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1861 Local Bar and Grill

7 - 1861 Meadowbrook Drive SE Airdrie AB T4A 1V3 · Food - General

Official record from Alberta →

Inspection summary

1861 Local Bar and Grill has been inspected 15 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on October 15, 2026, recorded 10 infractions.

None of the 15 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 7 times across 6 separate inspections, most recently on October 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on October 15, 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 3 times across 3 separate inspections, most recently on October 28, 2025. 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 October 15, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 26 times across 13 separate inspections, most recently on October 15, 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.

15 inspections

  1. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer available for use onsite was measured at a concentration far in excess of 500ppm quats. The sanitizer dispenser onsite released a concentration of sanitizer measured at 150ppm quats. A diluted solution of 200ppm quats was prepared during inspection. Service dispenser or otherwise correct sanitizer preparation to ensure a solution of 200ppm quats is reliably available for use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic single-use containers were observed being stored inside of dry bulk foods. These containers are not suitable as food scoops due to them not having handles that can be kept outside of food, and their material raising physical contamination concerns. Replace these containers with suitable reusable utensils with a handled surface that can be reliably kept out of contact with stored foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the sanitizer bottles identified onsite were not labelled correctly. Ensure that sanitizers and other chemicals are correctly labelled with their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips available to verify the concentration of quats sanitizer do not read an accurate concentration. The test strips identified were expired and appeared water damaged.Acquire new suitable quats test strips.
    • 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?
      • Pest control records for this facility were not available for review onsite. Provide a copy of the most recent service report for pest control measures undertaken onsite.
    • 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?
      • Mouse droppings were identified along the back wall and corner of the dry foods storage area. Safely remove droppings, clean and sanitize indicated areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of baseboard behind the kitchen cooking line near the oven is damaged, creating a surface that would be more difficult to properly clean. Another section of baseboard at the corner of the wall adjacent to the kitchen's oven has gaps in the baseboard that would be difficult to clean.Repair indicated baseboard sections to render surfaces in and around the kitchen smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The surface directly above the bar's soda gun is absorbent and has gaps that would make the area difficult to clean.Seal surfaces and fill gaps to render the area non-absorbent and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The inner door of the walk-in freezer has a loose section of metal, making the surface more difficult to clean.A section of wall adjacent to the ceiling of the walk-in freezer is coated in a spray foam material. This material would be considered difficult to clean and presents a potential contamination risk for stored partially covered foods. Repair inner freezer door to render surfaces smooth and easily cleanable. Cover or otherwise modify spray foam surfaces to render area smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensil storage under the kitchen food prep counter is not suitable, as food utensils are being stored in the same container as cleaning equipment such as grill brushes. Move extra food equipment into alternate suitable storage.
  2. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease build up was noted on the doors of the walk-in cooler and walk-in freezer around the handles.**Please clean**Please ensure that a routine cleaning schedule is set up for this facility and staff is aware of responsibilities.**Email PHI a copy of cleaning schedule showing items cleaned daily, weekly and monthly**A sample template sent in email.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease build up was noted on the doors of the walk-in cooler and walk-in freezer around the handles.**Please clean**Please ensure that a routine cleaning schedule is set up for this facility and staff is aware of responsibilities.**Email PHI a copy of cleaning schedule showing items cleaned daily, weekly and monthly**A sample template sent in email.
  4. Risk Management 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?
      • 1. Mice droppings were noted on the floor in the hot water tank room and by the backdoor.**Remove all mice droppings in a clean and sanitary manner.**Ensure adequate pest control measures are in place to eradicate pest in facility.2. There was a gap below the backdoor, operator place a wooden board to cover the gap.**Adequately seal all gaps to prevent infiltration of pests into the facility.**Ensure that all repairs carried out are completed in a satisfactory and effective manner.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wooden framing for the back door was broken.**Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1 REPEAT VIOLATION!! Dirt buildup was noted on the floor of the janitor room and around the mop sink.2. Unsanitary conditions was noted throughout the kitchen. Dirt buildup was noted on the floor, hard to reach areas, of the kitchen and under the shelves in the walk-in cooler.**Carry out a thorough clean of the facility.2. Clutter was noted in the back storage room that houses the coolers used to store sauces.**Organize area to facilitate cleaning and prevent harboring pest.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer in the spray bottle used in the kitchen was measured at 100ppm. Staff refilled the bottle which measured 200ppm-**Ensure that the QUAT sanitizer used in the food prep area and bar is maintained at 200ppm at all times.**Ensure that the sanitizer dispenser in the mop sink room is properly calibrated to ensure that adequate concentration of sanitizer is dispensed at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken wings in the two-compartment sink were thawing in stagnant water. Cold water was turned on during the inspection. PHI observed during the inspection that staff was turning on and off the cold water.**DO NOT thaw food items in stagnant water**Ensure that proper thawing process is practiced to prevent temperature abuse of food.**When thawing food items in the sink, ensure that a constant stream of cold water is left on throughout the thawing process.**Information for proper thawing process emailed to operator.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water in the facility, the hot water tank appeared to be in disrepair.**Repair/Replace hot water tank**Ensure facility is equipped with hot water at all times
    • 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. Mice droppings were noted on the floor in the hot water tank room and by the backdoor.**Remove all mice droppings in a clean and sanitary manner.**Ensure adequate pest control measures are in place to eradicate pest in facility.2. There was a gap below the backdoor, operator place a wooden board to cover the gap.**Adequately seal all gaps to prevent infiltration of pests into the facility.**Ensure that all repairs carried out are completed in a satisfactory and effective manner.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wooden framing for the back door was broken.**Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1 REPEAT VIOLATION!! Dirt buildup was noted on the floor of the janitor room and around the mop sink.2. Unsanitary conditions was noted throughout the kitchen. Dirt buildup was noted on the floor, hard to reach areas, of the kitchen and under the shelves in the walk-in cooler.**Carry out a thorough clean of the facility.2. Clutter was noted in the back storage room that houses the coolers used to store sauces.**Organize area to facilitate cleaning and prevent harboring pest.
  6. Risk Management Inspection

