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Local Public Eatery

201 Barclay Parade SW Calgary AB T2P 4R3 · Food - General

Official record from Alberta →

Inspection summary

Local Public Eatery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on February 10, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 November 25, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 November 25, 2025. 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 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 once on November 25, 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?

  • 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 once on December 5, 2024. 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?

  • 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 December 5, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizing cycle tested at 0 ppm chlorine. Operator changed the pail and primed the machine and it still tested at 0.-Instructed operator to conduct sanitizing step using quat sanitizer in nearby sink, soaking dishes for 2 minutes after running them through the dishwasher, or to use the nearby high temperature dishwasher
    • 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 between kitchen and dishwashing area - paper towel was presented in a stack in a tray.-Dispense paper towel in a manner that prevents contamination of the bulk supply
    • 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) 1 dead mouse was observed in a trap on the outer patio.2) A few mouse droppings were observed in a corner near the exterior outer patio door.3) Main entrance exterior doors has a gap between the door and the ground.-Remove mouse droppings safely-Continue to ensure that pests are sealed out of the facility as much as possible4) Over 20 flies observed on the ceiling and walls around the mop sink area.-Work with pest control to actively abate the fly problem
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quat sanitizer dispenser was tested using test strips and measured at 100 ppm. The strength of quat sanitizer solution must measure at 200 ppm to ensure sanitization.***Please contact your technician to adjust the dispenser so that the strength of the quat sanitizer is measuring 200 ppm. The operator agreed to manually prepare and test their sanitizer solution to ensure it reads 200 ppm for quat sanitizer or 100 ppm for chlorine sanitizer in the meantime.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of the chemical dishwasher was tested using chlorine test strips. The concentration was measured at 0 ppm. The chlorine concentration of a mechanical dishwasher must be maintained at 100 ppm to ensure sanitization.***The line feeding into the chlorine container was adjusted so it could properly dispense the chemical into the dishwasher. The dishwasher was tested again using chlorine test strips and read 100 ppm. The operator was educated on the importance of testing the dishwasher regularly to ensure it is sanitizing at all times.
    • 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 food handling permit was not available and was not displayed for public viewing.***Please print and post food handling permit in an area visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use containers with no handles were observed to be used as a scoop in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product.***Please do not use single use containers and replace it with food grade scoops with handles.
  6. Monitoring Inspection

    0 infractions

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