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Moose McGuires

779 Northmount Drive NW Calgary AB T2L 0A1 · Food - General

Official record from Alberta →

Inspection summary

Moose McGuires has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on February 23, 2026, recorded 3 infractions.

None of the 2 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, Chemicals and toxic substances 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 once on February 23, 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)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 2, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 2, 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 2 separate inspections, most recently on February 23, 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?

  • 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 October 2, 2024. 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.

2 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)?
      • 1) All test strips (quat, chlorine and iodine) were expired. - Please provide new test strips. 2) The concentration of iodine in glasswasher at the bar is not being verified. - Ensure the sanitizer concentrations are monitored daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall behind the wall mounted knife holder is slightly damaged. - Install a durable surface on the wall such a stainless steel or store knives in a different manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- On wall behind dishwasher- wall/floor joint throughout the kitchen- Utility roomClean and maintain in a clean and sanitary condition.
  2. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • No labels on the chemical bottles. Label all chemical bottles.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No cold water at the kitchen handwash sink. Repair handwash sink and ensure there is cold and hot water available for handwashing.
    • 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?
      • Black flies were found in the kitchen and bar. Remove black flies
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bar handwash sink waste pipe was leaking. Fix the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Masking tape was used to repair the microwave handle. 2) Masking tape was used to repair the Inkbird temperature device. 3) Black stains build-up on the dishwasher racks.1 to 3) Repair or replace the items4) Deep grooves and stains noted on the round cutting board. Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on the kitchen racks. 2) Paint was peeling off the kitchen entrance door and black stains noted on the bottom of the door. 3) Cobweb and debris build-up underneath the bar handwash sink. 4) Beer caps and debris build-up underneath the bar, 1 to 4) Clean these areas.

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