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Neighbourhood Pub

834 68 Street NE Calgary AB T2A 6X7 · Food - General

Official record from Alberta →

Inspection summary

Neighbourhood Pub has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 21, 2024. The most recent inspection, on October 7, 2026, recorded 5 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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.

  • 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 8 times across 5 separate inspections, most recently on October 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on January 30, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on November 25, 2025. 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 August 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on October 7, 2026. 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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. There was no prepared sanitizer solution in the kitchen. Staff made a bucket of 100ppm chlorine sanitizer during the inspection.COMPLETE THE FOLLOWING:1. Ensure a 100ppm chlorine sanitizer is prepared and always available when the restaurant is operating.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **OUTSTANDING**1. Bar dishwasher observed to have no sanitizer. **October 7, 2026: no sanitizer detected in the dishwasher. COMPLETE THE FOLLOWING:1. Please ensure an approved sanitizer is obtained. 2. Use the kitchen dishwasher until the bar dishwasher is maintaining proper sanitizer levels. 3. Check the sanitizer concentration daily and record it in a log sheet.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Paper towel for the handwash sink was not stored in a holder. Paper towel moved to holder during the inspection.2. Hand soap was stored beside the dishwasher. Soap moved closer to the handwash sink 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. The wooden shelf above the handwash sink was made of unfinished wood.COMPLETE THE FOLLOWING:1. Re-finish the wooden shelf so it is smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The two hood vents above the grill and deep fryer were greasy and had a buildup of burnt debris.COMPLETE THE FOLLOWING:1. Please clean the hood vent filters.
  2. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bar dishwasher chemicals are not stored or labeled properly. Chemicals observed to be in other containers not originally meant for chemicals. Such as open buckets or containers previously used for sauces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar dishwasher observed to have no sanitizer. Please ensure an approved sanitizer is obtained. Ensure the glasses are being sanitized either in the kitchen dishwasher or manually with an appropriate sanitizer.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bike helmet observed on the food prep area. Ensure no personal items such as cellphones, purses, etc are left or stored on food preparation areas. Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bar dishwasher chemicals are not stored or labeled properly. Chemicals observed to be in other containers not originally meant for chemicals. Such as open buckets or containers previously used for sauces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refrigerator observed to be measured at 8-10 degrees C, ensure all potentially hazardous foods requiring refrigeration are kept at 4 degrees C or lower. Please have the refrigerator fixed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar dishwasher observed to have no sanitizer. Please ensure an approved sanitizer is obtained. Ensure the glasses are being sanitized either in the kitchen dishwasher or manually with an appropriate sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink, in the kitchen area observed to be inaccessible as it was blocked by items. No paper towel was also observed at the handwashing sink. Please ensure handwashing sink is not being blocked to allow frequent hand washing. Please also obtained a paper towel dispenser for handwashing station in the kitchen and bar area.
  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?
      • There are some gaps in the weather stripping on the back door. Replace weather stripping.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer solution was not mixed and operators on site were not able to demonstrate how to mix one correctly. They had quat test strips, but couldn't locate chlorine test strips. Ensure all operators are able to correctly mix and test sanitizer solutions and that the correct test strips are available. 2. Dirty cleaning cloths were hanging from a shelf next to the sinks. Operator removed these during inspection. Have a laundry bin available if you wish to use re-usable cloths. Clean cloths must be available to be used for cleaning and sanitizing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food items in the bottom section of the 4 door cooler were very poorly organized and not stored safely. There were containers of raw meat beside raw and ready to eat foods, and other sitting directly on top of the containers of raw meat. 2. Items in the cooler below the cook line also were also not stores safely and some items were not covered. Ensure all food stored in the coolers are covered, and organized with vegetables, and ready to eat foods stored above or separately from raw meats.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not working. There was no chlorine concentration detected. This is an issue which has been found during multiple inspections. Repair or replace mechanical dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no dedicated hand sink available in the kitchen. Install a dedicated hand sink.
    • 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 are some gaps in the weather stripping on the back door. Replace weather stripping.
  6. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. PHI assisted the operators in mixing a sanitizing solution and left some test strips on site. Ensure all operators are able to correctly mix and test sanitizer solutions and that the correct test strips are available. 2. Dirty cleaning cloths were hanging from a shelf next to the sinks. Operator removed these during inspection. Have a laundry bin available if you wish to use re-usable cloths. Clean cloths must be available to be used for cleaning and sanitizing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food items in the bottom section of the 4 door cooler were very poorly organized and not stored safely. There were containers of raw meat beside raw and ready to eat foods, and other sitting directly on top of the containers of raw meat. 2. Items in the cooler below the cook line also were also not stores safely and some items were not covered. Ensure all food stored in the coolers are covered, and organized with vegetables, and ready to eat foods stored above or separately from raw meats.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not working. There was no chlorine concentration detected. This is an issue which has been found during multiple inspections. - Operator had called repair companies and ultimately decided to order a new dishwasher. Until dishwasher is repaired operator must use the dishwasher to wash and rinse, then do a sanitizing step using the 2 compartment sink. PHI assisted operator with mixing a sanitizing solution in the sink. Repair or replace mechanical dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no dedicated hand sink available in the kitchen. Install a dedicated hand sink.
    • 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 are some gaps in the weather stripping on the back door. Replace weather stripping.
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