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Newcastle Pub

2701 17 Avenue SW Calgary AB T2E 0A7 · Food - General

Official record from Alberta →

Inspection summary

Newcastle Pub has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on March 30, 2026, recorded 6 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 4 times across 3 separate inspections, most recently on March 30, 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 March 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 28, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on March 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 separate inspections, most recently on March 30, 2026. 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. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of QUAT sanitizer for cooking utensils was visibly dirty and had a concentration of 50ppm. Corrected during inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of black sesame and dried star anise were not properly sealed/ covered
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 8 boxes of raw chicken wings were left on the counter.Ensure foods are properly stored once received. Frozen foods are to be properly thawed in the cooler
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips availableObtain QUAT test strips
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rust and mildew observed inside the ice machine. Ensure ice machine is cleaned on a regular basis
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard to reach areas such as:- In between counters- Wall behind pizza oven
  2. 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)?
      • The glass washer in the bar section was noted to be connected to a chlorine sanitizer (sodium hypochlorite). The dishwasher was measured at 50 ppm chlorine. The issue was discussed with the manager. It was advised to fix the problem and use the back kitchen dishwasher for washing glasses until the glass washer is properly repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor leaks observed at the handwashing station in the kitchen and in the bar area.Please fix the issue.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Not all spray bottles were labelled.Ensure all spray bottles are labelled to identify their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser empty at one kitchen sink.Ensure paper towel dispensers are maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard hanging off wall in lower-level prep area.Manager stated this is scheduled for repair.
  5. Monitoring Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature, dishwasher and sanitizer records available for review. Ensure to monitor and maintain records daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Porcelain bowls were left inside of bulk flour/food bins and were being used as scoops. Ensure scoops being used have handles are stored outside of bulk bins or with their handles outside of product. 2.Blue Rubbermaid contains were being used to store bulk foods.Ensure food grade containers are used.3. Stainless containers used for wings are being changed every four hours.Ensure the stainless containers are changed every two hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Prep cooler inserts were measured between 7°C to 10°C.The internal cooler was measured at 4°C.Ensure food inserts are covered with lids when not in use and maintain daily temperature logs.2. French onion was left to cool on the basement counter at 63°C.Ice bath was promptly prepared to cool rapidly.3. The walk-in cooler at the basement was measured at 6.3°C.Adjust or fix the walk-in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 0 ppm. Sanitizer container was empty.Additional sanitizer containers were available and the dishwasher recorded 100 ppm after completing several cycles.Ensure dishwasher is tested and recorded on a daily basis.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed.Valid permit was printed and displayed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No recognized food safety certificate in Alberta available.Link to recognized food safety certificate in Alberta: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=approved%20food%20safety
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations:1. The floor in one of the basement walk-in coolers had rusted.Ensure the floor is smooth, non-absorbent to moisture and easily cleanable at all times.2. Deep grooves were noted on the cutting boards.Resurface or replace the cutting boards.Previous violation:The floor in one of the basement walk-in coolers had rusted.Repair the floor so that it is smooth, non-absorbent to moisture, easy to clean and in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Previous violation:No temperature, dishwasher and sanitizer records for review. Ensure to monitor and maintain records daily.

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