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Bobby's Place

2150 - 47 Legacy View SE Calgary AB T2X 4A7 · Food - General

Official record from Alberta →

Inspection summary

Bobby's Place has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on October 7, 2026, found no infractions.

2 of 7 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.

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 3 separate inspections, most recently on April 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on March 26, 2025. 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 4 times across 2 separate inspections, most recently on August 12, 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 once on November 5, 2024. 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 July 26, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

  1. Monitoring Inspection

    0 infractions

  2. 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) One ceiling panel in the kitchen was not put in place .b) Washroom door opens in back storage area and door was left wide open instead of having a sign posted to keep the door closed.Requirement:a) Put ceiling panel in place.b) Please remind your staff to keep the washroom door closed or provide an automatic closure device on the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no hot water supply at one of the two hand washing sinks located in women's washroom.Requirement:Please restore hot water supply at this hand washing sink.
  3. Risk Management 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)?
      • Maximum temperatures achieved at dish level during sanitizer cycle were: 69C in first cycle, 67C in second cycle ,64 C during third cycle.(Repeat violation from previous inspection)Requirement:Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.Manually sanitize the dishes until dish washer is repaired.- Repair dish washer asap.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shredded cheese stored in prep cooler insert was 11.4CThis portioned cheese bag was stacked on bacon in the insert.Requirement:- Ensure that perishable foods are stored at 4C or less.- Cheese was discarded.-Do not stack food on prep cooler inserts to prevent temperature abuse
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperatures achieved at dish level during sanitizer cycle were 67C in first cycle, 64C in second and third cycle.Requirement:Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.Manually sanitize the dishes until dish washer is repaired.- Repair dish washer asap.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shredded cheese stored in insert of prep cooler was 7.7, sliced cheese was at 7.9C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Shredded and sliced cheese were moved to bottom part of the prep cooler.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No cold-water supply was available at hand washing sink located in cooking area as supply was turned off from the valve below due to broken tap.Requirement:- Both hot and cold-water supply must be available at hand washing sink.- Repair/replace cold water tap to restore cold water supply asap
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chemical buildup on the interior plate of ice machine making surface rough.Requirement:Clean the interior plate of ice machine to make surface smooth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Vent located in dish washing area was clogged.Requirement:Clean the vent.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice machine was stored in a filthy container.Requirement: Store scoop in a clean container to prevent contamination of ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were provided in upright cooler located in cooking area and in bar cooler.Requirement: Provide thermometers in the coolers.
  7. Initial Inspection

    0 infractions

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