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Gallys Pub

109 - 817 19 Street NE Calgary AB T2E 4X5 · Food - General

Official record from Alberta →

Inspection summary

Gallys Pub has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on February 4, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 4 times across 2 separate inspections, most recently on March 12, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 10, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 10, 2025. 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 October 10, 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?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 12, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

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. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. There was no designated handwashing station in the kitchen's main food preparation area. The one-compartment sink at the dishwashing station was being used by the staff to wash their hands. The sink was filled with kitchen utensils. The inspector informed the operator that a designated handwashing sink must be installed by the food prep area to promote proper handwashing for food handlers.**October 10, 2025: no handwash station was installed. **November 10, 2025: handwash sink was ordered and will be arriving between November 17 - 26. **January 14, 2026: a handwash sink compartment was installed in the spray sink. The sink drained into the spray sink and was not separately plumbed. COMPLETE THE FOLLOWING:1. Ensure there is a designated handwash sink in the cooking area. This sink can only be used for handwashing.
  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. There was no designated handwashing station in the kitchen's main food preparation area. The one-compartment sink at the dishwashing station was being used by the staff to wash their hands. The sink was filled with kitchen utensils. The inspector informed the operator that a designated handwashing sink must be installed by the food prep area to promote proper handwashing for food handlers.**October 10, 2025: no handwash station was installed. **November 10, 2025: handwash sink was ordered and will be arriving between November 17 - 26. COMPLETE THE FOLLOWING:1. Ensure there is a designated handwash sink in the cooking area. This sink can only be used for handwashing.
  4. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cardboard was being used throughout the kitchen to store food containers.2. Cardboard was being used to store pizza pans and had a buildup of grease.COMPLETE THE FOLLOWING:1. Remove the cardboard. Storage surfaces must be smooth, non-absorbent and easy to clean.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. A garbage bag was used to cover pizza dough pans. The pizza pans each had their own plastic lid. Garbage bag removed during the inspection, as it may contain chemicals which are not food safe.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. Front of house sanitizer spray bottle was not labeled. Bottle labeled during the inspection.COMPLETE THE FOLLOWING:1. Please ensure all chemical spray bottles are labeled to indicate their contents and ensure safe handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were multiple freezers in the back kitchen area that did not have a thermometer inside.COMPLETE THE FOLLOWING:1. Please purchase thermometers to measure the temperature of each unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. There was no designated handwashing station in the kitchen's main food preparation area. The one-compartment sink at the dishwashing station was being used by the staff to wash their hands. The sink was filled with kitchen utensils. The inspector informed the operator that a designated handwashing sink must be installed by the food prep area to promote proper handwashing for food handlers.**October 10, 2025: no handwash station was installed. COMPLETE THE FOLLOWING:1. Ensure there is a designated handwash sink in the cooking area. This sink can only be used for handwashing.
    • 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 observed in the following areas:- Beside the water heater in the back kitchen.- Under the sink in the janitor closet.COMPLETE THE FOLLOWING:1. Remove the droppings using proper cleaning and disinfecting procedures. Monitor the areas for further droppings and take necessary pest control actions if new droppings develop.2. Complete the monthly pest control checklist.
    • 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. Back preparation kitchen: The wall beside the dough mixer was damaged at the bottom and there were openings in the wall.2. The wall behind the dishwasher was damaged and there was a significant opening in the wall. 3. Back preparation kitchen: The material on the frame holding the 2-compartment sink was peeling and there was exposed unfinished wood. COMPLETE THE FOLLOWING:1. Repair the areas noted above so they are in good repair, smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The underside of the hood ventilation system had a buildup of grease.2. There was an accumulation of grease on the floor under the preparation cooler near the grill. COMPLETE THE FOLLOWING:1. Clean the above-mentioned areas. The areas need to be cleaned more often to maintain them in a visibly clean condition.
  5. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several food items in the walk-in cooler and the food prep cooler that were not labeled to indicate their source and date of manufacture. The inspector informed the staff and the operator that all food items in the facility must be adequately labelled to indicate their source. Please label all food items properly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers with food were stored on the floor in the walk-in cooler. The inspector informed the staff and the operator that all food and other food-related items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath. Please re-arrange the walk-in unit to ensure that all items are stored off the floor.**STORE ALL ITEMS ABOVE THE FLOOR.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature (50.5°C), chemical dishwasher in the kitchen with chlorine solution was measured to have 10-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water.**FIX THE DISHWASHER IN THE KITCHEN.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature (46.9°C), chemical dishwasher in the bar station with chlorine solution was measured to have 0-ppm chlorine concentration. The end-product also appeared very soapy and requires rinsing. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine and properly functional. Otherwise, please contact a technician to configure the dishwasher. The operator mentioned that they will be replacing the dishwasher (a proof of invoice provided during the inspection). Thus, in the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water. All dishwashing needs will be conducted in the back kitchen.**FIX THE DISHWASHER IN THE BAR STATION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the operator that test strips must be used every time a bleach-water solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Records indicating the daily testing of the dishwasher chlorine concentration was not provided during the inspection. Please ensure to record the dishwasher chlorine concentration daily before use.**OBTAIN CHLORINE TEST STRIPS AND RECORD THE DISHWASHER CHLORINE CONCENTRATION DAILY.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no designated handwashing station in the kitchen's main food preparation area. The one-compartment sink at the dishwashing station was being used by the staff to wash their hands. The sink was filled with kitchen utensils. The inspector informed the operator that a designated handwashing sink must be installed by the food prep area to promote proper handwashing for food handlers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. The scoops also did not have a handle. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please obtain proper scoops with handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas in the facility (including walls at the dishwashing and back of kitchen area, tops of bulk food containers, inside edges of horizontal coolers, edges of counters & floors, and hard to reach areas throughout the kitchen) do not appear to be cleaned routinely and thoroughly. As discussed, these areas must be cleaned and sanitized on a routine basis. **OUTSTANDING (2025-03-13). Some areas in the facility were noted as dirty and had an accumulation of dirt, grease and dust. This includes underneath the kitchen equipment, underneath the grill/cooking equipment, and underneath the shelving units. The inspector informed the staff and the operator that all areas in the kitchen must be kept clean and sanitary at all times. Please implement a proper cleaning schedule for all areas of the kitchen.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths found on cutting boards were placed inside sanitizer buckets during the walkthrough. As discussed, all cleaning clothes must be stored in a food safe sanitizer container during use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *ongoing*The caulking at the dishwashing area was worn down and in disrepair. It cannot be determined if the caulking was mouldy due to the use of black caulking. As discussed, replace the caulking at the dishwashing area with a colour other than black (clear or white).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *ongoing*Several areas in the facility (including walls at the dishwashing and back of kitchen area, tops of bulk food containers, inside edges of horizontal coolers, edges of counters & floors, and hard to reach areas throughout the kitchen) do not appear to be cleaned routinely and thoroughly. As discussed, these areas must be cleaned and sanitized on a routine basis.

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