301 - 722 85 Street SW
Not in Compliance
7 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 21, 2026
Bucket of chlorine sanitizer was very strong (bleaching out test strips), , Mix chlorine sanitizer to 100 ppm
Small refrigerator on the counter measured at 8C.
No pest control records available
Old cardboard and plastic wrap used to line mobile trolley, , Remove cardboard and plastic wrap as these materials are difficult to keep clean and sanitary.
**Outstanding Violation**, 1. Unfinished wood above the handwash sink near the cook line. , , 2. Unfinished wood used as a stool for the rice cooker. , , 3. Shelving used in the staff washroom is made of unfinished wood. , , All surfaces must be smooth, impervious to moisture and easily cleanable. Finish and seal the wood to ensure the material is smooth, non-absorbent, and easy to clean.
**Outstanding violations**, , 1) The staff washroom was disorganized., 2) The mechanical room was disorganized., , Organized the indicated areas and discard unused items.
**Outstanding Violation**, Additional areas to clean include:, - Grease and food debris accumulation under main cook line equipment., - Food debris and dirt accumulation under sushi prep stainless steel table., - Floor in walk-in freezer., - Hard-to-reach areas (under shelving units, under and behind cooking equipment), - Debris accumulation on top of dishwasher and under dishwashing sinks, - Build up under cooler door handles, - Grease build-up on ventilation canopy, , 1. General cleanliness of the kitchen is not being kept. Dust and debris are accumulating on surfaces including the electrical lines, the fan, and shelves. The facility must be kept in a clean and sanitary condition to avoid contamination of food during handling and preparation. Surfaces must be cleaned and sanitize to remove contamination. , , 2. No written sanitation records are available. Informed the operator to construct a cleaning schedule to ensure areas are maintained in a clean and sanitary manner. Introduction to a Sanitation Program resource provided to the operator to use.
Masa Sushi is in the WEST SPRINGS neighbourhood. WEST SPRINGS, Calgary has 94 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 28, 2026, there are 73 (78%) 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.
Morning Brunch Co
WEST SPRINGS
This restaurant has been inspected 10 times since June 27, 2023, with 0 in compliance, 10 not in compliance, and 0 closures on record.
7 violations
Bucket of chlorine sanitizer was very strong (bleaching out test strips), , Mix chlorine sanitizer to 100 ppm
Small refrigerator on the counter measured at 8C.
No pest control records available
Old cardboard and plastic wrap used to line mobile trolley, , Remove cardboard and plastic wrap as these materials are difficult to keep clean and sanitary.
**Outstanding Violation**, 1. Unfinished wood above the handwash sink near the cook line. , , 2. Unfinished wood used as a stool for the rice cooker. , , 3. Shelving used in the staff washroom is made of unfinished wood. , , All surfaces must be smooth, impervious to moisture and easily cleanable. Finish and seal the wood to ensure the material is smooth, non-absorbent, and easy to clean.
**Outstanding violations**, , 1) The staff washroom was disorganized., 2) The mechanical room was disorganized., , Organized the indicated areas and discard unused items.
**Outstanding Violation**, Additional areas to clean include:, - Grease and food debris accumulation under main cook line equipment., - Food debris and dirt accumulation under sushi prep stainless steel table., - Floor in walk-in freezer., - Hard-to-reach areas (under shelving units, under and behind cooking equipment), - Debris accumulation on top of dishwasher and under dishwashing sinks, - Build up under cooler door handles, - Grease build-up on ventilation canopy, , 1. General cleanliness of the kitchen is not being kept. Dust and debris are accumulating on surfaces including the electrical lines, the fan, and shelves. The facility must be kept in a clean and sanitary condition to avoid contamination of food during handling and preparation. Surfaces must be cleaned and sanitize to remove contamination. , , 2. No written sanitation records are available. Informed the operator to construct a cleaning schedule to ensure areas are maintained in a clean and sanitary manner. Introduction to a Sanitation Program resource provided to the operator to use.
4 violations
A light bulb at the ventilation canopy was not operational., , Replace the light bulb.
