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Bun and Brie / L’après

811 1 Street SW Calgary AB T2P 7N2 · Food - General

Official record from Alberta →

Inspection summary

Bun and Brie / L’après has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 27, 2026. The most recent inspection, on September 23, 2026, recorded 6 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 46 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 11 times across 5 separate inspections, most recently on September 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 7 times across 5 separate inspections, most recently on September 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 2 times across 2 separate inspections, most recently on August 26, 2026. 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 February 10, 2026. 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 13 times across 6 separate inspections, most recently on September 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were observed but could not be verified without an expiry date. Please obtain new test strips.Chlorine test strips could not be located by staff at the time of the inspection. Please obtain/locate chlorine test strips such that concentration of chlorine-based surface sanitizer solutions can be tested and verifies - 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***OUTSTANDING on 9/23/20261) Paper towel and a paper towel dispenser was not available at the bar hand washing sink. Staff were instead using napkins to dry their hands. Please install a paper towel dispenser and stock it with paper towels at the bar hand washing sink. 2) Paper towel was being stored outside of the dispenser at the kitchen hand washing sink. Please restock the paper towel dispenser.
    • 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?
      • OUTSTANDING on 9/23/2026 - Wear appropriate PPE and clean the mouse droppings identified.August 26th, 2026: A few mouse droppings were observed on the floor by the back exterior door and on the floor beside the stainless-steel tall door cooler.April 10th, 2026: A few mouse droppings were observed in the main floor kitchen under the two-compartment dishwashing sink. Lots of traps had been set and no captures were observed. The operator has been conducting pest control monitoring himself but did contact a professional pest control company for an estimate. It is recommended to have a professional pest control company come and assess the facility and provide monitoring. Please safely clean up any droppings and sanitize all affected areas.
    • 20. Do food handlers at the facility have adequate food safety training?
      • OUTSTANDING on 9/23/2026 will send chart for 2-compartment sink manual dish washing procedures to be posted.Staff were unaware of manual dishwashing procedures, proper temperatures, sanitizer concentrations, and how to mix a sanitizer. Please ensure all staff are properly trained in food safety procedures.Recommend that all staff take the AHS Food Safety Basics Course: https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The espresso machine steam wands are not being sanitized. Please sanitize the steam wants between each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Outstanding violation) The walk-in cooler located in the basement dishwashing/storage area was cluttered with non-food items and was dirty. Please organize and clean.
  2. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping clothes were observed sitting on food preparation/contact surfaces. Please ensure that wiping cloths are stored in an approved sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The coffee bar was using "Hertel Cherry Almond All Purpose Cleaner" as a surface sanitizer. This is not an approved sanitizer, please use a 100ppm chlorine (bleach) solution or a 200ppm Quats solution. A 100ppm chlorine solution was mixed at the time of the inspection. 2) No surface sanitizer solution was available in the kitchen. Please ensure an approved surface sanitizer is always prepared and ready for use when food handling is occurring. A 100ppm chlorine solution was mixed at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the top of the preparation cooler had the following internal temperatures:- Smoked Salmon: 15.3C- Cooked chicken: 14.9C- Capers: 14.7C- Deli turkey meat: 15.1CAll items discarded at the time of the inspection. Please ensure the cooler is operating properly and able to maintain a temperature of 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The mechanical dishwashers detergent concentrate was empty at the time of the inspection. The dishwasher was sanitizing properly at 100ppm. Please purchase a new detergent concentrate and replace. Please ensure that extra detergents are available on-site. 2) The last of the bleach concentrate was used to make two 100ppm chlorine surface sanitizers. Please purchase more bleach concentrate to be able to mix more chlorine-based surface sanitizers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located by staff at the time of the inspection. Please obtain/locate chlorine test strips such that concentration of chlorine-based surface sanitizer solutions can be tested and verifies - 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Paper towel and a paper towel dispenser was not available at the bar hand washing sink. Staff were instead using napkins to dry their hands. Please install a paper towel dispenser and stock it with paper towels at the bar hand washing sink. 2) Paper towel was being stored outside of the dispenser at the kitchen hand washing sink. Please restock the paper towel dispenser.
    • 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?
      • August 26th, 2026: A few mouse droppings were observed on the floor by the back exterior door and on the floor beside the stainless-steel tall door cooler.April 10th, 2026: A few mouse droppings were observed in the main floor kitchen under the two-compartment dishwashing sink. Lots of traps had been set and no captures were observed. The operator has been conducting pest control monitoring himself but did contact a professional pest control company for an estimate. It is recommended to have a professional pest control company come and assess the facility and provide monitoring. Please safely clean up any droppings and sanitize all affected areas.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were unaware of manual dishwashing procedures, proper temperatures, sanitizer concentrations, and how to mix a sanitizer. Please ensure all staff are properly trained in food safety procedures.Recommend that all staff take the AHS Food Safety Basics Course: https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw plywood was observed behind the hand-washing sink located at the bar. Please seal/paint the wood such that it is smooth, impervious to moisture, and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand-washing sink located at the bar was leaking water onto the floor below. Please repair any plumbing issues such that the hand-washing sink is not leaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The espresso machine steam wands are not being sanitized. Please sanitize the steam wants between each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Outstanding violation) The walk-in cooler located in the basement dishwashing/storage area was cluttered with non-food items and was dirty. Please organize and clean.
  3. Risk Management Inspection

