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Black Bull Pub

53 Hunterhorn Drive NE Calgary AB T2K 6H9 · Food - General

Official record from Alberta →

Inspection summary

Black Bull Pub has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on December 16, 2025, found no infractions.

2 of 4 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 and Food temperature control.

The last 2 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 3 times across 2 separate inspections, most recently on November 15, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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, 2023. 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 once on November 14, 2023. 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff did not have test strips for checking sanitizer concentrations for both:1. Dishwasher (no chlorine test strips)2. Surface sanitizer (no test strips for Smart Power)Ensure test strips are provided and onsite for staff to check daily for proper chemical concentrations.**OUTSTANDING (2023-11-14). No test strips available for the sanitizer solution and dishwasher.**OUTSTANDING (2023-11-15). The operator mentioned that they have already ordered test strips from their chemical supplier; please ensure to have them in place for use.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One prep line cooler (top insert and bottom food cooler cabinets were probed above 4 deg C). Top line inserts (sliced onions in insert was 8.6 deg C). Bottom cooler cabinet (cooked meat 9.7 deg C). Ensure cooler is maintaining all foods at 4 deg C or lower. **OUTSTANDING VIOLATION (2023-11-14). All prep coolers (x3) were not able to maintain adequate temperature of 4C and below, with various food items being measured using a probe thermometer at 12-14C. The cooler inserts top cover were also kept open during the inspection. The staff mentioned that they have tested the cooler in the morning and found it adequate.**NOTE (2023-11-14). The coolers were kept closed and some food items removed. The cooler was then measured at 6-7C. The operator mentioned that a service technician was already contacted and on their way to fix the refrigeration units. Please ensure that all refrigeration units are able to maintain a temperature of 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine. The dishwasher was primed and configured; however, it was still unable to dispense chlorine. The operator called their service provider to help configure the dishwasher, then was re-measured to have a chlorine concentration of 100-ppm. The inspector informed the manager to test the dishwasher daily before use to ensure that it reaches at least 100-ppm chlorine. Please obtain test strips.**TEST AND RECORD DISHWASHER CONCENTRATION DAILY.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff did not have test strips for checking sanitizer concentrations for both:1. dishwasher (no chlorine test strips)2. Surface sanitizer (no test strips for Smart Power)Ensure test strips are provided and onsite for staff to check daily for proper chemical concentrations.**OUTSTANDING (2023-11-14). No test strips available for the sanitizer solution and dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was not draining adequately, being clogged. The manager mentioned that they were in the process of still having to fix the sink. The inspector informed the manager that all handwashing sinks must be fully operational and must be properly draining to promote adequate handwashing during operations. One of the sinks in the two-compartment sink would be used as a handwashing sink in the meantime. The operator mentioned that they had called a plumber in and will be coming to fix the sink on the same day. Please fix the handwashing sink.
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