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Leopold's Tavern

6512 Bowness Road NW Calgary AB T3B 0E9 · Food - General

Official record from Alberta →

Inspection summary

Leopold's Tavern has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on April 13, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 2 times across 2 separate inspections, most recently on April 13, 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)?

  • 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 once on September 6, 2024. 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 June 27, 2024. 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 10 times across 4 separate inspections, most recently on October 1, 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?

  • 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 2 separate inspections, most recently on July 2, 2024. For example: Do food handlers at the facility have adequate food safety training?

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

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Some sanitizer test strips were past the expiry dates.Please check and discard any expired sanitizer test strips.
  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Some sanitizer test strips stored by the dishwasher wall were not effective due to moisture.Replace the ineffective sanitizer test strips with new ones.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The business end of the can opener was soiled.Ensure it is cleaned and sanitized after use.
  3. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler lighting was dim.Increase light level.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff were not following the cleaning schedule. Update the cleaning schedule and ensure it is followed by having management sign off daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime and water build-up on the floor by the dishwasher area and underneath bar.Clean these areas
  4. Demand Inspection

    4 infractions

    • 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?
      • 1) Two dead mice were found in the mechanical traps at the bar. 2) Water and debris were found underneath the bar. Ice machine was leaking, water pooled on the floor. Remove the mice and clean the areas and repair ice machine to remove food and water source. 3) Gaps along the patio door. Repair the patio door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler lighting was dim.Increase light level.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime and water build-up on the floor by the dishwasher area.Clean this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff were not following the cleaning schedule. Update the cleaning schedule and ensure it is followed by having management sign off daily.
  5. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) More than 6 staff working during inspection, no certified food safety staff onsite. Ensure there is a certified food safety staff onsite when there is 6 or more staff working. 2) Kitchen staff lack food safety knowledge. Additional training required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler lighting was dim.Increase light level.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff were not following the cleaning schedule. Update the cleaning schedule and ensure it is followed by having management sign off daily.
  6. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dust build-up on top of the parchment box and microwave. Dust build-up on the walls, ceiling tiles and air vents and kitchen shelves on the main cooking line. Clean the entire main line.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling was observed during inspection. Gravy and roasted turkey in liquid were left out at room temperature with covers sealing the heat in the food. No ice bath or ice wand to aid in rapid cooling of foods. Foods made in the morning has not cooled down to 4 degrees C at 4pm. Gravy @ 27 degrees C and turkey @ 42 to 50 degrees C. Cool down foods rapidly with ice bath or ice wands2) Cooked pasta was left at room temperature. Pasta was made in the morning, and it was measured at 22.0 degrees C. Discarded the pasta.3) Staff was not putting perishable foods back into the cooler after they finished. Staff wait until they completed the whole cart of food preparation before putting them in the cooler. Hamburger balls and cream sauce were measured at 10.0 and Feta cheese was measured at 9.0 degrees C. Once perishable foods are prepared, put them back into the cooler right way. Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) More than 6 staff working during inspection, no certified food safety staff onsite. Ensure there is a certified food safety staff onsite when there is 6 or more staff working. 2) Kitchen staff lack food safety knowledge. Additional training required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler lighting was dim.Increase light level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Rubber spatulas handles were melted by heat, rough texture on the handle.Replace spatulas.2) Dried vegetable debris on the vegetable cutter. Rewash vegetable cutter.3) Dirty stickers and stains on the food containers. Rewash food containers.4) Milk crates by the walk-in cooler door was covered with grease and debris and debris build-up on the walk-in cooler door frame and bottom of the door.Clean the milk crates and walk-in cooler.5) Grime build-up on the walk-in freezer floor. Clean the walk-in cooler floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the walls, ceiling tiles and air vents and kitchen shelves on the main cooking line. 2) Dust, grease, bowl, squeeze bottle and food debris build-up underneath deep fryers. 3) grease and debris build-up on the main line equipment. 4) Mold observed on the two compartment sink sealant. 5) Debris and grime build-up underneath dishwasher. 6) Grime build-up on the kitchen baseboards and floor's hard to reach areas. 7) Debris build-up on the pop storage room behind the bar. 1 to 7) Clean these areas. Staff were not following the cleaning schedule. Update the cleaning schedule and ensure it is followed by having management sign off daily.

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