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Bag O'Crab

500 - 16061 Macleod Trail SE Calgary AB T2Y 3S5 · Food - General

Official record from Alberta →

Inspection summary

Bag O'Crab has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 11, 2026. The most recent inspection, on May 13, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 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 5 times across 2 separate inspections, most recently on May 6, 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 May 6, 2026. 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 May 6, 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 3 times across 2 separate inspections, most recently on May 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times on March 11, 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?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution for the surfaces was provided in the kitchen, back prep area and in the bar.Requirement:Ensure that ready to use sanitizer solution is provided for the surfaces in prep areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice was stored directly on top of ice machine.Requirement:Put scoop in a clean container before storing on top of ice machine.
    • 09. Are chemicals stored and handled in a safe manner?
      • a) Staff was told to prepare quat sanitizer solution for the surfaces and, staff filled straight solution in the spray bottle having concentration so high that test strip turned dark blue.b) No label was provided on sanitizer spray bottle.Requirement:a) Overuse of chemicals on food contact surfaces will contaminate food.Ensure that concentration of quat is maintained at 200 ppm.b) Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of walk-in cooler was 8.3C and internal temperature of perishable foods: milk at 7.2C, sausages at 7.4 & 8.7 C, marinated chicken at 10CRequirement:Ensure that temperature of walk-in cooler is maintained at 4C.Chicken was moved to another cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were provided at hand washing sink in bar area.Requirement:Provide paper towels in a dispenser or on a stand.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for the surfaces in the kitchen and bar area.No sanitizer was available on site.Requirement:Provide sanitizer on site and prepare ready to use sanitizer solution for the surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Cooler in bar area was not turned onb) Warmer in the kitchen was not turned onRequirement:a) Turn on the cooler and maintain temperature at 4 C or less.b) Turn on the warmer and maintain temperature at 60 C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Repair/replace dish washer.The operator stated that this low temperature dishwasher will be replaced with high temperature dish washer.
    • 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 sanitizer solution for the surface.Requirement:Provide test strips corresponding to the sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap and paper towels were provided at hand washing sink in bar area.Requirement:Provide soap and paper towels at this hand washing sink.
    • 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) Two baseboard tiles were missing on the wall under shelves in bar area.b) Grease trap lid was rusted and having a big hole in the center located in dish washing area.c) Protective cover was missing on one set of light fixtures in back area.Requirement:a) Provide baseboard tiles in bar areab) Replace grease trap lid.c) Provide protective cover on light fixture or provide shatter proof light fixture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt and debris under counter in dish washing area.b) Dirt buildup on baseboard in bar areac) Several constructions related items were kept in one side of the kitchen and miscellaneous items on the counter next to this area.Requirement:a) Clean the above noted areasb) Remove construction related items from the area and miscellaneous items from the counter.

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