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City Pub

2835 37 Street SW Calgary AB T3E 3B3 · Food - General

Official record from Alberta →

Inspection summary

City Pub has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on January 16, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 6 times across 3 separate inspections, most recently on November 13, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 8, 2024. 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?

  • 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 9 times across 5 separate inspections, most recently on June 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on February 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    0 infractions

  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dust and grime on the ceiling of both the kitchen walk-in cooler and the walk-in keg cooler.Please clean noted areas.
  3. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Serving utensils were submerged in water.Serving utensils were stored in a chlorine sanitizing bucket at 100 ppm.2) Serving tongs and spatulas were stored on the stove oven grill door handle.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ongoing violation:Opens walls were noted underneath the dishwasher.Fix the missing wall tiles.Previous violations:1) Broken ceiling tiles were noted above the cook line.2) Missing ceiling tiles were noted in the kitchen.3) Opens walls were noted underneath the dishwasher.4) Paints were peeling off from the kitchen ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath the dishwasher had buildup of debris and black mold.2) The condenser fan covers in the beer walk-in cooler were accumulated with dust and grime.3) Underneath the counter at the bar area was accumulated with debris and black mold.Deep clean and sanitize the indicated areas.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were stored on the prep coolers cutting boards.2) There was no sanitizing bucket available.Bleach sanitizing buckets were prepared and the food prep stations, and the cleaning cloths were promptly kept in a chlorine sanitizer bucket at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Serving utensils were submerged in water.Serving utensils were stored in a chlorine sanitizing bucket at 100 ppm.2) Serving tongs and spatulas were stored on the stove oven grill door handle.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ongoing violation:Opens walls were noted underneath the dishwasher.Fix the missing wall tiles.Previous violations:1) Broken ceiling tiles were noted above the cook line.2) Missing ceiling tiles were noted in the kitchen.3) Opens walls were noted underneath the dishwasher.4) Paints were peeling off from the kitchen ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath the dishwasher had buildup of debris and black mold.2) The condenser fan covers in the beer walk-in cooler were accumulated with dust and grime.3) Underneath the counter at the bar area was accumulated with debris and black mold.Deep clean and sanitize the indicated areas.
  5. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer buckets were measured at 0 ppm and 10 ppm respectively.Fresh bleach sanitizer buckets were prepared at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Non-food grade containers were in use.Use food grade containers or store bulk food bag inside the bulk food container.2) Scoop handles were in direct contact with the bulk food.Ensure scoops are stored outside of the bulk bins or with their handles outside of the product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Condiments including BBQ, plume, honey garlic and teriyaki measured 24°C were stored on the prep cooler at room temperature.Condiments were kept in the cooer.When in use, keep condiments in an ice bath.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strip was not available.Previous violation:1. Chlorine test strip was not detecting chlorine.2. Quat test strip was not 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?
      • Recurring violation:Gap was noted at the bottom of the back exit door.Install weatherstripping to close the gap and prevent the entry of pests.Previous violations:1) There were significant cockroaches noted on the glue boards. The glue boards were not dated to determine the date they were set.2) Molds were noted in the pest trap glue board at the bar area.3) Fruit flies were noted at the bar area.Contact your pest control professional to eliminate the pests in the facility.4) Gap was noted at the bottom of the back exit door.Install weatherstripping to close the gap and prevent the entry of pests.
    • 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) Broken ceiling tiles were noted above the cook line.2) Missing ceiling tiles were noted in the kitchen.3) Opens walls were noted underneath the dishwasher.4) Paints were peeling off from the kitchen ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:6) The mechanical room was dirty and disorganized.7) Around the grease trap had food debris buildup.8) Beer cooler fan covers were accumulated with dust and grime.9) Underneath the counter at the bar area was dirty.Clean the indicated areas.Previous violations:1) Walk-in cooler and walk-in freezer fan covers were accumulated with dust and grime.2) Beneath the pizza oven was dirty.3) The knife cutter was dirty.4) Top of the dishwasher had food debris build up.5) Underneath the dishwasher was dirty.6) The mechanical room was dirty and disorganized.7) Around the grease trap had food debris buildup.8) Beer cooler fan covers were accumulated with dust and grime.9) Underneath the counter at the bar area was dirty.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet cleaning cloths were kept on the counter.2) Sanitizer bucket was not available.Fresh quat sanitizer solution was prepared at 200 ppm and cleaning cloths were stored inside the sanitizer bucket.Cleaning cloths when not in use must be stored inside a sanitizer bucket at the correct concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Non-food grade containers were in use.Use food grade containers or store bulk food bag inside the bulk food container.2) Scoop handles were in direct contact with the bulk food.Ensure scoops are stored outside of the bulk bins or with their handles outside of the product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic with margarine was kept on the counter at 25°C.Food was discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 50 ppm.The dishwasher sanitizer bucket was replaced and troubleshooted until it measured 100 ppm.
    • 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 strip was not detecting chlorine.2. Quat test strip was not 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?
      • 1) There were significant cockroaches noted on the glue boards. The glue boards were not dated to determine the date they were set.2) Molds were noted in the pest trap glue board at the bar area.3) Fruit flies were noted at the bar area.Contact your pest control professional to eliminate the pests in the facility.4) Gap was noted at the bottom of the back exit door.Install weatherstripping to close the gap and prevent the entry of pests.
    • 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) Broken ceiling tiles were noted above the cook line.2) Missing ceiling tiles were noted in the kitchen.3) Opens walls were noted underneath the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Walk-in cooler and walk-in freezer fan covers were accumulated with dust and grime.2) Beneath the pizza oven was dirty.3) The knife cutter was dirty.4) Top of the dishwasher had food debris build up.5) Underneath the dishwasher was dirty.6) The mechanical room was dirty and disorganized.7) Around the grease trap had food debris buildup.8) Beer cooler fan covers were accumulated with dust and grime.9) Underneath the counter at the bar area was dirty.

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