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Play17 Lounge

B - 1415 17 Avenue SW Calgary AB T2T 0C6 · Food - General

Official record from Alberta →

Inspection summary

Play17 Lounge has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on September 12, 2026, recorded 5 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination 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.

  • 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 September 12, 2026. For example: Is the facility free of a pest infestation?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 12, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 May 31, 2024. 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 2 separate inspections, most recently on September 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 3 separate inspections, most recently on September 12, 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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. There was a box of moldy tomatoes found on the utility cart. Spoiled/moldy food is not fit for human consumption and must be discarded immediately to prevent accidental use and potential cross contamination. The operator discarded the box of moldy tomatoes at the time of the inspection.2. There was a box of potatoes and yam where flies were congregating. Several of the potatoes were compromised. Food must be protected from contamination. Contaminated food must not be served to the public for consumption. The box of potatoes were discarded at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a fly light stored on the food contact surface of the prep cooler. Refrain from storing the fly light near or on food contact surfaces as flies may fall onto the surface or on the food and contaminate it. Ensure the fly light is stored away from food handling and storage areas.The operator removed the fly light from the prep cooler at the time of the inspection.
    • 15. Is the facility free of a pest infestation?
      • There was a significant amount of small black flies observed throughout the kitchen and the basement area. Consult with a professional pest control company to abate the fly infestation. In the meantime ensure all food is covered at all times when not in use. Continue to clean and sanitize food contact surfaces and ensure waste is discarded regularly to prevent attraction of pest.
    • 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. Insufficient lighting levels towards the back of the facility where shisha was prepared. Increase the lighting levels to facilitate cleaning.2. There was a water leak coming from the bottom of the sink that was used to clean shisha equipment. All plumbing components must be maintained in good repair to ensure safe and sanitary disposal of wastewater. Repair the drainpipe.3. The faucet of the sink that was used to clean shisha equipment was not secured to the sink. Repair the faucet and ensure all plumbing components are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was significant clutter throughout the basement area. The facility must be maintained in a clean and organized matter to monitor for pest activity and prevent pest harborage. Reorganize the basement area and remove unused items.2. There was dust accumulation on the ceiling. Hard-to-reach areas such as the ceilings, must be regularly cleaned to remove dust accumulation. Thoroughly clean the indicated area and ensure the ceilings are cleaned on a regular basis.3. The following shisha areas were significantly soiled with debris: - The closet where the one-compartment sink was installed.- There was grime and debris in the sink that was used to clean shisha equipment. - There was accumulation of debris on the work surface of the coal prep area. - There were significant debris on the work surface where shisha products were stored.Thoroughly clean the indicated areas.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was buried in the ice.-Ensure the handle of the ice scoop is stored out of the ice
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement of the facility was cluttered with excess items that were unnecessary and unrelated to the food facility.Declutter the basement. Remove items that are not associated with or required for the operation or maintenance of the food establishment.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The garbage can located at the kitchen hand wash sink had to be opened by hand.Either remove the lid or obtain a garbage can that can be opened hands free.
    • 09. Are chemicals stored and handled in a safe manner?
      • The quat based food contact surface sanitizer prepared was too strong (>400 ppm).Quat based food contact surface sanitizer must measure 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both taps for the hand wash sink in the kitchen had low water pressure.Have the sink serviced to increase water pressure.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the bar was draining slowly.Have the hand wash sink repaired to improve drainage.
    • 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 no active pest monitoring plan for the facility.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement of the facility was cluttered with excess items that were unnecessary and unrelated to the food facility.Declutter the basement. Remove items that are not associated with or required for the operation or maintenance of the food establishment.

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