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Kensington Pub - Restaurant

207 10A Street NW Calgary AB T2N 1W7 · Food - General

Official record from Alberta →

Inspection summary

Kensington Pub - Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 21, 2024. The most recent inspection, on October 7, 2026, recorded 7 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 5 times across 3 separate inspections, most recently on October 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 7, 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 once on October 7, 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 8 times across 5 separate inspections, most recently on October 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 2 separate inspections, most recently on October 7, 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?

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.

5 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bottle for prep area in basement - quat concentration did not read level on test strip, solution was near empty. Sanitizer was tested at dispenser in main kitchen and was satisfactory. Ensure sanitizer is replenished frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen- 1. Upright cooler for serve staff (sauces, milk creamers) was @ 7.8 deg C. 2. The 4 drawer prep table cooler was measuring 8.5 deg C on top insert (sauerkraut) and 9.2 deg C on bottom drawer (between sliced meats). This unit was corrected to 4 deg C air temperature during inspection. Ensure all cold holding units maintain at or below 4 deg C for perishable cold food storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser on the wall mount for the bar was empty. Ensure handsoap supply is replaced for immediate use for staff.
    • 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?
      • Some flies were observed in bar, basement prep and kitchen areas. Add additional fly control measures, fly strips can be used in non-food areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knife was stored in gap between prep table coolers. *Ensure knives are stored in a clean receptacle
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement prep kitchen had excessive equipment clutter in the storage areas.Remove unnecessary equipment to facilitate proper cleaning and organization.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Flooring under bar units has accumulation of debris (bottle caps, etc)2. Basement stairs landing - the rubber topper is ripped and loose Ensure floors are maintained in a clean and sanitary condition.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no surface sanitizer was available at the prep line.Ensure that an approved sanitizer is always readily accessible during food preparation and when reusing cleaning cloths.2. The bleach sanitizer in a spray bottle had a concentration of greater than 1000ppm.Bleach sanitizing solution must be maintained at 100ppm. Verify the concentration using the chlorine sanitizing paper.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a large container of gravy cooling directly on the floor in the main kitchen.Ensure that food items are not stored directly on the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A knife was stored between a prep cooler and cabinets, both of which had visible food debris.Clean, sanitize, relocate the knife. Ensure that all clean utensils are stored in a manner that prevents contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel was available at the sinks in the main kitchenEnsure that all hand sinks are consistently supplied with soap and paper towels to support proper hand hygiene.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no dedicated hand sink in the main kitchen. The two-compartment sink adjacent to the dishwasher was being used for handwashing. The paper towel dispenser was located on a far wall, making proper hand hygiene less accessible.Install a dedicated sink in the main kitchen that is solely for handwashing. The sink must be equipped with soap and a conveniently located paper towel dispenser.
    • 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 light fixture in the back hallway in the basement is not in working order.Repair or replace this light fixture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors underneath the prep coolers, coffee station, and dishwasher had a significant amount of spillage and debris. Food debris was also observed along the storage shelving and cupboards.Move equipment as needed and thoroughly clean the affected areas. Ensure floors are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement prep kitchen had excessive equipment clutter in the storage areas.Remove unnecessary equipment to facilitate proper cleaning and organization.
  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially by the dishwasher were dirty with debris.Clean.Nov 07, 2024Hard to reach areas under the cooking line, along the stairs and basement corners were still dirty.Clean.Dec 23, 2024The same hard to reach areas were still observed with lots of food debris and grease.Clean.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine in the basement were dirty.Clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially by the dishwasher were dirty with debris.Clean.Nov 07, 2024Hard to reach areas under the cooking line, along the stairs and basement corners were still dirty.Clean.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping clothes were stored directly on the cutting boards.Store wiping clothes in use inside the sanitizer solution between uses.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glass dishwasher iodine sanitizer was measured below 12.5ppm.Adjust so the iodine sanitizer concentration is 12.5ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine and quat test strips cannot be found.Ensure the iodine and quat sanitizer test strips are on site.
    • 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?
      • Insect zapper was used in the basement food preparation area.Use passive pest control like insect glue board in the food preparation area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine in the basement were dirty.Clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially by the dishwasher were dirty with debris.Clean.

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