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Horeb Restaurant

184 - 495 36 Street NE Calgary AB T2A 6K3 · Food - General

Official record from Alberta →

Inspection summary

Horeb Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 24, 2024. The most recent inspection, on September 10, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 3 separate inspections, most recently on September 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on September 9, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 on June 24, 2024. 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The hood vent filters had a buildup of grease. The Operator stated they are cleaned every Thursday.COMPLETE THE FOLLOWING:1. Thoroughly clean the hood vent filters.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Wet cleaning cloths were left on the counter in the bar. A 100ppm sanitizer solution was prepared during the inspection.COMPLETE THE FOLLOWING:1. Ensure there is a bucket of 100ppm chlorine sanitizer available whenever food preparation is occurring and the restaurant are opened.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. A food handler had a small wooden stick in their mouth while they were preparing food. The food handler was instructed to remove the toothpick from their mouth, remove their gloves, and wash their hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Frozen meat was thawing in water in the prep sink. The facility did not have bar drain plugs so that the meat could thaw under cold running water in the sink. Meat moved to the coolers during the inspection. 2. Whole eggs that were stored on the deep fryer measured 24*C. The Operator discarded the eggs during the inspection.COMPLETE THE FOLLOWING:1. Frozen foods must be thawed using the following methods:a. Immersed under cold running water.b. In the fridge overnight.c. As part of the cooking process.2. Purchase bar sink overflow pipe.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. After several cycles, the maximum temperature the dishwasher reached was 60.8*C. COMPLETE THE FOLLOWING:1. The dishwasher must measure a minimum of 71*C at the dish level for adequate sanitizing of dishes. Ensure the dishwasher is turned on and up to temperature whenever the restaurant is operating.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The chlorine test strips expired February 1, 2026.2. There was no waterproof probe thermometer available for checking the dishwasher temperature. COMPLETE THE FOLLOWING:1. Purchase new test strips.2. Purchase a waterproof probe thermometer with maximum temperature function to ensure that the dishwasher is reaching a minimum of 71*C. 3. Test the dishwasher daily and record the temperatures in a log sheet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The hood vent filters had a buildup of grease. The Operator stated they are cleaned every Thursday.COMPLETE THE FOLLOWING:1. Thoroughly clean the hood vent filters.
  3. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler having a finger dressed, while not wearing gloves. If you have a wound on your hand, the wound must be dressed and covered with a glove.
  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator did not have a thermometer capable of testing the final rinse temperature. Purchase a thermometer which is waterproof and is capable of recording the maximum temperature reached during the cycle.
  5. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not reaching the correct temperature. Max temp reached was 62 C after 5 or 6 cycles. Repair dishwasher/booster and ensure that the final rinse is reaching a minimum of 71 C at the dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator did not have a thermometer capable of testing the final rinse temperature. Purchase a thermometer which is waterproof and is capable of recording the maximum temperature reached during the cycle.
  6. Demand Inspection

    2 infractions

    • 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 dry goods storage shelves in the back room have raw wood shelves. - Paint, or properly finish these shelves so that they are smooth, non-absorbent, and easy to clean. 2. The cupboards under the bar in the front area are un-finished, raw wood. - Paint, or properly finish thecupboards so that they are smooth, non-absorbent, and easy to clean.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The sink configuration was not built to plans. Two hand sinks were installed side by side next to the mechanical dishwasher, and three compartment sinks. It was recommended that the right hand sink is removed and replaced with a spray sink for dishes, then the 3 compartment sink can be used for food prep and as a back up for dishwashing.

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