Skip to content
Loading map…

Bourbon St. Grill

J011B - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

Official record from Alberta →

Inspection summary

Bourbon St. Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since September 12, 2024. The most recent inspection, on July 22, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 6 times across 4 separate inspections, most recently on August 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on March 17, 2025. 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 9 times across 4 separate inspections, most recently on July 13, 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 5 times across 4 separate inspections, most recently on July 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on September 23, 2024. 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?

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

    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?
      • Kitchen hand sink was obstructed by mop. Ensure the hand sink is easily accessible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surface of the ice machine especially the water reservoir area was observed to be dirty.Remove the ice. Clean and sanitize the surfaces.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ****Recurrent Violation****There was no sanitizer at the food preparation stations in the kitchen area during the inspection.**Ensure to have an approved sanitizer at adequate concentrations available for use at all times during food preparation.-Kitchen staff mixed bleach to 100ppm of chlorine during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for monitoring sanitizer concentrations.**Please obtain the required test strips and ensure sanitizer solutions are frequently monitored.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white bulk storage bins had food debris and spillage on the exterior.Thoroughly clean and sanitize the white bulk storage bins.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Recurrent Violation***There was no sanitizer solution prepared for the back kitchen. - Ensure a sanitizer solution such as chlorine (bleach water) is available at 100 ppm in the food handling areas at all times. All food contact surfaces must be regularly sanitized. - Chlorine sanitizer must be used at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water.March 17, 2025: The chlorine sanitizer solution had a concentration of 0ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Recurrent Violation***Several perishable food items such as cut vegetable were stored in room temperature at the time of inspection. Internal temperature of chopped cabbage, onion and chopped garlic were measured between 19 - 21 deg C. - Discarded.- Do not store any perishable foods at room temperature. All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. If ice is used, ensure it surrounds the food container. - Corrected during inspection.March 17, 2025: Chopped produce was stored at room temperature in front of the grill.Ensure that these food items are kept under refrigeration at 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a container of beef marinating at room temperature. The temperature of the meat was 11C.Ensure that meat marinating is kept under refrigeration.Staff placed the meat into the walk-in cooler.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff exhibited a lack of food safety knowledge.More food safety training is required. Ensure all cooks receive training in one the recognized food safety courses found in the following list:- https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2Epdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white bulk storage bins had food debris and spillage on the exterior.Thoroughly clean and sanitize the white bulk storage bins.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rice scoop adjacent to the rice cooker was stored at room temperature.Ensure that the rice scoop adjacent is below 4C (ice bath) or cleaned in between uses.Staff prepared an ice bath.
  7. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Recurrent Violation***There was no sanitizer solution prepared for the back kitchen. - Ensure a sanitizer solution such as chlorine (bleach water) is available at 100 ppm in the food handling areas at all times. All food contact surfaces must be regularly sanitized. - Chlorine sanitizer must be used at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Recurrent Violation***1) Food handlers were observed using re-usable gloves for food handling. - Do not use re-usable gloved while food handling. Food handlers must wash hand thoroughly prior to food handling or donning single use disposable gloves or any time their hands become contaminated. - Single use gloves are for a single use and must be discarded once contaminated or doffed.2) Evidence of lack of or improper handwashing. - The handwashing sink was blocked in the back. No soap available at the handwashing sink. - Food handlers are to thoroughly wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use. Staff member was observed coming in from break and putting on gloves without handwashing first. - Staff must wash hands first prior to donning gloves to prevent cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • September 23, 2024 - observed in common corridor outside of the back entrance to the food premise: - 2 bags of sugar stored directly on the floor. - a bag of flour stored directly on the floor.September 12, 2024- observed in common corridor outside of the back entrance to the food premise: -Two (2) bags of dry rice stored directly on the floor-One (1) box of cabbage heads stored directly on the floor.-2 Boxes of frozen vegetables and 1 box of frozen fish on cart (surface of box was @5 deg C)Upon delivery of food supply, store properly and in coolers for perishable meats, seafoods, eggs and dairy. Do not store any food boxes/containers/bags on directly on floors.