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Red Crowns Pub

20 - 523 Woodpark Boulevard SW Calgary AB T2W 4J3 · Food - General

Official record from Alberta →

Inspection summary

Red Crowns Pub has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on January 30, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on January 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 October 9, 2024. 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 January 30, 2026. 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?

  • 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 6 times across 4 separate inspections, most recently on January 30, 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?

  • 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 5 times across 4 separate inspections, most recently on January 30, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers were not located during inspection.Quat test papers were expired 2010.Please purchase new supplies.
    • 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?
      • Mice droppings were observed behind one of the chest freezers located near the walk‑in cooler and on one of the wooden lower shelves in the dry storage area. Safely dispose of the droppings, then clean and sanitize all affected areas. Seal all gaps and holes, if any. Continue working with the pest control company and implement all corrective actions and recommendations provided by the pest management professional to control and eliminate the pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall tiles were loosed/missing at below mentioned areas:-Main wall in the kitchen-Walk in cooler wall (bottom left corner from the cooler entrance- Under dishwashing sink-Behind the cooking line near to the handwashing sinkSome of the wooden shelving surfaces at the back portion of the kitchen were worn out and no longer smooth or easily cleanable. Ensure that all shelving is smooth, impervious to moisture, durable, and easy to clean.Baseboard missing at some portions behind the dishwashing counter. Please install baseboards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dough mixer had dried flour buildup and was not maintained in a clean and sanitary condition. Clean and sanitize the dough mixer, and keep it covered to protect it from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required in below mentioned areas:Metallic shelves above the preparation counterGrease accumulation over the baseboards, floor cornersAll hard-to -reach areasBehind cooking line
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for ice machine were stored in a pail having interior bottom part rusted making surface rough and difficult to clean.Requirement:Store scoops in a clean container.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling panel was not put in place in shared area of kitchen and hallway.(Repeat violation from previous inspection)Requirement:Put ceiling panel in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front and Interior metal area of ice machine located in bar were rusted having rough surface.(Repeat violation from previous inspection)Requirement:All surfaces must be smooth, non- absorbent and washable.Refinish the interior metal area of the ice machine to have smooth surface.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Concentration of quat measured 0 ppm in sani-pail located in the kitchen and in the bar.b) Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.b) Immerse cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice machine was kept directly on dusty surface of ice machine counter in bar area.Requirement:Place scoop in a clean container before storing on the ice machine counter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of partially cooked bacons stored on the counter without temperature control was 21.7C.Requirement: Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Bacons at 21.7C were discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling panel was not put in place in shared area of kitchen and hallway.(Repeat violation from previous inspection)Requirement:Put ceiling panel in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Bin in use to store chicken wings was cracked and broken on the top surface located in the kitchen.b) Prep cooler insert lid was broken.Requirement:Do not use broken/damaged utensils to handle food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front and Interior metal area of ice machine located in bar were rusted having rough surface.(Repeat violation from previous inspection)Requirement:All surfaces must be smooth, non- absorbent and washable.Refinish the interior metal area of the ice machine to have smooth surface.
  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of partially cooked bacons stored on the counter without temperature control was 23 C.Requirement:-Store partially cooked bacons at 4C or less, Or at 60 C and higher.- Partially cooked bacons at 23 C were discarded during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in the kitchen was damaged, cannot be opened to store paper towels and paper roll was kept outside the dispenser.Requirement: Repair/replace paper dispenser and store paper roll in the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles were missing on wall in walk in cooler.(Repeat violation from previous inspection)Requirement: Repair the wall in walk in cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling panel was not put in place in shared area of kitchen and hallway.Requirement:Put ceiling panel in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Interior metal area of ice machine located in bar was rusted having rough surface.Requirement:All surfaces must be smooth, non- absorbent and washable.Refinish the interior metal area of the ice machine to have smooth surface.

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