Bored Brewing Taproom & Clubhouse
200 - 1212 9 Avenue SE Calgary AB T2G 0T1 · Food - General
Inspection summary
Bored Brewing Taproom & Clubhouse has been inspected once by Alberta Health Services (Environmental Public Health), on June 25, 2025. The most recent inspection, on June 25, 2025, recorded 1 infraction.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
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 June 25, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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.
1 inspection
- Initial 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)?
- Chlorine and Quat test strip were not available at the time of the inspection. Please obtain chlorine test strips to be able to test and verify the glass dishwasher sanitizer concentration (100ppm).Please obtain quat test strips to be able to test and verify the surface sanitizer concentration (200ppm).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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