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Earls Kitchen + Bar

3030 23 Street NE Calgary AB T2E 8R7 · Food - General

Official record from Alberta →

Inspection summary

Earls Kitchen + Bar has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on October 14, 2026, found no infractions.

7 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 18 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 October 7, 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 2 times across 2 separate inspections, most recently on October 7, 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?

  • 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 September 21, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 21, 2026. 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 6 times across 3 separate inspections, most recently on October 7, 2026. 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.

10 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal food temperatures were taken from top refrigerated inserts in the cook lineSeaweed salad 7CMango 9.8CCorn 11CGuacamole 11CCaramelized onions 12.4CSautee mushrooms 14CBlue cheese 8.3CRepair the coolers and store perishable foods at 4C or less under refrigeration. Foods were placed in the bottom cooler units where temperatures measured less than 4C. Ice baths can be used as a temporary measure for cold holding.
    • 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) Mouse droppings were observed in the upstairs storage area and in pest control monitoring devices located by the ice machine and mixer.2) The door weatherstripping for the mechanical room was not in good repair.3) The floor drain by the ice machine did not have a cover.Remove mouse droppings safely and disinfect contaminated areas. Seal all possible pest entry points.4) There were house flies in the dishwashing area.Remove flies. Clean and sanitize dishes as soon as possible and keep the dish pit clean and dry.5) The patio door was left ajar.The patio door was closed during the 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?
      • 1) Caulking at the dish pit was mouldy and in a state of disrepair.Replace caulking.2) Wall tiles by the mixer had broken into pieces.Repair the wall. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) A ceiling light cover near the back kitchen hand sink was damaged.Replace the light cover.6) A ceiling tile was missing in the upstairs storage area.Install a ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Plastic cutting boards in the cook line had deep cut marks. Surfaces were no longer smooth and easy to clean.Repair or replace cutting boards.2) Plastic coating on a pair of tongs was damaged.Repair or replace tongs.3) There was a buildup of food debris in the hard-to-reach areas of the food slicer.Disassemble the equipment. Clean and sanitize all parts thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The toilet paper dispenser was broken in a staff washroom upstairs. In the other staff washroom, used paper towels were discarded in the basket of toilet paper that was stored on the floor.Repair or replace the toilet paper dispenser.Store toilet paper in a clean and sanitary manner and dispose waste properly.
  3. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The pail of quat by the food slicer measured less than 150 ppm.2) Quat sanitizer in a spray bottle measured less than 50 ppm.Fresh 200 ppm quat sanitizer was prepared during the inspection. Ensure sanitizer is replaced regularly as the concentration weakens with time and usage.3) Used cleaning cloths were observed on surfaces in the cook line.These cleaning cloths were removed from surfaces during the inspection. Store cleaning cloths in a sanitizer between uses.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained a scale remover and degreaser in the dishwashing area were not labeled to indicate their contents. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal food temperatures were taken from top refrigerated inserts in the cook lineSeaweed salad 7CMango 9.8CCorn 11CGuacamole 11CCaramelized onions 12.4CSautee mushrooms 14CBlue cheese 8.3CRepair the coolers and store perishable foods at 4C or less under refrigeration. Foods were placed in the bottom cooler units where temperatures measured less than 4C. Ice baths can be used as a temporary measure for cold holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There were no handwashing supplies at the bar hand sink on the far end.Provide adequate handwashing supplies in suitable dispensers.2) There was no soap in one of the staff washrooms upstairs.The soap dispenser was refilled during the inspection.3) The wall mounted soap dispenser at the front kitchen hand sink was difficult to operate as it was not in good repair.Remove tape and properly repair the soap dispenser or replace it.
    • 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) Mouse droppings were observed in the upstairs storage area and in pest control monitoring devices located by the ice machine and mixer.2) The door weatherstripping for the mechanical room was not in good repair.3) The floor drain by the ice machine did not have a cover.Remove mouse droppings safely and disinfect contaminated areas. Seal all possible pest entry points.4) There were house flies in the dishwashing area.Remove flies. Clean and sanitize dishes as soon as possible and keep the dish pit clean and dry.5) The patio door was left ajar.The patio door was closed during the 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?
      • 1) Caulking at the dish pit was mouldy and in a state of disrepair.Replace caulking.2) Wall tiles by the mixer had broken into pieces.Repair the wall. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) A ceiling light cover near the back kitchen hand sink was damaged.Replace the light cover.4) There was no lighting in the small walk-in freezer.5) Lighting in the bar was inadequate. Some light fixtures were not operational.Provide adequate lighting in the walk-in freezer and bar.6) A ceiling tile was missing in the upstairs storage area.Install a ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Plastic cutting boards in the cook line had deep cut marks. Surfaces were no longer smooth and easy to clean.Repair or replace cutting boards.2) Plastic coating on a pair of tongs was damaged.Repair or replace tongs.3) There was a buildup of food debris in the hard-to-reach areas of the food slicer.Disassemble the equipment. Clean and sanitize all parts thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The toilet paper dispenser was broken in a staff washroom upstairs. In the other staff washroom, used paper towels were discarded in the basket of toilet paper that was stored on the floor.Repair or replace the toilet paper dispenser.Store toilet paper in a clean and sanitary manner and dispose waste properly.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage and bags of dirty laundry were observed on the ground by the exterior waste bins.Remove waste and store items off the ground to facilitate cleaning and pest control monitoring.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of insecticide were noted in the dishpit. Ensure that all insecticide and pesticides used in the facility are applied by a certified pest control technician. Bottles removed from the facility. Corrected during the 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?
      • 1. Sink at the far end of the bar wasn't working. Please repair the sink.2. Faucet at the hand sink beside the glasswasher was leaking. Ensure that all plumbing is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken metal sieve was noted above the 2 compartment prep sink. Discarded. Ensure that all equipment is maintained in good repair. Corrected during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed in out of the way areas including, on the cooking line, behind/below work tables and floor in the walk-in cooler. Please clean.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

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