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Dickens Pub

Basement - 1000 9 Avenue SW Calgary AB T2P 2Y6 · Food - General

Official record from Alberta →

Inspection summary

Dickens Pub has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on May 14, 2025, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food source, labelling and allergens.

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 2 times on February 23, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 6, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 23, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 February 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 13 times across 4 separate inspections, most recently on May 14, 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?

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.

4 inspections

  1. Monitoring Inspection

    3 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?
      • **Not reviewed on this visit**Floor tiles were cracked throughout the kitchen.Repair or replace the floor tiles. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling light fixtures in the kitchen did not have panel covers or were not fully enclosed by safety sleeves. Install shatterproof light fixures, panel covers or safety sleeves with end caps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fry slicer had debris from previous use.-Ensure staff clean after use (e.g. dismantle it for washing)
  2. 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?
      • Floor tiles were cracked throughout the kitchen.Repair or replace the floor tiles. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling light fixtures in the kitchen did not have panel covers or were not fully enclosed by safety sleeves. Install shatterproof light fixures, panel covers or safety sleeves with end caps.
  3. Risk Management Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained a cleaner was not labeled to indicate its content.Label all chemicals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were cracked throughout the kitchen.Repair or replace the floor tiles. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling light fixtures in the kitchen did not have panel covers or were not fully enclosed by safety sleeves. Install shatterproof light fixures, panel covers or safety sleeves with end caps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food slicer was not cleaned and sanitized properly after use.Fully disassemble equipment for proper cleaning and sanitizing after use.
  4. Demand Inspection

    15 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There was no invoice or receipt from the supplier of beef and pork.Provide an invoice or a receipt for beef and pork. Foods must be obtained from approved sources.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared in the kitchen.200 ppm quat sanitizer was prepared during the inspection. Prepare an approved sanitizing solution before handling food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A coffin, a prop for stage performance, was stored in the kitchen.Store non-food service items separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was being reheated in a hot holding unit. The internal temperature measured 16.8C.Gravy was reheated in a microwave during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher sanitizer concentration was monitored weekly.Monitor daily during hours of operation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the kitchen hand sink.Provide paper towels in a dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training.Provide certification or the person in care and control of the food establishment must successfully complete an approved food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were cracked throughout the kitchen.Repair or replace the floor tiles. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 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 small leak from the ice sink in the bar. A container was used to catch water.Repair the leak.
    • 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 baseboard by the small chest freezer had detached from the wall. Debris was observed on the adhesive side of the baseboard.Repair or replace the baseboard and ensure it is secured to the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling light fixtures in the kitchen did not have panel covers or were not fully enclosed by safety sleeves. Install shatterproof light fixures, panel covers or safety sleeves with end caps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Fresh fry cutter and the food slicer were not cleaned and sanitized properly after use.Fully disassemble equipment for proper cleaning and sanitizing after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A food insert container was damaged.The damaged container was discarded during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of debris and grease throughout the kitchen including but not limited to equipment door handles, shelving for food storage, exhaust system, in cold holding equipment and hard to reach areas of the floor.Conduct a thorough cleaning of the kitchen.2) Dust had built up on shelving units with glassware in the bar.Clean the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Records for hot and cold holding temperatures and dishwasher sanitizer concentrations were not maintained.Maintain daily records on-site. A template was provided.2) A cleaning schedule was not available.Maintain a cleaning schedule. A template was provided.3) Fresh water was dripping from the toilet in the staff washroom.Repair the leak.

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