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Leopold's Tavern

104 - 302 Sage Valley Common NW Calgary AB T3R 1T8 · Food - General

Official record from Alberta →

Inspection summary

Leopold's Tavern has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 20, 2024. The most recent inspection, on May 29, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 3 times across 3 separate inspections, most recently on May 29, 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 2 times across 2 separate inspections, most recently on May 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 20, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 May 29, 2026. 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.

4 inspections

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer bucket prepared at the cookline.Fresh quat sanitizer bucket was prepared at 200 ppm.2. Wet used wiping cloths were stored on the counter.The cloths were promptly removed.New wiping cloths were stored inside the quat sanitizer bucket at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Foods were filled above the insert fill line.The staff was instructed to ensure the food are not filled above the insert food line to ensure the foods under refrigeration are maintained at the correct temperature.2. Three containers without a handle were stored inside the bulk food bins and the containers were in contact with the food.Obtain scoops that have a handle and ensure the handle of the scoop is not in direct contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked Macaroni were stored on the cart with an internal temperature of 14.5ºC.2. Four packs of cooked beef were stored in a container and stored on top of potato boxes with an internal temperature of 11.4ºC, 11.6ºC, 12.5ºC, 12.7ºC, and 13ºC, respectively.Food discarded. 3. Cheese curds packs were stored in a container on the food preparation counter with an internal temperature of 22.6ºC.Food discarded.Ensure perishable high-risk foods are stored at 4ºC or less for cold food and 60ºC for hot food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the white and green cutting boards.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations cited on October 21, 2025:1. Slight dust build-up was noted around the ventilation air vents.2. Black mold was noted along the wall joint caulking at the 3-compartment sink.Clean the indicated areas.
  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on the prep cooler counter.While the staff noted that the cloths were not reused the cloths were wet and left on the counter.Fresh quat sanitizer buckets were prepared at 200 ppm and new cleaning cloths were stored therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A food handler did not wash their hands prior to wearing gloves.2. A food handler was wearing rings while preparing customer's food.3. A food handler was wearing a glove on one hand.Staff was instructed to wash their hands before wearing gloves.Staff was educated to either take off their rings or wear a pair of gloves on both hands.Guidelines for proper glove use in Food Establishments was sent to the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the white and green cutting boards.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations cited on October 21, 2025:1. Slight dust build-up was noted around the ventilation air vents.2. Black mold was noted along the wall joint caulking at the 3-compartment sink.Clean the indicated areas.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution buckets were prepared at the back kitchen.Quat sanitizer solution buckets were prepared at 200 ppm and the cleaning cloths were stored therein.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly catcher was hung on the kitchen ceiling above food preparation area.Remove the fly catcher to protect food from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink at the kitchen servery area was obstructed with beer kegs.The beer kegs were relocated to a different area.Ensure handwashing sinks are accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease and other deposits were accumulated on the ventilation canopy filters.Clean the ventilation canopy filters at least once a week.2. Slight dust build-up was noted around the ventilation air vents.3. Black mold was noted along the wall joint caulking at the 3-compartment sink.4. Food debris was noted on the kitchen wall around the prep area. Clean the indicated areas.
  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in the sanitizer bucket and utensils storage container was measured at 1000ppm.Use 200ppm Quat sanitizer and check the concentration daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling was observed during inspection. Large containers of sauces and gravy were cooling at room temperature. Staff placed the large containers in an ice bath during inspection (CDI)Use a cooling method to aid rapid cooling such as ice bath or ice wands. 2) Shredded cheese in the sandwich prep insert was measured between 6.0 on the bottom and 15 degrees C on top. 3) Hamburger meat balls were measured at 6.8 degrees C. in the drawer cooler. 2 to 3) Monitor the coolers and store perishable food at 4 degrees C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up on the wall by the dishwasher. 2) Grease build-up on the mouse traps.3) slight dust build-up on the around the kitchen air vents.1 to 3) Clean these areas.
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