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4th Spot Kitchen & Bar

2620 4 Street NW Calgary AB T2M 3A1 · Food - General

Official record from Alberta →

Inspection summary

4th Spot Kitchen & Bar has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on January 7, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 7 times across 6 separate inspections, most recently on December 12, 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?

  • 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 February 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 8 times across 6 separate inspections, most recently on January 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on February 18, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was dust and debris build up on the power lines near the grill line. 2. There was grease build up on the ventilation canopy. All areas must be maintained in a clean and sanitary manner to prevent contamination of food where food is stored nearby. Thoroughly clean the indicated area.
  3. Monitoring 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?
      • Mice droppings observed in the bar area. There was a large gap in the wall and on the floor where plumbing lines are installed. The facility must be free of pests and controlled in a manner that prevents the occurrence of a pest infestation.Remove the mice droppings and thoroughly clean indicated area. Seal the hole in the wall and in the floor to prevent the entry and/or harborage of pests.
    • 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 violation - noted on December 12, 2025***The operator stated they have replaced the wooden floor, however, the tile broke once again. The tile is scheduled to be replaced by the end of the month and will notify the inspector of the changes. Broken tiles observed near the dishwashing area floor drain. Stagnant water was accumulating in the cracks.- Please fix. All areas of the facility must be in a good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was dust and debris build up on the power lines near the grill line. 2. There was grease build up on the ventilation canopy. All areas must be maintained in a clean and sanitary manner to prevent contamination of food where food is stored nearby. Thoroughly clean the indicated area.
  4. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a vaping device on the main line. Food handlers engaged in food handling activities should refrain from behavior (e.g. smoking, vaping, chewing or eating) which could result in contamination of food. Please do not store vaping devices or cigarette packs in the food handling area or food contact surfaces. No smoking or vaping is permitted indoors.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Garlic butter was stored at 48 Degrees Celsius. - Due to the anaerobic conditions of garlic in butter, there is potential for production of botulinum toxins. Store garlic butter at a temperature of less than 4 degrees Celsius or higher than 60 degrees Celsius at all times.2) Blanched fries were left out in room temperature. - Any perishable foods stored at room temperature longer than 2 hours must be discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Iodine test strips available. Purchase iodine test strips and use to verify the concentration of the sanitizer in the glasswasher on a daily basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken tiles observed near the dishwashing area floor drain. - Please fix. All areas of the facility must be in a good state of repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Observed a buildup of grease and dust in the gap underneath the flat top. - Please clean and maintain in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Observed an accumulation of dust on the wall near the hot side of the kitchen. - Please clean and maintain in a clean and sanitary manner.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 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 a couple of small hoses observed around the back storage exit door. Add an additional trap in this area to monitor the activity.Please seal and clean and sanitize the area.
  7. Risk Management 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?
      • 1) 1 live mouse was observed in the tin can trap by the shelves near the walk-in freezer in the basement kitchen.2) The gap along the bottom of the back kitchen exterior door had been covered with weather stripping. The replacement door has been ordered. Some gaps were observed at the secondary basement exterior door.- Maintain assessment and treatment services from the professional pest control company at least 3 time a week for 1 month. Provide documentation of all onsite assessments and treatments to an Alberta Health Services, Public Health Inspector. Following the 1-month period pest control services must continue; however, the frequency of onsite pest control services will be reassessed.- Replace the back kitchen exterior door.- Foam sealant was used at the bottom of the secondary basement door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Lots of cleaning had been completed but more was required. An accumulation of grease, oil, and/or food debris was present on some surfaces in the kitchen including but not limited to, floors underneath equipment, on food equipment in the main kitchen, on floors underneath the sink in the basement kitchen. 2) A written cleaning and sanitation schedule was not adequately detailed. a. Thoroughly clean the food establishment. Completed while on-site. b. Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces.
