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Habebe's Restaurant and Banquette Hall

1 - 2611 37 Avenue NE Calgary AB T1Y 5V7 · Food - General

Official record from Alberta →

Inspection summary

Habebe's Restaurant and Banquette Hall has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on August 7, 2026, recorded 3 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 August 7, 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?

  • 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 June 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on August 7, 2026. 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 3 times across 3 separate inspections, most recently on June 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 June 30, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

8 inspections

  1. Risk Management Inspection

    3 infractions

    • 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?
      • *Ongoing Violation*Observed accumulations of shredded debris/material beneath the standing freezer in the rear area near the exit door, indicating possible pest activity.- Remove and clean all accumulated debris beneath and around the freezer.- Conduct a thorough assessment to determine the source of the material and implement necessary corrective measures, including pest control and/or repair of damaged surfaces or equipment, as applicable.**August 7, 2026: Dead mouse observed on traps located underneath the freezer. Debris still noted in the area. Thoroughly clean and sanitize the area.
    • 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 previous pest control records were provided at the time of the inspection.- Ensure to contact a professional pest control company to control and eliminate the pest infestation throughout the food establishment. Provide all documentation from the professional pest control company.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*1. Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with dust and soot buildup.- Clean or replace the ceiling tiles and vents.2. Dust and grease build-up on the ventilation hood in the back kitchen.- Please clean ventilation hood.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared or available for use in the kitchen and front service area. - Ensure that an approved sanitizing solution (i.e. 100 part per million bleach or 200 part per million Quaternary Ammonium Compounds) is prepared whenever food handling is occurring.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Donair/Shawarma cones were saved at the end of the day, moved to the cooler, then re-heated on the vertical broiler the next day.- Cones must be continuously cooked and not saved at the end of the day. - Review the Donair/Shawarma Guidelines and ensure they are followed.- Cones not continuously cooked at the end of the day (or saved) must be discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Trays and utensils were stored directly on the floor in the back kitchen.- Ensure all utensils and food items are stored in a safe and sanitary manner at least 15 cm (6in.) off the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine (sanitizer) concentration in the chemical dishwasher was measured at 0 ppm. Operator reconnected sanitizer line to the system during inspection and concentration was measured 100 ppm.- Operator advised to regularly test sanitizer concentration before dishwashing.
    • 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?
      • Observed accumulations of shredded debris/material beneath the standing freezer in the rear area near the exit door, indicating possible pest activity.- Remove and clean all accumulated debris beneath and around the freezer.- Conduct a thorough assessment to determine the source of the material and implement necessary corrective measures, including pest control and/or repair of damaged surfaces or equipment, as applicable.
    • 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. Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with dust and soot buildup.- Clean or replace the ceiling tiles and vents.2. Dust and grease build-up on the ventilation hood in the back kitchen.- Please clean ventilation hood.3. Water pooling was noted on the walk-in cooler floor. Water leak was observed from the ceiling in the cooler.- Clean the floor and repair the ceiling leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was noted on several equipment including but not limited to line coolers, walk-in cooler door, inside standing freezer, on dough mixer and base, and multiple food processors on the prep table.- Thoroughly clean and sanitize all food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grime/debris was noted behind the grease trap under the 2-comp sinks.- Please clean this area and ensure regular cleaning is done.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Observed accumulation of garbage materials and clutter outside the rear exit door. The exterior area was not maintained in a clean and orderly condition.- Operator removed all materials from the area and cleaned the space outside the rear exit door. Implement regular monitoring to ensure the area remains clean and sanitary.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoop stored on the top of the ice inside the ice machine. Do not store anything inside the ice maker. Use a separate, redily cleanable container for the scoop
    • 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?
      • Posted permit expired. Display the most recent permit
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Chlorine
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the top of the mechanical washer. Dirt may fall back on the clean dishes when the door is opened
  8. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed the scoop for ice stored on the top of the ice and the scoop for rice stored on top of the cooker.Ensure that food is protected from cross-contamination. Store the scoops in a separate container
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Ensure that when the bag is removed from the garbage container, is carried right away outside to the bin.

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