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Drip N Dip

550 11 Avenue SW Calgary AB T2R 1M7 · Food - General

Official record from Alberta →

Inspection summary

Drip N Dip has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 7, 2025. The most recent inspection, on October 21, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 7 times across 2 separate inspections, most recently on August 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times on August 7, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on August 19, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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. Demand Inspection

    0 infractions

  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature sanitizing dishwasher in the kitchen was not sanitizing dishes. The residual concentration of sanitizer at the dish level during the sanitize cycle was undetectable.Ensure that the concentration of sanitizer at the plate level for the low temperature mechanical dishwasher is a sufficient level (ie: 100 ppm chlorine).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was non-functional.Repair the bar dishwasher.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Operating without a valid and subsisting food handling permit from Alberta Health Services.Obtain a valid food handling permit from Alberta Health Services.
  4. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine based food contact surface sanitizer available in a wiping cloth bucket in the front of the facility was undetectable. The solution was turbid. Ensure that food contact surface sanitizer of an acceptable concentration is prepared and readily available for use at all times (ie:100-200 ppm for chlorine).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the front food preparation cooler measured 15 degrees Celsius. Internal food temperatures of high risk food in the cooler measured 12 degrees Celsius.Ensure that all coolers are capable of maintaining food temperatures at 4 degrees Celsius or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature sanitizing dishwasher in the kitchen was not sanitizing dishes. The residual concentration of sanitizer at the dish level during the sanitize cycle was undetectable.Ensure that the concentration of sanitizer at the plate level for the low temperature mechanical dishwasher is a sufficient level (ie: 100 ppm chlorine).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was non-functional.Repair the bar dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only one drain plug was available for the two compartment dishwashing sinks. The available drain plug did not hold water in the sink.Ensure that two well-fitting drain plugs are available for manually washing and sanitizing dishes
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine based food contact surface sanitizer was in use in the facility, but no chlorine test strips could be located.Ensure sanitizer test strips are available for use.
    • 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 bar hand sink was empty of paper towels.Ensure that all hand wash sinks are fully functional and stocked with handwashing supplies
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Operating without a valid and subsisting food handling permit from Alberta Health Services.Obtain a valid food handling permit from Alberta Health Services.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were not knowledgeable in proper manual dishwashing procedures and did not know safe food temperatures.Ensure that all staff are trained and have the skills and knowledge to enable them to handle food hygienically
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence that those in care and control of the food facility have completed food safety training.Ensure that the required number of food handlers complete a food safety training certificate issued by or recognized by the Minister.

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