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Marhaba Restaurant

323 - 55 Westwinds Crescent NE Calgary AB T3J 5H2 · Food - General

Official record from Alberta →

Inspection summary

Marhaba Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on June 9, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 on December 23, 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 once on January 30, 2024. 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 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 10 times across 5 separate inspections, most recently on June 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on December 23, 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?

  • 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 2 times across 2 separate inspections, most recently on March 25, 2024. 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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken stored over vegetables in the walk in cooler. This was corrected during inspection.Ensure raw meat is stored below or separately from vegetables.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing measured to 0ppm.- 100ppm solution was prepared by operator during inspection during inspection
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility did not have dishwasher at the time of inspection, the new dishwasher ordered.- Install dishwasher and get in touch with Public Health Inspector. - The facility is currently using single-use disposable dishes and will continue to do so until a dishwasher is installed.
    • 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 violation still exists**Spices are ground in the upstairs unfinished storage area. The area is unfinished and does not have an approved hand sink nearby.- Please do not handle any open foods in this area. Take all open foods and conduct all food handling in the kitchen where a hand sink is easily accessible.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was uncovered raw chicken stored adjacent and above containers of rice that was soaking in water.Ensure that all food is adeautely covered. Store raw meats away from ready to eat or cooked food to prevent cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper and soap for the hand sink in the kitchen.Ensure that the hand sinks are always stocked with paper towel and soap supplied in a 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?
      • Spices are ground in the upstairs unfinished storage area. The area is unfinished and does not have an approved hand sink nearby. Please do not handle any open foods in this area. Take all open foods and conduct all food handling in the kitchen where a hand sink is easily accessible.
  4. 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?
      • Spices are ground in the upstairs unfinished storage area. The area is unfinished and does not have an approved hand sink nearby. Please do not handle any open foods in this area. Take all open foods and conduct all food handling in the kitchen where a hand sink is easily accessible.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A 2 burner unit was added to the cook line but did not fit under the exhaust canopy. Please remove or reposition equipment so all cooking equipment are positioned under the canopy hood.
  5. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff working at prep lines were rinsing hands at 2 comp dishwashing sink and drying hands on apron. Please make hand sink easily accessible and have staff wash hands at hand sink.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A food prep table is positioned directly next to the kitchen hand sink. Please install a suitable barrier between the hand sink and prep table.2) Cooking equipment is positioned directly next to the 2 comp dishwashing sink with spray arm attachment. Please install a suitable barrier on the 2 comp sink.3) Opened pails of dry food were stored in the unfinished utility closet in the kitchen (next to the garage door). This is not a sanitary area. Please remove pails of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The kitchen hand sink was not easily accessible to cook line staff due to positioning of prep tables in front of the hand sink. Please create walkway between prep tables to allow easy access to hand sink.2) Spices are ground in the upstairs unfinished storage area. The area is unfinished and does not have an approved hand sink nearby. Please do not handle any open foods in this area. Take all open foods and conduct all food handling in the kitchen where a hand sink is easily accessible.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A 2 burner unit was added to the cook line but did not fit under the exhaust canopy. Please remove or reposition equipment so all cooking equipment are positioned under the canopy hood.
    • 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 wall constructed where there used to be a doorway (there is a prep line cooler in front of it now) is not finished and there are unfinished wooden panels and spray foam used. Please finish to promote easy cleaning of area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The back of the undercounter cooler was not properly finished as there was pressboard and spray foam exposed. Please properly finish so the unit is easily washable/cleanable.
  6. Initial Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff working at prep lines were rinsing hands at 2 comp dishwashing sink and drying hands on apron. Please make hand sink easily accessible and have staff wash hands at hand sink.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A food prep table is positioned directly next to the kitchen hand sink. Please install a suitable barrier between the hand sink and prep table.2) Cooking equipment is positioned directly next to the 2 comp dishwashing sink with spray arm attachment. Please install a suitable barrier on the 2 comp sink.3) Opened pails of dry food were stored in the unfinished utility closet in the kitchen (next to the garage door). This is not a sanitary area. Please remove pails of food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The kitchen hand sink was not easily accessible to cook line staff due to positioning of prep tables in front of the hand sink. Please create walkway between prep tables to allow easy access to hand sink.2) Spices are ground in the upstairs unfinished storage area. The area is unfinished and does not have an approved hand sink nearby. Please do not handle any open foods in this area. Take all open foods and conduct all food handling in the kitchen where a hand sink is easily accessible.
    • 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?
      • Mouse droppings were noted in the converted storage area under the staircase. Please clean and sanitize all areas contaminated by droppings.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A 2 burner unit was added to the cook line but did not fit under the exhaust canopy. Please remove or reposition equipment so all cooking equipment are positioned under the canopy hood.
    • 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 wall constructed where there used to be a doorway (there is a prep line cooler in front of it now) is not finished and there are unfinished wooden panels and spray foam used. Please finish to promote easy cleaning of area.2) The men's bathroom door was missing a self-closure device. Please install. Please note that if the kitchen door is to remain open across from the women's bathroom door, that a self-closure device would also be required on the women's bathroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The back of the undercounter cooler was not properly finished as there was pressboard and spray foam exposed. Please properly finish so the unit is easily washable/cleanable.2) There was duct tape wrapped around the handle of the walk-in cooler. Please remove and properly repair as necessary.

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