4 - 718 17 Avenue SW · BELTLINE
4 novembre 2025
Non conformeProbe thermometer to check the dishwasher, , High temperature waterproof thermometer to check the dishwasher.
Damascus Fine Mediterranean Foods se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 555 (71%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 7 fois depuis le 11 juin 2024, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
Probe thermometer to check the dishwasher, , High temperature waterproof thermometer to check the dishwasher.
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.
Probe thermometer to check the dishwasher, , High temperature waterproof thermometer to check the dishwasher.
Probe thermometer to check the dishwasher, , High temperature waterproof thermometer to check the dishwasher.
Mechanical traps have been set by the operator, but no reports were available for review. , , Mouse droppings were observed on the floor throughout the facility. , , Please safely clean up the droppings and sanitize the affected areas. , , Please also implement a professional pest control program to abate the pest issue.
Probe thermometer to check the dishwasher, , High temperature waterproof thermometer to check the dishwasher.
No pest reports available or monitoring traps for pest. , , Provide monitoring traps and check them monthly.
Cleaning cloths with food stains were on the preparation food surface. No sanitizer was prepared in the front and back preparation areas., , Provide food surface sanitizer and store the cleaning cloths in sanitizer in between use.
Chemical bottles were not labelled. , , Label all chemical bottles.
1) Front large preparation cooler:, Garlic sauce in the insert was measured between 6.6 to 8.0 degrees C. , , 2) Back salad prep cooler:, Air temperature was measured at 6.6 degrees C. , , 3) Front hot holding unit:, Chicken and beef were measured between 49 to 55 degrees C on top. Reduce the amount of chicken and beef in the hot holding unit. , , 1 to 3) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
Handwash sink was not operational, pump was broken. A plumber is scheduled to come today. , , Repair the handwash sink and provide soap and paper towels at the two-compartment sink for handwashing until handwash sink is fixed.
Knives were stored between preparation table and cooler slot that can't be cleaned. , , Provide a knife magnet or store knives in a container.
No sanitizer test strips to test sanitizer or probe thermometer to check the dishwasher, , Provide sanitizer test strips and high temperature waterproof thermometer to check the dishwasher.
No pest reports available or monitoring traps for pest. , , Provide monitoring traps and check them monthly.
Not assessed June 20, 2024:, , The last service record for the grease interceptor shows that the water level measured 20%., , Water level must be 75% or greater.
, There was a cracked light cover over the two compartment sinks., , Replace the cracked light cover.
, An approved surface sanitizer was not available., , Solution was prepared during inspection. Ensure that food contact surface sanitizer solution is prepared and readily available in each food handling area at all times.
, Used cleaning cloths were stored on food preparation surfaces., , Reusable cleaning cloths must be stored in sanitizer solution between uses.
, Processed vegetables, hummus and garlic sauce in the front line cooler measured between 16-19C., , The processed vegetables, hummus and garlic sauce were instructed to be discarded. have the cooler repaired, serviced, or adjusted. Do not use this cooler for perishable food until it can maintain 4 degrees Celsius or less at all times.
, Shaved gyro and chicken shawarma in insert containers were stored without any means of temperature control. The internal food temperatures measured 22.8C and 35.5C respectively. Cooked donair meat stored without any means of temperature control had an internal temperature of 37 degree Celsius., , The gyro meat was instructed to be discarded. The chicken shawarma meat and the cooked donair meat were moved into the cooler.
, There was a cracked light cover over the two compartment sinks., , Replace the cracked light cover.
, The last service record for the grease interceptor shows that the water level measured 20%., , Water level must be 75% or greater.