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Dirty Duck Pub & Restaurant

1336 9 Avenue SE Calgary AB T2G 0A8 · Food - General

Official record from Alberta →

Inspection summary

Dirty Duck Pub & Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on September 21, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests 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 4 times across 4 separate inspections, most recently on November 7, 2025. 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?

  • 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 once on March 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on March 24, 2026. 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 2 times on March 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 July 19, 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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen requires a thorough cleaning including all non-food surfaces (i.e. shelves, tops of equipment, fixtures, cooler doors, floors beneath & around equipment & fixtures, etc.)
  3. Demand Inspection

    1 infraction

    • 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?
      • ***Outstanding violation - noted March 11, 2025***A gap was found at the back screen door.- Seal the gap to avoid entry of pest.
  4. Demand Inspection

    2 infractions

    • 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?
      • ***Outstanding violation - noted March 11, 2025***1. A gap was found at the back screen door.- Seal the gap to avoid entry of pest.2. No pest monitoring records were retained onsite.- Ensure the records are kept. The pest control checklist has been emailed with this report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted March 11, 2025***Please thoroughly clean the kitchen, including the following area:1) The surfaces around the oven have a buildup of dirt and grease.2) Some dust/mould buildup noted on/around fan guard and ceiling in walk-in cooler. (new violation)
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution in the bar area measured 0ppm. Operator stated the bleach solution is mixed with soap. The concentration of the bleach solution must be maintained between 100 to 200ppm to effectively sanitize food contact surfaces. Refrain from mixing bleach with soap as this can impact the effectiveness of the solution. The operator remade the bleach solution at the time of the inspection and measured 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of potatoes stored on the floor near the back door area. Please ensure all food is stored at least 6 inches above the floor to protect it from contamination as the food can become contaminated from the floor. The operator removed the bag of potatoes from the floor at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No disposable paper towels available at the hand sink in the bar area. All designated hand sinks must be supplied with disposable paper towels, hand soap, and hot/cold running water to perform sufficient hand hygiene. The operator placed disposable paper towels at the time of the inspection.
    • 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?
      • ***Outstanding violation - noted March 11, 2025***1. A gap was found at the back screen door.- Seal the gap to avoid entry of pest.2. No pest monitoring records were retained onsite.- Ensure the records are kept. The pest control checklist has been emailed with this report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted March 11, 2025***Please thoroughly clean the kitchen, including the following area:1) Filters/ canopy over the stove have visible grease and dust accumulation. 2) The surfaces around the oven have a buildup of dirt and grease. 3) The floor of the freezer and the refrigerator are visibly dirty.
  6. Monitoring Inspection

    3 infractions

    • 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. A gap was found at the back screen door.- Seal the gap to avoid entry of pest.2. No pest monitoring records were retained onsite.- Ensure the records are kept. The pest control checklist has been emailed with this report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A food storage container lid labelled as "Manhattan Choice" in the cooler was broken and still in use.- Replace the broken lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Please thoroughly clean the kitchen, including the following area:1) Filters/ canopy over the stove have visible grease and dust accumulation. 2 The surfaces around the oven have a buildup of dirt and grease. 3) The floor of the freezer and the refrigerator are visibly dirty.5) The hand soap dispenser, ceiling, and the kitchen floor beside dishwasher.2. Organize the food items inside the freezer and the refrigerator.
  7. Monitoring Inspection

    0 infractions

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