Skip to content
Loading map…

Cleaver

102 - 524 17 Avenue SW Calgary AB T2S 0B2 · Food - General

Official record from Alberta →

Inspection summary

Cleaver has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 15, 2025. The most recent inspection, on August 31, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 22 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 4 separate inspections, most recently on July 14, 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 3 times across 2 separate inspections, most recently on July 9, 2026. 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 July 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 15 times across 6 separate inspections, most recently on August 31, 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?

  • 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 2 separate inspections, most recently on July 9, 2026. 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. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed ceiling was present in the kitchen.Drop ceiling/ finished ceiling is required over food preparation, cooking, and dish pit areas.(Extension given on this item. Ensure ceiling is installed by the end of January of 2026).
  2. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff stated that raw beef for beef carpaccio is briefly microwaved before slicing and serving.Provide written procedures for the beef carpaccio. An adequate sear step is required for the beef to be used for beef carpaccio before slicing and serving.
    • 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?
      • There was an abundance of flies, most prominently in the bar area.Ensure that adequate pest control is taking place in 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?
      • Exposed ceiling was present in the kitchen.Drop ceiling/ finished ceiling is required over food preparation, cooking, and dish pit areas.(Extension given on this item. Ensure ceiling is installed by the end of January of 2026).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak under the bar hand wash sink.Repair the leak.
  3. Risk Management Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff stated that raw beef for beef carpaccio is briefly microwaved before slicing and serving.Provide written procedures for the beef carpaccio. An adequate sear step is required for the beef to be used for beef carpaccio before slicing and serving.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were observed on floors throughout the kitchen, on shelving by food equipment and utensils, within a container of utensils on a shelf with food equipment and utensils. Pest control records were unavailable for review.- Safely clean up all mouse droppings.
    • 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?
      • There was an abundance of flies, most prominently in the bar area.Ensure that adequate pest control is taking place in 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?
      • Exposed ceiling was present in the kitchen.Drop ceiling/ finished ceiling is required over food preparation, cooking, and dish pit areas.(Extension given on this item. Ensure ceiling is installed by the end of January of 2026).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak under the bar hand wash sink.Repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, soil, and/or food debris on floors, walls, shelving, tables and equipment in the kitchen.Deep clean the kitchen.
  4. Monitoring Inspection

    11 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff stated that raw beef for beef carpaccio is briefly microwaved before slicing and serving.Provide written procedures for the beef carpaccio. An adequate sear step is required for the beef to be used for beef carpaccio before slicing and serving.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of potatoes were being stored directly on the floor in front of the hand wash sink.Store food at least 15 cm (6 inches) off the floor to help protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A piece of raw beef to be used for beef carpaccio was being stored at room temperature.When not preparing, ensure that beef for beef carpaccio is moved back into the cooler to minimize/prevent pathogen growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw beef in vacuum sealed bags was thawing in stagnant water in the food preparation sink. Internal temperature of one piece of beef measured 12 degrees Celsius.The beef that measured 12 degrees Celsius was discarded. The rest was moved under running cold water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature dishwasher measured approximately 10 ppm.Have the dishwasher adjusted/repaired. The residual concentration of chlorine at the dish level during the sanitize cycle must measure 100 ppm.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were observed on floors throughout the kitchen, on shelving by food equipment and utensils, within a container of utensils on a shelf with food equipment and utensils. Pest control records were unavailable for review.- Safely clean up all mouse droppings.- Provide most recent pest control reports for review.
    • 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?
      • There was an abundance of flies, most prominently in the bar area.Ensure that adequate pest control is taking place in 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?
      • Exposed ceiling was present in the kitchen.Drop ceiling/ finished ceiling is required over food preparation, cooking, and dish pit areas.(Extension given on this item. Ensure ceiling is installed by the end of January of 2026).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak under the bar hand wash sink.Repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer, which was being used to slice raw beef for beef carpaccio had food debris accumulation in hard to clean areas. Staff stated that the meat slicer is only disassembled and cleaned every few days when it is busy.The meat slicer must be cleaned and sanitized after each use. This is especially important when dealing with a raw product like beef carpaccio.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease, soil, and/or food debris on floors, walls, shelving, tables and equipment in the kitchen.Deep clean the kitchen.
  5. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed ceiling was present in the kitchen.Drop ceiling/ finished ceiling is required over food preparation, cooking, and dish pit areas.(Extension given on this item. Ensure ceiling is installed by the end of January of 2026).
  6. Demand Inspection

    15 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The baffle inside the ice machine was moldy.Clean and sanitize the inside of the ice machine. Ensure the ice machine is cleaned and sanitized on a regular basis to prevent mold growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was being stored directly on the top of the ice machine. The top of the ice machine was dusty.Either store the ice scoop in a sanitary holder, or in a clean container in order to help protect it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic food wrap rolls were being stored in a space between the ice machine and the wall.Store plastic food wrap in a location and way that protects it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were being stored directly in bulk food containers, with scoop handles in contact with the food.Store scoops either out of food containers, or so that the handle is not in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The inside of the walk-in cooler was lacking a functional thermometer.Place a functional thermometer in the walk in cooler that measures at least the range of 0 to 100 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher was empty of detergent and appeared to not be functioning as designed.Have the glasswasher repaired or replaced. Ensure all required reagents are hooked up to the glasswasher and dispensing as required.
    • 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?
      • An abundance of house flies and drain flies/fruit flies were present in the facility.Abate the flies from 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?
      • There was a sewer gas odour by the glasswasher in the bar that seemed to become stronger when the glasswasher was ran.Investigate the source of and abate the sewer gas odour from 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?
      • Caulking in the dishwashing area was moldy/deteriorating.Remove moldy/deteriorating caulking. Replace with new caulking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exposed ceiling was present in the kitchen.Drop ceiling/ finished ceiling is required over food preparation, cooking, and dish pit areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The fixture for the hand wash sink at the bar was loose.Tighten the hand wash sink plumbing fixture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer is not being fully disassembled, cleaned, and sanitized as required. Food debris accumulation was present on the meat slicer.Disassemble, fully clean and sanitize the meat slicer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Floors and shelving in the walk-in cooler had grease, soil and/or food debris accumulation.Clean floors and shelving in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A door was falling off a cooler in the bar. It had been reattached with duct tape.Properly repair the cooler and reattach the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil and/or food debris accumulation on floors and walls in the bar, on floors, walls, and ceilings in the kitchen, and on equipment in the kitchen.Deep clean the facility.

Nearby inspected facilities

Own this business? Add a badge to your website