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Gator's Sport Pub

306 - 2525 Woodview Drive SW Calgary AB T2W 4N4 · Food - General

Official record from Alberta →

Inspection summary

Gator's Sport Pub has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on October 15, 2025, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 8 times across 4 separate inspections, most recently on October 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 3 separate inspections, most recently on October 14, 2025. 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 3 times across 3 separate inspections, most recently on October 17, 2024. 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 5 separate inspections, most recently on October 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on March 11, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line."The mechanical ventilation canopy requires external cleaning, as oil droplets and stickiness were observed on its surface. **Please clean the above mentioned area.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked meat gravy was observed in a food pail filled to the top, measured at 45°C. The operator confirmed that it was in the process of cooling before being placed in the walk-in cooler. Education was provided on methods to accelerate the cooling process, such as using shallow containers with a large surface area, constant stirring, and ice submersion. Staff were also educated that cooked meat or any other potentially hazardous food should not be kept at room temperature (maximum limit-not more than 2 hours).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Iodine based glasswasher was measured at 25ppm iodine at dish-level. However, chlorine-based dishwasher was measured at 0ppm at dish-level (machine was run several times). Operator onsite contacted the technician to get the repair. Meanwhile, operator was instructed not to use the dishwasher until repair work is done. **Operator mentioned that the servicing will be done within 2-3 hours and dishwasher will not be used until it measures 100 ppm chlorine at dish-level.Temporary option- use 2 comp sink for washing the cookware and single use disposables for customers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Repeat violation"Iodine test strips in the bar area were expired since 2016. **Please acquire iodine test strips with valid expiry date.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line."The mechanical ventilation canopy requires external cleaning, as oil droplets and stickiness were observed on its surface. **Please clean the above mentioned area.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on the counter in the back kicthen.**Ensure cleaning cloth are submerged in sanitizer solution at all time if reusing or discarded after every use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**1. No sanitizer solution was present in back kitchen. - Operator made the chlorine sanitizer solution and tested 100 ppm. 2.Chlorine sanitizer spray bottle measured 1000 ppm in the bar area. - Operator remade the sanitizer solution and measured 100 ppm. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 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 in the bar area were expired since 2016. **Please acquire iodine test strips with valid expiry date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**Hand sink in the back kitchen area was obstructed with utensils. - Operator removed the utensils during inspection. **Ensure hand sink remain accessible at all times for hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in the bar area was not in the dispenser. **Ensure paper towels are always present in the dispenser or holder for proper hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White circular cutting board in the back kitchen area had a multiple knife score, which is not easy to clean. **Please resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line.**Please clean the above mentioned area.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on spray bottle containing Windex located in bar area.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperature of pizza prep cooler was 11 C and internal temperature of perishable foods stored in inserts of this cooler were: pepperoni at 9.8C and sliced meat was at 10 C., cheese at 9.9C- Lid of this prep cooler was left wide open.(Repeat violation from previous inspection)Requirement:-Do not store any perishable food in this cooler until temperature is maintained at 4C or less.- Perishable foods were moved to other cooler during inspection.- Close the lid of prep cooler when not in use to prevent temperature abuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in bar cooler.(Repeat violation from previous inspection)Requirement:Provide thermometer in the bar cooler.
  6. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in bar area.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperature of pizza prep cooler was 10 C and internal temperature of perishable foods stored in inserts of this cooler were: pepperoni at 9.8C and sliced meat was at 10 C., cheese at 9.8C- Lid of this prep cooler was left wide open.Requirement:-Do not store any perishable food in this cooler until temperature is maintained at 4C or less.- Perishable foods were moved to other cooler during inspection.- Close the lid of prep cooler when not in use to prevent temperature abuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in bar cooler.Requirement:Provide thermometer in the bar cooler.
  7. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Concentration of sanitizer not verified as required and no written records were maintained.(This is repeat violation from previous inspection)Requirement:Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and written records are maintained in the log sheet provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt on one shelf located in walk in cooler.(Repeat violation from previous inspection)Requirement:Clean the shelf.
  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Pails were stored directly on floor in walk in cooler.- Food in one pail was kept uncovered in walk -in cooler.Requirement:-Store food at least 15 cm off the floor.-Keep food covered during storage to prevent from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • "SABER" label was provided on spray bottle containing bleach sanitizer located in bar area.Requirement:Provide correct label on spray bottle to identify its contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle of main dish washer located in the kitchen.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Manually sanitize dishes until dish washer is repaired.-Repair dish washer asap.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Concentration of sanitizer not verified as required and no written records were maintained.(This is repeat violation from previous inspection)Requirement:Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and written records are maintained in the log sheet provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt on one shelf located in walk in cooler.Requirement:Clean the shelf.

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