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Bourbon St. Grill

434 - 751 3 Street SW Calgary AB T2P 4K8 · Food - General

Official record from Alberta →

Inspection summary

Bourbon St. Grill has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 22, 2023. The most recent inspection, on February 10, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 February 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 3 separate inspections, most recently on February 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 12, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cleaned cloths were being left on food contact surfaces. Please ensure cleaning cloths are kept in an approved sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in the walk-in cooler. Please ensure that food is stored elevated off of the floor in the cooler to limit cross-contamination and allow for proper cleaning.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (Outstanding violation) 1) Food was stored uncovered in the walk-in cooler. Please ensure all food is stored with a cover to protect from contamination.2) Raw whole shell eggs were stored on the top shelf in the walk-in cooler above cooked and ready-to-eat foods. Raw eggs must be stored on a bottom shelf to reduce the risk of cross-contamination onto cooked and ready-to-eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was stored inside the ice bin in contact with the ice. The scoop was removed at the time of the inspection. Please store in the ice scoop in a clean and sanitary manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • (Outstanding violation) A paper towel dispenser and hand soap was not available for the front hand sink. Please install a proper paper towel dispenser and hand washing soap for this hand sink to allow for proper hand washing.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food was stored uncovered in the walk-in cooler. Please ensure all food is stored with a cover to protect from contamination.2) Raw whole shell eggs were stored on the top shelf in the walk-in cooler above cooked and ready-to-eat foods. Raw eggs must be stored on a bottom shelf to reduce the risk of cross-contamination onto cooked and ready-to-eat foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cups and bowls were stored beside the back kitchen hand sink and under the hand soap dispenser rendering it difficult to access the hand sink and the hand soap. The cups/dishes were removed at the time of the inspection. Please ensure that all hand sinks are clear of items and can be easily accessed by food handlers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser was not available for the front hand sink. Please install a proper paper towel dispenser for this hand sink to protect the paper towel from contamination.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit was not posted. Please ensure a copy of your valid food handling permit is always posted in a location that is visible to the public. The permit was available and was posted at the time of the inspection.
  4. Initial Inspection

    0 infractions

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