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Ducks Sports Bar & Grill

10 - 205 3 Avenue W Cochrane AB T4C 1A8 · Food - General

Official record from Alberta →

Inspection summary

Ducks Sports Bar & Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on October 21, 2025, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on October 25, 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 2 times across 2 separate inspections, most recently on October 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 24, 2025. 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 5 times across 4 separate inspections, most recently on October 21, 2025. 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 4 times across 3 separate inspections, most recently on April 24, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were filled with soap and vinegar. Operator replaced and placed all new sanitizer bottles in the kitchen and bar area. Please make sure chemicals bottles are labelled with the products in them to misuse of the chemicals and prevent any incidents and contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Some of coolers handles and surfaces build up food debris and were sticky. Inside the coolers bottom surfaces had food debris. *Exhaust filters need cleaning. Grease built up. Please make sure cleaning is completed.
  2. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Package of carrots in the back cooler was not in good condition, they were rotten.Corrected during the inspection. Please make sure condition of the food items are checked regularly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food containers in the walk-in cooler were not covered. Please make sure open food containers are properly covered to prevent contamination of the food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Wall surface cover behind the grease trap was damaged and grease/grime built up at the wall surface. Please make sure dirty damaged surface is removed and replaced, and surface is properly covered with a durable/waterproof material.* Caulking at the dishwashing sink was not in good repair. Mildew started grow on the caulking surface. Please make sure damaged caulking is removed, surface is cleaned and recaulk the surface with waterproof sealing/caulking material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation on the ceiling in the back kitchen and dishwashing area.*Dust on the ceiling fans by the cook line.*Hard to reach areas of the dishwashing area - under the dishwasher and sink area. Food debris and dirt built up. *Some of coolers handles and surfaces build up food debris and were sticky. Inside the coolers bottom surfaces had food debris. *There was grease and grime accumulation behind the grease trap area, and on the wall under the dishwashing sink. *Exhaust filters need cleaning. Grease built up. Please make sure cleaning is completed.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Bleach water solution was not available in the back kitchen. Corrected during the inspection.New bleach water solution with 100ppm concentration was prepared during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the spices containers in the cooking station above the top shelf were left open and container were not in clean condition. Please make sure all food items are stored in food grade containers and containers are covered properly prevent food from the contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Bag of onions were stored in the back storage area directly contact with floor. Please make sure food items are stored properly away from the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass dishwasher Sani cycle was not working properly.Corrected during the inspection .
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation on the ceiling in the back kitchen and dishwashing area.*Hard to reach areas of the dishwashing area - under the dishwasher and sink area. Food debris and dirt built up. *Some of coolers handles and surfaces build up food debris and were sticky. Inside the coolers bottom surfaces had food debris. Please make sure required cleanings are completed.
  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were not available onsite. Operator has already ordered new test strips, will be delivered on Friday.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Milk and juice box cartoons and bottles were stored directly on the floor in the cooler at the bar. *Please make sure all food items are stored off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Sanitizer bucket at the bar was not labelled. Please make sure sanitizer solution bottles and buckets are labelled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were not available onsite. Operator has already ordered new test strips, will be delivered on Friday.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Grease builds up on exhaust hood filters *Dust builds up on the ceiling by the cooking station.

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