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Mug Shotz Sports Bar And Grill

12 - 2808 Ogden Road SE Calgary AB T2G 4R7 · Food - General

Official record from Alberta →

Inspection summary

Mug Shotz Sports Bar And Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on October 30, 2025, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on October 10, 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?

  • 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 October 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 9, 2024. 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 3 separate inspections, most recently on October 30, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris were noted on top of the dishwasher. Heavy grease buildup was noted inside the dishwasher bowl and behind the grease trap in the corner.- Clean and sanitize the indicated areas.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 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?
      • There was a gap noted at the bottom of the back door.- Seal the gap
    • 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 flooring in front of the fryer and the stove in the kitchen are worn out and expose to unsmooth surfaces.- Repair A raw plywood was used in the bar area.- Refinish the plywood for smooth, non-porous and easily cleanable surfaces.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Buckets of sanitizer was measured at 150ppm of quat.- Corrected.100ppm bleach solution was mixed. Rags used for cleaning was not stored in sanitizer in between use.- Corrected
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bucket and a box of raw chicken wing was stored on top of a beer keg. - Raw chicken wings must be stored below ready to eat foods to avoid contamination.Corrected
    • 09. Are chemicals stored and handled in a safe manner?
      • A quat sanitizer concentrate is use that is without food safe manufacturing instructions.- Switch to another food safe sanitizer or provide proof the sanitizer is food safe. Switched to bleach sanitizer
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bucket of chicken wing (probe measured at 37.2C) was sitting on the fryer bucket. Operator indicated that the wings were half cooked.- No half cooking is allowed, and the wing should not be stored at room temperature. The wings were fully cooked to reach 74C requirement. Please implement a written procedure on the cooked wing will be held at room temperature for 2 hours, and discard the reminding after.
    • 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?
      • There was a gap noted at the bottom of the back door.- Seal the gap
    • 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 flooring in front of the fryer and the stove in the kitchen are worn out and expose to unsmooth surfaces.- Repair A raw plywood was used in the bar area.- Refinish the plywood for smooth, non-porous and easily cleanable surfaces.
  5. Monitoring Inspection

    0 infractions

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