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Comery Block BBQ

638 17 Avenue SW Calgary AB T2S 0B4 · Food - General

Official record from Alberta →

Inspection summary

Comery Block BBQ has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on April 9, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Pests and Protecting food from contamination.

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.

  • 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 2 times on February 24, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 on November 16, 2023. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 16, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 18 times across 5 separate inspections, most recently on March 6, 2025. 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 10 times across 4 separate inspections, most recently on February 24, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the basement food preparation space was not dispensing paper towels.Repair or replace the paper towel dispenser.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the lower bar was located on the floor, underneath the ice well.Install a paper towel dispenser at the hand wash sink of the lower bar.
    • 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 hole in the wall behind the steam table for plumbing access.Install access panels for the plumbing. Ensure the access panels are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the floor under equipment on the cookline.Clean the floor under equipment on the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment in the upper bar had soil accumulation. Clean the floor and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment in the lower bar had soil accumulation. Clean the floor and ensure it is cleaned on a regular basis.
  5. Monitoring Inspection

    12 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of garnishes and beverage bottles were being stored in the customer ice of the upper bar.Ice is a ready to eat food and must be protected from contamination. The containers of garnishes and beverage bottles were removed and the ice discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A mop and mop bucket were being stored in the kitchen.Mops and mop buckets are contaminated and therefore must be stored separate from food and food preparation spaces. The mop and bucket were moved into the staff washroom during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensil by the cookline were being stored in sanitizer solution.Don't store utensils in sanitizer solution. Manufacturer's instruction for use require dishes be washed and rinsed before sanitized. Additionally, unless the sanitizer solution dries before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Utensils were changed out and placed into a container of ice water during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bottle of sanitizer on the preparation line was not labelled.Bottle was labelled during inspection. Ensure all chemical bottles are labelled to indicate their contents to help prevent accidental misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A stack of dirty dishes was blocking access to the hand wash sink at the entrance to the kitchen (by the dishwasher).The dishes were moved. Ensure that all hand wash sinks are accessible for use at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for the hand wash sink in the basement food preparation space was not working. It was spinning and would not turn on.Have the hot water tap repaired to restore hot water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the lower bar was located on the floor, underneath the ice well.Install a paper towel dispenser at the hand wash sink of the lower bar.
    • 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 hole in the wall behind the steam table for plumbing access.- There was a hold in the wall behind the north upper kitchen hand wash sink for plumbing access.Install access panels for the plumbing. Ensure the access panels are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 were missing ceiling tiles above the food preparation space in the basement.Tiles were replaced during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation on the floor under equipment on the cookline.Clean the floor under equipment on the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment in the upper bar had soil accumulation. Clean the floor and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment in the lower bar had soil accumulation. Clean the floor and ensure it is cleaned on a regular basis.
  6. Risk Management Inspection

    2 infractions

    • 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 present when either the dishwasher was ran, or water was ran at the sinks to the left of the dishwasher.Have the source sewer gas odour investigated and abated.
    • 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 hole in the wall behind the steam table for plumbing access.- There was a hold in the wall behind the north upper kitchen hand wash sink for plumbing access.Install access panels for the plumbing. Ensure the access panels are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  7. Risk Management Inspection

    2 infractions

    • 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 present when either the dishwasher was ran, or water was ran at the sinks to the left of the dishwasher.Have the source sewer gas odour investigated and abated.
    • 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 hole in the wall behind the steam table for plumbing access.- There was a hold in the wall behind the north upper kitchen hand wash sink for plumbing access.Install access panels for the plumbing. Ensure the access panels are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  8. Monitoring Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A fly was observed in the bulk flour bin, in contact with the flour.Discard the contaminated flour.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly tape was hanging directly above a rack containing food and food equipment.Fly tape was moved during inspection. If using fly tape. it must be placed in areas where it won't contaminate food or food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water for the basement food preparation kitchen was turned off due to a leak.Have the hand wash sink repaired so that both the hot and cold water can be turned on and off at the taps.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at the lower bar.Ensure that paper towels in/on a dispenser or holder are available at all hand wash sinks.
    • 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?
      • - Mouse droppings were observed on the shelf underneath the Rational oven.- Mouse droppings were observed on the shelf underneath the steam table.- One dead mouse was observed in a tin cat trap located on the east side of the back door.- One dead mouse was observed in a tin cat trap located on the south side of the kitchen (close to the dining room)Safely clean up mouse droppings and have dead mice safely removed from facility. Monitor for further activity and ensure that adequate pest control is taking place in the facility.
    • 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?
      • The back facility door was propped open initially. Ensure that facility doors are either fitted with screens or are kept closed to help prevent pest entry.
    • 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 present when either the dishwasher was ran, or water was ran at the sinks to the left of the dishwasher.Have the source sewer gas odour investigated and abated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged food storage containers were repaired with Tuck Tape.Discard damaged food storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease was pooling underneath the deep fryers.Clean the floor under the deep fryers and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, soil, and food debris was present on floors under equipment in the kitchen.Clean the floors under equipment in the kitchen and ensure the floors under equipment are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, soil, and food debris was present on floors underneath the dishwasher and dishwashing sinks.Clean the floors under the dishwasher and dishwashing sinks and ensure these areas area cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors underneath shelving in the walk-in cooler have food debris spillage.Clean floors under shelving in the walk-in cooler.

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