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Boddums Up Pub And Grill

6 - 1704 61 Street SE Calgary AB T2A 4V5 · Food - General

Official record from Alberta →

Inspection summary

Boddums Up Pub And Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on June 3, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on March 4, 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?

  • 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 November 8, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 8, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on October 23, 2025. 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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **On-going violation**Operators corrected violation at the time of the inspection.***Repeat violation*** The hand wash sink was blocked by beer kegs and was not accessible. Ensure designated hand wash sinks are accessible at all times for staff members to perform proper hand hygiene.
  4. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Repeat violation*** The hand wash sink was blocked by beer kegs and was not accessible. Ensure designated hand wash sinks are accessible at all times for staff members to perform proper hand hygiene.
    • 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?
      • 1. Mouse observed in a snap trap underneath the shelves of the dry storage area.2. Mouse droppings observed behind the sandwich cooler. The facility must be maintained in a manner that ensures it is free of pests. Remove the mouse in the trap and the mouse droppings by pouring bleach on top. Contact a pest control company to monitor activity of pests and implement appropriate pest control measures.1. Mouse observed in a snap trap underneath the shelves of the dry storage area.2. Mouse droppings observed behind the sandwich cooler. The facility must be maintained in a manner that ensures it is free of pests. Remove the mouse in the trap and the mouse droppings by pouring bleach on top. Contact a pest control company to monitor activity of pests and implement appropriate pest control measures.***Repeat violation***1. One dead mouse was observed in the snap trap under the prep counter table next to the handwashing sink.2. Mice droppings were observed beside the upright freezers at the back, near the exit door. Clean mice dropping and remove any dead mice from the traps around the kitchen. Retain the services of a pest control company and provide pest control report to the public health inspector.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are stored on top of food preparation counters when not in use. Place cleaning cloths in an approved sanitizing solution when not in use to prevent microbial growth and the spread of bacteria when cleaning.2. Sanitizer solution in the spray bottle was measured at 0ppm of chlorine. Chlorine sanitizer solution must be at 100-200ppm to ensure food preparation surfaces are adequately sanitized. The operator remade the sanitizer solution at the time of the inspection and was tested at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of onion was stored on the floor in the walk-in cooler and near the handwash sink. To avoid contamination and keep pests away, ensure all food is kept at least 6 inches above the floor. The operator placed the bags of onion on the shelf at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles are not labelled with the chemical used for sanitizing. Please ensure all sanitizer bottles are properly labeled for safe usage of chemicals when cleaning and sanitizing food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink was blocked by beer kegs and was not accessible. Ensure designated hand wash sinks are accessible at all times for staff members to perform proper hand hygiene.
    • 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?
      • 1. Mouse observed in a snap trap underneath the shelves of the dry storage area.2. Mouse droppings observed behind the sandwich cooler. The facility must be maintained in a manner that ensures it is free of pests. Remove the mouse in the trap and the mouse droppings by pouring bleach on top. Contact a pest control company to monitor activity of pests and implement appropriate pest control measures.
  6. Monitoring Inspection

    0 infractions

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