Tamasha Cuisine and Cocktails
4114 - 4310 104 Avenue NE Calgary AB T3N 1W4 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- April 1, 2026: Cooler was still maintaining above 4C. 7C by external gauge and 8C internal thermometer. Food moved into the walk-in cooler. Do not use the cooler until it is repaired.Two door cooler at the end of the cooking line was maintaining 7.9C (internal food temperature) and 7C on the cooler display. All high risk foods moved into the walk-in cooler. Staff adjusted the temperature of the cooler before the end of the inspection but it was still above 4C. Directed staff to monitor the temperature and that the cooler could be used once it was maintaining 4C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several flats of pop were stored directly on the floor in the storage room adjacent to the bar. Ensure that all food is stored at least 6 inches off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- Multiple spray bottles containing chemicals in the kitchen and bar were unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two door cooler at the end of the cooking line was maintaining 7.9C (internal food temperature) and 7C on the cooler display. All high risk foods moved into the walk-in cooler. Staff adjusted the temperature of the cooler before the end of the inspection but it was still above 4C. Directed staff to monitor the temperature and that the cooler could be used once it was maintaining 4C or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The bar dishwasher was not sanitizing. 0PPM sanitizer was measured in the final rinse cycle and max 63C was measured at the plate level. Please use the main dishwasher until the bar dishwasher is repaired. Ensure that the dishwasher is sanitizing according to the manufacturers specifications.
- 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 paper towel dispenser at the hand wash station in the bar was empty. Ensure that all hand wash stations are stocked with soap and single-use paper towels.2. A dishwashing rack was stored on the hand wash station across from the dishwasher. Don't store equipment on top or inside hand wash sinks. Ensure that all hand wash stations are accessible at all times.
- 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 shelves beside the hand wash sink (next to the kitchen entrance door) are constructed out of unfinished particle board. Please refinish the shelves. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.2. Carboard was noted below onions on the storage shelf beside the exit door. Please remove the cardboard as it is not cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. An accumulation of spilled food and grime was noted inside the walk-in cooler (shelves and floors), shelves near the cooking line, and on the black milk crates used throughout the kitchen. Please clean.2. Ice scoop was stored with handle touching the ice inside the bulk ice machine (bar area). Ensure that the ice is protected from cross contamination. Store the ice scoop in a clean container.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Accumulation of dust was noted on the ceiling tiles around the vents. Please clean.2. Thick accumulation of dust was noted on the inserts in the ventilation canopy. Please clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
2 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Paper towel dispenser was installed above the food prep sink. Please remove.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There were holes in the ceiling in the staff bathroom. Please repair so entire ceiling is smooth, nonabsorbent, and easily cleanable.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Demand Inspection
3 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?
- There were gaps under both kitchen exterior doors. Please eliminate the gaps.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- 1) There was a sewer gas smell in the storage room next to the bar. Please address odour - check for floor drains and fill trap.2) Paper towel dispenser was installed above the food prep sink. Please remove.3) There was a large gap behind the front bar back splash. Please seal.
- 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) Front service counter feature wall was not easily cleanable and was not caulked along backsplash. Owner advised there would be no open foods handled in area. At minimum, please caulk bottom of wall. Ensure wall is maintained and kept clean during operation, otherwise it will need to be replaced with a flat, smooth, washable surface.2) The drainage end of the walk-in cooler condenser line ended approximately a foot above the floor under the dishwashing sink (no floor drain in area). Please direct condenser line to drain at mop sink.3) Groute was missing along the floor tiles and threshold of the right kitchen exit door. Please install.4) Both public bathroom doors were missing self-closure devices. Please install.
- 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?