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Calcutta Cricket Club

100 - 1213 1 Street SW Calgary AB T2R 0V3 · Food - General

Official record from Alberta →

Inspection summary

Calcutta Cricket Club has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on September 9, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on September 18, 2025. 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 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 3 times across 3 separate inspections, most recently on September 9, 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?

  • 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 12, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on September 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the middle of the cookline in the upper kitchen did not have a paper towel dispenser. Install a paper towel dispenser for this sink.
  2. Risk Management Inspection

    1 infraction

    • 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?
      • Several flies observed throughout the bar area and in the basement. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
  3. Risk Management Inspection

    2 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?
      • Several flies observed throughout the bar area and in the basement. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of food debris observed Cleaning is required in the following areas:- Underneath the shelf stored in the staircase (CORRECTED)- Underneath the grill (CORRECTED)- Underneath the shelving units where the dry ingredients are stored (CORRECTED)- By the prep sink in the basement (OUTSTANDING)Ensure hard-to-reach areas are regularly cleaned to remove food debris as this may create a situation that attracts pests. However, no pests or pest activity were observed during the inspection. Clean the indicated areas.
  4. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels and no dispenser at the hand sink on the right side of the grill on the main floor.Hand sinks must be adequately supplied with paper towels to properly dry the hands. The operator placed the paper towel on a roll dispenser at the time of the inspection.
    • 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?
      • Several flies observed throughout the bar area and in the basement. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are stored in stagnant water. Storing utensils in stagnant water can support the growth of bacteria. Store utensils in the following manner: - Hot water (>60C) - iced cold water (<4C) - Sanitizer (200ppm of quats, 100ppm of chlorine) The operator replaced the water with 200ppm of quats during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cutting board in the front area has deep grooves with buildup of grime in between. Food equipment must be maintained in a manner that is easily cleanable. The operator discarded the cutting board during the inspection.2. A spatula was found in disrepair. Utensils must be maintained in good repair to prevent physical contamination of food. Discard utensils when they are worn out. The operator discarded the utensil at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of food debris observed Cleaning is required in the following areas:- Underneath the shelf stored in the staircase - Underneath the grill - Underneath the shelving units where the dry ingredients are stored- By the prep sink in the basementEnsure hard-to-reach areas are regularly cleaned to remove food debris as this may create a situation that attracts pests. However, no pests or pest activity were observed during the inspection. Clean the indicated areas.
  5. 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?
      • Paper towel was not in the dispenser for the hand sink located in the basement. Please ensure paper towel is stored in the dispenser to protect it from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two metal sieves were observed to be broken and have loose metal wires. The sieves were discarded.Please ensure all utensils and equipment are in good condition and are free from loose parts that can contaminate food.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust producing construction is still taking place in the dining room. Surfaces in the upper level had construction dust on them. Ensure that either the dust producing construction is complete and all surfaces cleaned and sanitized, or completely cordon off the bar and kitchen from the work being done, and ensure that surfaces are cleaned and sanitized.

Nearby inspected facilities

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