1235 26 Avenue SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Molcajete Mexican Eatery & Market - Main Kitchen is in the ALYTH/BONNYBROOK neighbourhood. ALYTH/BONNYBROOK, Calgary has 171 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 11, 2026, there are 110 (64%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Deepaks Dhaba
ALYTH/BONNYBROOK
This restaurant has been inspected 5 times since September 20, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
No violations
3 violations
1. The flooring in front of the 3 compartment sink in stall 132 was worn out and exposed to unsmooth surface., - Repair the damaged flooring and ensure its properly refinished to provide a smooth, non-porous, and easily cleanable surface that supports effective cleaning and sanitation., Oct 30, 2025, epoxy flooring was installed, however, gaps between the flooring and wall were noted., - Install proper baseboards, A hole was on the floor next to the handwashing sink in stall 132., - Fill the hole.
Stall 132, 2 display coolers by the dishwashing sink were measured of 6.6C and 6.8C. , Stall 133, the display cooler by the dishwashing sink was measured of 10.6C., - Ensure the cooler is able to maintain 4C and lower
Implement and maintain a cleaning schedule record, including daily, weekly, biweekly, monthly tasks, depending on operational needs.
12 violations
1. Mop buckets were noted inside the kitchens during operation in stall 132 near the food preparation area and stall 133 by the dishwashing sink., - Remove the mop buckets from kitchens when not in use., , 2. A container of purple onions was stored next to a garbage bin in stall 132., - Provide sufficient separation between food storage and garbage.
For stall 132 and 133, Bottles of chemicals, including Windex and bleach sanitizer, were not labelled. , - Ensure all chemical bottles are properly labeled in accordance with the content. , Corrected
1. The ambient temperature of the only display cooler located near the two-compartment sink in stall 133 was measured at 13.5°C, the digital temperature display showed 82°F (approximately 27.8°C). Temperatures of high-risk foods inside the cooler were measured: Fried rice at 11.6 °C, two containers of tomato chicken at 12.0 °C and 11.0 °C., - Discard all the temperature abused high-risk foods. , - Repair the dysfunctional refrigeration units and ensure all units maintain an ambient temperature of 4°C or lower. , , , None of the fridge in both stalls has a display thermometer to accurate show the temperature. , - Equip each refrigerator with a functioning display thermometer to ensure accurate temperature monitoring, - Create a temperature log sheet and record the temperature of all refrigeration unit daily
4 violations
Production information, including production name, manufacturer information, and production date/expiry date
Mouse droppings were in the basement storage room. , - Ensure the droppings are clean out.
The food handling staff and supervisor onsite were generally lack of food safety knowledge., - Ensure sufficient food safety training is provided, and at least one staff onsite holds a food safety certificate.
7 violations
Production information, including production name, manufacturer information, and production date/expiry date
1 sanitizer spray bottle was shared in 2 booths, both booths have extensive food handling. , - Ensure at least 1 sanitizer bottle or bucket is prepared for each booth.
2 containers of juice made of fresh fruit and vegetables were stored at room temperature., - Stored back to the fridge., Ensure the perishable items are stored below 4C., , Containers of meat products at the hot holding tables were measured around 54-58C, and the meats were not reheated to required temperature. , - Ensure meats are reheated to minimum required temperature and hot above 60C.
1. There is an insufficient amount of drain stoppers available to properly complete washing and sanitizing at the three-compartment sink available in stall 132 and two-compartment sink available in stall 133., - Ensure each dishwashing compartment has its own functional drain stopper., , 2. Neither the two-compartment or three-compartment sink is big enough to allow submersion of the tortilla chip plastic container, and improper clean-in-place method was observed to clean and sanitize the containers. , - Practice proper clean-in-place methods for the tortilla chip containers OR install larger compartment sinks that can accommodate the largest tortilla chip container OR switch to smaller tortilla chip containers that fit the existing compartment sinks. , , 3. Operator demonstrated incorrect dishwashing procedures, all equipment and utensils were wash with water, ending with cleaning in bleach and soap. , - Review and familiarize the proper dishwashing procedures including washing, rinsing, and sanitizing.
