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Alumni Sandwiches & Liquor Bar

725 17 Avenue SW Calgary AB T2S 0B6 · Food - General

Official record from Alberta →

Inspection summary

Alumni Sandwiches & Liquor Bar has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on January 29, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 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 3 times across 3 separate inspections, most recently on September 27, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on September 23, 2024. 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 once on November 19, 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 September 16, 2024. 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 4 times across 4 separate inspections, most recently on January 29, 2026. 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on ceiling. ensure this area is cleaned.
  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front bar hand sink did not have soap or paper towel in a dispenser.Water tap installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on ceiling. ensure this area is cleaned.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. knives stored between prep coolers on line. CDI2. Ice scoop stored in contact with syrup bottles. CDI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soups are placed in large containers after they are cooled at room temperature for an hour or two. Soups should be placed in shallow containers, ice baths or use ice wands to adequate cool and prevent potential bacteria growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front bar hand sink did not have soap or paper towel in a dispenser. This is the designate hand sink for this area and must be used as such. Ensure hand sinks are stocked with supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on ceiling. ensure this area is cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - No testing strips were available for Quats (surface sanitizer) or for chlorine (dishwasher sanitizer) on-site. *Please ensure that testing strips are kept on-site and that the levels of sanitizer are tested at least once a day.
  6. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - No testing strips were available for Quats (surface sanitizer) or for chlorine (dishwasher sanitizer) on-site. *Please ensure that testing strips are kept on-site and that the levels of sanitizer are tested at least once a day.
    • 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 was no record of monthly pest control document on-site.*Please ensure that the pest control record is kept on-site at all times and must be perform at least once a month.Link to AHS checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - A scoop was kept in the sugar container, while the handle was in contact with the dry ingredients and can lead to cross contamination.*The staff removed the cup from the bulk foods.**Please ensure that scoops for bulk dry ingredients are stored in one of the following ways:1) Outside the bulk container in a separate container.2) Inside the container with the handle facing up and not touching the ingredients.3) Use clean and appropriate scoop with handles each time.
    • 09. Are chemicals stored and handled in a safe manner?
      • - The sanitizer spray bottle was not labelled.*Staff corrected the violation on site and labelled the bottle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - No testing strips were available for Quats (surface sanitizer) or for chlorine (dishwasher sanitizer) on-site. *Please ensure that testing strips are kept on-site and that the levels of sanitizer are tested at least once a day.
    • 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 was no record of monthly pest control document on-site.*Please ensure that the pest control record is kept on-site at all times and must be perform at least once a month.Link to AHS checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Deep cleaning is required for hard-to-reach areas, such as behind and below the dishwasher, gas stove, coolers, and shelves.*Please ensure that these areas are maintained in a clean and sanitary manner to avoid contamination and prevent pest harboring.

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