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Local Public Eatery

310 8 Avenue SW Calgary AB T2P 1C1 · Food - General

Official record from Alberta →

Inspection summary

Local Public Eatery has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on September 18, 2026, recorded 6 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on September 18, 2026. For example: Is the facility free of a pest infestation?

  • 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 September 18, 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 once on April 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 18, 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 5 times across 3 separate inspections, most recently on September 18, 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?

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.

11 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer solution in bucket at the cooking area tested below 200 ppm. Ensure QUATs sanitizer solution is maintained at minimum of 200 ppm concentration for effective microbial control.**Quats sanitizer was changed during the inspection and tested satisfactory
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items in the cooler were observed uncovered. Ensure all foods in the walk-in cooler are covered to prevent contamination.**Please cover foods stored in the cooler
    • 15. Is the facility free of a pest infestation?
      • September 18, 2026 - Checked a few traps and no cockroaches observed. Needs continued monitoring to ensure infestation is completely eradicated. January 21st, 2026:Four German Cockroaches were observed on monitoring glue boards in the kitchen. Some activity was also observed on monitoring glue boards in the back basement non-food storage area. Please continue to work with the professional pest control company to abate the pest issue. October 21st, 2025: A few German cockroaches were observed on monitoring glue boards in the kitchen. Kitchen was fogged the night prior by the professional pest control company. A second fogging has also been scheduled. Service from the pest control company has also been increased to weekly/multiple times a week. September 24th, 2025: A few German Cockroaches were observed in monitoring glue boards in the main kitchen. None were seen in the basement kitchen. Please continue to work with the pest control company to abate the issue. September 11th, 2025:Multiple German cockroaches were observed on monitoring glue boards in the main floor kitchen and basement kitchen. One German cockroach was observed crawling on a storage shelf in the kitchen outside of a trap. Please work with the contracted professional pest company to abate the pest issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards on the south end of the kitchen wall next to the deep friers is peeling off the wall. Please repair the baseboards to ensure to prevent potential nesting place for pests.Repair the baseboards to ensure the floor to wall joint is tightly sealed.
    • 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) Standing water was observed around the ice machine in the basement kitchen. Water could also be seen dripping onto the ground from the ice machine. Please repair the leak. CORRECTED2) A leak was observed at the water filtration system in the basement kitchen. A bucket was placed under the filter to catch the leaking water. Please repair the leak. Standing water is an attractant to cockroaches. Please repair the leaks to reduce any standing water and moist environments.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice accumulation was observed around the door of the basement walk-in freezer. Ensure the freezer is maintained in good repair.**Please find the cause of ice build-up and repair the freezer.
  2. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • January 21st, 2026:Four German Cockroaches were observed on monitoring glue boards in the kitchen. Some activity was also observed on monitoring glue boards in the back basement non-food storage area. Please continue to work with the professional pest control company to abate the pest issue. October 21st, 2025: A few German cockroaches were observed on monitoring glue boards in the kitchen. Kitchen was fogged the night prior by the professional pest control company. A second fogging has also been scheduled. Service from the pest control company has also been increased to weekly/multiple times a week. September 24th, 2025: A few German Cockroaches were observed in monitoring glue boards in the main kitchen. None were seen in the basement kitchen. Please continue to work with the pest control company to abate the issue. September 11th, 2025:Multiple German cockroaches were observed on monitoring glue boards in the main floor kitchen and basement kitchen. One German cockroach was observed crawling on a storage shelf in the kitchen outside of a trap. Please work with the contracted professional pest company to abate the pest issue.
    • 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) Standing water was observed around the ice machine in the basement kitchen. Water could also be seen dripping onto the ground from the ice machine. Please repair the leak. 2) A leak was observed at the water filtration system in the basement kitchen. A bucket was placed under the filter to catch the leaking water. Please repair the leak. Standing water is an attractant to cockroaches. Please repair the leaks to reduce any standing water and moist environments.
  3. Demand Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • October 21st, 2025: A few German cockroaches were observed on monitoring glue boards in the kitchen. Kitchen was fogged the night prior by the professional pest control company. A second fogging has also been scheduled. Service from the pest control company has also been increased to weekly/multiple times a week. September 24th, 2025: A few German Cockroaches were observed in monitoring glue boards in the main kitchen. None were seen in the basement kitchen. Please continue to work with the pest control company to abate the issue. September 11th, 2025:Multiple German cockroaches were observed on monitoring glue boards in the main floor kitchen and basement kitchen. One German cockroach was observed crawling on a storage shelf in the kitchen outside of a trap. Please work with the contracted professional pest company to abate the pest issue.
  4. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • September 24th, 2025: A few German Cockroaches were observed in monitoring glue boards in the main kitchen. None were seen in the basement kitchen. Please continue to work with the pest control company to abate the issue. September 11th, 2025:Multiple German cockroaches were observed on monitoring glue boards in the main floor kitchen and basement kitchen. One German cockroach was observed crawling on a storage shelf in the kitchen outside of a trap. Please work with the contracted professional pest company to abate the pest issue.
  5. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was stored in the ice well at the bar. Please store the ice scoop outside of the ice well to limit cross-contamination of the ice that is used in drinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff were using reusable rags to dry their hand at the bar hand washing sink.Reusable towels are not allowed to be used to dry hands. Food handlers must use a single-use paper towel to dry their hands after washing. Paper towel was placed next to the hand washing sink during the inspection.
    • 15. Is the facility free of a pest infestation?
      • Multiple German cockroaches were observed on monitoring glue boards in the main floor kitchen and basement kitchen. One German cockroach was observed crawling on a storage shelf in the kitchen outside of a trap. Please work with the contracted professional pest company to abate the pest issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grime, grease, and food debris was observed throughout the main floor kitchen, bar, and basement kitchen. A thorough deep cleaning is needed. Please pay special attention to the following areas:- Under and behind the cook line- Under and behind the prep line - Under and behind the dishwasher and throughout the dish pit - The shelving along the server's area next to the cook/prep line- The mop sink room - The floors under equipment in the basement kitchen - The lights above the cook/prep line (flies could be seen in them)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper towel could be seen on the floor in the basement non-food storage area from a previous back-up. The back-up had been dealt with and was not actively occurring, but proper cleaning and disinfection did not take place. Please clean and disinfect with 1000ppm chlorine the floor and all items that may have come in contact with the sewage.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic oil stored at room temperature measured 27C.Garlic oil must not be stored at room temperature as this poses a risk for foodborne illnesses such as botulism. Either store cold (4C or lower) or hot (above 60C).The operator placed the garlic oil in the cooler at the time of the inspection.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *NO SANITIZER DETECTED IN DISHWASHER FINAL RINSE, EVEN AFTER PRIMING PUMP*
    • 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 IN DOWNSTAIRS PREP/PORTIONING AREA HAS NO HOT WATER AND NO SOAP NOR PAPER TOWELS IN SUITABLE DISPENSERS. OPEN FOODS MAY NOT BE HANDLED IN THIS AREA UNTIL THESE ARE CORRECTED*
  11. Risk Management Inspection

    1 infraction

    • 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 IN DOWNSTAIRS PREP/PORTIONING AREA HAS NO HOT WATER AND NO SOAP NOR PAPER TOWELS IN SUITABLE DISPENSERS. OPEN FOODS MAY NOT BE HANDLED IN THIS AREA UNTIL THESE ARE CORRECTED*

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