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Tamasha Cuisine and Cocktails

4114 - 4310 104 Avenue NE Calgary AB T3N 1W4 · Food - General

Official record from Alberta →

Inspection summary

Tamasha Cuisine and Cocktails has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 13, 2025. The most recent inspection, on April 1, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 April 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 17, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on March 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on January 13, 2025. 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?

  • 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 3 separate inspections, most recently on March 17, 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?

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. 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.
  2. 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.
  3. Initial Inspection

    0 infractions

  4. 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.
  5. 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.

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