103 - 2230 68 Street NE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
8 juin 2026
Non conformeMetal bowls were observed being used as scoops, with the base of the bowls in direct contact with the food product., - Use appropriate scoops with handles and ensure they are stored in manner that minimizes contamination risk.
Manara Baklava Factory se trouve dans le quartier MONTEREY PARK. MONTEREY PARK, Calgary compte 39 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 28 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 14 novembre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
1 infraction
Metal bowls were observed being used as scoops, with the base of the bowls in direct contact with the food product., - Use appropriate scoops with handles and ensure they are stored in manner that minimizes contamination risk.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Petro Canada - Food Store
MONTEREY PARK
Aucune infraction
1 infraction
Ceiling above the food preparation area was visibly dirty, with stains, dust, and oil buildup., - Operator ensures to replace dirty ceiling tiles.
7 infractions
Spray bottle containing bleach sanitizer was not labelled., , - Spray bottle was labeled during inspection., - As discussed, bottles and containers containing chemicals should be appropriately labeled.
No thermometer was observed in refrigerators or freezers at the time of inspection., , - Obtain thermometer for fridge/freezer.
Operator described dishwashing procedure without sanitizing step and was using the left compartment of 3-comp sink for handwashing., , - Operator was informed on ensuring a compartment for sanitizing step (100ppm for Chlorine bleach solution and submerged for at least 2 minutes). , - Operator will be using left compartment for handwashing until designated hand sink is installed., - Additional 2 and 3 compartment dishwashing methods will be sent to operator for review.
Hand sink at the entrance to back kitchen has been removed. No designated hand sink available in the back kitchen., , - Please re-install hand sink., - Staff instructed to use left side of 3-comp sink for handwashing until the hand sink is installed., - Ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold water supply.
Metal bowls used as scoops for bulk items were stored in the containers and covered in product., , - Bowls were removed from the food containers., - Ensure to use scoops with handles to protect food from contamination.
Chlorine test strips were not available in facility at the time of inspection., , - Acquire chlorine test strips.
1. Ceiling above the food preparation area was visibly dirty, with stains, dust, and oil buildup., - Please clean or replace ceiling., , 2. Aluminum foil used to cover stove top was flaking off and buildup of food debris and grease was noted., - Operator is to ensure foil paper is removed or replaced.