    2 infractions

    • 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 was a large hole on the wall beneath the dishwasher**Please seal all holes and ensure all surfaces in the food facility are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup was noted on the floor of the janitor room and around the mop sink.**Please clean.
  7. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above cheese in the walk-in cooler. Operator moved the meat to the bottom of the shelf.**Ensure all raw food items are stored below cooked/ready-to-eat foods to prevent cross contamination of food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was stored in a rusty bucket. Operator removed the ice scoop.**Store food equipment/utensil in a clean and sanitary manner to prevent contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.The ambient temperature of the prep cooler in the kitchen was measured at 11 degrees C. High risk foods in insert (Cheese, mayonnaise) were measured at 9 degrees C. High-risk foods were moved to the walk-in cooler.**Adjust/Repair/Replace cooler**Ensure high-risk foods stored in the cooler are maintained at a temperature of 4 degrees C and below at all times.2. A bucket containing chickpeas was left soaking at room temperature. Temperature was measured at 22 degrees C. Operator reported chickpeas was left at room temperature overnight. Food was discarded.**Chickpeas soaked in water is a high risk/perishable food item which should be stored in the cooler at 4 degrees C and below to prevent the promotion of growth of bacteria3. Insert containing garlic butter was left at room temperature. Temperature of the butter was measured at 11 degrees C. Operator reported food item was left out for about 30minutes when food was being prepped. Butter was returned to the walk-in cooler.**Ensure high risk foods are stored in the cooler at 4 degrees C after use.**High risk foods stored at room temperature for more than 2 hours must be discarded.
    • 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 was a large hole on the wall beneath the dishwasher**Please seal all holes and ensure all surfaces in the food facility are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup was noted on the floor of the janitor room and around the mop sink.**Please clean.
  8. Monitoring Inspection

