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REGRUB

5113 - 901 64 Avenue NE Calgary AB T2E 7P4 · Food - General

Official record from Alberta →

Inspection summary

REGRUB has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 16, 2024. The most recent inspection, on September 8, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on August 13, 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?

  • 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 2 times across 2 separate inspections, most recently on August 13, 2026. 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 August 24, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on August 13, 2026. For example: 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?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training.Successfully complete an approved food safety training course and provide certification.
  3. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A window cleaner was not labeled to indicate its content.The chemical bottle was labeled during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Running water measured 48.9C at the kitchen hand sink with knee valves.The water temperature was adjusted during the inspection so that water was comfortable for handwashing.2) There were no paper towels at the hand sink in the shake bar.The paper towel dispenser was restocked during the inspection.
    • 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?
      • The back door was propped open.The back door was closed during the inspection.
    • 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?
      • The food handling permit was displayed at the back of the kitchen.Display the food handling permit in an area available for public viewing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of approved food safety training.Successfully complete an approved food safety training course and provide certification.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust had accumulated on the ceiling of the cook line.Clean the ceiling.
  4. Demand Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A can of insecticide spray was observed onsite. Staff provided an invoice indicating that the pest control company sold the product to them for application around the facility.Ensure that all pesticide applications are performed by a licensed Pest Control Operator (PCO) within the facility to prevent food contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine sanitizer in the chemical dishwasher was measured at 0 ppm.Service the dish washer. In the meantime, ensure all dishware and utensils are washed, rinsed, and sanitized in the three-compartment sink using a 100-ppm chlorine solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the main kitchen had no hot water. The staff restored hot water to the sink during the inspection.
    • 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?
      • Flies were observed around the back storage area. Contact the pest control company to address the fly problems. Keep the storage area clean and free of food debris to reduce pest attraction and reliance on chemical control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving racks in the line coolers were observed to be lined with plastic wrap (Saran wrap).Remove the plastic wrap from the racks
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal around the door of the line cooler was missing resulting in the door not closing properly.Replace the seal on the door of the cooler.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A distinct odor was detected around the floor drain in the back storage area.Inspect and clean the drain thoroughly to remove debris or buildup that may cause odors.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were observed to be expired. ***Please obtain quat sanitizer test strips within their expiry date to ensure effective and accurate testing of quat sanitizer solutions.
    • 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?
      • The food handling permit was expired.***Please print and post an updated food handling permit within the expiry date for public view.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.
    • 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?
      • Rear door to kitchen - visible gap along bottom edge of door below weather strip. Ensure there is no gap between the door and floor surface to provide proper pest proofing of entry points. This item was noted on the previous inspection report. Please address.**OUTSTANDING (2024-04-16). The gap on the bottom of backdoor was still present. The inspector informed the staff that the gap must be fixed.

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