Skip to content
Loading map…

Bottlescrew Bills

140 10 Avenue SW Calgary AB T2R 0A3 · Food - General

Official record from Alberta →

Inspection summary

Bottlescrew Bills has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on July 14, 2026, found no infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 3 separate inspections, most recently on August 13, 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 2 times across 2 separate inspections, most recently on April 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 11 times across 9 separate inspections, most recently on May 12, 2026. 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?

  • 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 April 21, 2026. 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 July 29, 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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 fire in the kitchen has rendered the cook line, prep line, and two-compartment sink unusable. Abatement and restoration are required and occurring by a professional company. A temporary cold kitchen has been set up to allow for minimal food handling until the kitchen can be rebuilt. Please ensure the menu remains limited to what can be safely handled in the temporary space and single-use customer dishes/utensils are used if the dishwasher is not operating properly.An inspection will need to be completed prior to reopening the full kitchen.
  3. Risk Management Inspection

    1 infraction

    • 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 fire in the kitchen has rendered the cook line, prep line, and two-compartment sink unusable. Abatement and restoration are required and occurring by a professional company. A temporary cold kitchen has been set up to allow for minimal food handling until the kitchen can be rebuilt. Please ensure the menu remains limited to what can be safely handled in the temporary space and single-use customer dishes/utensils are used if the dishwasher is not operating properly.An inspection will need to be completed prior to reopening the full kitchen.
  4. Risk Management Inspection

    1 infraction

    • 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 fire in the kitchen has rendered the cook line, prep line, and two-compartment sink unusable. Abatement and restoration are required and occurring by a professional company. A temporary cold kitchen has been set up to allow for minimal food handling until the kitchen can be rebuilt. Please ensure the menu remains limited to what can be safely handled in the temporary space and single-use customer dishes/utensils are used if the dishwasher is not operating properly.An inspection will need to be completed prior to reopening the full kitchen.
  5. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. The sanitizer concentrate was empty and replaced at the time of the inspection. The line was primed and the dishwasher was retested to be sanitizing at 100ppm.The facility must switch to single-use disposable utensils and dishes if the dishwasher is not sanitizing properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An accessible hand sink is not available in the temporary cold kitchen. Please install a hand-washing sink in this area that is plumbed into both hot and cold water as well as the sanitary drainage system. A sink was on the way at the time of the inspection.
    • 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 fire in the kitchen has rendered the cook line, prep line, and two-compartment sink unusable. Abatement and restoration are required and occurring by a professional company. A temporary cold kitchen has been set up to allow for minimal food handling until the kitchen can be rebuilt. Please ensure the menu remains limited to what can be safely handled in the temporary space and single-use customer dishes/utensils are used if the dishwasher is not operating properly.An inspection will need to be completed prior to reopening the full kitchen.
  6. Risk Management Inspection

    2 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?
      • Observed many small flies by the bar. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.Beer taps and alcohols were covered with a stopper at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is tape used to repair the back wall of the hand sink in the grill area. Tape should not be used for repairs as they are not easily cleanable and can harbor bacteria/vermin or create moist conditions for mold to grow. Remove the tape and repair the wall.
  7. Risk Management 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?
      • Observed many small flies by the bar. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.Beer taps and alcohols were covered with a stopper at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is tape used to repair the back wall of the hand sink in the grill area. Tape should not be used for repairs as they are not easily cleanable and can harbor bacteria/vermin or create moist conditions for mold to grow. Remove the tape and repair the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light covers are missing throughout the main kitchen area and food storage areas. Lights covers must be installed and maintained in good repair to prevent physical contamination of food. Install and replace the missing/broken light covers.
  8. Demand Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No dispenser/roll for the paper towels at the bar area. Paper towels must be placed on a roll or dispenser to protect it from contamination. Please obtain.
    • 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?
      • Observed many small flies by the bar. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.Beer taps and alcohols were covered with a stopper at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is tape used to repair the back wall of the hand sink in the grill area. Tape should not be used for repairs as they are not easily cleanable and can harbor bacteria/vermin or create moist conditions for mold to grow. Remove the tape and repair the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light covers are missing throughout the main kitchen area and food storage areas. Lights covers must be installed and maintained in good repair to prevent physical contamination of food. Install and replace the missing/broken light covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is build-up of food debris in several display coolers and freezers. All areas of the food establishment must be maintained in a clean and sanitary manner. Please clean.
  9. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff could not locate iodine test strips for bar glasswasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Packing film remains on freezer B. Please remove this film to allow for proper cleaning.Tops of equipment and other high surfaces & shelving require cleaning.
  10. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The wall beside the kitchen prep area's handwash sink had a hole. Re-seal this wall.2) The floor of the walk-in cooler is damaged in some areas (far-left corner, right-hand side caulking). Repair damage to ensure smooth and easily cleanable surfaces. 3) The shelf beside the cooking line used for clean pan storage was improperly finished, with cardboard surfacing on the shelves and damaged front-facing sides.Repair finishes to ensure storage surfaces are easily cleaned.

Nearby inspected facilities

Own this business? Add a badge to your website