1249 11 Avenue SW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 2, 2025
Not in ComplianceYogurt made in house was using a previous yogurt for their starter., , Backslopping is not allowed to make yogurt, Use only approved commercial starter culture for yogurt. Check that culture is still within the expiry date.
Frozen sauces were being thawed at room temperature was observed during inspection. Staff placed the sauce back into the cooler. , , Thaw in cooler overnight, in a microwave or cook from frozen.
No hot water at the back preparation handwash sink., , Fix the handwash sink and ensure both hot and cold water is available for handwashing.
No charts for coolers, freezers, dishwashers and food surface sanitizer were available for review. , , Check and record the coolers, freezers, dishwasher and food surface sanitizer daily.
Masala Lounge & Grill 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 8, 2026, there are 514 (66%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 3 times since April 22, 2025, with 0 in compliance, 3 not in compliance, and 0 closures on record.
4 violations
Yogurt made in house was using a previous yogurt for their starter., , Backslopping is not allowed to make yogurt, Use only approved commercial starter culture for yogurt. Check that culture is still within the expiry date.
Frozen sauces were being thawed at room temperature was observed during inspection. Staff placed the sauce back into the cooler. , , Thaw in cooler overnight, in a microwave or cook from frozen.
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.
Pizzeria Gaga
BELTLINE
No hot water at the back preparation handwash sink., , Fix the handwash sink and ensure both hot and cold water is available for handwashing.
No charts for coolers, freezers, dishwashers and food surface sanitizer were available for review. , , Check and record the coolers, freezers, dishwasher and food surface sanitizer daily.
6 violations
Yogurt made in house was using a previous yogurt for their starter., , Backslopping is not allowed to make yogurt, Use only approved commercial starter culture for yogurt. Check that culture is still within the expiry date.
No probe thermometer. , , Provide a probe thermometer that can measure from 0 to 100 degrees C.
Dishwasher technician is coming back today with the parts to fix the dishwasher., , Manually sanitize the dishes with 200 quat sanitizer in the sink for 2 minutes before air drying. , , Previous Inspection:, No chlorine was detected in the kitchen dishwasher. , , , Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
Sugar-coated fennel candies were stored in a tray without a cover to protect it from customer contamination., , Provide a cover for the sugar-coated fennel candies.
Mold noted on the dishwasher area wall sealant. , , Fix the sealant
No charts for coolers, freezers, dishwashers and food surface sanitizer were available for review. , , Check and record the coolers, freezers, dishwasher and food surface sanitizer daily.
9 violations
Yogurt made in house was using a previous yogurt for their starter., , Use only approved commercial starter culture for yogurt. Check that culture is still within the expiry date.
1) Chemical bottle was not labeled. , , 2) Unknown chemical was stored in the D10 sanitizer bottle. , , Label all chemical bottles.
Observed a whole bag of chicken breasts in the two-compartment sink thawing at room temperature. , , Previous Inspection, March 12, 2024:, , Frozen raw chicken breasts had been thawed in one of the food preparation sinks overnight. , , As previously discussed, safe thawing practices must be used in the facility. This includes thawing in a sink under continuously running cold water, thawing in a cooler, or thawing as part of the cooking process. , , March 6, 2024:, , Frozen chicken was being thawed in a sink without the use of cold water (thawing in an empty sink)., , Safe thawing practices must be used. This includes thawing in a sink under continuously running cold water, thawing in a cooler, or thawing as part of the cooking process.
Improper cooling was observed during inspection. Curry chicken made the previous day was found it the walk-in cooler. Curry chicken was measured at 6.2 degrees C. , , Use an aid method such ice bath or ice wand to cool down curries and other sauce rapidly, , 2) No probe thermometer. , , Provide a probe thermometer that can measure from 0 to 100 degrees C.
No chlorine was detected in the kitchen dishwasher. , , Fix the dishwasher and ensure there is 100ppm chlorine at the dishes.
No quat sanitizer test strips. , , Provide quat sanitizer test strips and test daily.
1) Mold noted on the dishwasher area wall sealant. , , 2) Black tape was used to cover the gap between the prep table and two- compartment sink., , 1 to 2) Address these issues.
1) Dried dough and stains on the naan pillow cover. , , Change naan pillow cover 2X daily., , 2) Food stains on the walk-in cooler door. , , 3) Food debris on the drawer cooler handles
1) Slight dust and grease build-up on the kitchen air vents and ceiling tiles. , , Clean these areas. , , 2) No charts for coolers, freezers, dishwashers and food surface sanitizer. , , Check and record the coolers, freezers, dishwasher and food surface sanitizer daily.