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Recurrent Violation***Several perishable food items such as cut vegetable were stored in room temperature at the time of inspection. Internal temperature of chopped cabbage, onion and chopped garlic were measured between 19 - 21 deg C. - Discarded.- Do not store any perishable foods at room temperature. All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. If ice is used, ensure it surrounds the food container. - Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ****Recurrent Violation***The internal temperature of barbecued food items in the hot holding unit was measured at 35C. - All foods items under hot holding must be held at a temperature of 60C or greater. - Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Equipment and utensils are not sanitized. - clean in the first sink in a detergent solution capable of removing grease and food particles and is maintained at a temperature of not less than 45°C; and- rinse in the second sink using clean water maintained at not less than 45°C; and- sanitize in the third sink by immersion for at least two minutes in an approved sanitizer solution such as chlorine solution with a concentration of 100 - 200 ppm at temperature greater than 45°C; and - Airdry.- Facility may be required to install a commercial dishwasher if staff are observed to be incapable of properly perform manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 2) Evidence of lack of or improper handwashing. The handwashing sink was blocked in the back. No soap available at the handwashing sink. - Food handlers are to thoroughly wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.- Ensure the handwashing sink is accessible at all times. - Ensure the handwashing sink is always stocked with liquid soap and paper towels.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff exhibited a lack of food safety knowledge.More food safety training is required. Ensure all cooks receive training in one the recognized food safety courses found in the following list:- https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2Epdf
    • 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) shelves in walk-in cooler were observed to be covered with oil soaked carboard.- Remove all cardboard. All surfaces must be smooth, easy to clean and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken plastic containers were used for storage of broccoli. - Discard all broken/damaged food storage container. - Perforated plastic boxes/container were used for storage of deep-fried food items resulting in spillage of oil on shelves below. - Do not use perforated containers for such food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several surfaces such as walls, flooring, shelves, carts, handwashing sink were extremely dirty. - A deep cleaning is required throughout the facility. Clean and maintain in a clean and sanitary manner at all times.
  8. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Recurrent Violation***1) The sanitizer solution in bucket was prepared a day before for the back kitchen and had not been used since. - Ensure a sanitizer solution such as chlorine (bleach water) is available at 100 ppm in the food handling areas at all times. All food contact surfaces must be regularly sanitized. 2) The sanitizer solution available in the front was way too strong. - Chlorine sanitizer must be used at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water. 3) Lemon scented bleach was being used to prepare a sanitizer solution. Please purchase regular household unscented bleach to prepare a food safe sanitizer solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Recurrent Violation***1) Food handlers were observed using re-usable gloves for food handling. - Do not use re-usable gloved while food handling. Food handlers must wash hand thoroughly prior to food handling or donning single use disposable gloves or any time their hands become contaminated. - Single use gloves are for a single use and must be discarded once contaminated or doffed.2) Evidence of lack of or improper handwashing. - The handwashing sink was blocked in the back. Cold and hot water tap turned off from below the sink. - Food handlers are to thoroughly wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • September 12 2024- observed in common corridor outside of the back entrance to the food premise: -Two (2) bags of dry rice stored directly on the floor-One (1) box of cabbage heads stored directly on the floor.-2 Boxes of frozen vegetables and 1 box of frozen fish on cart (surface of box was @5 deg C)Upon delivery of food supply, store properly and in coolers for perishable meats, seafoods, eggs and dairy. Do not store any food boxes/containers/bags on directly on floors.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Recurrent Violation***1) Several perishable food items such as cut vegetable were stored in room temperature at the time of inspection. Internal temperature of chopped cabbage, onion and chopped garlic were measured between 16 - 20 deg C. - Discarded.- Do not store any perishable foods at room temperature. All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. If ice is used, ensure it surrounds the food container. - Corrected during inspection.2) The internal temperature of barbecued food items in the hot holding unit was measured at 53C. - All foods items under hot holding must be held at a temperature of 60C or greater. - Corrected during inspection.3) There was no probe thermometer available.- Purchase a probe thermometer. A probe thermometer is required to measure internal temperature offoods during cooking, storage, reheating and cooling.

Nearby inspected facilities

Own this business? Add a badge to your website