    2 infractions

    • 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 was a large hole on the wall beneath the dishwasher**Please seal all holes and ensure all surfaces in the food facility are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup was noted on the floor of the janitor room and around the mop sink.**Please clean.
  9. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meat was stored above cheese in the walk-in cooler. Staff mooed beat to the bottom of the shelf.**Please ensure that raw food items are stored below or separate from cooked or ready to eat food items to prevent cross contamination.2. Buckets containing broccoli and pepper were stored directly on mushrooms in the walk-in cooler. Staff removed buckets of food items.**Do not store buckets directly on food items to prevent contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bag of pancake mix was stored directly on the floor in the dry storage room2.Cardboard box containing onions was stored directly on the floor in the dry storage room.**Please ensure all food items are stored at least 6 inches above the floor to protect food from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer at the bar was only equipped with detergent and rinse aid, there was no sanitizer.**Please equip the glass washing machine with a sanitizer to ensure that glass cups are sanitized during cycle.**Use the low temperature dishwasher in the kitchen to sanitize glassware until this is fixed.
    • 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 was a large hole on the wall beneath the dishwasher**Please seal all holes and ensure all surfaces in the food facility are smooth and cleanable.2. Pieces of paint were peeling and hanging off the ceiling in the kitchen.**Please finish the surface of the ceilings and ensure surfaces are smooth and cleanable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup was noted on the floor of the janitor room and around the mop sink.**Please clean.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup was noted on the floor of the janitor room and around the mop sink.**Please clean.
  11. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser by the hand wash sink next to the ice machine was not working or dispensing paper towels.**Repair or replace dispenser.**Ensure hand sink is equipped at all times with soap, paper towel, hot and cold water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The bottom part of the door to the walk-in freezer was broken.**Please repair freezer door.2. The door of the walk-in cooler was not latching and not able to securely lock. A keg of beer was used to keep the door shut.**Please repair door to ensure that door can be kept closed to maintain optimum temperature of the cooler.3. Duct tape was used on the roof of the walk-in cooler**Remove tape, as tape is not cleanable**Make repairs if equipment is damaged.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirt buildup was noted on the floor of the janitor room and around the mop sink.**Please clean.2. Dirt buildup was noted in the hard-to-reach areas of the kitchen; under the dishwasher, behind the equipment.**Please clean and maintain a regular cleaning schedule to prevent buildup.**Develop a cleaning schedule for the facility to be viewed by the PHI on next visit.3. Clutter was noted i the area in front of the beverage cooler by the hand wash sink.**Organize and clean this area
  12. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the low-temperature dishwasher was measured at 0ppm. Staff mixed a sink of chlorine solution at 100ppm for sanitizing dishes.**Repair/Replace dishwasher**Ensure that reusable dishes and utensils are washed in the dishwasher and manually sanitized until the dish washer is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking on the edge of the spray sink beside the dishwasher had cracks and gaps and can allow seepage of water through the gaps.**Please repair/replace the caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The bottom part of the door to the walk-in freezer was broken.**Please repair freezer door.2. The microwave used in the kitchen was dirty.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup was noted on the floor of the janitor room and around the mop sink.**Please clean
  13. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dish washing racks were stored directly on the floor under the two-compartment sink.**Please store dish racks in a clean and sanitary manner.
    • 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 was a hole on the wall under the dishwasher.**Please seal all holes.**Ensure that all surfaces are smooth, cleanable and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION1. Scum build-up was noted in the ice machine.**Please clean and sanitize the food equipment.2. The bottom part of the door to the walk-in freezer was broken.**Please repair freezer door.3. The microwave used in the kitchen was dirty.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION1. Dirt and Debris build-up was noted on the floor under the dishwasher. **Please clean.2. Debris build-up noted on the floor under the shelves of the walk-in cooler.**Please clean.3. Grease and debris build-up was noted in the hard-to-reach areas throughout the facility.**Please clean.4. The bottom shelf opposite the deep fryer in the cookline, where dishes and utensils are stored had grease build-up on the surface.**Please clean5. Dirt buildup was noted on the floor of the janitor room and around the mop sink.**Please clean
  14. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dish washing racks were stored directly on the floor under the two-compartment sink.**Please store dish racks in a clean and sanitary manner.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the low temperature dishwasher was measured at 0ppm. Operator stated contractor will be in later today to repair the dishwasher. Operator mixed bleach solution in the 2-compartment sink for sanitizing utensils.**Repair dishwasher**Wash and rinse dishes in the dishwasher and manually sanitize dishes in the sink until dishwasher is repaired
    • 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 was a hole on the wall under the dishwasher.**Please seal all holes.**Ensure that all surfaces are smooth, cleanable and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION1. Scum build-up was noted in the ice machine.**Please clean and sanitize the food equipment.2. The bottom part of the door to the walk-in freezer was broken.**Please repair freezer door.3. The microwave used in the kitchen was dirty.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION1. Dirt and Debris build-up was noted on the floor under the dishwasher. **Please clean.2. Debris build-up noted on the floor under the shelves of the walk-in cooler.**Please clean.3. Grease and debris build-up was noted in the hard-to-reach areas throughout the facility.**Please clean.4. The bottom shelf opposite the deep fryer in the cookline, where dishes and utensils are stored had grease build-up on the surface.**Please clean5. Dirt buildup was noted on the floor of the janitor room and around the mop sink.**Please clean
  15. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dish washing racks were stored directly on the floor under the two-compartment sink.**Please store dish racks in a clean and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of food was observed. 2 bowls of chicken were thawing in bowls of standing water in the two-compartment sink. Staff moved the chicken to the refrigerator.**Ensure that foods are properly thawed using proper thawing techniques, either under cold running water, in the refrigerator, or using the microwave for foods that are to be consumed immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the low temperature dishwasher was measured at 0ppm. Operator stated contractor will be in later today to repair the dishwasher. Operator mixed bleach solution in the 2-compartment sink for sanitizing utensils.**Repair dishwasher**Wash and rinse dishes in the dishwasher and manually sanitize dishes in the sink until dishwasher is repaired
    • 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 wash sink in the bar was obstructed by a strainer; staff removed the strainer.**Ensure that all hand wash sinks are free from obstruction and easily accessible to promote proper hand hygiene practices.
    • 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 was a hole on the wall under the dishwasher.**Please seal all holes.**Ensure that all surfaces are smooth, cleanable and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION1. Scum build-up was noted in the ice machine.**Please clean and sanitize the food equipment.2. The bottom part of the door to the walk-in freezer was broken.**Please repair freezer door.3. The microwave used in the kitchen was dirty.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION1. Dirt and Debris build-up was noted on the floor under the dishwasher. **Please clean.2. Debris build-up noted on the floor under the shelves of the walk-in cooler.**Please clean.3. Grease and debris build-up was noted in the hard-to-reach areas throughout the facility.**Please clean.4. The bottom shelf opposite the deep fryer in the cookline, where dishes and utensils are stored had grease build-up on the surface.**Please clean5. Dirt buildup was noted on the floor of the janitor room and around the mop sink.**Please clean

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