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Borough Bar & Grill

4011 University Avenue NW Calgary AB T3B 6K3 · Food - General

Official record from Alberta →

Inspection summary

Borough Bar & Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on June 26, 2026, found no infractions.

1 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: Pests, 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.

  • 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 3 times across 2 separate inspections, most recently on December 9, 2024. 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 December 17, 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)?

  • 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 February 16, 2024. 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 2 times across 2 separate inspections, most recently on March 17, 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?

  • 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 March 17, 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. Demand Inspection

    0 infractions

  2. Monitoring 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)?
      • Test strip for Chlorine and Quats Sanitizers are both expired. - Replace both test strips and monitor the concentration of sanitizer daily.
  3. Monitoring 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?
      • The back kitchen hand sink paper towel dispenser was missing.Install a new paper towel dispenser for the hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between the prep table and the prep cooler by the cooking line.Corrected on site. Ensure knives are stored in a sanitary manner.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • Seven dead mice were observed during the inspection. - One in the trap stationed under the hand sink in the dishwashing area.- Three in the trap at kitchen entrance under the dishwashing line.- Three in the trap at the receiving door.Reset the traps in these areas.
  5. Demand Inspection

    3 infractions

    • 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?
      • Two dead mice were observed during the inspection. - One in the trap stationed under the hand sink in the dishwashing area.- One in the trap at the receiving door.Reset the traps in these areas.
    • 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?
      • A significant number of mice droppings were noted in the following areas:1. Behind the ice machine and water tank.2. Under the storage shelf adjacent to the mop sink.3. On the windowsill behind the dry storage rack.4. On the windowsill adjacent to the cookline.5. Under the dishwashing line.Remove the mice droppings. Thoroughly clean and sanitize all areas contaminated by mice droppings.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the mop area had an accumulation of dirt.Thoroughly clean the floors in this area.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The pizza cutter and other utensils were stored in the gap the side of the cooler. - Please store all utensils in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw shell eggs found in the walk-in cooler were measured at 18-22 degrees Celsius. - Eggs were placed in the cooler shortly before the inspection. - Discarded. - Raw shell eggs must be stored at a temperature below 7C at all times. 2) Cream in canister under hot holding was measured at 53C. - Please ensure all perishable foods under hot holding are held at a temperature of greater than 60C at all times. 3) The dessert cooler in the cafe by the entrance was measured and set to 6C. - Ensure all perishable foods under refrigeration are maintained at 4C or less.

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