  8. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • 1) There was a significant mouse infestation. Over 15 dead and live mice were observed in tin cat traps throughout the facility and 1 live mouse was observed in the service station near the entrance of the main kitchen.b. Mouse droppings were observed2) Mouse droppings were observed under the basement kitchen handwashing sink.3) Conditions existed that allowed for entry of pests into the facility; there was a gap along the bottom of the back kitchen exterior door.4) Conditions existed that allowed for potential harbourage of pests in the facility, including items that cluttered the main kitchen area.a. Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector, indicating the mouse infestation is eliminated.b. Remove and safely dispose of mouse droppings and harbourage materials.c. Clean and disinfect all surfaces contaminated by mouse excrement.d. Assess food and food containers. Discard all foods contaminated by or potentially by mice.Ensure that conditions that allow for the entry and harbourage of pests do not exist. This includes sealing all exterior entry points and harborage areas, decluttering and organizing the food establishment.
    • 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?
      • ***Recurrent Violation***October 31, 2023:1) 3 dead mice were found in tin can traps. 2) Pest control records were not available on-site for public health inspector to review. 3) Large gap was observed along the bottom of the back door. - Increase the services of a professional pest control company to eliminate the presence of mice in the facility and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector, indicating the level of pest activity. - Ensure that conditions that allow for the entry of pests do not exist. This includes sealing entry points to the food establishment and complete all work required by the pest control operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A significant accumulation of grease, oil, and/or food debris was present on surfaces in the kitchen including but not limited to, floors underneath equipment, on food equipment in the main kitchen, on floors underneath the sink in the basement kitchen.2) A written cleaning and sanitation schedule was not available at the time of inspection.a. Thoroughly clean the food establishment. This includes all surfaces, in the main kitchen, basement kitchen, as well as all equipment and utensils.b. Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.
  9. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Recurrent Violation***A box of onions was stored directly on the floor in the basement kitchen. - Do not store on the floor. Store at least 6 inches off the floor.
    • 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?
      • ***Recurrent Violation***November 10, 2023:1) 1 dead mouse found in a trap in the upper kitchen. Mice droppings were found in the basement by the stairs. Droppings were also found in the furnace room. Pest control reports consistently show pest activity within the facility. 2) Pest control records were not available on-site at the time of visit for public health inspector to review. The reports were requested from facility management 10 days prior and were not received. 3) Large gap was observed along the bottom of the back door. October 31, 2023:1) 3 dead mice were found in tin can traps. 2) Pest control records were not available on-site for public health inspector to review. 3) Large gap was observed along the bottom of the back door. - Increase the services of a professional pest control company to eliminate the presence of mice in the facility and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector, indicating the level of pest activity. - Ensure that conditions that allow for the entry of pests do not exist. This includes sealing entry points to the food establishment and complete all work required by the pest control operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An accumulation of grease, soil, and/or food debris was present on floors underneath equipment and in there hard to reach areas of the main kitchen. 2) An accumulation of dust observed on the ceiling of the basement kitchen. - Thoroughly clean the food establishment.3) No written cleaning and sanitation schedule available. - Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces.
  10. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Closed food containers stored below shelves on the floor in the basement kitchen. - Do not store on the floor. Store at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Frozen raw chicken wings were thawing in the preparation sink without running cold water. - Do not thaw in room temperature. Thaw foods using one of the following approved methods:- Thaw in cooler- Thaw under running cold water- Thaw during the cooking/reheating process- Thaw in microwave if cooked or consumed immediately after.
    • 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) 3 dead mice were found in tin can traps. 2) Pest control records were not available on-site for public health inspector to review. 3) Large gap was observed along the bottom of the back door. - Increase the services of a professional pest control company to eliminate the presence of mice in the facility and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector, indicating the level of pest activity. - Ensure that conditions that allow for the entry of pests do not exist. This includes sealing entry points to the food establishment and complete all work required by the pest control operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ladle handles that were cut shorter were wrapped with tape.- Tape cannot be cleaned and sanitized. Please remove tape or replace ladles.

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