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Calypso's Taverna

2101 Centre Street NW Calgary AB T2E 2T2 · Food - General

Official record from Alberta →

Inspection summary

Calypso's Taverna has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 31, 2024. The most recent inspection, on September 6, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. 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 7 times across 6 separate inspections, most recently on May 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on May 8, 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 once on October 31, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on May 4, 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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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 working at the time of the inspection. The operator stated there was an issue with the motor. The mechanical dishwasher must be maintained in good repair to effectively sanitize food equipment and utensils. Repair the mechanical dishwasher. Perform manual dishwashing using the two-compartment sink until it has been repaired and use single-use disposable customer containers.See the following steps on how to manually dishwash using a two-compartment sink: - Wash and rinse in the first compartment - Sanitize in a bleach solution of 100ppm or a quats solution of 200ppm for 2 minutes
  4. Risk Management Inspection

    2 infractions

    • 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 working at the time of the inspection. The operator stated there was an issue with the motor. The mechanical dishwasher must be maintained in good repair to effectively sanitize food equipment and utensils. Repair the mechanical dishwasher. Perform manual dishwashing using the two-compartment sink until it has been repaired and use single-use disposable customer containers.See the following steps on how to manually dishwash using a two-compartment sink: - Wash and rinse in the first compartment - Sanitize in a bleach solution of 100ppm or a quats solution of 200ppm for 2 minutes
    • 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?
      • Pest control records were not maintained onsite for review. Pest control records must be retained onsite and readily available upon the request of a Public Health Inspector. Obtain the pest control records from the hired pest control company and provide to the district Public Health Inspector.
  5. Demand Inspection

    4 infractions

    • 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 working at the time of the inspection. The operator stated there was an issue with the motor. The mechanical dishwasher must be maintained in good repair to effectively sanitize food equipment and utensils. Repair the mechanical dishwasher. Perform manual dishwashing using the two-compartment sink until it has been repaired and use single-use disposable customer containers.See the following steps on how to manually dishwash using a two-compartment sink: - Wash and rinse in the first compartment - Sanitize in a bleach solution of 100ppm or a quats solution of 200ppm for 2 minutes
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Not assessed during this inspection - May 4, 2026***The facility is using a ready-to-use surface cleaner and sanitizer. No test strips were available during the inspection. Test strips are required to test and confirm the concentration of the sanitizer solution. Obtain test strips for the sanitizer solution.
    • 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?
      • Pest control records were not maintained onsite for review. Pest control records must be retained onsite and readily available upon the request of a Public Health Inspector. Obtain the pest control records from the hired pest control company and provide to the district Public Health Inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ****Not assessed during this inspection - May 4, 2026***A surface covering is used for the prep table near the fryer and the surface itself, and the covering is in disrepair.Food contact surfaces must smooth, durable, and easy to clean. Replace or repair the prep table.
  6. Demand 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 facility is using a ready-to-use surface cleaner and sanitizer. No test strips were available during the inspection. Test strips are required to test and confirm the concentration of the sanitizer solution. Obtain test strips for the sanitizer solution.
    • 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 surface covering is used for the prep table near the fryer and the surface itself, and the covering is in disrepair.Food contact surfaces must smooth, durable, and easy to clean. Replace or repair the prep table.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bar cooler measured 9C. There were milk and creamer stored inside, and the temperature measured 9C.The cooler must maintain a temperature below 4C to prevent the growth of bacteria. Repair/replace the cooler. Refrain from storing high-risk foods such as dairy products in the cooler. The milk and creamer were discarded 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)?
      • The facility is using a ready-to-use surface cleaner and sanitizer. No test strips were available during the inspection. Test strips are required to test and confirm the concentration of the sanitizer solution. Obtain test strips for the sanitizer solution.
    • 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 surface covering is used for the prep table near the fryer and the surface itself, and the covering is in disrepair.Food contact surfaces must smooth, durable, and easy to clean. Replace or repair the prep table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is grease and food debris accumulating underneath and behind the fryer. 2. There is food debris accumulating near the dishwasher where the extra pots are stored. All areas must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the indicated areas.
  8. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was contaminated cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards

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