    3 infractions

    • 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?
      • A small gap was seen along the bottom of the kitchen exterior door. Please seal to prevent future pest entry.
    • 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?
      • A few mouse droppings were observed in the main floor kitchen under the two-compartment dishwashing sink. Lots of traps had been set and no captures were observed. The operator has been conducting pest control monitoring himself but did contact a professional pest control company for an estimate. It is recommended to have a professional pest control company come and assess the facility and provide monitoring. Please safely clean up any droppings and sanitize all affected areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler located in the basement dishwashing/storage area was cluttered with non-food items and was dirty. Please organize and clean.
  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips on-site had expired on May 1st, 2023.Please obtain new chlorine test strips to be able to accurately test and verify the chlorine-based sanitizer concentration (100ppm).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler located in the basement dishwashing/storage area was cluttered with non-food items and was dirty. Please organize and clean.
  5. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Feb 10th, 2026: A surface sanitizer was not available to test. The concentrate attached to the dispenser was empty. A surface sanitizer must be available, and staff must know how to use it and test it. A quat sanitizer bottle was tested and 0ppm was detected. Please ensure that sanitizer solutions are mixed properly and always tested prior to use (200ppm).
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles were unlabeled in the main kitchen. Please ensure that all chemical bottles are labeled such that the contents can be identified and safely used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Chlorine test strips were not available to test the dishwasher sanitizer cycle concentration. Please obtain chlorine test strips to be able to test and verify the chlorine sanitizer concentration in the dishwasher (100ppm). 2) The facility had a quat-based sanitizer but not quat test strips. Please obtain quat test strips to be able to test and verify the concentration of the surface sanitizer solutions (200ppm).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand-washing sink in the main floor kitchen was not stocked with liquid hand soap. 2) The hand-washing sink in the main floor bar was not stocked with liquid hand soap or single-use paper towels in a proper dispenser. 3) The basement bar hand-washing sink was not stocked with single-use paper towels in a proper dispenser. 4) The one-compartment sink in the basement dishwashing/storage area was not stocked with liquid hand soap or single-use paper towels in a proper dispenser. Please ensure that all hand-washing sinks are stocked with liquid hand soap, single-use paper towels in a proper dispenser, and hot/cold running water to allow for proper hand washing by food handlers.
    • 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?
      • A gap at the bottom of the main floor kitchen exterior door was observed. Please install a new piece of weatherstripping to this door to seal the gap and prevent pest entry.
    • 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?
      • Feb 10th: It was determined that the basement bar is acting as a speakeasy with a different name than Bun & Brie. Please submit a new food permit application for the additional name. All operating names must be reflected on the permit.The facility has changed trade names to "Bun N Brie". Please submit a food permit application for the trade name change.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak from a hose was being caught in a bucket beside the dishwasher. Please repair the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off the walls and ceiling in the basement dishwashing/storage area. Please refinish the walls and ceiling such that they are smooth, impervious to moisture, and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the public washrooms are missing paper towel. Please ensure all washrooms are stocked with paper towels and liquid hand soap to facilitate proper hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walk-in cooler located in the basement dishwashing/storage area was cluttered with non-food items and was dirty. Please organize and clean. 2) The main floor bar was cluttered with non-food items and was dirty. Please organize and clean. 3) The basement dishwashing/storage area had a build-up of dust, debris, and grime. Please cleanPlease ensure the entire facility receives a deep clean.
