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Governor's

5 - 675 Acadia Drive SE Calgary AB T2J 2Y1 · Food - General

Official record from Alberta →

Inspection summary

Governor's has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on December 1, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 3 separate inspections, most recently on December 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on May 31, 2024. 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 once on October 20, 2023. 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 11 times across 5 separate inspections, most recently on December 1, 2025. 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?

  • 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 6 times across 4 separate inspections, most recently on November 20, 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.

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips available for testing the chemical dishwasher at the bar area.-Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 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. The draining hole under the standup freezer was left uncovered.-Cover hole to prevent pest and nuisance in facilityThe ceiling tiles were replaced2. A hole was observed high-up behind the shelve used for pot storage adjacent to the entry of the walk-in cooler.-Repair damaged wall to prevent pest entry
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A detailed sanitation procedure/cleaning schedule needs to be implemented. An individual in care and control of the food facility must sign off on the cleaning schedule once cleaning duties have been completed. Please create a detailed sanitation procedure for staff to follow to ensure the facility is maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had grease, dust and dirt/ or food debris build up:1. Inside, outside and tubes of vent hood/canopy2. Outer surfaces of the deep fryer beside the 2-compartment sink3. Outer surfaces of the stove beside the oven-Clean the indicated area
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cartons of steak were stored directly on floor under the storage shelves at the walk-in cooler.-Ensure all food items are stored 6 inches off the ground to protect from possible contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips available for testing the chemical dishwasher at the bar area.-Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No hot running water at the handwashing station close to the back door at the Kitchen.-Ensure there is always adequate cold and hot water available at all handwashing stations.2. No hand soap and paper towel in the dispenser at the handwashing station in the staff washroom. -Ensure there is always handwashing soap and paper towel at the handwashing station
    • 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. The draining hole under the standup freezer was left uncovered.-Cover hole to prevent pest and nuisance in facility2. The ceiling tiles were missing/damaged above the shelve used for pot storage adjacent to the entry of the walk-in cooler.-Repair/ Replace ceiling tiles3. A hole was observed high-up behind the shelve used for pot storage adjacent to the entry of the walk-in cooler.-Repair damaged wall to prevent pest entry
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A detailed sanitation procedure/cleaning schedule needs to be implemented. An individual in care and control of the food facility must sign off on the cleaning schedule once cleaning duties have been completed. Please create a detailed sanitation procedure for staff to follow to ensure the facility is maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had grease, dust and dirt/ or food debris build up:1. Ceiling and wall of the kitchen2. Inside, outside and tubes of vent hood/canopy3. Outer surfaces of the deep fryer and stove4. floor of walk-in cooler5. floor between shelve and walk-in cooler-Clean the indicated area
  3. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets containing food items (raw chicken and beef) are being stored on the floor of the walk-in cooler. Please ensure all food items are stored off the ground and protected from possible contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of ground beef was observed on the counter, not under proper temperature control. The temperature was 8C when measured. The operator indicated that the ground beef was defrosting in the cooler and was removed 30 minutes ago. The operator moved the bowl of ground beef to the cooler during the inspection. Please ensure that high risk food items are taken out of the cooler right before preparation, and not in advance.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot water tap was missing at the hand sink, preventing staff from using hot water to wash hands. Please repair. 2. There was no paper towel in the enclosed dispenser, and the roll of paper towel was on the food prep counter. Please repair paper towel dispenser and supply with paper towel.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a sewage odour in the women's restroom. Please communicate with a professional to remediate this issue.
    • 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. Observed missing ceiling tiles in the kitchen. Please install ceiling tiles.2. The walls of the walk-in cooler are in disrepair, as there were cracks and holes. Please refinish walls so they are smooth, non-porous, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The chemical dishwasher is not properly draining, and water leaks onto the ground when manually drained. Please repair. 2. The seal of the prep cooler door was in disrepair. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A detailed sanitation procedure/cleaning schedule needs to be implemented. An individual in care and control of the food facility must sign off on the cleaning schedule once cleaning duties have been completed. Please create a detailed sanitation procedure for staff to follow to ensure the facility is maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeated sanitation violations from previous re-inspection: 1. Condenser fan in both the walk-in cooler and beer cooler had significant debris and dust buildup.2. Mould on ceiling of walk-in cooler and around fan coverSanitation violations from 2024-05-31 inspection:1. The walk-in cooler needs to be cleaned. Rusting and grease/debris buildup observed in the corner wall behind the shelving. 2. Shelving in walk in cooler has rust/debris buildup. Please clean, refinish or replace shelving. 3. Door way of walk-in cooler had mould4. Significant mould growth in beer cooler around condenser fan, on ceiling above fans, and bottom of condenser. 5. Area around hand sink (back wall, floor/piping below) needs to be cleaned 6. Floors, shelving, and hard to reach areas in the facility need to be cleaned, as there was significant grease and food debris observed throughout the facility.
  4. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff jacket and pack of cigarettes placed on top of the meat slicer. Corrected during inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- On top of dishwasher and corners of the dishwasher- In hard to reach areas (behind equipment and under shelving)- Exterior of the cooler - Walkin-in cooler has dust/ mould on the roof and around fan cover- Under bar counterAction required: Ensure to clean the indicated areas.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths left on the counter and on top of the dishwasher. Place dirty cleaning cloths in a bucket of sanitizer
    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles were not labeled as to its contents. All chemical containers are to be properly labeled as to its contents
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glass washer was not dispensing sanitizer. In the meantime, all glasses are to be washed in the kitchen dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time of inspection, baking tray was placed directly on top of the hand sink. Hand wash stations are to be kept free and easily accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- On top of dishwasher and corners of the diswasher- In hard to reach areas (behind equipment and under shelving)- exterior of the cooler - walkin-in cooler has mould on the roof Action required: Ensure to clean the indicated areas.

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