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Bizarre Gastro Pub / Bubble Brew Bar / Binge Pizza

2016 Spiller Road SE Calgary AB T2G 4G6 · Food - General

Official record from Alberta →

Inspection summary

Bizarre Gastro Pub / Bubble Brew Bar / Binge Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 27, 2024. The most recent inspection, on January 19, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on January 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 4 times across 3 separate inspections, most recently on January 16, 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?

  • 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 3 times across 3 separate inspections, most recently on January 16, 2025. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen dishwasher final rinse temperature maximum 68C. Bar glasswasher final rinse temperature maximum 66C. Each were tried several times.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • The baseboard at the handwashing sink (kitchen entrance) was missing.- Install the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A slicer by the handwashing station was covered in dry food debris.- Ensure the slicer is cleaned and sanitized before use.
  5. Initial 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?
      • The baseboard at the handwashing sink (kitchen entrance) was missing.- Install the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A slicer by the handwashing station was covered in dry food debris.- Ensure the slicer is cleaned and sanitized before use.
  6. Demand Inspection

    3 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?
      • The baseboard at the bar/cashier area, the handwashing sink, behind the wooden prep table, near the dough mixer area was missing or in disrepair.- Repair the baseboard. The cabinets in the kitchen, the dry storage room, the drying racks, walk-in fridge shelves, walk-in fridge wall, the wooden prep table, were worn out and exposed to unsmooth and uncleanable surfaces.- Repair or replace the cabinet for smooth, non-porous, and easily cleanable surfaces. Floor tiles were missing at the kitchen entrance and at the back entrance- Repair for smooth, non-porous, and easily cleanable surfaces.The stainless steel prep table on the line cooler was badly dented.- Repair or replace the surface for smooth, non-porous, and easily cleanable surfaces.The grease bin room walls were covered in grease, and the wall material was not built for heavy grease and deep cleaning.- Refinish the walls to support deep cleaning, ie stainless steel wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty, grease covered, protected layer worn out wooden boxes were used under the oven and wooden prep table.- Ensure the wooden boxes are cleaned and refinished for smooth and easily cleanable surfaces.The fry cutter was mounted on a raw wood board which was plastic wrapped, and the plastic cover was half broken and dirty.- Remove the plastic cover, and refinish the board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles, drying rack, walk-in cooler walls, the wooden prep table, the grease bin room, the bulk containers area, dry storage room, light switch, in between cooking equipment were covered in dust and grease.- Thoroughly clean and sanitize the whole kitchen.cardboards were used to absorb grease. - discard

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