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722 World Bier Haus

601 - 722 85 Street SW Calgary AB T3H 1S6 · Food - General

Official record from Alberta →

Inspection summary

722 World Bier Haus has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on January 21, 2026, recorded 5 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 6 times across 3 separate inspections, most recently on January 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 1, 2023. 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 January 21, 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 6 times across 5 separate inspections, most recently on January 21, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 5 separate inspections, most recently on January 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloth left on the counter
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of sanitizer at the back prep area had a concentration of less than 50ppm. Corrected during inspectionQUAT sanitizer is to be mixed to a concentration of 200 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles on the cook line and in the chemical shelving unit were not labeledAll chemical containers and bottles are to be properly labeled as to its contents
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Carboard used to line shelving in the beer cooler. Remove cardboard as this material is difficult to keep clean and sanitary
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Syrup build- up inside pop gun dispensers
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pipe under the dishwasher was leaking. Pooling of water noted under the dishwashing counter.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths left on the counter
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Buckets and spray bottles of Quat sanitizer had a concentration of 0 ppm. Corrected during inspection. Ensure Quat sanitizer has a concentration of 200ppm
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pipe under the dishwasher was leaking. Pooling of water noted under the dishwashing counter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cleaning required inside ice machine. 2. Build up noted under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation under bar counter. Please clean
  4. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Two cracked whole raw shell eggs were stored in the walk-in cooler.The eggs were promptly discarded.Visually inspect for broken whole raw shell eggs and do not use broken whole raw shell eggs to prepare food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw/uncooked beef was stored above ready-to-eat food in the walk-in cooler.The raw/uncooked beef was stored at the bottom layer of the walk-in cooler shelf.Store raw/uncooked food products below ready-to-eat foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting boards.Resurface or replace cutting boards.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Prep cooler inserts were over portioned above the fill line measured above 4°C (between 8°C to 14°C).2. Prep cooler inserts were not covered.Prep cooler inserts were promptly covered.Ensure prep cooler inserts are covered at all times to prevent cold air from escaping and the mixture of hot air from the ventilation canopy with cold air resulting in an increase in food temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation:Deep groves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.Previous violation:1. Deep groves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violations:The indicated areas were unclean and filthy.Deep and thorough cleaning is required in the indicated areas.Recurring violations:1. Stain buildup underneath the dishwasher and the dishwashing area.2. Debris and syrups were noted underneath the glasswasher at the bar area.3. Dust and grime buildup were noted above the dishwasher air vents.4. Behind the ventilation canopy and stove burner had grease and food debris buildup.5. Dust and debris were noted on the black milk crate close to the dishwashing area.6. Underneath the dishwasher, sink and wall were accumulated with food debris and grease.7. Racks besides the dishwasher had dust and grime buildup.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.Previous violations:1) Stains build-up underneath the dishwasher. 2) Debris and syrups underneath the bar.1 to 2) Clean these areas.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were kept on the counter.2. No sanitizer bucket was available.Sanitizer bucket was prepared at 200 ppm and cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff water bottle was stored on the counter beside the hot holding unit.2. Winter jackets were stored on the shelf close to the handwashing sink and stove burner at the back kitchen.Articels not associated with food must be stored in a separate storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken sauces were stored in ice bath at 20°C.Sauces were kept in the cooler.2. Prep cooler inserts were stored between 2°C to 13°C.Prep cooler inserts were promptly covered with lids.Ensure prep cooler insets are covered with lids when not in use to prevent the mixture of hot air from the oven with the food.
    • 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 strip was available.Ensure iodine test strip is available to regularly measure the glasswasher sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwashing soap dispenser at the back kitchen was broken.Ensure soap dispenser is restocked.2. Handwashing sink was obstructed with a garbage bin.Garbage bin was promptly removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep groves and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Stain buildup underneath the dishwasher and the dishwashing area.2. Debris and syrups were noted underneath the glasswasher at the bar area.3. Dust and grime buildup were noted above the dishwasher air vents.4. Behind the ventilation canopy and stove burner had grease and food debris buildup.5. Dust and debris were noted on the black milk crate close to the dishwashing area.6. Underneath the dishwasher, sink and wall were accumulated with food debris and grease.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.Previous violations:1) Stains build-up underneath the dishwasher. 2) Debris and syrups underneath the bar.1 to 2) Clean these areas.

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