**Outstanding violations**, , 1) The staff washroom was disorganized., 2) The mechanical room was disorganized., , Organized the indicated areas and discard unused items.
**Outstanding Violation**, Additional areas to clean include:, - Ventilation canopy,, - Grease and food debris accumulation under main cook line equipment., - Food debris and dirt accumulation under sushi prep stainless steel table., - Floor in walk-in freezer., , 1. General cleanliness of the kitchen is not being kept. Dust and debris are accumulating on surfaces including the electrical lines, the fan, and shelves. The facility must be kept in a clean and sanitary condition to avoid contamination of food during handling and preparation as well, surfaces must be cleaned and sanitize to remove contamination. , , 2. No written sanitation records are available. Informed the operator to construct a cleaning schedule to ensure areas are maintained in a clean and sanitary manner. Introduction to a Sanitation Program resource provided to the operator to use.
5 violations
**Outstanding violation**, , - No pest control record was available.
**Outstanding Violation**, 1. Unfinished wood above the handwash sink near the cook line. , , 2. Unfinished wood used as a stool for the rice cooker. , , 3. Shelving used in the staff washroom is made of unfinished wood. , , All surfaces must be smooth, impervious to moisture and easily cleanable. Finish and seal the wood to ensure the material is smooth, non-absorbent, and easy to clean., , 4. Grease buildup throughout the range hood. Air ventilation must be sufficient enough to prevent grease buildup. Grease can be a potential source of food contamination and a fire hazard. Ensure frequent cleaning is done for adequate ventilation and to avoid grease buildup.
A light bulb at the ventilation canopy was not operational., , Replace the light bulb.
8 violations
**Outstanding Violation**, , 1. Uncovered food in the freezer. , , 2. Uncovered food in the cooler. , , Food must be covered and stored in a safe manner to prevent food contamination.
**Outstanding Violation**, , Personal items are stored near clean dishes. , - Personal items should be stored separately in a designated area for staff personnel to avoid cross contamination with articles associated with food handling.
**Outstanding violation**, , - No pest control record was available.
15 violations
Bleach sanitizing solutions near the sushi line and in the back storage room was measured at greater than 1000ppm and 500ppm, respectively., Bleach sanitizing solutions must be at a concentration between 100 ppm to 200ppm to safely sanitize surfaces., Informed the operator the procedure on how to make a proper sanitizing solution. The operator remade all sanitizing solutions during the inspection and was tested at 200ppm.
Cleaning cloths were stored on the counter and out of sanitizing solution when not in use. , All cleaning cloths must be stored in an approved sanitizing solution when not in use to prevent microbial growth and to avoid contamination of surfaces.
Staff members observed touching dirty surfaces before handling food and did not change gloves and perform proper hand hygiene. , Staff members must change gloves and perform proper hand hygiene after touching dirty surfaces to prevent cross contamination and ensure food is handled and prepared in a safe manner. , Gloves are single use and not meant to be washed or reused, dispose gloves after each use.
7 violations
A food handler did not perform handwashing after receiving a phone call prior to making sushi rice., The food handler was advised to perform handwashing and change their gloves before making sushi rice., , Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
There was raw chicken kept on the counter with surface temperature of 8°C., , The raw chicken was kept in the walk-in cooler., , Store perishable foods in the walk-in cooler if the food handler is performing a different task.
No pest control record was available.
6 violations
Ongoing violation:, Splash guards were not installed at the handwashing sinks., , Recurring violation:, Cutting board prep area is close to the handwashing sink within splash zone area., , Install splash guard at the handwashing sink to prevent contamination of food from dirty water splash during handwashing., , Previous violation:, Cutting board prep surfaces are placed directly next to hand wash basins., - Move prep space to at least 1m from the faucet head to prevent potential contamination from splashing.
Recurring violation:, Vinegar seasoning and oil were stored on the floor., , Previous violation:, Vinegar seasoning and oil were stored on the floor., , All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets.
No pest control record was available.
9 violations
Ongoing violation:, Splash guards were not installed at the handwashing sinks., , Recurring violation:, Cutting board prep area is close to the handwashing sink within splash zone area., , Install splash guard at the handwashing sink to prevent contamination of food from dirty water splash during handwashing., , Previous violation:, Cutting board prep surfaces are placed directly next to hand wash basins., - Move prep space to at least 1m from the faucet head to prevent potential contamination from splashing.
