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Bridgette Bar

739 10 Avenue SW Calgary AB T2R 0B3 · Food - General

Official record from Alberta →

Inspection summary

Bridgette Bar has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on September 29, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on November 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 April 11, 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 5 times across 4 separate inspections, most recently on April 11, 2025. For example: Do food handlers ensure that food is protected from contamination (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 3 times across 3 separate inspections, most recently on September 25, 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?

  • 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 2 times on June 9, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand 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?
      • Sewage smell at the top of the stairs leading to the basement and in the basement.Abate the smell.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Beef for beef carpaccio was being served without additional safety precautions in place (ie searing of whole muscle was not taking place).The exterior of the whole muscle cut of beef used for beef carpaccio must be seared before slicing.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Written procedures were not available for the beef carpaccio.Written procedures are required for serving high risk foods that require additional safety steps (ie beef carpaccio).
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not in working order.
  7. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not in working order.
  8. Risk Management Inspection

    0 infractions

  9. 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?
      • No air gap between the drink ice well and waste pipe. Provide an air gap to prevent contamination of drink ice or store ice in container.
  10. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No quat sanitizer was detected in the utensils' storage containers. Use 200ppm quat sanitizer and change sanitizer solution more often to maintain strength at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw steaks were placed top of a container of mushrooms and stored above sliced oranges. Store raw meat in a safe manner to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small container was stacked directly on top of croutons. Do not stack container directly on top of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza Prep cooler:Sliced sausage and salami were stored above the insert load limit.Salami @ 7.8 (bottom) and 15.0 (top) degrees C. Sausage @ 8.5 (bottom) to 10.2 (top) degrees C. Store cold perishable food at 4 degrees C or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No air gap between the drink ice well and waste pipe. Provide an air gap to prevent contamination of drink ice or store ice in container.
  11. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open food was being stored directly underneath the paper towel dispenser.Food was moved during inspection. Do not store food under the paper towel dispenser, as it can become contaminated with water from hand washing.
  12. Demand Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • It is unclear how many staff have taken recognized food safety training. Certificates available for review during inspection were for food safety basics, which does not meet the requirement for food safety training.Provide food safety certificates for staff with full food safe certificates. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times.
  13. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • It is unclear how many staff have taken recognized food safety training. Certificates available for review during inspection were for food safety basics, which does not meet the requirement for food safety training.Provide food safety certificates for staff with full food safe certificates. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times.

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