Shapira Bar and Restaurant
A - 118 - 2640 52 Street NE Calgary AB T1Y 3R6 · Food - General
Inspection summary
Shapira Bar and Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 28, 2026. The most recent inspection, on August 13, 2026, recorded 1 infraction.
None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.
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.
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 2 times across 2 separate inspections, most recently on August 11, 2026. 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 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 once on July 28, 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 3 times across 3 separate inspections, most recently on August 13, 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 2 times on July 28, 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?
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 July 28, 2026. For example:
Is solid and liquid waste being managed in a suitable manner?
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.
3 inspections
- Initial Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- OUTSTANDING on Aug 13, 2026There are acoustic tiles on the ceiling in the mop room. Replace acoustic tiles with a material that is smooth, durable, and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
2 infractions
- 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?
- OUTSTANDING on Aug 11, 2026There was a gap on the bottom of the front double door entrance. All entry points must be tightly sealed to prevent the entry of pests. Seal the gap by repairing/replacing the weatherstripping or by installed a door sweep.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- OUTSTANDING on Aug 11, 20261. Unfinished wall under the hands sink close Meat store door. 2. Raw, unfinished wood was observed under the bar counter.3. There is water damage on the ceiling tiles in the mop room. The ceiling tiles are acoustic tiles. Replace acoustic tiles with a material that is smooth, durable, and easy to clean. **Please complete these repairs
- 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?
- Demand Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The cooler close to the entrance to the bar had temperature of 8 degrees celsius. Please advise the cooler temperature or have it looked at by a licensed technician. 2. The black cooler in the bar area was not plugged in at the time of inspection. All equipment intended for use within the facility must be operational and functioning properly during the inspection.3. A probe thermometer was not available at the time of inspection.**Obtain a new thermometer
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no paper towels in the paper towel dispenser in the following areas: - The handsink near the mechanical dishwasher - The sink in the shisha prep roomEnsure all hand sinks are supplied with paper towels to perform adequate hand hygiene.
- 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?
- 1. The inhouse pest monitoring program was found to be inadequate, as no pest monitoring devices, such as traps, had been installed within the facility. Ensure devices are monitored, maintained, and documented as part of ongoing pest control activities.Retain records of monitoring and corrective actions for review2. There was a gap on the bottom of the front double door entrance. All entry points must be tightly sealed to prevent the entry of pests. Seal the gap by repairing/replacing the weatherstripping or by installed a door sweep.
- 20. Do food handlers at the facility have adequate food safety training?
- The injera fermentation/preparation process could not be adequately described for food safety assessment.
- 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. Unfinished floors and walls under both hands sinks in the kitchen area were observed. There were holes in the wall under the handsink next to the mobsink room and in the accessible washroom.Ensure floors and walls are finished and made smooth and easily cleanable.2. The ice machine at the bar area was not properly installed in a manner that protects the floor from water damage. The drainpipe for the ice machine was not connected to a sanitary drainage system to allow safe disposal of grey water and was leaking throughout the floor. Ensure all plumbing connections are permanently plumbed. 3. Raw, unfinished wood was observed under the bar counter.4. There was raw wood next to the door frame leading to the meat area.5. Unused light bulbs were observed uncovered in the kitchen area. Please install appropriate protective covers or remove the bulbs if they are not in use.6. There were several areas in the kitchen missing a ceiling cover. 7. There was dry wall exposed on the left side of the grill line. 8. There were several baseboards missing throughout the kitchen. 9. There is water damage on the ceiling tiles in the mop room. The ceiling tiles are acoustic tiles. Replace acoustic tiles with a material that is smooth, durable, and easy to clean. 10, There was raw wood behind the electrical panel. All finishings must be made of materials that are smooth, durable, and easy to clean. **Please complete these repairs
- 24. Is solid and liquid waste being managed in a suitable manner?
- Garbage bins for waste disposal were not provided in several areas of the building, including the accessible washroom, bar area, shisha area, and kitchen.**Obtain appropriate garbage bins
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?