Recurring violation:, Vinegar seasoning and oil were stored on the floor., , Previous violation:, Vinegar seasoning and oil were stored on the floor., , All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets.
No pest control record was available.
14 violations
1. Sanitizer bucket was measured at 50 ppm., 2. Cleaning cloths were kept on the counter., Fresh sanitizer bucket was measured at 100 ppm and cleaning cloths were kept therein.
Recurring violation:, Cutting board prep area is close to the handwashing sink within splash zone area., , Install splash guard at the handwashing sink to prevent contamination of food from dirty water splash during handwashing., , Previous violation:, Cutting board prep surfaces are placed directly next to hand wash basins., - Move prep space to at least 1m from the faucet head to prevent potential contamination from splashing.
Sanitizer bucket was stored in the handwashing sink at the mini bar area in the kitchen., , Sanitizer bucket was removed., , Ensure handwashing sink is accessible at all times.
13 violations
, Surface sanitizer solution (chlorine) was tested >200ppm., - Ensure surface sanitizer solution is mixed at the correct concentration (100ppm - 1/2 teaspoon bleach forevery 1 litre of water)., - Operator remade solution and tested at 100ppm.
, **Repeat Violations**, - Both previously noted infractions below were observed again and corrected by manager onsite., , 1. Bins of deep fried chicken stacked on top of each other without covering. Ensure all products have lids and are covered before stacking. , , 2. Raw pork over avocados in walk-in cooler.
, Cutting board prep surfaces are placed directly next to hand wash basins., - Move prep space to at least 1m from the faucet head to prevent potential contamination from splashing.
**Outstanding Violation**, 1. Unfinished wood above the handwash sink near the cook line. , , 2. Unfinished wood used as a stool for the rice cooker. , , 3. Shelving used in the staff washroom is made of unfinished wood. , , All surfaces must be smooth, impervious to moisture and easily cleanable. Finish and seal the wood to ensure the material is smooth, non-absorbent, and easy to clean., , 4. Grease buildup throughout the range hood. Air ventilation must be sufficient enough to prevent grease buildup. Grease can be a potential source of food contamination and a fire hazard. Ensure frequent cleaning is done for adequate ventilation and to avoid grease buildup.
**Outstanding violations**, , 1) The staff washroom was disorganized., 2) The mechanical room was disorganized., , Organized the indicated areas and discard unused items.
**Outstanding Violation**, Additional areas to clean include:, - Ventilation canopy,, - Grease and food debris accumulation under main cook line equipment., - Food debris and dirt accumulation under sushi prep stainless steel table., - Floor in walk-in freezer., , 1. General cleanliness of the kitchen is not being kept. Dust and debris are accumulating on surfaces including the electrical lines, the fan, and shelves. The facility must be kept in a clean and sanitary condition to avoid contamination of food during handling and preparation as well, surfaces must be cleaned and sanitize to remove contamination. , , 2. No written sanitation records are available. Informed the operator to construct a cleaning schedule to ensure areas are maintained in a clean and sanitary manner. Introduction to a Sanitation Program resource provided to the operator to use.
A light bulb at the ventilation canopy was not operational., , Replace the light bulb.
**Outstanding Violation**, 1. Unfinished wood above the handwash sink near the cook line. , , 2. Unfinished wood used as a stool for the rice cooker. , , 3. Shelving used in the staff washroom is made of unfinished wood. , , All surfaces must be smooth, impervious to moisture and easily cleanable. Finish and seal the wood to ensure the material is smooth, non-absorbent, and easy to clean., , 4. Grease buildup throughout the range hood. Air ventilation must be sufficient enough to prevent grease buildup. Grease can be a potential source of food contamination and a fire hazard. Ensure frequent cleaning is done for adequate ventilation and to avoid grease buildup.
Rice scoop left out at room temperature., - Ensure rice scoop is kept temperature controlled either with hot water or cold water.
**Outstanding violations**, , 1) The staff washroom was disorganized., 2) The mechanical room was disorganized., , Organized the indicated areas and discard unused items.
**Outstanding Violation**, Additional areas to clean include:, - Ventilation canopy,, - Grease and food debris accumulation under main cook line equipment., - Food debris and dirt accumulation under sushi prep stainless steel table., - Floor in walk-in freezer., , 1. General cleanliness of the kitchen is not being kept. Dust and debris are accumulating on surfaces including the electrical lines, the fan, and shelves. The facility must be kept in a clean and sanitary condition to avoid contamination of food during handling and preparation as well, surfaces must be cleaned and sanitize to remove contamination. , , 2. No written sanitation records are available. Informed the operator to construct a cleaning schedule to ensure areas are maintained in a clean and sanitary manner. Introduction to a Sanitation Program resource provided to the operator to use.
1. Uncovered food in the freezer. , , 2. Uncovered food in the cooler. , , Food must be covered and stored in a safe manner to prevent food contamination.
Open food containers were stored beside the handwash sink with no barrier in between. Water splash/droplets are landing on the food and contaminating it. Informed the operator to move the food item to a different area where it can be safely stored to avoid contamination.
Flour dough had a surface temperature of 19°C. Instructed the operator to dispose of the food item. High-risk food items must be stored at a temperature below 4°C or above 60°C for safe food handling to prevent microbial growth.
Handwash sink at the sushi preparation line is not supplied with soap and paper towels. , Ensure all designated hand wash sinks are supplied with soap and paper towels to perform proper hand hygiene for safe food handling.
1. Personal items are stored near clean dishes. Personal items should be stored separately in a designated area for staff personnel to avoid cross contamination with articles associated with food handling., , 2. Scoops for bulk items are stored inside of the container. Handle of the scoop is in contact and contaminating the food item. Scoops must be stored in a separate area that prevents contamination with the bulk supply., , 3. Mangoes are stored in the mechanical room. All should be stored in a safe and sanitary area to protect it from contamination. Remove mangoes from the mechanical room and store in the dry storage room.
Outstanding violation, no pest control record was available.
Outstanding violation, expired food handling permit was displayed.
1. Unfinished wood above the handwash sink near the cook line. , , 2. Unfinished wood used as a stool for the rice cooker. , , 3. Shelving used in the staff washroom is made of unfinished wood. , , All surfaces must be smooth, impervious to moisture and easily cleanable. Finish and seal the wood to ensure the material is smooth, non-absorbent, and easy to clean., , 4. Grease buildup throughout the range hood. Air ventilation must be sufficient enough to prevent grease buildup. Grease can be a potential source of food contamination and a fire hazard. Ensure frequent cleaning is done for adequate ventilation and to avoid grease buildup., , 5. The taps at the handwashing sink by the cookline and the sushi line has a water leak. , , 6. The tap at the dishwashing sink has a water leak. , , 7. The tap in the back storage room has a water leak. , , All plumbing must be in good repair. Investigate the leak and perform necessary repairs.
Recurring violation:, Shelving above the sushi prep line is made of untreated wood., , Ensure the shelves are made of smooth, non-absorbent to moisture and easily cleanable woods., , Previous violation:, Shelving above sushi prep line is untreated raw wood., - Seal all the wood on the shelving to ensure material is smooth, non-absorbent, and easily cleanable.
Cutting board at the sushi preparation line have deep grooves. , Cutting boards must be maintained in good repair to prevent food lodge and microbial growth in the grooves. , Cutting boards kept in good repair will ensure surfaces are adequately cleaned and sanitized after each use. , , Resurface or replace the cutting board.
1. General cleanliness of the kitchen is not being kept. Dust and debris are accumulating on surfaces including the electrical lines, the fan, shelves, and tablets. The facility must be kept in a clean and sanitary condition to avoid contamination of food during handling and preparation as well, surfaces must be cleaned and sanitize to remove contamination. , , 2. No written sanitation records are available. Informed the operator to construct a cleaning schedule to ensure areas are maintained in a clean and sanitary manner. Introduction to a Sanitation Program resource provided to the operator to use.
