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Ceili's Modern Irish Pub

8650 112 Avenue NW Calgary AB T3R 0R5 · Food - General

Official record from Alberta →

Inspection summary

Ceili's Modern Irish Pub has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 15, 2024. The most recent inspection, on April 1, 2026, recorded 11 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 4 separate inspections, most recently on March 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on April 1, 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 once on April 1, 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?

  • 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 27, 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 17 times across 5 separate inspections, most recently on April 1, 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

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored directly on top of the ice machine. - Store ice scoop in a sanitary manner. Store in a container that is washed, rinsed and sanitized regularly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips were present.-Purchase new valid iodine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handwashing soap available at the bar handwashing sink. There was dishwashing detergent available. No paper towels dispenser available. The towel roll was stored directly on the bar counter. - Ensure all handwashing sinks, including the bar handwashing sink, is supplied with liquid soap and paper towels in suitable dispensers at all times.
    • 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 large gap observed along the bottom of the back exit door in the kitchen. Seal the gap to prevent the entry of pests into 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?
      • **** Overdue Violation ****Lighting levels in the walk-in coolers were dim.Increase brightness in the units.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak observed from the plumbing line at the tankless water heater. - Fix the leak. All plumbing fixtures must in a good state of repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mold and mildew noted on the glasswasher in the bar.Clean and maintain in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards on the cook line had deep grooves.-Resurface/replace the chopping boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hand sink in the staff washroom was chipped and cracked. Repair or replace the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime, grease and food debris build-up underneath equipment on the main cook line and the entire bar area. Deep clean and maintain in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed on the ceiling surrounding the vents. - Clean and maintain in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored uncovered inside the prep cooler.-Ensure that the food is covered to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottles were not labelled.The operator labelled the bottles.-Ensure that the chemical bottles are always labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad Prep cooler was not being used the at the time of inspection.Previous InspectionSalad Prep Cooler: Shredded cheese @ 13 degrees C and Sour cream @ 14.5 degrees C. 1 to 2) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The first prep cooler was measured at 7.6 degrees C.The fish was measured at 9.7 degrees CChicken was measured at 8 degrees C.* The operator moved the chicken to the walk in cooler and the fish was discarded.2) Cheese in the last prep cooler was measured at 8 degrees C.* The cheese was moved in different working cooler.3) Pasta was measured at 10 degrees C in the cooler under the cook line.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store perishable food in the cooler until the cooler gets fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips were present.-Purchase new valid iodine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Lighting levels in the walk-in coolers were dim.Increase brightness in the units.2) There was corrosion on shelves in the walk-in coolers.Clean, repair or replace shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mold and dust noted on the beer walk-in cooler condenser unit, walls and shelves and beer lines. Clean the beer walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board on the cook line had deep grooves.-Resurface/replace the chopping boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hand sink in the staff washroom was chipped and cracked. Repair or replace the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the wall and floor behind the dishwasher. Clean the kitchen and the area mentioned.2) Coolers and freezers temperatures, dishwasher and food surface sanitizer on the day of inspection was not available and the last available record on the file was October 2024.Check and record coolers and freezers temperatures, dishwasher and food surface sanitizer 2x daily.
  3. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad Prep cooler was not being used the at the time of inspection.Previous InspectionSalad Prep Cooler: Shredded cheese @ 13 degrees C and Sour cream @ 14.5 degrees C. 1 to 2) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Lighting levels in the walk-in coolers were dim.Increase brightness in the units.2) There was corrosion on shelves in the walk-in coolers.Clean, repair or replace shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mold and dust noted on the beer walk-in cooler condenser unit, walls and shelves and beer lines. Clean the beer walk-in cooler. 2) Dirty stickers on the clean clear plastic containersRe-wash the clear plastic containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hand sink in the staff washroom was chipped and cracked. Repair or replace the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris build-up underneath the deep fryers. 2) Grease and stains build-up on the main line equipment and on the floor behind the equipment.3) Grime build-up on the wall and floor behind the dishwasher. 4) Grime build-up on the back door and baseboards. 1 to 4) clean the kitchen.5) Cleaning schedule was not being followed and coolers and freezers temperatures, dishwasher and food surface sanitizer were not checked or recorded.Update cleaning schedule and ensure it is followed. Check and record coolers and freezers temperatures, dishwasher and food surface sanitizer 2x daily.
  4. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large Apps Prep cooler: Chicken @ 8.2 degrees C., chicken wing@ 7.4 degrees C., and breaded chicken @ 9.9 degrees C. and Tzatziki sauce in the insert @ 8.0 degrees C. Discarded the breaded chickenFix the prep cooler and store perishable food at 4.0 degrees C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salad Prep cooler was not being used the at the time of inspection.Previous InspectionSalad Prep Cooler: Shredded cheese @ 13 degrees C and Sour cream @ 14.5 degrees C. 1 to 2) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Lighting levels in the walk-in coolers were dim.Increase brightness in the units.2) There was corrosion on shelves in the walk-in coolers.Clean, repair or replace shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mold and dust noted on the beer walk-in cooler condenser unit, walls and shelves and beer lines. Clean the beer walk-in cooler. 2) Dirty stickers on the clean clear plastic containersRe-wash the clear plastic containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hand sink in the staff washroom was chipped and cracked. Repair or replace the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris build-up underneath the deep fryers. 2) Grease and stains build-up on the main line equipment and on the floor behind the equipment.3) Grime build-up on the wall and floor behind the dishwasher. 4) Slight dust build-up on the kitchen air vents and green wire shelves. 5) Grime build-up on the back door, walls and baseboards. 1 to 5) clean the kitchen.6) Cleaning schedule was not being followed and coolers and freezers temperatures, dishwasher and food surface sanitizer were not checked or recorded.Update cleaning schedule and ensure it is followed. Check and record coolers and freezers temperatures, dishwasher and food surface sanitizer 2x daily.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Salad Prep Cooler: Shredded cheese @ 13 degrees C and Sour cream @ 14.5 degrees C. Discarded the perishable food in the salad prep cooler. No temperature checks were done, chart was not available for review.2) Perishable food on top of the stove were measured between 47 to 53 degrees C (Tomato sauce @ 47 degrees C and Mushroom @ 53 degrees C.). 1 to 2) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Lighting levels in the walk-in coolers were dim.Increase brightness in the units.2) There was corrosion on shelves in the walk-in coolers.Clean, repair or replace shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mold and dust noted on the beer walk-in cooler condenser unit, walls and shelves and beer lines. Clean the beer walk-in cooler. 2) Dirty stickers on the clean clear plastic containersRe-wash the clear plastic containers
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A wire food strainer was damaged.Replace the food strainer.2)) Aluminum foil insulation was taped to the cover of the bulk bin located in the cook line.Remove tape and insulation wrap. Properly repair or replace the equipment part.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and food debris build-up underneath the deep fryers. 2) Grease and stains build-up on the main line equipment and on the floor behind the equipment.3) Grime build-up on the wall and floor behind the dishwasher. 4) Slight dust build-up on the kitchen air vents and green wire shelves. 5) Grime build-up on the back door, walls and baseboards. 1 to 5) clean the kitchen.6) Cleaning schedule was not being followed and coolers and freezers temperatures, dishwasher and food surface sanitizer were not checked or recorded.Update cleaning schedule and ensure it is followed. Check and record coolers and freezers temperatures, dishwasher and food surface sanitizer 2x daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hand sink in the staff washroom was chipped and cracked. Repair or replace the hand sink.

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