1A - 1330 15 Avenue SW · BELTLINE
November 6, 2025
Not in Compliance- A heat-safe waterproof thermometer was not available on-site., *The facility must implement a method for checking the dishwasher temperature to ensure proper sanitization of utensils and equipment. The temperature should be checked at least once a day.
- A gap was observed below the back door, which leads directly into the kitchen. This opening may allow pests to enter the food preparation area, posing a contamination risk., , *Seal the gap beneath the back door using appropriate weather stripping or door sweep to prevent pest entry.
- Insufficient lighting observed in the bar area. *Ensure adequate illumination to maintain proper visibility and compliance with safety and sanitation standards.
- Observed unused old coffee machines in the facility., *Remove all unused items from the facility and clean the area thoroughly.
Arada Bar & Restaurant is in the BELTLINE neighbourhood. BELTLINE, Calgary has 778 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 7, 2026, there are 555 (71%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 3 times since October 30, 2025, with 0 in compliance, 1 not in compliance, and 2 closures on record.
- A heat-safe waterproof thermometer was not available on-site., *The facility must implement a method for checking the dishwasher temperature to ensure proper sanitization of utensils and equipment. The temperature should be checked at least once a day.
- A gap was observed below the back door, which leads directly into the kitchen. This opening may allow pests to enter the food preparation area, posing a contamination risk., , *Seal the gap beneath the back door using appropriate weather stripping or door sweep to prevent pest entry.
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.
- Insufficient lighting observed in the bar area. *Ensure adequate illumination to maintain proper visibility and compliance with safety and sanitation standards.
- Observed unused old coffee machines in the facility., *Remove all unused items from the facility and clean the area thoroughly.
- High Temp-Dishwasher was not turned on at the time of inspection and hence cannot verify the temperature., *Ensure to have the dishwasher turned on before the next inspection.
- Low cold-water pressure was observed at the bar handwashing sink., , *Investigate and resolve the cause of the low water pressure.
Nov 5, 2025: - Debris from the sewage back up was still present. A thorough Cleaning and sanitize of the following area required:, 1) Below the three compartment sinks and beside the grease interceptor., 2) Behind and below the standing freezer and cooler in the kitchen., 3) Along the wall from the ice machine to the stove., *Extra cleaning needed in the following areas: shelves, floors, walls, hard to reach areas, *Dust, food debris and other materials can create a harbor for pests, which can lead to infestations and potential contamination of food supplies., , Oct 30, 2025, - Sewer water originating from the kitchen floor drain adjacent to the grease interceptor was observed pooling on the kitchen floor., *Identify and remove the source of the sewer backup to ensure the sewer system is properly operating. Discard the prepared food items that were prepared and stored in the kitchen. Thoroughly clean and disinfect all contaminated surfaces exposed to sewer water.
- A heat-safe thermometer was not available on-site., *The facility must implement a method for checking the dishwasher temperature to ensure proper sanitization of utensils and equipment. The temperature should be checked at least once a day.
- A gap was observed below the back door, which leads directly into the kitchen. This opening may allow pests to enter the food preparation area, posing a contamination risk., *Seal the gap beneath the back door using appropriate weather stripping or door sweep to prevent pest entry.
- No pest control monitoring program was in place., *Implement a pest monitoring program by installing traps throughout the facility and maintaining monthly monitoring documents.
- Insufficient lighting observed in the bar area. *Ensure adequate illumination to maintain proper visibility and compliance with safety and sanitation standards.
- Broken spatulas, cup and plate were observed in the facility., *Dispose of any broken or damaged utensils, as they pose a risk of physical contamination to food.
- Observed unused old coffee machines and some light fixtures in the facility., *Remove all unused items from the facility and clean the area thoroughly.
- Discard all ice from the ice machine and clean the machine thoroughly to ensure proper sanitation.
- Sewer water originating from the kitchen floor drain adjacent to the grease interceptor was observed pooling on the kitchen floor., *Identify and remove the source of the sewer backup to ensure the sewer system is properly operating. Discard the prepared food items that were prepared and stored in the kitchen. Thoroughly clean and disinfect all contaminated surfaces exposed to sewer water.
- Operating without a valid food handling permit from Alberta Health Services., *Obtain a valid food handling permit from Alberta Health Services.