Outstanding violations:, 1) The staff washroom was disorganized., 2) The mechanical room was disorganized., , Organized the indicated areas and discard unused items.
Expired food handling permit was displayed.
Outstanding violation:, Right hand (cold) handwashing sink faucet along sushi prep line was not working., , Repair the handwashing sink faucet and ensure it is in good repair., Recurring violation:, 1. Right hand (cold) handwashing sink faucet along sushi prep line was not working., , Repair the handwashing sink faucet and ensure it is in good repair., , Previous violation:, Right hand wash sink faucet tap along sushi prep line was not working., - Please fix this sink tap. , - Secondary hand sink was available on the same prep line and was adequately supplied. Please use this sink until other sink is fixed.
Recurring violation:, Shelving above the sushi prep line is made of untreated wood., , Ensure the shelves are made of smooth, non-absorbent to moisture and easily cleanable woods., , Previous violation:, Shelving above sushi prep line is untreated raw wood., - Seal all the wood on the shelving to ensure material is smooth, non-absorbent, and easily cleanable.
1) The staff washroom was disorganized., 2) The mechanical room was disorganized., , , Organized the indicated areas and discard unused items.
No food safety certificate of someone in care and control of the facility was available.
Outstanding violation:, Right hand (cold) handwashing sink faucet along sushi prep line was not working., , Repair the handwashing sink faucet and ensure it is in good repair., Recurring violation:, 1. Right hand (cold) handwashing sink faucet along sushi prep line was not working., , Repair the handwashing sink faucet and ensure it is in good repair., , Previous violation:, Right hand wash sink faucet tap along sushi prep line was not working., - Please fix this sink tap. , - Secondary hand sink was available on the same prep line and was adequately supplied. Please use this sink until other sink is fixed.
Recurring violation:, Shelving above the sushi prep line is made of untreated wood., , Ensure the shelves are made of smooth, non-absorbent to moisture and easily cleanable woods., , Previous violation:, Shelving above sushi prep line is untreated raw wood., - Seal all the wood on the shelving to ensure material is smooth, non-absorbent, and easily cleanable.
No food safety certificate of someone in care and control of the facility was available.
Outstanding violation:, Right hand (cold) handwashing sink faucet along sushi prep line was not working., , Repair the handwashing sink faucet and ensure it is in good repair., Recurring violation:, 1. Right hand (cold) handwashing sink faucet along sushi prep line was not working., , Repair the handwashing sink faucet and ensure it is in good repair., , Previous violation:, Right hand wash sink faucet tap along sushi prep line was not working., - Please fix this sink tap. , - Secondary hand sink was available on the same prep line and was adequately supplied. Please use this sink until other sink is fixed.
Recurring violation:, Shelving above the sushi prep line is made of untreated wood., , Ensure the shelves are made of smooth, non-absorbent to moisture and easily cleanable woods., , Previous violation:, Shelving above sushi prep line is untreated raw wood., - Seal all the wood on the shelving to ensure material is smooth, non-absorbent, and easily cleanable.
Deep groves and scratched surfaces were noted on the prep cooler cutting boards., , Replace or resurface cutting board.
Recurring violation:, No written sanitation plan/cleaning schedule available., , **Repeat violation**, - No cleaning schedule available. Thorough cleaning is still needed in areas of the facility., , No cleaning schedule. , - Provide a cleaning schedule., ,
Recurring violations:, The indicated areas were accumulated with dust and grime., 1. Ceiling vents/panel , 2. Shelving, 3. Vertical metal rods that hold up shelving to the ceiling, 4. Fire extinguisher, 5. Back of the counter close to the 2-compartment sink, 6. Underneath the ventilation canopy and prep cooler were accumulated with grease deposits and food debris., 7. Mechanical room was cluttered and dirty., 8. Staff washroom was dirty and disorganized, , Ensure the indicated areas are maintained in a sanitary condition at all times., , Previous violations:, Dust accumulation in following areas of the kitchen:, 1. Ceiling panels/vents, 2. Shelving, 3. Vertical metal rods that hold up shelving to the ceiling, , - Please clean these area and ensure regular cleaning is done.
