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Hy's Steakhouse and Cocktail Bar

116 - 751 3 Street SW Calgary AB T2P 4K8 · Food - General

Official record from Alberta →

Inspection summary

Hy's Steakhouse and Cocktail Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on January 26, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Protecting food from contamination.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 15, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 31, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3 separate inspections, most recently on January 15, 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 once on January 15, 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. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of quat sanitizer on the cooking line was unlabeled. Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and iodine test strips were expired. Purchase new test strips. Ensure that test strips for each type of sanitizer used in the facility is avaialble.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A stack of plastic bins was stored on top of the hand wash sink in the dish washing area. Ensure that all hand wash stations are accessible for hand washing at all times. Corrected during inspection.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented can of artichoke hearts stored on the shelves.Canned foods should not be kept once they are damaged or dented to avoid the growth of foodborne botulism and its toxins. Inspect canned foods regularly and prior to use and discard if damaged/dented. The operator discarded the canned artichoke hearts at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small dishes without a proper handle were used as a scoop and stored with the mushrooms, beets, and fries in the cooler drawers of the serving line. Replace the small dishes with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the small dishes from the beets, the mushrooms, and the fries at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the dishwashing area and in the serving line was blocked with a bin of clean dishes and a water pitcher, respectively. The hand sink must be accessible at all times for staff members to perform hand hygiene. Refrain from placing anything inside of the hand sink or in its surroundings that may render it inaccessible. The operator removed the bin and the water pitcher at the time of the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink located in the service area/ espresso bar was not functional at the time of the inspection. A functional hand sink located at the bar was accessible and can be used until the hand sink is repaired. Please repair the hand sink such that the hot and cold water are on and available for hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light covers were missing in the dish pit in the kitchen. Please ensure all the light bulbs are plastic LED's or have a light cover over the glass bulbs to prevent from contamination in the event of a light bulb breaking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two metal sieves located in the dish pit had loose and broken metal wires. Please discard these sieves and ensure all equipment is in good condition and free from loose parts to reduce the risk of physical contamination.

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