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Leopold's Tavern

7746 Elbow Drive SW Calgary AB T2V 1K2 · Food - General

Official record from Alberta →

Inspection summary

Leopold's Tavern has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 18, 2024. The most recent inspection, on October 14, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 separate inspections, most recently on October 14, 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)?

  • 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 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 18, 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?

  • 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 3 separate inspections, most recently on October 14, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 18, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site.Chlorine strips are required for testing the chlorine-based sanitizing concentration of the dishwasher's rinse water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Strong, rancid / foul odor detected in dishwashing area.If grease interceptors are working properly, there shouldn't be odors in the area.Investigate odor and take actions to rectify whatever is causing it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt, debris and grease in hard-to-reach areas of kitchen.A similar violation was noted during the last monitoring inspection, and it noted to create a cleaning schedule.Clean hard to reach areas and create / implement a cleaning schedule.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning clothes were observed on the counters as well as inside the apron pockets of the food handler. Staff was instructed to submerge the cleaning clothes in the sanitizer solution buckets to avoid cross-contamination of food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based dishwasher initially measured 0 ppm. An air gap was observed in the sanitizer pipe, which was subsequently removed. After correction, the dishwasher measured 100 ppm at the dish level. Staff were instructed to check for air gaps, verifying the pail volume (stock solution), and regularly monitoring the sanitizer strength using chlorine test papers.Glass washer was measured at 25ppm iodine at dish-level (In compliance).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Please create a cleaning schedule for the kitchen to ensure all areas are cleaned regularly. The schedule should include both daily and monthly cleaning tasks. Cleaning schedule template will be provided along with report (you can use this as a reference and edit according to your kitchen).Please clean all hard to reach area, under dishwashing area, dry storage area etc.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packaged cheese curds were left out at room temperatureCold foods are to maintain a temperature of 4C or below
    • 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. Gap was observed below the back door. Action required: Ensure to seal the gap to prevent entry of pest into the facility. 2) No pest contol record available onsite during Inspection. Action required:Please create and implement a pest control monitoring program or hire a professional pest control company to carry out pest monitoring frequently. Also ensure to always have the pest control record onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between the prep counter and the prep coolerKnives are to be stored in a clean and sanitary manner
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Accumulation of food debris at the back of the fryers.-The shelving units under the counter, the dry storgae room, hard to reach areas had accumulation of dirt such food debris, dust etcAction required: -Please ensure the floors are routinly cleaned to reduce the build-up of debris. - Please remove items on the shelving units and clean and sanitize the shelving units, hard to reach areas, all kitchen equipment such as coolers, stove etc.

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