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Leather Pocket Billiards

3715 Edmonton Trail NE Calgary AB T2E 3P3 · Food - General

Official record from Alberta →

Inspection summary

Leather Pocket Billiards has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on July 13, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 2 separate inspections, most recently on December 4, 2024. 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 November 17, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on July 5, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 December 4, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Observed the operator cooking a burger and bacon during the inspection. The food handling permit has a restriction that states no deep frying or grease producing food.A residential ventilation hood system is used, however, there is a commercial ventilation hood above the hand sink and was not in use. Refrain from operating outside the permit's restrictions or renovate the kitchen area and install a commercial ventilation. Notify Alberta Health Services of changes to the facility prior to construction.
  3. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Observed the operator cooking a burger and bacon during the inspection. The food handling permit has a restriction that states no deep frying or grease producing food.A residential ventilation hood system is used, however, there is a commercial ventilation hood above the hand sink and was not in use. Refrain from operating outside the permit's restrictions or renovate the kitchen area and install a commercial ventilation. Notify Alberta Health Services of changes to the facility prior to construction.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer was measured at 400ppm.-Ensure the Quat sanitizer is maintained at 200ppm and please follow the manufacturer's instructions during dispensing/mixing.Cleaning cloths were stored on the counters.-Ensure that cleaning cloths are stored inside the sanitizer bucket.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was using Quat for cleaning and sanitizing the counters but there was no Quat test strips available. The facility had chlorine test strips.-Please obtain valid Quat test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Dirt and debris observed under the 3-compartment sink.2) The area behind the fryer was dirty.-Please clean the above-mentioned areas.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the staff/manager that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration unit, being the prep table cooler, was measured at 12°C on surface and 6°C on food internal temperatures. High-risk food items were being stored in the cooler. The inspector informed the staff/manager that all high-risk food items must be stored at or below 4°C. During the inspection, all the food items in the unit, as described, were transferred to a functional unit. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below. **FIX THE REFRIGERATION UNIT.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were test strips available for the QUAT sanitizer solution. However, the test strips were expired. There were no test strips for chlorine. The inspector informed the staff/manager to obtain valid test strips for all sanitizer solutions being used on site. Please ensure to monitor all your testing equipment and obtain valid ones when expired.**OBTAIN VALID TEST STRIPS.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility was using a portable electric cooktop for frying with no adequate ventilation above it. This is contrary to the restrictions on their AHS Food Handling Permit. The violation was already referred to the Fire Department. Please stop the open frying and grease producing cooking activity until an approval from the Fire Department is obtained.

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