Beckham's Pub & Eatery
1355 32 Avenue NE Calgary AB T2E 7Z5 · Food - General
Inspection summary
Beckham's Pub & Eatery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 27, 2023. The most recent inspection, on October 15, 2026, recorded 6 infractions.
6 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 once on October 15, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 15, 2026. 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?
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 on October 15, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 once on October 15, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on October 15, 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
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer bucket was tested and found to contain QUAT sanitizer at a concentration of 0 ppm. The Public Health Inspector verified that the sanitizer dispenser was functioning properly. The operator was advised to change the sanitizer solution regularly and ensure that the QUAT concentration remains within the required range of 200–400 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Packaged food items were observed stored directly on the floor in the walk-in cooler. The operator was advised to ensure that all food items, including packaged products, are stored off the floor to prevent contamination and maintain proper storage conditions. Food Retail and Foodservices Code 2003 (Amended June 2020) section 2.9(b)(I) states, "All food and food items must be maintained a minimum of 15 cm off the floor on racks, shelves or pallets."
- 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?
- The back receiving door and back exit door were observed to have gaps underneath. The operator was advised to install weatherstripping or take other appropriate corrective action to cover the gaps.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic cups were observed being used as utensils. The operator was advised to use utensils with handles and ensure that the handles are stored above the food to prevent contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The white cutting board at the pizza station was observed to be discolored. The operator was advised to thoroughly clean the cutting board and replace it if the discoloration cannot be removed through proper cleaning.The black cutting board at the bar station was observed to be discolored and scratched. The operator was advised to replace the cutting board to ensure it remains in good condition and can be properly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris accumulation was observed behind and underneath equipment. The operator was advised to thoroughly clean these areas, including hard-to-reach spaces, to maintain proper sanitation.Dust accumulation was observed on the kitchen ceiling. The operator was advised to thoroughly clean the ceiling and ensure that no food preparation is taking place during cleaning to prevent potential cross-contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions