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Dahlak Restaurant

J - 1919 31 Street SE Calgary AB T2B 0S8 · Food - General

Official record from Alberta →

Inspection summary

Dahlak Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on July 2, 2026, recorded 4 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on September 5, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 2, 2026. 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?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 5, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 5 separate inspections, most recently on July 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • June 18, 2026A two-compartment sink had been installed in the shisha room; however, the required ventilation system had not yet been installed. At the time of inspection, the owner admitted that shisha services were being provided.The owners were instructed to immediately cease all shisha operations until a ventilation system has been installed and approved by the City of Calgary.The owners were also directed to keep the shisha room locked and inaccessible until the ventilation system is installed and all necessary approvals have been obtained.Shisha products, hookah pipes, charcoal boxes and related equipment were stored in a room and freezer. The room did not have processing sink (two compartment sink), processing counter/work surface and floor walls were not smooth and impervious to moisture. - Install a designated sink in a separate area for cleaning shisha/hookahequipment.- 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 requirements are met.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • July 02, 2026Soap provided, paper towels were not equipped. The handwashing sink at the bar didn't equip with soap and paper towels; the handwashing sink in the kitchen was not equipped with paper towels.- Ensure supplies are provided for both handwashing stations.
    • 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?
      • Gaps noted at the bottom of the back door.- Seal the gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard was missing at the back door area, allowing accumulation of debris in the gap between the wall and the floor.- Remove the debris, clean the area, and install the baseboard.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • June 18, 2026A two-compartment sink had been installed in the shisha room; however, the required ventilation system had not yet been installed. At the time of inspection, the owner admitted that shisha services were being provided.The owners were instructed to immediately cease all shisha operations until a ventilation system has been installed and approved by the City of Calgary.The owners were also directed to keep the shisha room locked and inaccessible until the ventilation system is installed and all necessary approvals have been obtained.Shisha products, hookah pipes, charcoal boxes and related equipment were stored in a room and freezer. The room did not have processing sink (two compartment sink), processing counter/work surface and floor walls were not smooth and impervious to moisture. - Install a designated sink in a separate area for cleaning shisha/hookahequipment.- 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 requirements are met.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the bar didn't equip with soap and paper towels; the handwashing sink in the kitchen was not equipped with paper towels.- Ensure supplies are provided for both handwashing stations.
    • 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?
      • Gaps noted at the bottom of the back door.- Seal the gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard was missing at the back door area, allowing accumulation of debris in the gap between the wall and the floor.- Remove the debris, clean the area, and install the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two black table shelves were found covered in food debris and grease, and the open grate design harbours the debris.- Remove the unit from kitchen.
  3. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected eggs with visible feathers and fecal contamination were found in cooler within the retail food establishment. - The operator was instructed to discard the eggs immediately. Always purchase food from approved source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility did not have sanitizing solution during inspection.- The staff purchased concentrated bleach solution from nearby store and prepared working sanitizing solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Shisha products, hookah pipes, charcoal boxes and related equipment were stored in a room and freezer. The room did not have processing sink (two compartment sink), processing counter/work surface and floor walls were not smooth and impervious to moisture. - Install a designated sink in a separate area for cleaning shisha/hookahequipment.- 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 requirements are met.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink did not have paper towel.- The staff member restocked the paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filters appeared dirty.- Clean ventilation filters
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Shisha products, hookah pipes and related equipment were stored in a room. The room did not have processing sink (two compartment sink), processing counter/work surface and floor walls were not smooth and impervious to moisture. Empty containers of nicotine containing shisha were observed onsite in the room.- Install a designated sink in a separate area for cleaning shisha/hookahequipment.- 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.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer is present to check the temperature of high temperature dishwasher.-Please have a thermometer available to check the temperature of the dishwasher every day and record the temperature logs.-Ensure that the temperature for the high temperature dishwasher is at least 71C/165F.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were no thermometers for the coolers.-Ensure that the thermometers are always available to maintain the cooler temperature at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer is present to check the temperature of high temperature dishwasher.-Please have a thermometer available to check the temperature of the dishwasher every day and record the temperature logs.-Ensure that the temperature for the high temperature dishwasher is at least 71C/165F.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a water soiled ceiling tile in the kitchen.-Please ensure that the ceiling tile is fixed.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility did not have sanitizing solution.The operator was educated and 100ppm sanitizing solution prepared.Ensure to have sanitizing solution available all the time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher did not work.The operator has a two compartment sink to wash pans and pots and will be using single using disposable dishes till the dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with utensils.Ensure to keep the hand washing sink clean to wash hands effectively.The operator removed the utensils during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning is required of the facility including walls and floors.

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