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Limericks Traditional Public House

7304 Macleod Trail SE Calgary AB T2H 0L9 · Food - General

Official record from Alberta →

Inspection summary

Limericks Traditional Public House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 1, 2024. The most recent inspection, on December 9, 2025, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on November 26, 2025. 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 1, 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 1, 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 10 times across 5 separate inspections, most recently on December 9, 2025. 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 5 times across 4 separate inspections, most recently on December 9, 2025. 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.

5 inspections

  1. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The approved handwashing sink is not used for handwashing at the bar station. Staff stated handwashing is done at the washroom.-Make handwashing station accessible to staff-Install a splash guard.-Ensure all handwashing supplies are available at the handwashing station to staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser present at the handwashing sink at the kitchen. Paper towel was replaced in dispenser.-Ensure there is a paper towel in dispenser for hand drying at handwashing station
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few lights cover in the kitchen were cracked. Not all light covers were replaced.-Replace all cracked light covers
    • 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. The ceiling tiles is peeling off at the kitchen.2. The light cover for the non-shadow proof light bulbs was missing at the dry storage area-Replace light cover4. The storage shelves appeared rusty at the walk-in cooler-Refinish or replace shelves
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust/dirt/grease build up:1. Ceiling and vent hood at the kitchen2. Floor of walk-in freezer3. vent of walk-in cooler-Clean the indicated areas
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizing solution in bucket sanitizer and scoops bowl was at 0ppm at the kitchen. Operator discarded solution, adjusted the sanitizer solution and filled buckets and bowls with 200ppm Quat solution.-Ensure Quat sanitizing solution is maintained at 200ppm for sanitizing food contact surfaces and utensils.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The approved handwashing sink is not used for handwashing at the bar station. Staff stated handwashing is done at the washroom.-Make handwashing station accessible to staff-Install a splash guard.-Ensure all handwashing supplies are available at the handwashing station to staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few lights cover in the kitchen were cracked. Not all light covers were replaced.-Replace all cracked light covers
    • 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. The ceiling tiles is peeling off at the kitchen.2. A ceiling tiles is missing at the corner between the Keg room and the Walk-in freezer.-Repair/ Replace ceiling tiles3. The light cover for the non-shadow proof light bulbs was missing at the dry storage area-Replace light cover4. The storage shelves appeared rusty at the walk-in cooler-Refinish or replace shelves
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust/dirt/grease build up:1. Ceiling and vent hood at the kitchen2. Floor of walk-in freezer3. vent of walk-in cooler-Clean the indicated areas
  3. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few light covers in the kitchen were cracked
  4. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No soap available at upstairs bar hand wash station2) Paper towels in the bar area were not in proper dispensers
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few light covers in the kitchen were cracked
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, no sanitizer was prepared on line
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Salad prep cooler measured at 22C - Ice used for inserts during service. All foods removed to another cooler2) Fryer side prep cooler measured at 10CEnsure cold foods maintain a temperature of 4C or below
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No soap available at upstairs bar hand wash station2) Paper towels in the bar area were not in proper dispensers
    • 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?
      • Gap observed along base of receiving doorReplace weather stripping to prevent entry of pests
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few light covers in the kitchen were cracked
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cleaning required under dish washing counter, under bar counter and, large cooking equipment2) Accumulation of dust on ceiling tiles

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