  6. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A quat sanitizer bottle was tested and 0ppm was detected. Please ensure that sanitizer solutions are mixed properly and always tested prior to use (200ppm).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The stainless-steel prep cooler in the main floor kitchen had an ambient air temperature of 11C. 2) The stainless-steel upright cooler in the main floor kitchen had an ambient air temperature of 10C. 3) The basement dishwashing/storage area walk-in cooler had an ambient air temperature of 22C. Please ensure that all coolers are operating properly and able to maintain a temperature of 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was tested multiple times and 0ppm chlorine was detected. Please service the dishwasher such that it is running properly and sanitizing at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Chlorine test strips were not available to test the dishwasher sanitizer cycle concentration. Please obtain chlorine test strips to be able to test and verify the chlorine sanitizer concentration in the dishwasher (100ppm). 2) The facility had a quat-based sanitizer but not quat test strips. Please obtain quat test strips to be able to test and verify the concentration of the surface sanitizer solutions (200ppm).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand-washing sink in the main floor kitchen was not stocked with liquid hand soap. 2) The hand-washing sink in the main floor bar was not stocked with liquid hand soap or single-use paper towels in a proper dispenser. 3) The basement bar hand-washing sink was not stocked with single-use paper towels in a proper dispenser. 4) The one-compartment sink in the basement dishwashing/storage area was not stocked with liquid hand soap or single-use paper towels in a proper dispenser. Please ensure that all hand-washing sinks are stocked with liquid hand soap, single-use paper towels in a proper dispenser, and hot/cold running water to allow for proper hand washing by food handlers.
    • 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?
      • A gap at the bottom of the main floor kitchen exterior door was observed. Please install a new piece of weatherstripping to this door to seal the gap and prevent pest entry.
    • 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?
      • No pest control monitoring program is in place. No records of service were available. Please implement a pest control monitoring program and retain all service records on-site for review.
    • 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 is not valid as the renewal has not been paid. Payment must be received immediately.
    • 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 facility has changed trade names to "Bun N Brie". Please submit a food permit application for the trade name change.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator was unaware of proper cooler operating temperatures when asked. Please ensure all staff are trained in food safety procedures including important temperatures, sanitizer concentrations, etc. Please provide a copy of a food safety certificate for someone in daily care and control of the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off the walls and ceiling in the basement dishwashing/storage area. Please refinish the walls and ceiling such that they are smooth, impervious to moisture, and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Standing water was observed under the mechanical dishwasher. Please investigate the source of the water and repair any leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walk-in cooler located in the basement dishwashing/storage area was cluttered with non-food items and was dirty. Please organize and clean. 2) The main floor bar was cluttered with non-food items and was dirty. Please organize and clean. 3) The basement dishwashing/storage area had a build-up of dust, debris, and grime. Please cleanPlease ensure the entire facility receives a deep clean.
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