1816 36 Street SE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
29 avril 2026
Violation corrected, , Previous Violation, , Ensure ceiling vents get clean as heavy dirt accumulation was observed on the vents.
Massawa Bar & Restaurant se trouve dans le quartier FOREST LAWN. FOREST LAWN, Calgary compte 139 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 114 (82%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
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.
Pho 88
FOREST LAWN
Ce restaurant a été inspecté 7 fois depuis le 28 août 2024, avec 3 conformes, 4 non conformes et 1 fermeture au dossier.
1 infraction
Violation corrected, , Previous Violation, , Ensure ceiling vents get clean as heavy dirt accumulation was observed on the vents.
1 infraction
Violation corrected, , Previous Violation, , Ensure ceiling vents get clean as heavy dirt accumulation was observed on the vents.
4 infractions
Do not store food on the floor.
Hand washing sink observed to be turned off and unstocked. , , Do not turn off this handwashing sink as this is required for handwashing within the kitchen. Ensure the handwashing sink is accessible and fully stocked at all times.
Fix the prep cooler door and ensure it can open and close properly.
Ensure ceiling vents get clean as heavy dirt accumulation was observed on the vents.
Aucune infraction
1 infraction
Shisha products, hookah pipes and related equipment were stored in the food storage area., The staff member stated that the equipment was cleaned in the one compartment sink available in shisha processing room., - Install a two a compartment designated sink in the room for cleaning shisha/hookah equipment., - Have a designated area for processing and storing the shisha products separate from all food and food equipment/utensils., - Adhere to the City of Calgary Safety Codes instructions to install a sufficient ventilation in the dining area for smoking shisha. Obtain all necessary municipal approvals and adhere to municipal legislation., - Remove all the shisha and related equipment from the facility until above mentioned requirement are met.
6 infractions
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
The staff was not able to demonstrate proper washing and cleaning of the Shisha equipment. Specifically, the the Shisha equipment was not being sanitized after being washed. The inspector walked through with the staff/operator on how to properly clean and sanitize Shisha equipment. As discussed, please ensure to fully submerge all Shisha equipment in an approved sanitizer.
There was no paper towel in the handwashing station. The staff/operator put paper towels in the handwashing station during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
Aucune infraction
Cooking equipment and food containers were stored on the floor. The inspector informed the staff/operator that all cooking equipment and food containers must be stored off the floor. The cooking equipment and food containers were moved up the shelves.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
The ventilation canopy inserts had an accumulation of grease. The inspector informed the staff/operator that the canopy inserts must be cleaned and washed at least once weekly. The operator committed to implementing a cleaning schedule to address the deficiency.