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CENTRAL Taps + Food

110 - 224 12 Avenue SW Calgary AB T2R 0X5 · Food - General

Official record from Alberta →

Inspection summary

CENTRAL Taps + Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on January 28, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 January 28, 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?

  • 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 once on January 28, 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)?

  • 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 May 6, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on January 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 28, 2026. 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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A box of eggs was stored beside limes and lemons in the walk-in cooler. Ensure that raw eggs are stored below, not beside or above, ready to eat and cooked foods. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test kit was expired. Quat test strips were unavailable. Purchase test strips. Ensure that test strips for each type of sanitizer used onsite are available.
    • 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?
      • Fruit flies were found at the mop sink next to the pop syrup dispensers and at the main bar. Remove fruit flies from the bar and kitchen areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was stored on top of the bulk ice machine. Square ice cube trays were stored in the bulk ice machine in the bar. Store ice scoop in such away to protect against contamination. Store square ice cubes in a clean/sanitized container.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No guard between the dishwashing area handwash sink and clean dishes. Dried debris noted on the dishes next to the handwash sink.Provide a guard or store the dishes in another area.
    • 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?
      • 1) Fruit flies were found at the mop sink next to the pop syrup dispensers and at the main bar. 2) Grime build-up underneath the dishwasherDust and dried sauce underneath the main barRemove fruit flies and clean the dishwasher and bar areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up underneath the dishwasher2) Dust and dried sauce underneath the main bar1 to 2) Clean these areas.
  3. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No hot water available for handwashing. Operator stated that they just ran out of hot water and the plumber is on its way to fix it. Please stop food service until hot water returns.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the handwash sink.Please stop food service until hot water returns.Ensure both hot and cold water available for handwashing.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the prep coolers across from the cooking line was maintaining 6C. Ensure that all coolers are maintaining 4C or less.
  6. 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?
      • A couple knives were stored in the basin of the hand sink nearest the pizza oven. Don't store equipment in the hand sink. Ensure that all hand wash stations are accessible at all times. Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was stored directly on top of the bulk ice machine. Store the ice scoop in such a way to protect against contamination (i.e. in a clean insert). Corrected during inspection.

Nearby inspected facilities

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