103 - 2230 68 Street NE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 8, 2026
Metal bowls were observed being used as scoops, with the base of the bowls in direct contact with the food product., - Use appropriate scoops with handles and ensure they are stored in manner that minimizes contamination risk.
Manara Baklava Factory is in the MONTEREY PARK neighbourhood. MONTEREY PARK, Calgary has 39 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 24, 2026, there are 32 (82%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
BarBurrito
MONTEREY PARK
This restaurant has been inspected 5 times since December 4, 2023, with 2 in compliance, 3 not in compliance, and 0 closures on record.
1 violation
Metal bowls were observed being used as scoops, with the base of the bowls in direct contact with the food product., - Use appropriate scoops with handles and ensure they are stored in manner that minimizes contamination risk.
No violations
1 violation
Ceiling above the food preparation area was visibly dirty, with stains, dust, and oil buildup., - Operator ensures to replace dirty ceiling tiles.
7 violations
Spray bottle containing bleach sanitizer was not labelled., , - Spray bottle was labeled during inspection., - As discussed, bottles and containers containing chemicals should be appropriately labeled.
No thermometer was observed in refrigerators or freezers at the time of inspection., , - Obtain thermometer for fridge/freezer.
Operator described dishwashing procedure without sanitizing step and was using the left compartment of 3-comp sink for handwashing., , - Operator was informed on ensuring a compartment for sanitizing step (100ppm for Chlorine bleach solution and submerged for at least 2 minutes). , - Operator will be using left compartment for handwashing until designated hand sink is installed., - Additional 2 and 3 compartment dishwashing methods will be sent to operator for review.
No violations
Hand sink at the entrance to back kitchen has been removed. No designated hand sink available in the back kitchen., , - Please re-install hand sink., - Staff instructed to use left side of 3-comp sink for handwashing until the hand sink is installed., - Ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold water supply.
Metal bowls used as scoops for bulk items were stored in the containers and covered in product., , - Bowls were removed from the food containers., - Ensure to use scoops with handles to protect food from contamination.
Chlorine test strips were not available in facility at the time of inspection., , - Acquire chlorine test strips.
1. Ceiling above the food preparation area was visibly dirty, with stains, dust, and oil buildup., - Please clean or replace ceiling., , 2. Aluminum foil used to cover stove top was flaking off and buildup of food debris and grease was noted., - Operator is to ensure foil paper is removed or replaced.