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Earls Kitchen + Bar 10222

200 - 5155 130 Avenue SE Calgary AB T2Z 0N3 · Food - General

Official record from Alberta →

Inspection summary

Earls Kitchen + Bar 10222 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 22, 2024. The most recent inspection, on August 24, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 across 2 separate inspections, most recently on July 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 9, 2026. 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?

  • 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 August 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times on July 22, 2024. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean wiping cloths and kitchen staff aprons were stored in double-bagged bags within an outdoor shed where a significant amount of mouse droppings was observed on the floor and shelves. The contents of the bags were inspected and no evidence of contamination was observed.Staff were instructed to relocate the clean cloths and aprons to a protected indoor storage area. As a precaution, staff were also instructed to launder the cloths and aprons before use.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Several wiping cloths were observed to be left dry on food preparation tables or partially submerged within disinfectant solution. **Wiping cloths must always be completely submerged within disinfectant solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employee was observed to perform food handling procedures and change gloves without washing hands. **Hands should be washed after changing gloves to reduce the risk of contaminating glove bulk supply.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • An employee was observed to adjust/wear hair net and attempt to resume work without washing hands. *Employee was asked to wash hands. Food handlers must wash hands after every activity where hands may become soiled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top inserts of cookline prep coolers had temperatures between 6-9 degrees Celsius.**Reduce the amount of food content within inserts to ensure that food items can be maintained at below 4 degrees Celsius.
    • 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?
      • A fly strip with flies on it was observed on the ceiling in the food preparation area. **Remove the fly strip and install it closer to the exit door and away from the food preparation area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The first 3 sets of prep coolers located along the cook line were observed to have temperatures between 6-11 degrees Celsius. **Have the prep coolers serviced by a technician to ensure temperatures are maintained at below 4 degrees Celsius.2. The area around the door of both ice machines were observed to have mold and calcium deposits.**Have these machines cleaned and increase the cleaning frequency within the facility's sanitation plan.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two cleaning clothes were kept on prep counter after use in the kitchen.Requirement:Soak cleaning cloth in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was stored on ice located in ice maker in front server's area.Requirement:Keep scoop handle outside of ice to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Three prep coolers in cooking area were on defrost cycle and internal temperatures of perishable foods stored in inserts of these coolers were: blue cheese 10.6C, sliced mangoes at 9C,9.6C other cheese at 10C.b) Internal temperatures of raw steaks stored in front drawer of prep cooler located under the grill was 8.6C and noodles were at 8CRequirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-If defrosting cycle goes for extended time, use ice packs on perishable foods to maintain the required temperature.-Temperatures of these prep coolers taken at 10:30 am and recorded in log sheet were satisfactory.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap was dripping at one of the hand washing sink located in the kitchen.Requirement:Repair the tap to stop dripping
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris on the floor under rack in walk in freezer.Requirement: Clean the above noted area.

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