Gulbar
636 10 Avenue SW Calgary AB T2R 1M3 · Food - General
Inspection summary
Gulbar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 9, 2025. The most recent inspection, on May 22, 2026, recorded 3 infractions.
1 of 4 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: Cleaning and sanitizing 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 3 times across 2 separate inspections, most recently on February 5, 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 2 times across 2 separate inspections, most recently on May 22, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 on May 22, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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 once on January 9, 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?
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.
4 inspections
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ice scoop in ice. Ensure ice scoop is store out of to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked shrimp and hamburgers thawing at room temperature. Ensure these are thawed in the cooler or under cold running water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink at bar contained drink mixing equipment. Ensure hand sink is free an accessible at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not operational and could not be tested.Please repair the dishwasher such that it is operating properly and can be tested.Until the dishwasher can be repaired the facility is limited to single-use customer utensils and dishes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility was planning to use Lysol spray as the food contact surface sanitizer. Lysol spray is not an approved sanitizer. The only approved options are as follows:- 100ppm chlorine (bleach) solution - 200ppm Quat solution
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The basement walk-in cooler needed the freon refilled and was not operational at the proper temperature (4C or below). Please have the cooler serviced such that it is operating at 4C or below.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not operational and could not be tested.Please repair the dishwasher such that it is operating properly and can be tested.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unsealed wood was present in the basement bar. Please paint or seal the wood such that it is cleanable and impervious to moisture.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?