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Habesha Ethiopian Restaurant

101 - 1039 17 Avenue SW Calgary AB T2T 0B2 · Food - General

Official record from Alberta →

Inspection summary

Habesha Ethiopian Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on June 3, 2026, recorded 3 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 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 2 times across 2 separate inspections, most recently on April 23, 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 April 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on June 3, 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 5 times across 4 separate inspections, most recently on June 3, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink partially blocked by refrigerator and storage on floor. Ensure hand sinks are accessible at all times. 2. No soap and paper towel at hand sink. Ensure hand sinks are equipped with supplies.
    • 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. There is raw wood and drywall exposed from the kitchen entrance door replacement. Ensure construction is completed and the wall/ceiling is smooth and easily cleanable. 2. The ice machine drain line goes into a bucket. Ensure the drain line connects to a floor drain or waste plumbing. If that is not located in the area the ice machine currently, is it will need to be removed.3. One light is exposed with no shield in kitchen. Ensure all lights are shielded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling impacted by flooding. Remove any water damage tiles. Replace.
  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink partially blocked by refrigerator and storage on floor. Ensure hand sinks are accessible at all times. 2. No soap and paper towel at hand sink. Ensure hand sinks are equipped with supplies.
    • 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. There is raw wood and drywall exposed from the kitchen entrance door replacement. Ensure construction is completed and the wall/ceiling is smooth and easily cleanable. 2. The ice machine drain line goes into a bucket. Ensure the drain line connects to a floor drain or waste plumbing. If that is not located in the area the ice machine currently, is it will need to be removed.3. One light is exposed with no shield in kitchen. Ensure all lights are shielded.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available in kitchen or bar area. Ensure a 100ppm of bleach solution is available at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pot of butter stored on the floor. Ensure all food storage is off of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Items in the hot holding unit measured 30C. Food was reheated before placing in the unit. Ensure hot holding unit is to 60C before placing food inside. 2. Front bar cooler measured 13C. Milk discarded. Ensure the cooler is at or below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink partially blocked by refrigerator and storage on floor. Ensure hand sinks are accessible at all times. 2. No soap and paper towel at hand sink. Ensure hand sinks are equipped with supplies.
    • 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. There is raw wood and drywall exposed from the kitchen entrance door replacement. Ensure construction is completed and the wall/ceiling is smooth and easily cleanable. 2. The ice machine drain line goes into a bucket. Ensure the drain line connects to a floor drain or waste plumbing. If that is not located in the area the ice machine currently, is it will need to be removed.3. One light is exposed with no shield in kitchen. Ensure all lights are shielded.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry ingredients are not covered during storage. All food must be covered during storage to protect it from contamination. Ensure food is covered when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the bar cooler underneath the cash register measured 11.6C. Soda drinks and milk were stored in the cooler. All coolers must maintain a temperature of 4C or lower to prevent the growth of bacteria. Soda drinks can remain inside the cooler however, milk or any high-risk foods must be placed in a working cooler and stored below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff member was washing glassware at the designated hand sink in the bar area. All dishes must be washed in the dishwasher or in two-compartment sink in the kitchen area. Rinsing the glassware does not remove contamination. Use the dishwasher in the bar area to clean/sanitize the dishes. Do not use the hand sink for any other purposes other than performing hand hygiene.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Buildup of food debris around the indicated areas:a. The spice rack in the main kitchen areab. The grinder in the dry storage area The facility must be maintained in a clean and sanitary manner for safe food handling. Clean and remove the buildup of food debris and grime in the indicated areas above to prevent the attraction of pests.2. The dry storage is disorganized. Several articles stored on the floor in disarray. Ensure the facility is maintained in an organized manner to facilitate cleaning and pest monitoring.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy baffle filters had grease accumulation.Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.

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