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Moxie's Grill & Bar

41 Shawville Boulevard SE Calgary AB T2Y 3P3 · Food - General

Official record from Alberta →

Inspection summary

Moxie's Grill & Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on October 15, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 4 separate inspections, most recently on October 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on October 15, 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 2 times across 2 separate inspections, most recently on February 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 12, 2025. 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. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in the kitchen.Corrective action:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw salmon stored in one prep cooler in the kitchen was 10.4CCorrective action:Ensure that perishable foods under refrigeration are stored at 4 C or less Staff was instructed to discard salmon.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update on Oct 15/2026Wall covering is missing under two compartments sink in the kitchen leading to a gap around plumbing pipes.Requirement:Repair the wall to seal the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on walk in freezer floor.b) Dirt and debris under the prep counter behind shelf to store garbage bin in the kitchen.Corrective action:Clean the above noted areas.
  2. Monitoring 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) Wall covering is missing under two compartments sink in the kitchen leading to a gap around plumbing pipes.b) Hole on the wall in storage room.Requirement:Repair the walls to seal the gap and hole.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee prep machine was kept next to hand washing sink in front prep area of the kitchen, water can splash on coffee containers while washing hands.Requirement:Either provide splash guard at the hand washing sink or move coffee prep machine away from hand washing sink.Coffee machine was moved away from hand washing sink during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Internal temperature of cooked chicken patties stored on the top in insert of prep cooler was between 11C- 12 Cand below were at 9C.- Insert was overfilled.Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.-Chicken patties between 11C-12 C were discarded.-Ice packs were put on the remaining during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler located between cooking equipment was 7.8C and internal temperature of perishable foods stored in this cooler were: pasta at 7.5C and other portioned food was at 8C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Adjust the temperature of the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop kept in dipper well had heavy corrosion leading to rough surface.Requirement:Do not use corroded or damaged utensils to handle food.Scoop was discarded during inspection.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee prep machine was kept next to hand washing sink in front prep area of the kitchen, water can splash on coffee containers while washing hands.Requirement:Either provide splash guard at the hand washing sink or move coffee prep machine away from hand washing sink.Coffee machine was moved away from hand washing sink during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Internal temperature of grated garlic in oil stored in insert of prep cooler was 11.5C- Internal temperature of minced garlic sauce stored in insert of prep cooler was 9.8CRequirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.- Grated garlic in oil at 11.5C was discarded.-Minced garlic sauce at 9.8c was moved to bottom part of the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of perishable foods stored in drawers of prep coolers located under the grill were: pasta at 13.3C, chicken at 9 C, sliced cheese at 12.4 Veggie patties at13.2C and 9.9C, steak at 13.1C and 8.6C, beef at 7.5C and 8.6C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-Perishable foods having internal temperatures 10 C and higher were discarded.-Ice was added on the remaining perishable foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water supplied to dipper well was just dripping while scoops were stored in the well.Requirement:Ensure that water runs at sufficient rate while scoops are stored in the well.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperatures of cooked chicken stored in insert of one prep cooler on the top were 13.8C, 12.7C ,11.9C and at the bottom of the insert was 9.5C.b) Internal temperature of savor cream stored in insert of another prep cooler was 9.8C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.a) Chicken at 13.8C, 12.7C ,11.9C was discarded.Remaining chicken was moved to bottom part of the prep cooler.b) Savor cream was moved to bottom part of the prep cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:- Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.-Manually sanitize dishes until dish washer is repaired. - Repair dish washer asap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup on walk in freezer floor.(Repeat violation from previous inspection)Requirement:Clean the walk-in freezer floor.

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