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Zara Bar and Restaurant

1 - 4812 Centre Street NE Calgary AB T2E 2Z7 · Food - General

Official record from Alberta →

Inspection summary

Zara Bar and Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 3, 2025. The most recent inspection, on September 11, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on September 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on November 29, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bag of food stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the bag of food on the shelf at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Repeat Violation - noted on September 11, 2026**The mechanical dishwasher was observed to have 0ppm of any sanitizer solution or was unable to reach at least 71 degrees C on the plate level.Ensure dishwasher is fixed. You must use the 3-compartment sink to sanitize dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen area was blocked by food equipment. The hand sink must be readily accessible at all times to perform hand hygiene whenever the hands become contaminated. Refrain from storing any articles inside or near the hand sink that may obstruct its access. The operator removed the food equipment from the hand sink at the time of the inspection.
  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Repeat Violation**The mechanical dishwasher was observed to have 0ppm of any sanitizer solution or was unable to reach at least 71 degrees C on the plate level.Ensure dishwasher is fixed. You must use the 3-compartment sink to sanitize dishes.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food observed to be stored on the floor, please keep all food off the floor
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed foods thawing in room temperature, such as various different frozen meats. Ensure food is thawed in the refrigerator or in cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was observed to have 0ppm of any sanitizer solution or was unable to reach at least 71 degrees C on the plate level.Ensure dishwasher is fixed. You must use the 3-compartment sink to sanitize dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing Sink in the kitchen was blocked by a table, please remove the table and keep the handwashing sink accessible for all staff to facilitate proper handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The freezer has frozen blood that has spilled, unpackaged foods observed to have fallen in the frozen blood, please clean and sanitize.
  4. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to handwashing sink was blocked by table. - Do not block the handwashing sink and ensure it is accessible at all times. - Corrected during inspection.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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