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Pig & Duke Neighborhood Pub & Eatery - Food

1312 12 Avenue SW Calgary AB T3C 3P8 · Food - General

Official record from Alberta →

Inspection summary

Pig & Duke Neighborhood Pub & Eatery - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 5, 2024. The most recent inspection, on January 30, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 6 times across 5 separate inspections, most recently on January 30, 2026. For example: Is the facility free of a pest infestation?

  • 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 November 5, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on January 29, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 January 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 November 5, 2024. 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Update - January 30, 2026: Additional 5 cockroaches were found - 15 cockroaches in total (including those found on January 29, 2026). Update - January 29, 2026: Approximately 10 cockroaches were found. Live and dead cockroaches were found throughout the kitchen and bar area. Several glue boards and tin cat traps contained cockroaches of various life stages. Consult with the professional pest operator to abate the cockroach infestation.
  2. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • Live and dead cockroaches were found throughout the kitchen and bar area. Observed a nest underneath the bar till and behind the power supplier. Several glue boards and tin cat traps contained cockroaches of various life stages. The most recent pest control record from November 2025 indicated more than 40 cockroaches were caught in the bar area. Consult with the professional pest operator to abate the cockroach infestation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Equipment throughout the facility was covered in food debris, grime, grease, dust and/or cockroach frass. Equipment requiring cleaning, includes the following but not limited to: - The fryers (inside and out) - Underneath the tabletop grill - Along the rubber gasket of the cooler drawers underneath the grill - Food storage shelvesClean and sanitize all equipment in the facility and develop a cleaning schedule that will be followed.2. There were cracked grey bus bins on the storage shelf. (CORRECTED)Food equipment must be maintained in good condition to mitigate physical contamination of food and to facilitate cleaning. Replace the grey bus bins and ensure food equipment are assessed for good repair and cleanliness prior to use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A written sanitation schedule was not followed. A written sanitation schedule must be implemented to ensure the entire food establishment is thoroughly cleaned. Develop and implement a sanitation program for the entire food establishment, focusing on the kitchen and bar area. 2. Buildup of grease, grime, and food debris was observed along the baseboards, underneath and behind the grill line. (CORRECTED)Thoroughly clean the indicated areas and incorporate hard-to-reach areas on the sanitation schedule.3. There was dust accumulation on the ceiling above the grill line.Thoroughly clean the indicated areas and incorporate hard-to-reach areas on the sanitation schedule.4. There was dry spillage underneath on the floors of the bar area. (CORRECTED)Thoroughly clean the indicated areas and incorporate hard-to-reach areas on the sanitation schedule.
  3. Monitoring Inspection

    5 infractions

    • 15. Is the facility free of a pest infestation?
      • Live and dead cockroaches were found throughout the kitchen and bar area. Observed a nest underneath the bar till and behind the power supplier. Several glue boards and tin cat traps contained cockroaches of various life stages. The most recent pest control record from November 2025 indicated more than 40 cockroaches were caught in the bar area. Consult with the professional pest operator to abate the cockroach infestation.
    • 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?
      • Pest control records were not maintained onsite for the month of December and January. The most recent pest control record was November 2025. Pest control records must be readily available upon the request of a Public Health Inspector. Provide the pest control records and retain onsite.
    • 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. There was a hole in the wall underneath the ice well in the bar area.2. There was a hole in the wall above the hand sink near the entrance to the kitchen. Repair the holes and ensure the surface is smooth, durable and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Equipment throughout the facility was covered in food debris, grime, grease, dust and/or cockroach frass. Equipment requiring cleaning, includes the following but not limited to: - The fryers (inside and out) - Underneath the tabletop grill - Along the rubber gasket of the cooler drawers underneath the grill - Food storage shelvesClean and sanitize all equipment in the facility and develop a cleaning schedule that will be followed.2. There were cracked grey bus bins on the storage shelf. Food equipment must be maintained in good condition to mitigate physical contamination of food and to facilitate cleaning. Replace the grey bus bins and ensure food equipment are assessed for good repair and cleanliness prior to use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A written sanitation schedule was not followed. A written sanitation schedule must be implemented to ensure the entire food establishment is thoroughly cleaned. Develop and implement a sanitation program for the entire food establishment, focusing on the kitchen and bar area. 2. Buildup of grease, grime, and food debris was observed along the baseboards, underneath and behind the grill line. Thoroughly clean the indicated areas and incorporate hard-to-reach areas on the sanitation schedule.3. There was dust accumulation on the ceiling above the grill line and on the wall near the ice machine. Thoroughly clean the indicated areas and incorporate hard-to-reach areas on the sanitation schedule.4. There was dry spillage underneath on the floors of the bar area. Thoroughly clean the indicated areas and incorporate hard-to-reach areas on the sanitation schedule.
  4. 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?
      • 1) One nymph cockroach was observed on a monitoring glue board located near the dishwashing area. 2) Multiple cockroaches were observed on the monitoring glue board next to the door that leads into the back hallway. All other monitoring glue boards inspected were absent of pests. Please continue to work with the pest control company to prevent pest entry and abate any activity in the restaurant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving in the walk-in cooler was dirty and starting to rust. Please clean the shelving and either replace or re-surface the rusting shelving such that they are smooth, cleanable, and impervious to moisture.
  5. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run several times and 0ppm chlorine was detected. Please have the dishwasher serviced such that it is sanitizing at 100ppm chlorine. Until this time please manually sanitize all dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) (Recurring violation) The hand wash sink located in the back food preparation area was lacking a paper towel dispenser and hand soap. as well it was initially the basin was obstructed by a roll of plastic wrap in a dispenser. 2) The front hand washing sink located in the server's area was lacking paper towel. Install a paper towel dispenser at the back food preparation area hand wash sink and ensure all hand washing sinks are always stocked with liquid hand soap, paper towel, and running hot/cold water. Ensure that all hand wash sinks are unobstructed for use at all times.
    • 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?
      • 1) One nymph cockroach was observed on a monitoring glue board located near the dishwashing area. 2) Multiple cockroaches were observed on the monitoring glue board next to the door that leads into the back hallway. All other monitoring glue boards inspected were absent of pests. Please continue to work with the pest control company to prevent pest entry and abate any activity in the restaurant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelving in the walk-in cooler was dirty and starting to rust. Please clean the shelving and either replace or re-surface the rusting shelving such that they are smooth, cleanable, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require additional cleaning:- The floor and wall behind the cook line - The floors throughout the facility especially where the floors meets the walls- High touch areas

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