fish and other meats. Discard single-use aluminum trays after using once.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • June 15, 2026, Inspection:Walk-in freezer condenser was leaking, ice build-up from the condenser to the floor. Fix the walk-in freezer. Existing violation 2025-07-22Floors in the walk-in freezer have Ice buildup under the evaporator fan.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food stains and grease build-up on the kitchen walls and door. Clean the walls and door.2) No cleaning scheduleProvide a cleaning schedule. 3) No charts of coolers, freezers, dishwasher and food surface sanitizer. Check and record temperatures of coolers, freezers and dishwasher and food surface sanitizer concentration.
  2. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Existing violation - 2025-07-22Wet cleaning cloth were observed hanging from the back door of the kitchen.- Ensure that the wet cleaning cloths are submerge in sanitizer solution between use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Existing violation - 2025-07-221. The front hand sink station had no soap. 2. The hand washing station by the 2 compartment sinks had no paper towels dispenser or soap.Corrective Action1. Ensure that there is hand soap at all times.2. Install hand towel dispenser and ensure to have hand soap available at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sinks by the entrance of the kitchen, was blocked off by boxes of cooking oil.2. Hand sinks by the back of the kitchen, had utensils in the sink in a mesh container.During inspection the box of oil and the mesh container with utensils were removed from infront and in of the sink. -Keep area clear and accessible at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Existing violation - 2025-07-22Baseboard are missing and/or started peeling off. Corrective Action Ensure that all baseboards are in good repair and re-glue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the walk-in fridge there was a pallet on the floor with food on top.During inspection the wooden pallet was discarded.- Have finish raw wood by paint and sealing the raw wood or remove the raw wood from the fridge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Existing violation 2025-07-221. Pots and pans are placed on the kitchen floor.Corrective Action 1. Have pots and pans organized and not left on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Existing violation 2025-07-221. Floor in the kitchen area and in the walk-in fridge is dirty. 2. Floors in the walk-in freezer have Ice buildup under the evaporator fan. Corrective action1-2 Ensure all area mentioned above is cleaned.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth were observed on the counter throughout the kitchen. - Ensure that the wet cleaning cloths are submerge in sanitizer solution between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. During inspection black garbage bags were observed covering resting dough on the center kitchen counter.2. Personal cell phone was observed on the kitchen counter. Corrective action1. It was removed during inspection. Ensure that all covers are food graded.2. During inspection the staff removed the personal item. Have all personal items separated from kitchen prep counters.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of onions were stored on the floor in walk-in storage.- Store all food items 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sinks by the entrance of the kitchen, was blocked off by boxes of cooking oil.2. The front hand sink station had no soap. 3. The hand washing station by the 2 compartment sinks had no paper towels dispenser or soap.Corrective Action1. Keep area clear and accessible at all times.2. Ensure that there is hand soap at all times.3. Install hand towel dispenser and ensure to have hand soap available at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing station by the 2 compartment sinks had personal cups in the sink.During the inspection the operator removed the cups from the sink and placed them in the dirty dishes.- Ensure that the hand sink station is accessible at all time.
    • 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?
      • Permit was not posted, During the inspection the operator posted the permit.- Ensure that the permit is visible and posted at all times. Operator sent a picture of the permit posted on the wall, via email.
    • 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. In the walk-in fridge there was a pallet on the floor with food on top. 2. Baseboard are missing and/or started peeling off. Corrective Action 1. Ensure to finish raw wood by paint and sealing the raw wood or remove the raw wood from the fridge.2. Ensure that all baseboards are in good repair and re-glue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Pots and pans are placed on the kitchen floor.2. The dough mixture equipment in the walk-in storage had food debris on it.Corrective Action 1.Have pots and pans organized and not left on the floor.2. Ensure all equipment are cleaned and sanitized before storing it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The facility did not maintain written cleaning schedule.2. Floor in the kitchen area and in the walk-in fridge is dirty. 3. Floors in the walk-in freezer have Ice buildup under the evaporator fan. 4. Ceiling tiles had dirt/grease build up.5. Walls by the server area in the kitchen has dirt/grease build up. 6. Lower walls in the kitchen area has grease buildup. Corrective action1. Prepare, implement, and maintain a detailed written daily/weekly/monthly sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.2-6 Ensure all area mentioned above is cleaned.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions