1A - 1330 15 Avenue SW · BELTLINE
6 novembre 2025
Non conforme- 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 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 3 fois depuis le 30 octobre 2025, avec 1 conforme, 1 non conforme et 2 fermetures au dossier.
- 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.
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.
- 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.