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Earls Kitchen + Bar

2401 4 Street SW Calgary AB T2S 1X5 · Food - General

Official record from Alberta →

Inspection summary

Earls Kitchen + Bar has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on August 5, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 6 times across 4 separate inspections, most recently on January 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 23, 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 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 December 20, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 5, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 21, 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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza paddle stored on floor. Discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer at bar measured 0ppm iodine. Ensure glasswasher is able to supply 12.5ppm iodine.
    • 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?
      • Fruit flies at bar. Continue to work with pest control to abate issue.
  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 expired in 2022.- Acquire new tests trips and check expiry on the test strip roll and not on the colour chart in the iodine kit.
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat and seafood products stored beside or above ready-to-eat products in walk-in freezer.- Rearrange the freezer to ensure raw meats and seafood are stored at the bottom to prevent risk of potential cross contamination.
    • 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 expired in 2022.- Acquire new tests trips and check expiry on the test strip roll and not on the colour chart in the iodine kit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Hot water handle at hand wash sink near entrance to kitchen is loose.- Repair the handle.2) Spray nozzle at dishwashing area has detached from the wall.- Repair and securely mount the spray nozzle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation around ceiling vent above dishwashing area.- Please clean this area and ensure regular cleaning is done.
  6. Demand Inspection

    1 infraction

    • 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 hole in the wall behind the two compartment food preparation sink for plumbing access.Install an access panel. Ensure the panel is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • December 20, 2024:Garlic butter was being stored on ice, however the ice was only in contact with the bottom of the container. The garlic butter not stored on ice had an internal temperature of greater than 4 degrees Celsius. December 5, 2023:Garlic butter was being stored at room temperature. Internal temperature measured 25 degrees Celsius.Garlic butter carries the risk of botulism. Garlic butter must be kept either cold (4 degrees Celsius or lower), or hot (60 degrees Celsius or higher). Garlic butter was discarded during inspection.
    • 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 hole in the wall behind the two compartment food preparation sink for plumbing access.Install an access panel. Ensure the panel is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in sanitizer solution between uses.Wiping cloths were placed in a wiping cloth sanitizer bucket during inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer available in a spray bottle at the bar measured approximately 100 ppm. Solution was remade and then concentration measured 200 ppm. Ensure that quat based food contact surface sanitizer is maintained at 200 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils in the kitchen were being stored in quat based sanitizer between uses. Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options include: storing utensils in ice water, storing utensils in hot water (with temperature control, ie on the grill or in a hot holding insert), or use separate utensils for raw and cooked, and change utensils out frequently. Utensils were moved to ice water during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was being stored at room temperature. Internal temperature measured 25 degrees Celsius.Garlic butter carries the risk of botulism. Garlic butter must be kept either cold (4 degrees Celsius or lower), or hot (60 degrees Celsius or higher). Garlic butter was discarded during inspection.
    • 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 for use.Obtain iodine test strips for verifying iodine concentration at the dish level for iodine glass washers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A spoon and a metal ramekin were in the basin of the hand wash sink on the east of the kitchen (hand wash sink at the end of the cookline).Dishes were moved during inspection. Ensure that the hand wash sink is used for handwashing only.
    • 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?
      • There was a gap at the back door (by the walk-in cooler).Replace the weather stripping or otherwise ensure that the gap at the back door is sealed to help prevent the entry of pests.
    • 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 hole in the wall behind the two compartment food preparation sink for plumbing access.Install an access panel. Ensure the panel is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.

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