101 - 1301 10 Avenue SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Monki Breakfast Club & Bistro is in the BELTLINE neighbourhood. BELTLINE, Calgary has 789 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 552 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (0%) 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.
Masala Lounge & Grill
BELTLINE
This restaurant has been inspected 7 times since September 7, 2023, with 2 in compliance, 5 not in compliance, and 0 closures on record.
No violations
4 violations
The paper towel roll for the kitchen hand sink is located on an open paper towel holder. The paper towels on the roll were splattered with grease and food debris., , Install an enclosed paper towel dispenser to protect the paper towels from contamination.
There was no paper towel dispenser located at the bar hand wash sink., , Install a paper towel dispenser at the bar hand wash sink.
The soap dispenser for the kitchen hand wash sink was empty of soap. No refills or back up hand soap was available to put at this sink., , Staff member went out to purchase soap for this sink during inspection. Hand soap is a requirement for operating.
Hard water accumulation and mold growth observed on the baffles inside the ice machine., , Discard ice from the ice machine. Clean and sanitize the interior of the ice machine. Ensure this is done on a regular basis.
No violations
1 violation
"Repair scheduled to be completed within a week, Jan 06, 2025", The baseboard was falling off the wall at the dishwasher area., - Repair., , The wooden shelves above the fallen off baseboard were worn out and fixed with tapes., - Tapes are not cleanable surfaces and pose gaps for dirt accumulation., Repair or replace the shelves for smooth and easily cleanable surfaces
6 violations
Dec 20, 2024, "Reoccurring violations", , Wiping cloths were not being stored in sanitizer solution between uses. , - Reusable wiping cloths must be stored in sanitizer solution between uses.
No probe thermometer available, the infared thermometer was inaccurate (over 10C different)., - Obtain functional thermometers to confirm internal cook temperature. , , Meats were reheated in the hot holding unit, the internal temperature ranged from 28-40C., - Meats must be reheated to 74C and higher before storing in the hot holding unit., Corrected
Soap dispenser at the handwashing station was not in operation., - Repair, and provide liquid soap.
2 violations
, Wiping cloths were not being stored in sanitizer solution between uses. , , Reusable wiping cloths must be stored in sanitizer solution between uses.
, Cutting boards had deep cut grooves in them, and the surfaces were black from food debris accumulation., , Clean the cutting boards and either resurface the boards, or replace with new cutting boards.
7 violations
, Wiping cloths were not being stored in sanitizer solution between uses. , , Reusable wiping cloths must be stored in sanitizer solution between uses.
, Utensils in the kitchen were being stored in quat based sanitizer between uses. , , Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options include: storing utensils in ice water, storing utensils in hot water with a temperature of 60 degrees Celsius or greater (ie: in a hot holding unit), or change utensils out frequently.
, Staff stated that items in the hot holding unit are reheated in the hot holding unit., , Foods must be rapidly and fully reheated to an internal temperature of at least 74 degrees Celsius before transferring to hot holding.
Personal items such as keys, phone, and wash bottle were stored on the line cooler., - Store personal items away
The baseboard was falling off the wall at the dishwasher area., - Repair.
Heavy grease and food debris built up under the dish washing sink, the back line cooler, and the handwashing sink. , - Thoroughly clean and sanitize the kitchen, , Dust accumulated on the fan near the dishwasher., - Clean the fan before using
, Staff were not verifying internal food temperatures for cooking, reheating, hot holding, or cold holding. The probe thermometer could not be located initially., , Probe thermometer was located later in the inspection. Ensure that the probe thermometer is used to verify internal food temperatures.
, Internal temperature of cooked tomato and onion mixture being stored in the hot holding drawers had an internal temperature of 51 degrees Celsius. Food had been in the hot holding drawer for greater than 2 hours, so food was discarded., , If hot holding food, food must be maintained at 60 degrees Celsius or greater.
, There was no hand soap available at the kitchen hand wash sink. The soap dispenser for the sink was empty. Staff stated that they had run out of soap for the dispenser three days prior. , , All hand wash sinks must be fully stocked with all hand washing supplies at all times. If supplies run out, come up with alternate plans that ensure hand wash supplies are available at all times. The manager went to the store and bought a counter top soap dispenser during inspection.
, Cutting boards had deep cut grooves in them, and the surfaces were black from food debris accumulation., , Clean the cutting boards and either resurface the boards, or replace with new cutting boards.