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Arada Bar & Restaurant

1A - 1330 15 Avenue SW Calgary AB T3C 3N6 · Food - General

Official record from Alberta →

Inspection summary

Arada Bar & Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 30, 2025. The most recent inspection, on November 6, 2025, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on November 6, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on November 6, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 2 separate inspections, most recently on November 6, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on November 5, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 5, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Initial Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - A heat-safe waterproof thermometer was not available on-site.*The facility must implement a method for checking the dishwasher temperature to ensure proper sanitization of utensils and equipment. The temperature should be checked at least once a day.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • - A gap was observed below the back door, which leads directly into the kitchen. This opening may allow pests to enter the food preparation area, posing a contamination risk.*Seal the gap beneath the back door using appropriate weather stripping or door sweep to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Insufficient lighting observed in the bar area. *Ensure adequate illumination to maintain proper visibility and compliance with safety and sanitation standards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Observed unused old coffee machines in the facility.*Remove all unused items from the facility and clean the area thoroughly.
  2. Demand Inspection

    10 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - High Temp-Dishwasher was not turned on at the time of inspection and hence cannot verify the temperature.*Ensure to have the dishwasher turned on before the next inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - A heat-safe thermometer was not available on-site.*The facility must implement a method for checking the dishwasher temperature to ensure proper sanitization of utensils and equipment. The temperature should be checked at least once a day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Low cold-water pressure was observed at the bar handwashing sink.*Investigate and resolve the cause of the low water pressure.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • - A gap was observed below the back door, which leads directly into the kitchen. This opening may allow pests to enter the food preparation area, posing a contamination risk.*Seal the gap beneath the back door using appropriate weather stripping or door sweep to prevent pest entry.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • - No pest control monitoring program was in place.*Implement a pest monitoring program by installing traps throughout the facility and maintaining monthly monitoring documents.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Nov 5, 2025: - Debris from the sewage back up was still present. A thorough Cleaning and sanitize of the following area required:1) Below the three compartment sinks and beside the grease interceptor.2) Behind and below the standing freezer and cooler in the kitchen.3) Along the wall from the ice machine to the stove.*Extra cleaning needed in the following areas: shelves, floors, walls, hard to reach areas*Dust, food debris and other materials can create a harbor for pests, which can lead to infestations and potential contamination of food supplies.Oct 30, 2025- Sewer water originating from the kitchen floor drain adjacent to the grease interceptor was observed pooling on the kitchen floor.*Identify and remove the source of the sewer backup to ensure the sewer system is properly operating. Discard the prepared food items that were prepared and stored in the kitchen. Thoroughly clean and disinfect all contaminated surfaces exposed to sewer water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Insufficient lighting observed in the bar area. *Ensure adequate illumination to maintain proper visibility and compliance with safety and sanitation standards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Broken spatulas, cup and plate were observed in the facility.*Dispose of any broken or damaged utensils, as they pose a risk of physical contamination to food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Observed unused old coffee machines and some light fixtures in the facility.*Remove all unused items from the facility and clean the area thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Discard all ice from the ice machine and clean the machine thoroughly to ensure proper sanitation.
  3. Demand Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • - Sewer water originating from the kitchen floor drain adjacent to the grease interceptor was observed pooling on the kitchen floor.*Identify and remove the source of the sewer backup to ensure the sewer system is properly operating. Discard the prepared food items that were prepared and stored in the kitchen. Thoroughly clean and disinfect all contaminated surfaces exposed to sewer water.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • - Operating without a valid food handling permit from Alberta Health Services.*Obtain a valid food handling permit from Alberta Health Services.

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