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Massawa Bar & Restaurant

1816 36 Street SE Calgary AB T2B 0X6 · Food - General

7 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation correctedPrevious ViolationEnsure ceiling vents get clean as heavy dirt accumulation was observed on the vents.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation correctedPrevious ViolationEnsure ceiling vents get clean as heavy dirt accumulation was observed on the vents.
  3. Initial Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Do not store food on the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink observed to be turned off and unstocked. Do not turn off this handwashing sink as this is required for handwashing within the kitchen. Ensure the handwashing sink is accessible and fully stocked at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fix the prep cooler door and ensure it can open and close properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure ceiling vents get clean as heavy dirt accumulation was observed on the vents.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Shisha products, hookah pipes and related equipment were stored in the food storage area.The staff member stated that the equipment was cleaned in the one compartment sink available in shisha processing room.- Install a two a compartment designated sink in the room for cleaning shisha/hookah equipment.- Have a designated area for processing and storing the shisha products separate from all food and food equipment/utensils.- Adhere to the City of Calgary Safety Codes instructions to install a sufficient ventilation in the dining area for smoking shisha. Obtain all necessary municipal approvals and adhere to municipal legislation.- Remove all the shisha and related equipment from the facility until above mentioned requirement are met.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooking equipment and food containers were stored on the floor. The inspector informed the staff/operator that all cooking equipment and food containers must be stored off the floor. The cooking equipment and food containers were moved up the shelves.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff was not able to demonstrate proper washing and cleaning of the Shisha equipment. Specifically, the the Shisha equipment was not being sanitized after being washed. The inspector walked through with the staff/operator on how to properly clean and sanitize Shisha equipment. As discussed, please ensure to fully submerge all Shisha equipment in an approved sanitizer.
    • 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 towel in the handwashing station. The staff/operator put paper towels in the handwashing station during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation canopy inserts had an accumulation of grease. The inspector informed the staff/operator that the canopy inserts must be cleaned and washed at least once weekly. The operator committed to implementing a cleaning schedule to address the deficiency.
  7. Initial Inspection

    0 infractions