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Happy Hour Deli and Bar

4 - 2115 30 Avenue NE Calgary AB T2E 6Z6 · Food - General

Official record from Alberta →

Inspection summary

Happy Hour Deli and Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on March 26, 2026, recorded 8 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on March 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 2 separate inspections, most recently on March 26, 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 3 times on March 26, 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 once on March 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

3 inspections

  1. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The kitchen hand sink was situated adjacent to the two-compartment sink with no splashguard protection. The two-compartment sink was being used for food preparation and dishwashing.Install a splashguard between the hand sink and the two-compartment sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were stored on the fridge and by the food slicer.Personal items were taken to a separate area for storage during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The size of the two-compartment sink cannot accommodate all equipment for manual dishwashing.Utilize equipment and utensils that can be submerged in the sink for proper dishwashing or provide a larger/ deeper sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels in the men's washroom.The paper towel dispenser was refilled during the inspection.
    • 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) One of the hand sinks in the women's washroom had a leaky tap.Repair the sink to stop the leak.2) The deep fryer was not situated directly under the ventilation hood.Move the deep fryer so that it is directly under the hood.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The interior of cupboards in the bar was constructed with untreated wood.Seal untreated wood. Surfaces shall be smooth, non-absorbent to moisture 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 mortar and pestle was covered in tape.2) The wooden cutting board was split and stained. Replace damaged equipment/ utensils.3) The door handle of the freezer compartment at the back of the kitchen was covered in tape. Tape was being used to ensure proper closure of the door. There were dead flies and debris inside the freezer compartment. Tape was removed during the inspection. Ensure equipment is in proper working order.Clean the freezer compartment.4) The upright freezer by the back door had a buildup of debris on the bottom shelf.Clean the freezer.5) The food slicer had dust and debris on it. The operator advised that the equipment was no longer being used.Remove the food slicer or keep it clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of grease and debris along the walls of the kitchen and the passthrough window. Clean the kitchen thoroughly including hard-to-reach areas.2) Toilets in both washrooms were filthy.Maintain the washrooms regularly.3) There was a foul odor in the cupboard under the two-compartment sink. There was sludge from a previous sewage backup.Clean and disinfect the cupboard. Ensure the grease interceptor is serviced regularly and in good working order.4) Used toilet paper rolls were stored on the toilet in the women's washroom.Store toilet paper in a dispenser.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring 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?
      • Hand sink filled with utensils. Do not block access to the sink. The hand sink must be used only for hand washing.

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