Stall 132, 1. Personal items, including phone, drinks, lighters, jackets, bags, were stored on top of food containers and equipment. , - Provide enough storage space for personal belongings to ensure these items are not stored on food storage, equipment and preparation area. , , Stall 133, 1. Pool of water noted inside the display cooler next to dishwashing sink. , - Remove the pool of water from the bottom interior
No bleach test strips were available., - Obtain valid test strips.
1. Mouse droppings were noted in both stalls and the basement storage unit. In stall 132, droppings were found at the corner of the handwashing sink and on top of pails of food containers by the hot holding table. In stall 133, droppings were found on top of pails of food containers. In the basement storage room, droppings were found behind the shelves., - Clean up all mice droppings and then clean and sanitize all areas where mice droppings were present., , 2. Approximately five flies were found in stall 132 at the food preparation area and dishwashing area., -Monitor the flies and ensure the infestation does not worsen. Remove any food waste and garbage daily, ensure garbage are covered when not in use. Contact a pest control operator if the situation does not improve.
"Repeated violation noted Oct 03, 2025", People in care and control of the facility hold valid food safety training certificate, however they were not able to demonstrate sufficient food safety knowledge, including unable to explain proper dishwashing procedures. , - Review and familiarize the proper dishwashing procedures including washing, rinsing, and sanitizing. , , The food handling staff and supervisor onsite were generally lack of food safety knowledge., - Ensure sufficient food safety training is provided, and at least one staff onsite holds a food safety certificate.
1. The flooring in front of the 3 compartment sink in stall 132 was worn out and exposed to unsmooth surface., - Repair the damaged flooring and ensure its properly refinished to provide a smooth, non-porous, and easily cleanable surface that supports effective cleaning and sanitation., , 2. A pool of water was noted under the two-compartment sink in stall 133., - Ensure the leak is addressed., , 3. The hot water faucet at stall 132’s three-compartment sink was leaking, and the hot water supply was shut off to cease the leak., - Repair the plumbing leakage in stall 132 and 133, and ensure a continuous supply of hot water is maintained in stall 132.
Stall 133, 1. The display cooler near the till area was not able to maintain temperature below 4C. ambient temperature was at 7.1C. , 2. The display cooler near the 2 compartment sink was not able to maintain temperature below 4C. This unit was not functioning properly for extended period of time (unknown how long), ambient temperature was 13.5C, - Repair the unit to keep high risk foods under temperature 4C and lower. , , For stall 132, The left display cooler at the retail area was not able to maintain temperature below 4C. ambient temperature was at 8 C. , - Repair the unit to keep high risk foods under temperature 4C and lower. , - Move all high-risk foods to fridge that is able to maintain 4C and lower.
"Repeated violation noted Oct 03, 2025", The basement was not organized for easy access., - Organize the basement to accommodate easy access, inspection for pests, and cleaning.
Implement and maintain a cleaning schedule record, including daily, weekly, biweekly, monthly tasks, depending on operational needs.
The basement was not organized for easy access., - Organize the basement for easy access, inspection, and cleaning., Remove broken and unused equipment and items
Drain stoppers were not available for dishwashing. , - Obtain drain stoppers, , Utensils and equipment were not sanitized after washing., - Education provided.
Mouse droppings were noted around the 2 compartment sink in the back area of the booth. Clean as discussed.
The food handling staff and supervisor onsite were generally lack of food safety knowledge., - Ensure sufficient food safety training is provided, and at least one staff onsite holds a food safety certificate.
The 1 door upright cooler in the food preparation booth was maintaining 9C. The fan in the cooler was making a loud noise. Repair the cooler. Ensure that it is maintaining 4C or less.