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Bacchus 5th

832 5 Avenue SW Calgary AB T2E 0L3 · Food - General

Official record from Alberta →

Inspection summary

Bacchus 5th has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on January 21, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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 8 times across 5 separate inspections, most recently on October 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 23, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 27, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 27, 2023. 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?

  • 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 9 times across 5 separate inspections, most recently on October 7, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher measured at 66*C. **Please repair. Note: 2-compartment dishwashing procedures were sent to the operator.Oct 07: Dishwasher final rinse maximum reached was 69C. Lee will hire a repair company to make repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Baffle filters inside the ventilation canopy above the stove and deep fryers had a significant amount of grease accumulation. **Please clean.Oct. 07: Lee noted that the canopy cleaning company is scheduled to return in two weeks.
  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff was performing handwashing in the 2-compartment sink in the kitchen.**Ensure handwashing is performed in the designated sink only.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher measured at 66*C. **Please repair. Note: 2-compartment dishwashing procedures were sent to the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel was not placed in the dispenser/holder in the bar area. **Ensure paper towels are placed in the dispenser/holder to prevent from contamination. 2. The paper towels were not available at the hand sink in the Kitchen.**Ensure a paper towels are available at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was obstructed by utensils and dry food containers in the main kitchen. - Operator removed the utensils and food containers during the inspection. **Ensure hand sinks remain unobstructed and accessible at all times for proper handwashing.
    • 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 hand sink faucet in the bar area was not properly secured. **Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Baffle filters inside the ventilation canopy above the stove and deep fryers had a significant amount of grease accumulation. **Please clean.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage bag was not present inside the garbage bin in the bar area. **Ensure garbage bags are present inside the garbage bins for sanitary waste disposal.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several food items in the bar station that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff/manager that all food items in the facility must be adequately labelled to indicate their source. The food items were labelled during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured 0 ppm. 200 ppm quat sanitizer was prepared during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff clothing was stored with paper towels, toilet paper and napkins in the storage room.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff was not properly washing glassware in the bar station. Specifically, the proper sanitizing step was not followed, as required, and the glassware was only washed with soap and water, then air-dried. The inspector informed the manager that all dishwashing must be done properly in the kitchen's dishwasher, and no dishwashing can occur at the bar since there was no proper sinks available for manual dishwashing purposes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available for monitoring surface sanitizer concentrations. Provide quat test strips.**OUTSTANDING (2024-02-23).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the bar station was blocked during the inspection with kitchen utensils, equipment, and/or dishes. There were also signs that the handwashing sink was being used for dishwashing since a dishwashing liquid and sponge were stored beside the sink. The inspector also witnessed a glassware being washed with soap and water in the sink. The inspector informed the staff/manager that the handwashing station must be free and readily available for handwashing at all times and cannot be used for any other purposes. The utensils, equipment, and/or dishes were removed during the inspection.
    • 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 set of light fixtures in the cook line was not working. Lighting was dim in this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Packaged, single use cups were stored on the floor of the storage room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop for ice was stored in the ice sink with the scoops covered in ice. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper in the staff washroom was stored on top of the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- There was debris and moisture on the cover of the grease interceptor. - The kitchen ventilation system had an accumulation of grease.- Food debris and grease were observed on the walls and floor by the deep fryer.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
  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)?
      • Quat test strips were not available for monitoring surface sanitizer concentrations.Provide quat test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no toilet paper in one of the stalls in the ladies' washroom.Provide toilet paper in a suitable dispenser.
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer measured beyond 400 ppm.Quat sanitizer was diluted to 200 ppm during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There was a considerable amount of hair on the kitchen floor.Have all food handlers practice proper hair control.Animals that are not qualified service animals are prohibited in establishments where food is prepared, stored or offered for sale.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A jacket was stored on cases of beverages in the storage room.The jacket was placed in a separate area during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals in spray bottles were not labeled to indicate their contents.These spray bottles were labeled during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available for monitoring surface sanitizer concentrations.Provide quat 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?
      • 1) A cockroach was found on the pest monitoring glue board by the deep fryer.2) Flies were found in bottles of liquor.Continue with professional pest control services and comply with the recommendations given to effectively eliminate all pest activity. Re-set pest monitoring devices. Discard contaminated liquor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting was dim in the dry storage area of the kitchen.Provide adequate lighting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The deep fryer was laden with grease.Clean the deep fryer.2) Crumb catchers under cooking equipment were filled with food debris.Crumb catchers were cleaned during the inspection.Keep all surfaces and equipment in a clean and sanitary manner and eliminate all food sources for pest.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was dirt build-up and broken glass on the floor of the bar.2) There was an accumulation of grease, debris and hair along the walls of the kitchen and under equipment.3) The wall under the two-compartment sink was dirty with dirt and sauce.Clean the wall and floors including hard-to-reach areas.3) There was no toilet paper in one of the stalls in the ladies' washroom.Provide toilet paper in a suitable dispenser.

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