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Masa Mama

3429 22 Street SW Calgary AB T2T 6E3 · Food - General

Official record from Alberta →

Inspection summary

Masa Mama has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 24, 2024. The most recent inspection, on January 18, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 January 18, 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 4 times across 2 separate inspections, most recently on November 27, 2024. 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 2 times across 2 separate inspections, most recently on January 18, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 24, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Deep fried chicken skin left at room temperature for more than 2 hours. Discarded. Ensure this product is placed on the cooler once cooled.2. Mashed potatoes put in hot holding unit that was not on. Measured 10C. Ensure hot holding unit is at 60 C before placing food products inside of it and that the food product is heated to 71 C before placing in the unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the bar and
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splash guard between the handwashing sink and ice well basin in the front kitchen area.Install a splash guard.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an opened can leftover of energy drink on the preparation cooler counter.The leftover energy drink was stored in a separate location.Articles not associated with food handling must be stored in a separate location.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tortillas were kept on the preparation cooler counter.The food items were kept in the preparation cooler.2) Egg batter was kept on the cook line with a surface temperature of 11°C.The egg batter was promptly placed in an ice bath.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the kitchen was obstructed with a strainer.The strainer was promptly removed.Ensure handwashing sinks are accessible at all times to allow convenient access for all food handlers to wash their hands.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice well in the bar area has no cover.Install a cover at the ice well if the ice cubes will be used for drinks.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is no splah guard between the ice sink and handwashing sink in the bar area.Install a splash guard to prevent dirty water from splashing and contaminating the ice during handwashing.
    • 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 front prep area had an open-concept ceiling.Ensure that the entire ceiling in the front food prep area is covered to prevent food contamination.

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