1840 36 Street SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
The Corona Butcher Ltd. is in the FOREST LAWN neighbourhood. FOREST LAWN, Calgary has 139 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 114 (82%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
This restaurant has been inspected 4 times since June 6, 2025, with 2 in compliance, 2 not in compliance, and 0 closures on record.
No violations
No violations
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.
Massawa Bar & Restaurant
FOREST LAWN
2 violations
1. Concrete flooring throughout the facility (main kitchen, walk-in coolers, dry storage area) was rough and had no sealed finish. , - Apply a finish to seal the concrete flooring in the kitchen to facilitate cleaning and sanitization., 2. The floor leading to the drain in front of the smoker was not adequately sloped to drain water which resulted in the formation of standing water pockets. , - Remediate the slope of the drainage system so dirty water can drain easily and completely.
1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the smokers and in hard-to-reach areas. , - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. , 2. The area (grease interceptor room) between the walk-in freezer (not in service) and the dry storage room was cluttered with a variety of items. , - Organize the above mentioned area and the dry storage room and ensure maintenance items are separated from food equipment.
3 violations
1. The cured meat products' recipes were not available., 2. No visible temperature and time logs for smoked products., 3. No visible logs for fermented products that should include nitrite ppm, salt%, fermentation temperature and time, final pH and time to achieve pH drop, degree-hours calculation, drying temperature, drying time, humidity of fermentation chamber and drying room, and final water activity measurements for dried sausages stored and/or sold at room temperature., - Complete the above-mentioned requirement and provide the paperwork to Environmental Public Health, Alberta Health Services.
1. Shelves in the walk-in freezer and walkin coolers appeared rusty., - Ensure to replace the shelving units so that they are smooth, easily cleanable and impervious to moisture., 2. Concrete flooring throughout the facility (main kitchen, walk-in coolers, dry storage area) was rough and had no sealed finish. , - Apply a finish to seal the concrete flooring in the kitchen to facilitate cleaning and sanitization., 3. The surfaces of shelves in the dry storage area were worn. , - Apply a new finish to the surface of the dry storage shelves so that they are smooth, easily cleanable and impervious to moisture., 4. The floor leading to the drain in front of the smoker was not adequately sloped to drain water which resulted in the formation of standing water pockets. , - Remediate the slope of the drainage system so dirty water can drain easily and completely., 5. The top surface of countertop by the hand washing sink was lifting creating uneven and potentially unsanitary surface. This condition can allow the accumulation of water, debris underneath the surface. , - Repair the countertop.
1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the smokers and in hard-to-reach areas. , - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. , 2. The area (grease interceptor room) between the walk-in freezer (not in service) and the dry storage room was cluttered with a variety of items. , - Organize the above mentioned area and the dry storage room and ensure maintenance items are separated from food equipment.