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Damas Cafe

1336 - 3800 Memorial Drive NE Calgary AB T2A 2K2 · Food - General

Official record from Alberta →

Inspection summary

Damas Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 19, 2025. The most recent inspection, on September 10, 2026, found no infractions.

2 of 5 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 and Food temperature control.

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 3 times across 2 separate inspections, most recently on August 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on August 17, 2026. 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 3 times across 2 separate inspections, most recently on August 17, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 3 separate inspections, most recently on August 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on August 17, 2026. For example: 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?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. There was no food grade sanitizer on site for sanitizing dishes and food contact surfaces. The Operator purchased unscented household bleach and made a 100ppm bleach sanitizer.COMPLETE THE FOLLOWING:1. Ensure unscented household bleach is always on site. 2. Ensure a 100ppm chlorine sanitizer in a spray bottle and cloth bucket are available whenever the restaurant is operating.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed a food handler use the same pair of gloves that were used to prepare food to handle a customer sale. The food handler then removed the gloves and was about to put on a new pair of gloves without washing their hands. The Food Handler was directed by the Inspector to wash their hands with soap and water before putting on another pair of gloves.COMPLETE THE FOLLOWING:1. Gloves must be removed when changing tasks (i.e., preparing food and then handling a customer sale). 2. Glove use does not replace handwashing. Hands must be washed with soap and warm water between glove changes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Front area: There was a container of cooked chicken on the counter across from the grill that measured 37*C. The Operator stated it was cooked an hour ago, and the food handler said it was cooked five minutes ago. Chicken discarded during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There were no chlorine test strips.COMPLETE THE FOLLOWING:1. Purchase new chlorine test strips to measure sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Back kitchen: a. A container with a whisk was stored in the handwash sink. Container removed during the inspection.b. The garbage was stored in front of the handwash sink. Garbage moved during the inspection, so sink was easily accessible.
    • 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?
      • **OUTSTANDING**1. Displayed permit expired in 2024. **August 17, 2026: the posted permit expired March 31, 2026. COMPLETE THE FOLLOWING:1. Print and post the most up to date permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The front handwash sink was draining very slowly.COMPLETE THE FOLLOWING:1. Repair the sink to avoid further plumbing issues.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a buildup of grease on the hood vent filters.2. There was a buildup of burnt debris on the top of the grill on the left.3. Back kitchen:The door handles of the prep cooler table were greasy. COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above. They must be cleaned as often as necessary to maintain them in a visibly clean condition.2. Implement a daily, weekly and monthly cleaning schedule. Ensure the cleaning schedule is being followed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The cabinet under the front handwashing sink was cluttered and not organized.COMPLETE THE FOLLOWING:1. Clean and organize the cabinet under the sink.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • All cutting boards must e scrubbed to remove the built-up food residue from the grooves. The only way to keep the cutting boards clean, is by scrubbing them every day.
    • 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?
      • Displayed permit expired in 2024. Print and post the most up to date permit
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The large, yellow cutting board is damaged beyond repair. Must be discarded.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • One Shawarma cone was stored on the floor in the walk-in cooler. Please re-organize the walk-in cooler so that all food products are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food prep cooler at the front counter station was measured at 4.7-8.9°C. The inspector informed the operator to configure the refrigeration unit so that it maintains food at or below 4°C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken blender was noted at the back kitchen. The inspector informed the operator to discard any broken equipment and ensure that all equipment in the kitchen are in good condition.

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