Skip to content
Loading map…

Bag O' Crab

949 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

Official record from Alberta →

Inspection summary

Bag O' Crab has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 5, 2025. The most recent inspection, on April 8, 2026, recorded 2 infractions.

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

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.

  • 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 April 8, 2026. 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 2 times on February 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 24, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times on February 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on April 8, 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.

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Cooked corn, potatoes, and rice on the counter measured 12*C. Food was returned to the walk-in cooler. **This observation was noted in the last inspection**COMPLETE THE FOLLOWING:1. Do not leave food out at room temperature. Food must be returned to the cooler as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUSTANDING**1. The QUAT sanitizer at the dispenser measured stronger than 400ppm. COMPLETE THE FOLLOWING:1. Re-calibrate the dispenser to ensure it is dispensing 200ppm. A stronger concentration may leave chemical residuals on food contact surfaces.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer in the red bucket in the cooking area measured 0ppm QUAT. COMPLETE THE FOLLOWING:1. QUAT sanitizer needs to measure 200ppm. Check the sanitizer at least every 2 hours and replace if it measures less than 200ppm, OR, change more often if water is visibly dirtied.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Containers of raw chicken were stored next to fresh vegetables in the prep cooler across from the deep fryers. Containers relocated to the bottom part of the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. A plastic container was stored on top of fresh clams, and a bag of shrimp stored directly on shrimp in the seafood prep cooler. Removed during the inspection. 2. Staff jacket and purse stored on the shelf next to the walk-in cooler. Staff items re-located during the inspection.3. Observed plastic containers stored in dry ingredient bins. Containers removed during the inspection.COMPLETE THE FOLLOWING:1. Do not store cups or bags directly on food. Please cover the containers with lids and store the plastic container and bag on top.2. Ensure staff items are kept stored in a designated area that is separate from any food and food related items.3. Do not store plastic containers in dry ingredients. If wanting to store utensils in the dry ingredient bins, they must have handles.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open containers of sauces stored on a stand in front of the stove. 2. A knife was being stored between the prep cooler and freezer across from the deep fryers. Debris was observed on the side of the prep cooler where the knife was stored.3. The rice scoop was stored in water that measured 17*C. 4. There were plastic portion cups of sauces stored in a white container on top of another container with ice. However, the ice did not provide adequate temperature control. The Operator stated the facility is looking at purchasing new small coolers to keep the sauces stored. COMPLETE THE FOLLOWING:1. Ensure the containers of sauces are covered to protect from contamination. 2. Do not store knives between the coolers, because the space between the coolers is not easy to clean and will contaminate clean dishes.3. Keep the rice scoop stored in ice water. The water must be changed as soon as the ice melts to prevent bacteria from growing. 4. Ensure the sauces are stored at 4*C or less.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. The sanitizer spray bottles were not labeled.COMPLETE THE FOLLOWING:1. Please ensure all chemicals are labeled to indicate their contents and prevent misuse of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Fresh chopped garlic measured 15*C and was left out at room temperature for more than 2 hours. Garlic discarded by the Operator during the inspection.2. Cooked rice stored in a white container without temperature control measured 32.8*C. Rice discarded during the inspection.3. Boiled potatoes and corn were cooling at room temperature. Foods transferred to the walk-in cooler so the food would cool faster. COMPLETE THE FOLLOWING:1. Food must be kept cold at 4*C, or above 60*C to prevent bacteria from growing. 2. When cooling foods, they must be cooled in the shortest amount of time possible to prevent bacterial growth. Foods must be cooled from 60*C to 20*C in under 2 hours, and 20*C to 4*C in under 4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The QUAT test strips expired on September 25, 2025.2. There was no waterproof probe thermometer to check the high temperature dishwasher. COMPLETE THE FOLLOWING:1. Please purchase new test strips.2. Please purchase a waterproof probe thermometer with maximum temperature function. The dishwasher must be checked daily to ensure it is reaching a minimum of 71*C at the dish level for adequate sanitizing of dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. There was no paper towel in the dispenser at the handwash station in the dishwashing area. Paper towel replaced during inspection.2. There was no paper towel in the dispenser at the handwash station in the cooking area. Paper towel replaced during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The QUAT sanitizer at the dispenser measured stronger than 400ppm. COMPLETE THE FOLLOWING:1. Re-calibrate the dispenser to ensure it is dispensing 200ppm. A stronger concentration may leave chemical residuals on food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease and food observed under the deep fryers. COMPLETE THE FOLLOWING:1. Please clean the area above more thoroughly and frequently.
  3. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website