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Holy Grill

217 - 205 5 Avenue SW Calgary AB T2P 4B9 · Food - General

Official record from Alberta →

Inspection summary

Holy Grill has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 25, 2026. The most recent inspection, on October 2, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 September 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on October 2, 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?

  • 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 3 separate inspections, most recently on October 2, 2026. 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.

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The cutting board on the middle prep cooler was very worn (deep grooves and discoloured).-Repair or replace-Operator has ordered a new one, waiting for arrival
    • 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 wall by the meat slicer is not smooth.-Modify the surface of the wall beside the slicer so that it is smooth, or move the slicer-Operator has cleaned the wall
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The cutting board on the middle prep cooler was very worn (deep grooves and discoloured).-Repair or replace
    • 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 wall by the meat slicer is not smooth. Food debris is splattered on the wall.-Modify the surface of the wall beside the slicer so that it is smooth, or move the slicer
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2) Flooring around the grease interceptor by the dishwasher had debris caked on it. 3) The left prep cooler had an accumulation of food debris on various surfaces inside the cabinet.-Clean
  3. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The cutting board on the middle prep cooler was very worn (deep grooves and discoloured).-Repair or replace
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The avocado spread in the left prep cooler measured at 20C. The cabinet of the same prep cooler measured between 13-15C.-Discarded avocado spread. No other perishable foods were present in the fridge-Maintain perishable foods at 4C or below2) No thermometer was available in the left prep cooler.-Ensure each cooler has a thermometer that is easily visible
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Hard-to-reach flooring on both sides of the cooking line had an accumulation of debris and food products. 2) Flooring around the grease interceptor by the dishwasher had debris caked on it. 3) The left prep cooler had an accumulation of food debris on various surfaces inside the cabinet.4) The walk-in fridge fan grill was very dusty. -Clean5) No cleaning schedule was available. -Create a cleaning schedule

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