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Earl's Restaurant

1110 16 Avenue NW Calgary AB T2M 0K8 · Food - General

Official record from Alberta →

Inspection summary

Earl's Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on July 14, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 2 separate inspections, most recently on November 14, 2024. 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 February 13, 2024. 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?

  • 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 4 times across 3 separate inspections, most recently on July 14, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on July 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on September 10, 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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A strip of floor tile was missing under the two -compartment sink in the dishwashing area. Broken floor tiles were also observed around the floor drain in the dishwashing areaRepair the floor tiles to ensure it is smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the ice maker machine was broken. Repair the broken lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulations of grease and debris were observed beneath and behind the fryer and the two-compartment sink. Grime and food debris were observed on the floor throughout the kitchen.Clean and sanitize all affected areas and maintain the kitchen in a clean and sanitary condition.
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was observed in bulk food container to scoop out dry food item.- Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods in the prep cooler inserts were stored above 4 degrees C. Creamy sauce was measured between 6 to 9.0 degrees C and Feta cheese was measured between 5.6 to 10.0 degrees C. Store all cold perishable foods at 4 degrees C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Complaint: Undercooked chicken was served.Observed staff did not checked the chicken with a thermometer to confirm that it was cooked to 165 degrees C or higher during inspection.Check each piece of chicken to verify that it is cooked to 165 degrees C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Old tape and sticky residues were on clean food containers and sauce bottles. Remove all tape before washing the containers and bottles. 2) Stains noted on the sides of the sushi machine. Clean the sushi machine. 3) Dipper well was not operational. There was ice cream foam build-up in the well. Ensure the dipper well is working.
  5. 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?
      • Mice droppings observed in the corner of the utility room. - Clean the droppings and sanitize the area. - Implement additional effective pest control measures to eliminate the presence of pest in the facility.
  6. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A knife was stored in on the shelf amongst other items in the sushi prep area. - This is not a sanitary method of storing knives. Facility is planning to install additional magnet wall knife holders.2) Observed a buildup on the interior surfaces of the dishwasher and on the surfaces of the bulk bins. - Please clean and maintain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of food debris and grease in the hard-to-reach areas of the facility. A more thorough cleaning required in the following areas:- Under the equipment such as the mixer- Under the dishwashing area- Hard to reach areas of the walk-in cooler and wall-floor joints. - Utility room- floor drains- Please clean and maintain. - Clean and maintain in a clean and sanitary condition at all times.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of high-risk foods such as raw tuna, cut vegetables in the sushi station were measured above 4C. The food containers were either stored above ice or not in contact with ice at all. Tuna was measured at 16.6-17.5C. Shredded cucumber was measured at 9C. - Perishable foods were discarded. - All high-risk foods must be stored at 4C or less or at a temperature greater than 60C at all times. An ice bath can only be during peak hours and ice must fully surround the food containers. Do not use an ice bath if temperature cannot be maintained at 4C or less. Mechanical refrigeration is required otherwise.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available at the main cooking line handwashing sink. - Ensure handwashing sinks are supplied with paper towels and soap at all times.
    • 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) Mice droppings observed in the corner of the utility room. 2 Several tin cats in the facility are misplaced, rusty, missing glue boards and essentially ineffective. - Clean the droppings and sanitize the area. - Implement additional effective pest control measures to eliminate the presence of pest in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of food debris and grease in the hard-to-reach areas of the areas of the facility. Cleaning required in the following areas:- Under the cooking line equipment- Under the dishwashing area- Hard to reach areas of the walk-in cooler and wall-floor joints. - Clean and maintain in a clean and sanitary condition at all times.

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