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Cuff 'n Billy Club

3730 Westwinds Drive NE Calgary AB T3J 5H3 · Food - General

Official record from Alberta →

Inspection summary

Cuff 'n Billy Club has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on September 29, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on September 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 12, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on May 30, 2024. 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.

3 inspections

  1. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glass dishwasher using iodine sanitizer was in disrepair. Iodine concentration was measured at 0 ppm during inspection.- Please ensure to get the necessary dishwasher repairs done.- Until the dishwasher is repaired, operator was instructed to use back kitchen dishwasher to perform the dishwashing.
  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glass dishwasher using iodine sanitizer was in disrepair. Iodine concentration was measured at 0 ppm during inspection.- Please ensure to get the necessary dishwasher repairs done.- Until the dishwasher is repaired, operator was instructed to use back kitchen dishwasher to perform the dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was empty at the hand sink near kitchen entrance. Operator refilled soap in the dispenser during inspection.- Ensure hand sink has hot and cold water access, and is stocked properly with paper towels and soap at all times.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were boxes on burger buns stored on the floor in front of the walk-in freezer.Ensure that all food is maintained at least 6 inches above the ground.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler had a temperature of 17C.Please have the cooler serviced. The temperatures must be maintained at 4C or lower.

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