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Austin's Bar & Grill

11 - 11625 Elbow Drive SW Calgary AB T2W 1G8 · Food - General

Official record from Alberta →

Inspection summary

Austin's Bar & Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on October 9, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 separate inspections, most recently on October 9, 2025. 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 3 times across 2 separate inspections, most recently on September 24, 2024. 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 24, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on October 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on October 9, 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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution was measured at 0 ppm. Facility had automated sanitizer mix machine at the back. The solution was taken from the machine, measured at 0 ppm. Chef was instructed to call the technician and get the servicing. Meanwhile, facility would manually mix the Quat sanitizer solution (200 ppm).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test papers are acquired. Still need to purchase the Quat test papers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean inside of the ice machine at the back (black slime layer observed on the edges).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding violation"1. Update March 18, 2025: This violation is still outstanding. 2. Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line.**Please clean. **Ensure all surfaces in the facility are clean and maintained in sanitary manner.
  2. 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)?
      • 1. Update March 18, 2025: Iodine test strips still not present. 2. Update March 11, 2025: Both chlorine and iodine test strips were not available onsite. **Ensure test strips are present at all times to measure sanitizer concentration. 3. No test strips were provided to verify concentration of iodine for glass washer located in the bar.**Requirement: Provide iodine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Update March 18, 2025: This violation is still outstanding. 2. Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line.**Please clean. **Ensure all surfaces in the facility are clean and maintained in sanitary manner.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Container without handle was observed in the bulk pasta container in the back kitchen area. - Operator removed the container to prevent cross contamination. **Ensure scoops with handles are used and stored in a separate, clean, food-grade container at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temp dishwasher in the back kitchen area is not operational due to the issue with drainage. - After discussing with dPHI Jiwan Bhardwaj, facility was instructed to perform the manual dishwashing for reusable cooking utensils and switch to single use customer utensils until the dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update March 11, 2025:1. Both chlorine and iodine test strips were not available onsite. **Ensure test strips are present at all times to measure sanitizer concentration. 2. No test strips were provided to verify concentration of iodine for glass washer located in the bar.**Requirement: Provide iodine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pizza oven next to the deep fryer was missing a cover on the left side and had significant dust accumulation. **Ensure cover is installed to prevent cross contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line.**Please clean. **Ensure all surfaces in the facility are clean and maintained in sanitary manner.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in bar area.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in bar cooler.(Repeat violation from previous inspection)Requirement:Provide thermometer in the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of iodine for glass washer located in the bar.Requirement:Provide iodine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of sliminess on the interior plastic plate of ice machine.Requirement:Clean and sanitize the interior plastic plate of ice machine.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) cleaning cloth was kept on prep counter after use in the cooking area.b) Concentration of quat measured 0 ppm in one spray bottle and 50 ppm in two spray bottles located in bar area.Requirement:a) Soak cleaning clothes in sanitizer solution in between use. DONEb) Ensure that concentration of quat is maintained at 200 ppm.DONE
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shredded cheese stacked on prep cooler insert in back prep area was 9.5CRequirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.- Cheese was moved to the bottom part of the cooler during inspection. DONE.-Do not stack food on prep cooler inserts to prevent temperature abuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in bar cooler.Requirement:Provide thermometer in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in cooking area was blocked with dirty dishes kept in sink basin.Requirement: Ensure that hand washing sink is available for use all the time and must not be blocked.

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