K6 - 25 Greenbriar Drive NW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
9 janvier 2026
Non conformeA food handler was using already used wiping cloths to dry their hands after washing their hands., , The food handler was instructed to rewash their hands and used paper towel to dry their hands., , Alternatively, clean wiping cloths can only be used once to dry hands.
1. Improper manual dishwashing procedures as staff were only washing, rinsing, and air-drying the dishes while missing the sanitizing for 2 minutes procedure., , 2. There was no sanitizer solution prepared at the time of the inspection., , Chlorine sanitizer solution at 100ppm was promptly prepared., , Staff were educated on how to use a 3-compartment sink dishwashing method.
A plastic container was left in the hand sink basin., , The plastic container was promptly removed., , Ensure handwashing sinks are accessible at all times to allow food handlers to wash their hands conveniently, especially when their hands become contaminated.
Repeat violation cited on January 9, 2026:, 1. Staff demonstrated lack of knowledge in food safety., , 2. There was no food handler that had a food safety certificate onsite., , Link to the food safety course was sent to the food handlers. , , Previous violation:, There was no evidence of food safety training., , Successfully complete an approved food safety course and provide certification.
Margarita's Dishes se trouve dans le quartier GREENWOOD/GREENBRIAR. GREENWOOD/GREENBRIAR, Calgary compte 47 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 mai 2026, 35 (74%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 17 juillet 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
4 infractions
A food handler was using already used wiping cloths to dry their hands after washing their hands., , The food handler was instructed to rewash their hands and used paper towel to dry their hands., , Alternatively, clean wiping cloths can only be used once to dry hands.
1. Improper manual dishwashing procedures as staff were only washing, rinsing, and air-drying the dishes while missing the sanitizing for 2 minutes procedure., , 2. There was no sanitizer solution prepared at the time of the inspection., , Chlorine sanitizer solution at 100ppm was promptly prepared., , Staff were educated on how to use a 3-compartment sink dishwashing method.
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.
Lil Black Rooster
GREENWOOD/GREENBRIAR
A plastic container was left in the hand sink basin., , The plastic container was promptly removed., , Ensure handwashing sinks are accessible at all times to allow food handlers to wash their hands conveniently, especially when their hands become contaminated.
Repeat violation cited on January 9, 2026:, 1. Staff demonstrated lack of knowledge in food safety., , 2. There was no food handler that had a food safety certificate onsite., , Link to the food safety course was sent to the food handlers. , , Previous violation:, There was no evidence of food safety training., , Successfully complete an approved food safety course and provide certification.
9 infractions
Cleaning cloths were observed to be without any chlorine sanitizer residue., , - Operators were instructed to change the cleaning cloths to new ones and use them with a sanitizing solution., , Ensure that cleaning cloths that come in contact with food contact surfaces must always be in sanitary conditions.
The chlorine sanitizer spray bottle at the food preparation area was measured to be much higher than 200 ppm. , , - Manager was instructed to dilute the concentrated solution to the required and food safe level of 100 ppm., , Ensure to mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution using chlorine sanitizer test strips.
Operators were observed to be using disposable hand gloves to handle food and non-food contact surfaces without removing between tasks., , - Operators instructed to discard and replace gloves., , If gloves are used, ensure to discard between tasks, wash hands and replace in a manner that would not contaminate food.
Chemical bottles containing detergent, sanitizer and stove cleaner were not labeled. , , - Operator instructed to label bottles appropriately., , Ensure chemical bottles and containers are properly labeled to avoid misuse.
Chlorine sanitizer in the spray bottle was measured greater than 1000ppm., , Use 100 chlorine (1/2 teaspoon bleach per L water).
Potentially hazardous food (cabbage rolls) was observed to be stored in the refrigerator at an internal temperature of 20 degrees Celsius, following transportation in a van using ice packs., , Food was discarded., , All high-risk foods under refrigeration must be maintained at a temperature of 4 degrees Celsius or less at all times.
Carrots were observed in the handwashing sink located in the back preparation area at the time of inspection., , - Operator instructed to remove the carrots from the handwashing sink., , Ensure handwashing sinks are accessible at all times during operation.
There was no evidence of food safety training., , Successfully complete an approved food safety course and provide certification.,
There were boxes of food items observed to be placed directly on the floor. The food preparation area had lots of items not properly stored in the right places and scattered all around., , - Arrange items in their proper positions, utilize good shelving system. , - Avoid placing food items directly on the floor, should be at least 6 inches off the floor., , Ensure the facility is well organized and tidy for ease of cleaning, pest control and food saftey.
5 infractions
Chlorine sanitizer in the spray bottle was measured greater than 1000ppm., , Use 100 chlorine (1/2 teaspoon bleach per L water).
Cold perishable foods were transported in a non-refrigerated van at 25 degrees C weather. Tortilla wraps were measured between 14.0 to 18.2 degrees C., cabbage rolls were measured at 21.2 degrees C and yogurt was measured at 10.3 degrees C. , , Discarded the perishable foods. , , Transport cold perishable foods at 4 degrees C or below
Carrots were stored in the kitchen handwash sink. , , Ensure handwash sink is available for handwashing at all times.
There was no evidence of food safety training., , Successfully complete an approved food safety course and provide certification.,
Dust build-up on the canopy, air vents and menu signs. , , Clean these areas.