Skip to content
Loading map…

Pazzer's Pub

1 - 5032 16 Avenue NW Calgary AB T3B 0N1 · Food - General

Official record from Alberta →

Inspection summary

Pazzer's Pub has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on October 1, 2026, recorded 7 infractions.

None of the 7 inspections on record were free of infractions. 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 Pests.

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 4 times across 3 separate inspections, most recently on October 1, 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 once on October 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 28, 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?

  • 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 6 times across 4 separate inspections, most recently on October 1, 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?

  • 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 1, 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?

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.

7 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer bleached out test strip indicating the concentration of solution was too high. Sanitizer was diluted during inspection. Please ensure to maintain a food safe concentration of chlorine sanitizer at 100ppm. 2. Soiled cloth was observed to be stored on the cutting board on the cook line. Cloth was sent to laundry during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Prepared beef gravy was stored at room temperature. Gravy measured 20C. Gravy was discarded. Ensure that perishable foods are maintained above 60C or below 4C at all times. Please do not store perishable items at room temperature2. Cook line cooler measured between 7-10C with lid open. Cooler lid was closed during inspection and temperature dropped. Please ensure that the cooler lid remain closed when not using product inside3. Raw fish stored in cooler was labelled with the incorrect date. Please ensure that correct dates are placed on the label to ensure it is clear when items need to be used by or discarded by.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Test strips for sanitizer were not present. Please obtain test strips and ensure sanitizer is maintained at 100ppm at all times
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwash sink in the kitchen does not have a steady stream of water. Please repair2. Handwash sink in the kitchen was blocked by the door, 2 boxes, and a bucket was placed in the sink. Corrected during inspection. Please ensure handwash sinks remain unblocked at all times3. Paper towel was absent at both the handwash sink in the kitchen and at the handwash sink for the staff washroom. Corrected during inspection, Please ensure handwash supplies are stocked at all times4. Soap was absent at the handwash sink for the staff washroom. Corrected during 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. Handwash sink in the kitchen area does not produce a steady stream of water for adequate handwashing. Please repair 2. The kitchen area is incredibly cluttered and does not have enough storage space to accommodate supplies. As a result, supplies are being stored on the floor. Please provide a plan to address.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The main cutting board on the cook line is very soiled and grooved. Please refinish or replace the cutting board2. Shelving in the standup cooler on the cook line is peeling and rusting. Please refinish or replace the shelves
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and grease was observed in a few areas of the kitchen. The following areas require a deep cleaning: under the stove, floors behind equipment and under the sinks, all walls, staff washroom, secondary storage area by the staff washroom. Please clean2. The kitchen and storage areas were very cluttered making walking through the areas a challenge. Please declutter and reorganize.3. Staff washroom was unclean and cluttered. Please clean and declutter.
  2. Monitoring 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?
      • Small gap exists under the back door in the kitchen. Please replace the weatherstripping.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed with the passage door ajar. The paper towel dispenser was jammed.Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine were dirty.Clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutters of unneeded items were stored in the furnace room.Remove unneeded items to the food operation. Declutter and organize to allow ease of cleaning.
  4. 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?
      • 1) Leak observed at the handwashing sink. Water was pooling on the floor. - Please fix. All plumbing fixtures must be in a good state of repair. 2) Light fixture in the kitchen above the dishwasher does not have a cover. - Please cover, replace with shatterproof lighting.
  5. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was too weak. - Ensure chlorine sanitizers are used at 100 ppm. Change solution at adequate intervals. Mix 1/2 teaspoon of unscented household bleach per liter of water.
  6. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels or dispenser available at handwashing sink. Staff were using napkins. - Please provide paper towel in a suitable dispenser at this sink.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • chlorine sanitizer solution in spray bottles was measured at 0 ppm. - Chlorine solution must be used at 100 ppm. Mix 1/2 teaspoon of unscented household chlorine per liter of water. Use test strips to verify the concentration. Change the solution at adequate intervals.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Kitchen staff member was observed donning gloves without handwashing and also trying to handwash with single use disposable gloves on. - Gloves do not replace the requirement for handwashing. Hands must be washed prior to donning gloves. Gloves must be discarded when they become contaminated. Single-use disposable gloves cannot be re-used or washed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket was stored in the handwashing basin. Please do not store anything in the handwashing basin and ensure it is accessible and fully stocked at all times to facilitate handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels or dispenser available at handwashing sink. Staff were using napkins. - Please provide paper towel in a suitable dispenser at this sink.

Nearby inspected facilities

Own this business? Add a badge to your website