Recurring violation:, 1. IKEA bags were used to store produce inside the walk-in cooler., Ensure products are stored in food safe bags or container., , 2. Two dented cans of Kesar Mango pulp were stored on the shelves., , Canned foods were discarded., , Previous violation:, IKEA bags were used to store produce inside of walk-in cooler., - Store products in a food safe bag or container.
Cell phones were stored on prep cooler and sushi prep station top shelf. , , Cell phones were removed., , Non-food items must be stored separately from food preparation areas.
Vinegar seasoning and oil were stored on the floor., , All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets.
No pest control record was available.
No food safety certificate of someone in care and control of the facility was available.
Recurring violation:, 1. Right hand (cold) handwashing sink faucet along sushi prep line was not working., , Repair the handwashing sink faucet and ensure it is in good repair., , Previous violation:, Right hand wash sink faucet tap along sushi prep line was not working., - Please fix this sink tap. , - Secondary hand sink was available on the same prep line and was adequately supplied. Please use this sink until other sink is fixed.
Recurring violation:, Shelving above the sushi prep line is made of untreated wood., , Ensure the shelves are made of smooth, non-absorbent to moisture and easily cleanable woods., , Previous violation:, Shelving above sushi prep line is untreated raw wood., - Seal all the wood on the shelving to ensure material is smooth, non-absorbent, and easily cleanable.
Scoops without a handle was stored in the bulk food., Scoops were removed., Obtain scoop with handle.
Deep groves and scratched surfaces were noted on the prep cooler cutting boards., , Replace or resurface cutting board.
Recurring violation:, No written sanitation plan/cleaning schedule available., , **Repeat violation**, - No cleaning schedule available. Thorough cleaning is still needed in areas of the facility., , No cleaning schedule. , - Provide a cleaning schedule., ,
Recurring violations:, The indicated areas were accumulated with dust and grime., 1. Ceiling vents/panel , 2. Shelving, 3. Vertical metal rods that hold up shelving to the ceiling, 4. Fire extinguisher, 5. Back of the counter close to the 2-compartment sink, 6. Underneath the ventilation canopy and prep cooler were accumulated with grease deposits and food debris., 7. Mechanical room was cluttered and dirty., 8. Staff washroom was dirty and disorganized, , Ensure the indicated areas are maintained in a sanitary condition at all times., , Previous violations:, Dust accumulation in following areas of the kitchen:, 1. Ceiling panels/vents, 2. Shelving, 3. Vertical metal rods that hold up shelving to the ceiling, , - Please clean these area and ensure regular cleaning is done.
, Paper towel was not inside of a dispenser at the sushi prep line. Paper towel dispenser on the wall was empty., - Install paper towel into a dispenser to prevent any risk of potential contamination to the entire roll of paper towel.
, Bin of chicken in walk-in freezer missing lids., - Acquire lids to cover food products before storage.
, IKEA bags were used to store produce inside of in walk-in cooler., - Store products in a food safe bag or container.
, No chlorine test strips available., - Please acquire chlorine test strips and ensure routine monitoring is performed to ensure correct concentration of chemical solutions.
, Right hand wash sink faucet tap along sushi prep line was not working., - Please fix this sink tap. , - Secondary hand sink was available on the same prep line and was adequately supplied. Please use this sink until other sink is fixed.
, Several ceiling panels in the kitchen were made of cardboard., - Please remove the cardboard and replace with suitable material that is smooth, non-absorbent, and easily cleanable.
, Shelving above sushi prep line is untreated raw wood., - Seal all the wood on the shelving to ensure material is smooth, non-absorbent, and easily cleanable.
, Cover for paper towel dispenser for the main cookline is missing., - Fix the paper towel dispenser to ensure the roll is protected from any risk of potential contamination.
, **Repeat violation**, - No cleaning schedule available. Thorough cleaning is still needed in areas of the facility., , No cleaning schedule. , - Provide a cleaning schedule., ,
, Dust accumulation in following areas of the kitchen:, 1. Ceiling panels/vents, 2. Shelving, 3. Vertical metal rods that hold up shelving to the ceiling, , - Please clean these area and ensure regular cleaning is done.