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Rip's Pub & Eatery - Restaurant

25 - 15 Millrise Boulevard SW Calgary AB T2Y 1X7 · Food - General

Official record from Alberta →

Inspection summary

Rip's Pub & Eatery - Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 4, 2024. The most recent inspection, on August 13, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 5 times across 4 separate inspections, most recently on March 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 2 separate inspections, most recently on March 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 28, 2025. For example: Are chemicals stored and handled in a safe manner?

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. Demand Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of gravy stored in the warmer was 55CRequirement:Ensure that perishable foods are stored at 60 C or higher during hot holdingTemperature of the hot holding unit was raised during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle of glass washer located in bar area.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Wash and sanitize bar glasses in the main dish washer until glass washer is repaired.
  3. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • a) Concentration of quat measured more than 500 ppm in sanitizer solution of spray bottles located in the kitchen and in bar area.b) Label was completely faded on sanitizer spray bottle located in the bar area.Requirement:a) Overuse of chemicals on food contact surfaces will contaminate food.Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.b) Provide label on sanitizer spray bottle to identify its contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat test strips
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sanitizer spray bottle located in bar area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution. DONE
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of second prep cooler was 10 CRequirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Internal temperature of pepperoni kept in plastic containers and stored in inserts of first prep cooler located in the kitchen was 9.4C, shredded cheese at 7.4C, shredded parmesan cheese was at 13.6C, sliced meat at 9C, sauce at 9.9C.(Repeat violation from previous inspection)Requirement:- Do not store any perishable food in inserts of this prep cooler until temperature is maintained at 4C or less.-Shredded parmesan cheese was discarded.- All other perishable foods were moved to bottom part of this cooler.- Do not stack food in prep cooler inserts. store food directly in inserts not in containers to prevent temperature abuse.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine achieved during sanitizer cycle of glass washer located in bar area was 0 ppm even after running four cycles.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Wash and sanitize bar glasses in the main dish washer until glass washer is repaired.
    • 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 strips were damaged and can no longer be used to test concentration of chlorine during sanitizer cycle for both dishwashers.Requirement:Provide new chlorine test strips.

Nearby inspected facilities

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