Massawa Bar & Restaurant
1816 36 Street SE Calgary AB T2B 0X6 · Food - General
Inspection summary
Massawa Bar & Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 28, 2024. The most recent inspection, on April 29, 2026, recorded 1 infraction.
2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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.
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 September 20, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 separate inspections, most recently on January 26, 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 April 29, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 January 26, 2026. 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.
7 inspections
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions