4 - 3716 56 Avenue SE
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
16 juillet 2025
Non conformeA wet wiping cloth was observed on cutting board., - Store the used wiping cloth in sanitizing solution.
White standing fridge by the grill measured to be 10C., - Operator removed perishable food from the refrigerator, keep any eye on the temperature, in case it does not come back to 4 in 30 -40 minutes, repair or replace the refrigerator.
A few mouse droppings were observed in dry food storage and behind chest freezer at the back., - Contact a certified pest control company to treat the facility, send the treatment report to PHI.
1. The wall and counter joint by the two compartment sink in the service area is missing sealant/silicon., - Apply the sealant., 2. The trim around the door leading to the storage from the kitchen is missing and has gaps., - Repair the trim and seal the gaps around the door frame. Ensure that all the surfaces are smooth and impervious.
**the violation still exists**, The facility did not have cleaning schedule., - Develop a cleaning schedule.
1. The facility has grease build up on electric switches and other equipment., - Ensure to deep clean the floor walls and hard to reach areas., 2. A few items (not related to food processing) at the back were piled up., - Remove all the clutter to prevent any pest issue.
Mary's Old Style Deli se trouve dans le quartier FOOTHILLS. FOOTHILLS, Calgary compte 227 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 127 (56%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 23 juillet 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
6 infractions
A wet wiping cloth was observed on cutting board., - Store the used wiping cloth in sanitizing solution.
White standing fridge by the grill measured to be 10C., - Operator removed perishable food from the refrigerator, keep any eye on the temperature, in case it does not come back to 4 in 30 -40 minutes, repair or replace the refrigerator.
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.
Shawarmero Lebanese Grill
FOOTHILLS
A few mouse droppings were observed in dry food storage and behind chest freezer at the back., - Contact a certified pest control company to treat the facility, send the treatment report to PHI.
1. The wall and counter joint by the two compartment sink in the service area is missing sealant/silicon., - Apply the sealant., 2. The trim around the door leading to the storage from the kitchen is missing and has gaps., - Repair the trim and seal the gaps around the door frame. Ensure that all the surfaces are smooth and impervious.
**the violation still exists**, The facility did not have cleaning schedule., - Develop a cleaning schedule.
1. The facility has grease build up on electric switches and other equipment., - Ensure to deep clean the floor walls and hard to reach areas., 2. A few items (not related to food processing) at the back were piled up., - Remove all the clutter to prevent any pest issue.
3 infractions
Splash guard by the hand washing sink was in disrepair., - Repair the splash guard.
1. The wall and counter joint by the two compartment sink in the service area is missing sealant/silicon., - Apply the sealant., 2. Faucet at the two compartment sink in the service area was not working., - Repair faucet., 3. The trim around the door leading to the storage from the kitchen is missing and has gaps., - Repair the trim and seal the gaps around the door frame. Ensure that all the surfaces are smooth and impervious.
1. The facility did not have cleaning schedule., - Develop a cleaning schedule.
8 infractions
Chlorine concentration solution measured to be more than 200ppm., - Ensure to prepare solution at 100ppm., - The solution concentration was adjusted during inspection., - How to prepare an approved sanitizer solution document was sent via email.
Staff were reusing single-use gloves., - Discard the single use gloves after every use.
Fridge temperature in the kitchen by the grill was measured between 9-10C., - The temperature of a few items was checked with probe thermometer and found to be at 9-10C. Ham (approximately 250gm) and cheese (approximately 450gm) were discarded during inspection.
Splash guard by the hand washing sink was in disrepair., - Repair the splash guard.
1. A sofa and pillow was observed on site., - Ensure to remove any sleeping arrangement from the facility. , - All non-food related/non-working equipment/items must be removed from the facility.
The expired food handling permit was displayed., - Display the valid FHP.
1. The wall and counter joint by the two compartment sink in the service area is missing sealant/silicon., - Apply the sealant., 2. Faucet at the two compartment sink in the service area was not working., - Repair faucet., 3. The trim around the door leading to the storage from the kitchen is missing and has gaps., - Repair the trim and seal the gaps around the door frame. Ensure that all the surfaces are smooth and impervious., 4. A few of the shelving units were lined with paper towel., - Remove all the paper towel from the shelving units so that all the surfaces are smooth and impervious to moisture and easily clean. , 5. The top of the ventilation canopy was dirty with grease drops., - Clean the ventilation canopy., 6. Lighting fixtures in the kitchen were not working., - Repair the lighting fixtures to have sufficient light.
1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the food equipment and in hard-to-reach areas. , - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. , 2. The facility did not have cleaning schedule., - Develop a cleaning schedule., 3. The area by the back door and back room (storage room) were cluttered with a variety of items. , - Organize the above-mentioned areas. Remove the cloth curtain and must have permanent structure/door which smooth, easily cleanable and impervious top moisture., 4. Wall floor joints with missing baseboards were filled with food debris., - Clean the joints and install baseboards., 5. Air vents in the kitchen and service area appeared dirty., - Clean the air vents.