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Belley Up Pub 'N' Grub

4925 50 Avenue Legal AB T0G 1L0 · Food - General

Official record from Alberta →

Inspection summary

Belley Up Pub 'N' Grub has been inspected 13 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on March 23, 2026, found no infractions.

5 of 13 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, Pests and Food temperature control.

The last 3 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on July 17, 2024. 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 May 2, 2025. 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 July 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 separate inspections, most recently on June 23, 2025. 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?

  • 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 June 26, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

13 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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. Ceiling tiles were noted to be porous at the time of inspection. Gaps were noted between ceiling tiles. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state. Please seal all ceiling gaps. 2. Holes and gaps were noted in the area underneath the dishwasher. Please sela all gaps and holes in the walls and floor in the dishwashing area.
  5. Demand Inspection

    2 infractions

    • 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?
      • Two cockroaches were noted in the bar area. The owner contacted the pest control company during the inspection. The operator was advised to keep the bar area closed until the pest control operator conduct re-mediation.
    • 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. Ceiling tiles were noted to be porous at the time of inspection. Gaps were noted between ceiling tiles. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state. Please seal all ceiling gaps. 2. Holes and gaps were noted in the area underneath the dishwasher. Please sela all gaps and holes in the walls and floor in the dishwashing area.
  6. Risk Management Inspection

    1 infraction

    • 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. Ceiling tiles were noted to be porous at the time of inspection. Gaps were noted between ceiling tiles. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state. Please seal all ceiling gaps. 2. Holes and gaps were noted in the area underneath the dishwasher. Please sela all gaps and holes in the walls and floor in the dishwashing area.3. Gaps were noted in the bar area cabinets. Please seal all gaps.
  7. Risk Management Inspection

    1 infraction

    • 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 few floor tiles were noted to be damaged in the walk-in-cooler. Please repair or replace these floor tiles.
  8. Risk Management Inspection

    2 infractions

    • 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 few floor tiles were noted to be damaged in the walk-in-cooler. Please repair or replace these floor tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning underneath the equipment is required. Please clean and sanitize the facility and ensure it is maintained in a clean and sanitary manner at ll times.
  9. Monitoring Inspection

    2 infractions

    • 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 few floor tiles were noted to be damaged in the walk-in-cooler. Please repair or replace these floor tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning underneath the equipment is required. Please clean and sanitize the facility and ensure it is maintained in a clean and sanitary manner at ll times.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizing solution was not observed in the facility. The operator prepared fresh bleach solution during the inspection. 2. Cleaning cloths were noted to be stored on prep counters. These were moved in the bleach solution during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler temperature was noted to be at 10.6 degrees C. All food items were moved in the mini cooler during the inspection. Please repair this cooler.
  12. Risk Management Inspection

    0 infractions

  13. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Debris was noted on hard-to-reach surfaces of the meat slicer. Meat slicer must be dismantled to achieve proper cleaning and sanitation. A brush must be used to reach hard-to-reach surfaces. The meat slicer was cleaned 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?
      • 1. A paper towel dispenser was not installed in the bar area.2 Soap and paper towel dispensers were noted to be missing from public washrooms located in the kitchen area. Please stock all hand washing sinks with appropriate hand washing supplies.
    • 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. The countertop of the bar was noted to be damaged.Please repair or replace the damaged countertop as needed. 2. The floor of the bar area (in front of the dishwasher) was noted to be damaged. Please repair or replace the floor as required. 3. Electric plate cover was noted to be missing from the bar area. Please install the missing electric plate. 4. Ceiling tiles were noted to be missing from the back prep area. Please install the missing ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rust was noted inside the cooler located in the bar area. The condenser line was noted to be leaking. Bare plywood was also noted inside the cooler. Please remove the rust, repair the condenser line, and seal bare wood.

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