Skip to content
Loading map…

Mr. Schnapps Restaurant And Bar

500 - 1440 52 Street NE Calgary AB T2A 4T8 · Food - General

Official record from Alberta →

Inspection summary

Mr. Schnapps Restaurant And Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on May 27, 2026, recorded 4 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 May 27, 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 2 times across 2 separate inspections, most recently on May 27, 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 May 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Prepared QUAT sanitizer measured less than 100ppm QUAT. Staff stated they were pre-mixing the sanitizer using 1 gallon water to 2 tablespoons QUAT. Reviewed instructions on the bottle and mixing procedures. COMPLETE THE FOLLOWING:1. Ensure the QUAT sanitizer measures 200ppm for adequate sanitizer of food contact surfaces. 2. Follow the instructions on the label for the QUAT sanitizer and test with the available test strips.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Wet cleaning cloths left on counters in the cooking area. Staff made a bucket of sanitizer during the inspection and stored cloths in the sanitizer. COMPLETE THE FOLLOWING:1. Please ensure cloths are kept in bucket of sanitizer when they are not actively being used to prevent bacteria from growing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Knives stored between the right prep cooler and middle counter in the cooking area. Knives removed as the area where they were being stored was not easy to clean.2. Flats of eggs were stored on wire shelf with foods below in the walk-in cooler. Staff were placing the eggs on a tray to protect foods below from contamination during the inspection.
    • 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. A floor tile under the left wheel of the stove was cracked and pieces missing. Debris was collecting in the area.COMPLETE THE FOLLOWING:1. Please repair the floor tile so the area is easy to clean and maintain.
  2. Monitoring Inspection

    0 infractions

  3. 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)?
      • Bar dishwasher was not working properly. Iodine sanitizer concentration tested at 0 ppm at the time of inspection.- Operator called contractor at the time of inspection.- Please use dishwasher in the kitchen to wash glass utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles above the food prep line were visibly dirty and covered in soot.- Operator informed inspector that ceiling tiles were to be cleaned in a week.
  4. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website