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Holy Grill

140 - 1000 Centre Street NE Calgary AB T2E 7W6 · Food - General

Official record from Alberta →

Inspection summary

Holy Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 21, 2025. The most recent inspection, on June 24, 2026, recorded 5 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 8 times across 5 separate inspections, most recently on June 24, 2026. 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 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 September 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 5 separate inspections, most recently on June 24, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on June 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning rags were left on the counter at the time of inspection. Cleaning rags must be discarded, or stored in sanitizing solution when not in use
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Updated June 24th, 2026: Paper towel roll was moved into a position that preventing splash back from the sink. The stand the paper towel roll was on did not prevent contamination of the bulk supply. Ensure the roll has enough resistance to allow staff to tear off paper towel without touching the roll.**
    • 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 were spotted along the edge of the floor near the south facing windows. Please clean the mouse droppings and reacquire the services of a professional pest control company to investigate, monitor, and treat the facility for mice.2. No pest control records were available since February. Monitoring must be recorded and maintained on a monthly basis.Please keep monthly records of pest monitoring and pest control3. The front door had a large gap on the bottom, creating a possible entry for pests.Please replace the weatherstripping on the bottom of the door and ensure no gaps are present.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Ice cream scooper was being stored in a bowl of water that was held at room temperature.Please ensure the ice cream scooper is temperature controlled by storing it in the fridge or freezer. Ice cream scooper should be stored in a temperature that is 4C or lower to prevent the growth of pathogens.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area behind the cookline was visibly dirty with grease and food debris.Please clean and sanitize the area behind the cookline.
  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Beet chips stored in open containers on the ledge above the prep cooler, directly exposed to customers.-Protect food from customer contamination. Staff moved chip containers to the slicer counter
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken breast on a sheet pan were cooling on the counter. Probed between 41-50C. Operator said they were planning to wait another 2 hours before cutting it.-Food must cool from 60C to 20C in 2 hours, and then 20C to 4C in the next 4 hours. Any handling (e.g. slicing) in between is included in this timeframe. Food will not reach 20C if left at room temperature-Operator instructed staff to start cutting the product immediately
    • 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 roll was located directly in front of handwashing sink and being splashed on while handwashing.-Dispense paper towel in a manner that prevents contamination of the bulk supply. If the roll is in a stand dispenser, the dispenser needs to have resistance so that staff do not touch the bulk roll to tear paper towel off
  3. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed many food preparation knives being stored between counters. The gaps where they were stored were soiled.-Store knives in a sanitary location-Instructed staff to remove all knives and wash them before using again
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Repeat violation**Again observed chips stored in cardboard containers. Operator says that he has obtained plastic containers and will bring them today. Instructed staff to currently place chips in metal bus pans.-------------Cardboard boxes that raw potatoes came in were being reused to store chips in.Cardboard boxes can't be cleaned and sanitized. They must not be reused for food storage.
    • 15. Is the facility free of a pest infestation?
      • Pest control violation upgraded to critical as a few droppings were noted on a food preparation counter. There was a wooden box on the milkshake prep counter that had a few droppings inside it, in contact with packets of brown sugar. Droppings were also observed under all the western side radiators, including in the corner seating area behind the glass entrance. Additionally, droppings were observed on and beneath the shelf where the bags of pop concentrate were stored (near the shake area). Droppings were also observed in the back storage room in the corner between the chest freezer and upright cold unit.-Left instructions with staff how to clean droppings safely-Staff discarded wooden box and contents (straws, sugar packets)-Staff to thoroughly clean between the prep coolers and counters where staff have been storing knives-Gap beside deep fryer needs cleaning-Syrups on shake counter should be stored in fridge at night-Recommended to cover all pop with plastic wrap overnight-Operator confirmed that a pest control company has been retained and their first visit was last week to install monitoring stations. Ensure the company is returning at least weekly to give recommendations and count the numbers of pests caught, until the problem is abated
    • 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?
      • August 5, 2025:Mouse droppings observed on floors on the south side of the facility. A live mouse was observed in a trap on the south side of the facility.Obtain the services of a professional pest control operator. Have an integrated pest control program implemented for the facility. July 17, 2025:Mouse droppings observed on the floor by the beverage racking and behind the chest freezer in the ice cream area, and on floors in the back storage room.Ensure adequate pest control is taking place.July 2, 2025:Mouse droppings observed in the back storage area on the left side of the coolers/freezers. Please clean.
  4. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cardboard boxes that raw potatoes came in were being reused to store chips in.Cardboard boxes can't be cleaned and sanitized. They must not be reused for food storage.
    • 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?
      • August 5, 2025:Mouse droppings observed on floors on the south side of the facility. A live mouse was observed in a trap on the south side of the facility.Obtain the services of a professional pest control operator. Have an integrated pest control program implemented for the facility. July 17, 2025:Mouse droppings observed on the floor by the beverage racking and behind the chest freezer in the ice cream area, and on floors in the back storage room.Ensure adequate pest control is taking place.July 2, 2025:Mouse droppings observed in the back storage area on the left side of the coolers/freezers. Please clean.
  5. Risk Management Inspection

    2 infractions

    • 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?
      • No pest control records available. Pest control monitoring should be conducted on a monthly basis. Monitoring must be recorded and maintained onsite for review. Please ensure pest control records are completed. An AHS pest control template was provided to the operator.
    • 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?
      • July 17, 2025:Mouse droppings observed on the floor by the beverage racking and behind the chest freezer in the ice cream area, and on floors in the back storage room.Ensure adequate pest control is taking place.July 2, 2025:Mouse droppings observed in the back storage area on the left side of the coolers/freezers. Please clean.
  6. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff member with loose hair. No hair control in place. Hair must be controlled in a manner that protects food from contamination. Please ensure long hair is contained.The operator tied their hair at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit measured 51-55C. Hot holding units must maintain a temperature of 60C or above to prevent the growth of bacteria. Ensure the water level is high enough to touch the bottom of the inserts and verify the temperature using a probe thermometer.
    • 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?
      • Mouse droppings observed in the back storage area on the left side of the coolers/freezers. Please clean.
    • 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?
      • No pest control records available. Pest control monitoring should be conducted on a monthly basis. Monitoring must be recorded and maintained onsite for review. Please ensure pest control records are completed. An AHS pest control template was provided to the operator.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring between the dishwasher and prep cooler has grooves where the floor is not smooth.-Seal the grooves so that the flooring is smooth and impervious to moisture

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