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Bourbon St. Grill

229 - 6455 Macleod Trail SW Calgary AB T2H 0K9 · Food - General

Official record from Alberta →

Inspection summary

Bourbon St. Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on June 4, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 3 separate inspections, most recently on May 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on July 17, 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?

  • 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 7 times across 7 separate inspections, most recently on May 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 separate inspections, most recently on July 17, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recently cooked pork in hot holding unit measured 45 degrees Celsius.Recently cooked chicken in hot holding unit measured 48 degrees Celsius.Food in hot holding must be maintained at 60 degrees Celsius or greater.Product re-heated at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient temperature of walk-in cooler was 8 degrees Celsius.This may have been a result of a staff member placing a large tray of hot chicken inside.Monitor the cooler temperature and adjust it accordingly.The cooler must maintain food at 4 degrees Celsius or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor of walk-in cooler in lower-level storage area was dirty.Spills present on floor in lower-level storage area.Clean noted areas.
  3. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Multiple staff members at the front were observed to be washing their hands with their gloves on. The Inspector ordered all staff members to discard their gloves and wash their hands before putting on a new set of gloves.REQUIREMENT: Disposable gloves are not meant to be reused. Proper hand hygiene must be done on bare hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A staff member was observed to be taking off green dish gloves and resting the glove on raw broccoli. The glove was ordered to be immediately removed.REQUIREMENT: Protect all food from contamination. Do not store non-food items ontop of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A large basket/container of cooked battered chicken was observed to be cooling in the walk-in cooler. Staff reported that the container had been in there for one hour. The probed temperature within the middle of the batch had measured 37C. Staff members took no actions or demonstrated proper cooling methods. 30 to 40 minutes later, food was probed again and the probed temperature within the middle of the batch had measured 33C.With one hour and 40 minutes of improper cooling, the cooked battered chicken was ordered to be discarded.REQUIREMENT: Proper cooling methods must be used to ensure food does not remain in the temperature danger zone for over 2 hours.2) A hot-holding unit containing a rice mix was overfilled and the top of the rice measured 36C.REQUIREMENT: Do not overfill hot-holding containers. Ensure hot foods are being held at 60C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A staff member was observed to have not washed, rinsed, and sanitized a pot which was used for cooking. The metal pot was only rinsed, then stored/placed on top of raw broccoli.REQUIREMENT: All equipment and utensils used for cooking must be properly washed, rinsed, and sanitized after use.
    • 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?
      • Several flies (presumably fruit flies) were noted in the kitchen.REQUIREMENT: Ensure that the fruit flies do not proliferate. Begin appropriate pest control treatments.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At the time of the inspection, no staff member onsite amongst the approximately 8-10 persons had demonstrated they completed a food safety training course.REQUIREMENT: A trained manager/supervisor must be onsite if 6 or more staff are working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The entire kitchen floor was covered in a water/grease mix.REQUIREMENT: Clean and sanitize the kitchen floor.
  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of sanitizer had a concentration of 0ppm
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Old cardboard used to line shelving in the storage roomRemove cardboard as this material is difficult to keep clean and sanitary
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Dirty cleaning cloths left on the counter2) Bucket of chlorine sanitizer at the back cooking area, had a concentration of 0 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No paper towels available at the back hand wash station2) Paper towels were blocked by a tower of trays at the front hand wash station
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large storage bins used to store raw produce (ie. broccolli) was splattered with grease/ sauce.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding**1) Floor, walls & some hard to reach areas in the kitchen, around the chicken hot holding unit in the was dirty with food splatter/grease, sauce, etc.2) Dust accumulation on wire shelving above 3 compartment sinks3) Dust accumulation on ceiling tiles in the back cooking area
  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bags of frozen shrimp left out at the back corridor at room temperature. Walk-in cooler was being fixed.Staff advised to store perishable foods under proper temperature control
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding**1) Floor, walls & some hard to reach areas in the kitchen, around the chicken hot holding unit in the was dirty with food splatter/grease, sauce, etc.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding**1) Floor, walls & some hard to reach areas in the kitchen, around the chicken hot holding unit in the was dirty with food splatter/grease, sauce, etc.
  8. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation was still outstanding**Food containers and lids were still dirty with grease, debris, food, etc.--clean and sanitize all food containers after they are empty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding**1) Floor, walls and shelves in the walk-in coolers were dirty. --thoroughly clean the walk-in cooler. 2) Hard to reach areas and under/beside cooking equipment was dirty with grease, food, debris, etc.3) The area around the chicken hot holding unit in the kitchen was dirty with food splatter/grease, sauce, etc.

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