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Moxie's Classic Grill

8007 11 Street SE Calgary AB T3J 4V7 · Food - General

Official record from Alberta →

Inspection summary

Moxie's Classic Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on September 23, 2026, found no infractions.

1 of 7 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 4 times across 4 separate inspections, most recently on September 9, 2026. 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?

  • 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 on September 9, 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 2 times across 2 separate inspections, most recently on September 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on September 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on September 9, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One quats sanitizer bucket in the back prep area was measured at 100 ppm. - The operator reported that the sanitizer was due for a refresh. The operator refreshed the sanitizer and it was measured at 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use was observed during the inspection. - The operator was educated on proper glove use. AHS guidelines for proper glove use document sent via email.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler drawer under the oven measured at 10 degrees C. -The operator was instructed to move high risk food from the drawer to other coolers. Please repair the cooler drawer such that the temperature is being maintained at or below 4 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher in the kitchen and the glassware washer in the bar area both had a chlorine concentration of 10 ppm. - The operator was instructed to not use the dishwashers and switch to manual dishwashing using the three-comp sink. The operator is to repair the dishwashers such that the chlorine concentration is measured at 100 ppm.
    • 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?
      • Weatherstripping under the back door had gaps. - Re-install the weatherstripping to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ladles were hung service side down, making it easier to grab the service side instead of the handles creating a risk of contamination. - Please store the ladles such that the service side stays protected.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease build up was observed under the hot well rack. 2) Glassware storage shelf in the bar area had dust build up.3) The utensil storage shelf near the dishwashing area had dust build up.- Please clean the aforementioned areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Pending violation**Accumulation of debris was noted on the ventilation canopy and behind the ice machine in the kitchen.- Thoroughly clean the aforementioned areas.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris was noted on the ventilation canopy and behind the ice machine in the kitchen.- Thoroughly clean the aforementioned areas.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • The weather stripping on the back door is in disrepair - some light can be seen coming through gaps at the bottom of door. - Replace weather stripping and ensure that all exterior doors have adequate weather stripping to prevent pest entry.
  5. Demand 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) There was no hot water at the bar handwash sink-plumber was on-site fixing the boiler system.2) The handwash sink in the kitchen prep area had intermittent warm water.
    • 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?
      • The weather stripping on the back door is in disrepair - some light can be seen coming through gaps at the bottom of door. - Replace weather stripping and ensure that all exterior doors have adequate weather stripping to prevent pest entry.
  6. Monitoring Inspection

    1 infraction

    • 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?
      • The weather stripping on the back door is in disrepair - some light can be seen coming through gaps at the bottom of door. - Replace weather stripping and ensure that all exterior doors have adequate weather stripping to prevent pest entry.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler between the grills measured 11Celsius.-this line cooler fluctuates a lot due to the heat. Ensure the cooler measures 4Celsius.
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