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King's Head - Food

15 - 9116 Macleod Trail SE Calgary AB T2J 0P5 · Food - General

Official record from Alberta →

Inspection summary

King's Head - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 21, 2024. The most recent inspection, on January 22, 2026, recorded 4 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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.

  • 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 4 times across 3 separate inspections, most recently on January 22, 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 January 14, 2025. 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?

  • 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 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 separate inspections, most recently on January 22, 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 3 times across 3 separate inspections, most recently on January 22, 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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quat sanitizer solution in the spray bottle was tested >500 ppm. Operator was advised to dilute the quat sanitizer to appropriate concentration of 200 ppm - As discussed, ensure that sanitizer solution is prepared, tested, and maintained at adequate concentration (200 ppm).2. Wet and dirty washcloths were stored on food prep tables in the kitchen. - Make sure to store washcloths in sanitizer solution at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were not available onsite to verify sanitizer concentration of glasswasher.- Acquire iodine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not provided at handwashing stations in the bar area.- Operator is to ensure that paper towels are available at the hand sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris buildup noted underneath and behind the cookline in the back kitchen. - Thoroughly clean the above-mentioned areas of the kitchen.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The mens' washroom had debris/grime accumulation near the air dryer, as well as corners/walls of the stalls. -staff were already out purchasing some cleaners to help with the stainless steel.-clean the accumulation of grime/debris in corners and hard to reach areas with hot water and detergent/degreaser.
  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the bar area
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labeled as to its contents
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Box was placed in front of the bar hand sink and a bowl was placed directly in the sink. All hand wash stations are to be kept free and easily accessible at all times
    • 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?
      • An ant observed on the wall by the ice machineEnlist in the services of a pest control company
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ice scoop and small container of Clamato Juice was placed directly in the ice well. Store ice scoop and containers of juice in a clean container that can be washed and sanitized on a regular basis, or out of the ice well.2) The underside of cooler door handles in the bar area were sticky. Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris and dirt observed in between the wall and the ice machine
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Pizza slicer was stored between the prep table and the wall.- Please find a new location to store the slicer as the surfaces between the wall and the table are not routinely cleaned.2) Bicycle was stored in the food prep space.- Find a different location to store the bicycle and not in any space where food prep is performed, or food/utensils are stored.
    • 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 dispensing chlorine sanitizer solution at time of inspection and was tested at 0ppm after multiple runs.- GM was informed to fill a sink in the 3-compartment sink with chlorine sanitizer solution. Once dished have finished in the mechanical dishwasher, they can be transferred to the 3-compartment for sanitizing as soap is clearly visible in the mechanical dishwasher.- Please have the dishwasher serviced and testing correctly at 100ppm.
    • 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?
      • Back entrance door in kitchen has a screen/metal gated door used during warmer seasons. Door has noticeable gaps below and above and is an opening for potential points of entry for outdoor pests.- Please address the gaps and find a solution to close off the gaps so no openings or daylight is seen from inside.
    • 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) Leaking pipe observed behind the dishwasher.- Fix the leaking pipe.2) Ceiling panels were uncovered in the kitchen.- Replace the ceiling panels once work or maintenance in the ceiling is completed.

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