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Buffalo Bob's

126 - 3715 51 Street SW Calgary AB T3E 6V2 · Food - General

Official record from Alberta →

Inspection summary

Buffalo Bob's has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on January 23, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 5 times across 4 separate inspections, most recently on January 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 5 times across 5 separate inspections, most recently on January 23, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on March 31, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 24, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 5 separate inspections, most recently on January 23, 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?

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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and iodine test strips were expired.Obtain new test strips and use them to check sanitizer concentration daily.
    • 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?
      • Update: A minor gap still visible under the back door of the kitchen. Please repair. 2025-04-03: Significant gap present below the back door of kitchen.Noted on multiple inspection reports.Address this item. *On-going violation
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the shelves in the kitchen were worn out/damaged/deteriorated surface.Please repair/resurface to make them smooth, durable and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in below mentioned areas:-Under the dishwasher-Ceiling panels above the cooking line-Bar cooler door and handle-Shelves
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and iodine test strips on site expired in 2019.Obtain new test strips and use them to check sanitizer concentration daily.
    • 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?
      • Significant gap present below the back door of kitchen.Noted on multiple inspection reports.Address this item. *On-going violation
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spills present below pop syrup boxes in back storage area.Ensure all areas and surfaces are maintained in a clean and sanitary state.
  3. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of walk-in cooler was 7.5 degrees Celsius.Thermometers present inside of cooler were broken and displayed a temperature of below 0 degrees Celsius.Adjust or service cooler to ensure food is maintained at 4 degrees Celsius or less.Obtain a new thermometer for the cooler and check temperatures daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and iodine test strips on site expired in 2019.Obtain new test strips and use them to check sanitizer concentration daily.
    • 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?
      • Significant gap present below the back door of kitchen.Noted on multiple inspection reports.Address this item. *On-going violation
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spills present below pop syrup boxes in back storage area.Ensure all areas and surfaces are maintained in a clean and sanitary state.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizing solution in spray bottle measured 0ppm.Container connected to wall mounted system was empty.Container switched out at time of inspection and new solution measured 200ppm (satisfactory).
    • 09. Are chemicals stored and handled in a safe manner?
      • Some spray bottles were not labelled. Some spray bottles were improperly labelled. Ensure spray bottles are properly labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of walk-in cooler was 7.5 degrees Celsius.Thermometers present inside of cooler were broken and displayed a temperature of below 0 degrees Celsius.Adjust or service cooler to ensure food is maintained at 4 degrees Celsius or less.Obtain a new thermometer for the cooler and check temperatures daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and iodine test strips on site expired in 2019.Obtain new test strips and use them to check sanitizer concentration daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers at both kitchen handwash sink and in staff washroom were empty.Staff indicated products were on order.Ensure paper towel dispensers are maintained.
    • 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?
      • Significant gap present below the back door of kitchen.Noted on multiple inspection reports.Address this item. *On-going violation
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Kitchen ceiling extremely dirty near cooking equipment.2. Spills present on floor of walk-in cooler.3. Spills present below pop syrup boxes in back storage area.4. Floor dirty in hard-to-reach areas of kitchen.5. Fan / condensing unit in walk-in coolers dirty.Clean noted areas.Ensure all areas and surfaces are maintained in a clean and sanitary state.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Containers were left inside of the bulk flour bins and were being used as scoops. 2. Scoops handles were in direct contact with the bulk food. Ensure scoops with handles are used and stored outside of bulk bins or with their handles outside of product. 3. Basmati rice and all purpose flour were stored on the floor in the dry storage room.4. Utensils including tongs were stored on the cart handle and hung on the grill stove handle.Store utensils in ice water at 4°C or less; hot water at 60°C or above; in a sanitizer solution at the correct concentration or change utensils after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot foods from the stove grill were placed in the walk-in cooler right away.The hot foods were placed in ice water baths.Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within four hours. Cool foods rapidly by:i. Dividing foods into smaller portions. Large foods take longer time to cool.ii. Placing foods in ice water bath.iii. Storing foods in pre chilled shallow pans.After proper cooling, label and store the food with the date and time they were prepared.2. Condiments were kept on the cart at the cook line.BBQ honey garlic - 23.4°C; buffalo sauce - 21.8°C, bacon jam - 27.8°C; hickoy sauce - 28°C.Condiments were promptly kept in ice water bath.
    • 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?
      • Recurring violation:Gap was noted under the back kitchen exit door.Replace the weatherstripping to close the gap.Previous violation:There was a gap under the back kitchen door. Adjust, repair or replace the weather stripping.**OUTSTANDING (2023-09-08). The back kitchen door still had a gap on the bottom of the backdoor. Please ensure to fixe (repair/replace) the weather-stripping to remove the gap.**NOTE (2023-09-25). The operator mentioned that they are still working on this.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation on the kitchen wires along the kitchen walls.Ensure the indicated area is clean and free of dust.

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