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Belgian Beer Cafe

Conc E - 2016 Airport Road NE Calgary AB T2E 3B9 · Food - General

Official record from Alberta →

Inspection summary

Belgian Beer Cafe has been inspected 2 times by Alberta Health Services (Environmental Public Health) since November 14, 2024. The most recent inspection, on March 23, 2026, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 March 23, 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 March 23, 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?

  • 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 once on November 14, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on March 23, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 separate inspections, most recently on March 23, 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.

2 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The pail of quat sanitizer in the cook line measured 0 pm. The solution was dirty with grease and food debris.Sanitizer was replaced during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cook line hand sink with knee valve measured at least 55C.The water temperature was adjusted so that it was comfortable for handwashing.
    • 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 floor drain under the steam table in the cook line had no cover.Install a tight-fitting floor drain cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was a hole in the wall under the cook line hand sink with insulation exposed. Repair the wall.2) The pipes behind the two-compartment sink in the dishwashing area were protected by fabric covers. These covers were stained.Replace fabric pipe protectors with another material that is non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The flip lid for the line cooler by the toaster was loose.Secure the flip lip to the unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was insulation on the floor under the cook line hand sink.2) There was an accumulation of food debris and grease under the flat grill and deep fryer and on the sides of cooking equipment. Clean the areas noted.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some foods were not protected/covered in the Utility level walk-in cooler. Please ensure all foods are protected against contamination while in storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (staff dishware, personal medication, food, etc.) were stored on raised ledge of clean dish/utensil table across from dishwashing area. Please store personal items separately and away from food and food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATION:Foods stored in the top inserts of the left side prep cooler ranged 7-9C; internal temp of sauces @ 7C, eggs measured @ 9C. Please adjust temp. Maintain perishable foods at 4C or lower.**Nov 14, 2024: perishable foods in this cooler measured as high as 16C today (all destroyed). Sliced cheese in top inserts measured 16C. Bottom compartment with chicken wings measured 13C. Please repair/adjust temp so perishable foods are stored at 4C or lower 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?
      • REPEATING VIOLATION:The bar hand sink and bar service sink were reversed. Converted service sink to hand sink was obstructed, not installed with barriers to protect foods stored around/near it, and not equipped with soap or paper towels. Please use original hand sink for hand washing, or make necessary changes/additional sinks as needed. An easily accessible hand sink must be available to bartenders/food handlers at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of food debris under storage shelves in the Utility level walk-in cooler. Please clean.2) There was an accumulation of food debris under the shelves in the general storage area in the Utility level warehouse. Please clean.
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