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Earls Kitchen + Bar

355 - 100 Anderson Road SE Calgary AB T2J 3V1 · Food - General

Official record from Alberta →

Inspection summary

Earls Kitchen + Bar has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on October 15, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on April 14, 2025. 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?

  • 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 November 19, 2025. 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 August 7, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer dispenser in the dishwashing area was not dispensing 200 ppm. Concentration measured at 0 ppm during inspection.- Operator is to follow up with technician to ensure proper calibration of dispenser to 200 ppm.
  3. Demand Inspection

    1 infraction

    • 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) There was a gap at the door that connects to the common area of the mall (back of kitchen area).-install a door sweep to prevent mice from entering kitchen/storage areas.
  4. Risk Management Inspection

    1 infraction

    • 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) Small gap between the two doors at the front entrance at the bottom.- Please address the gap and ensure the facility is vermin proofed.2) Small gap between the wall and concrete column on the outside portion of the wall. Mice activity was recorded on video by patron in this area.- Please address the gap and ensure the facility is vermin proofed.
  5. Demand Inspection

    1 infraction

    • 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) Small gap between the two doors at the front entrance at the bottom.- Please address the gap and ensure the facility is vermin proofed.2) Small gap between the wall and concrete column on the outside portion of the wall. Mice activity was recorded on video by patron in this area.- Please address the gap and ensure the facility is vermin proofed.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the food items held in the prep cooler inserts were measured to be above 4C when tested with a probe thermometer.Please adjust prep cooler temperature or have cooler recalibrated/repaired so inserts can maintain a temperature at or below 4C.
    • 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?
      • Noticeable gaps between front entrance doors which was also noted in the pest report.- Repair the gaps on the doors and ensure the facility is vermin proofed.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quats sanitizer buckets were below 200 ppm when tested. - this was corrected during the inspection and staff members refilled sanitizer buckets. 2. Used cleaning cloths were found on food preparation surfaces. - This was corrected during the inspection and cleaning cloths were placed in sanitizer buckets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the food items held in the prep cooler inserts were measured to be above 4C when tested with a probe thermometer.Please adjust prep cooler temperature or have cooler recalibrated/repaired so inserts can maintain a temperature at or below 4C.

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