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Schooner's Pub

6416 Old Banff Coach Road SW Calgary AB T3H 1Y8 · Food - General

Official record from Alberta →

Inspection summary

Schooner's Pub has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 4, 2024. The most recent inspection, on October 1, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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.

  • 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 4 times across 3 separate inspections, most recently on September 22, 2026. 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 3 times across 3 separate inspections, most recently on September 22, 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 3 times across 2 separate inspections, most recently on August 28, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 on September 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 13 times across 5 separate inspections, most recently on October 1, 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.

5 inspections

  1. Risk Management Inspection

    3 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?
      • Floor tile in the walk-in cooler was chipped. All surfaces are to be smooth, non-porous, and easy to clean
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint peeling and accumulation of grime and debris on shelving above dishwashing sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of food debris under shelving units2) Grime accumulation on the floor around glass chiller in the bar area
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle of QUAT sanitizer had a concentration of 0 ppmEnsure QUAT sanitizer is mixed to a concentration of 200 ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sink of chicken wings were left thawing in still water. Corrected during inspection2) Container of garlic and herb butter left out at room temperature. Butter measured at 34C. - Discarded
    • 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 old and discolored. Obtain new QUAT sanitizer test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand wash station was blocked with large bins and containers. Corrected during 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?
      • 1) House fly observed in the bar area. 2) Small drain fly observed in the kitchen area
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tile in the walk-in cooler was chipped. All surfaces are to be smooth, non-porous, and easy to clean
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint peeling and accumulation of grime and debris on shelving above dishwashing sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mildew build-up observed inside pop gun holder. Corrected during inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of food debris under shelving units2) Grime accumulation on the floor around glass chiller in the bar area3) Sauce splatter observed on the wall under the dishwashing sinks4) Dust accumulation on ceiling tiles in the kitchen area5) Cleaning required under cooler door handles
  3. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bar area using hydrogen peroxide mixture to sanitize counters. No test strips or testing device availableAdvised staff to use the same sanitizer as kitchen (200 ppm Quat sanitizer)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Juice containers placed directly in hand sink in the bar hand wash station. Corrected during inspectionKeep hand wash stations free and easily accessible 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?
      • Mouse droppings observed under shelving units by 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?
      • Floor tile in the walk-in cooler was chipped. All surfaces are to be smooth, non-porous, and easy to clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food debris under shelving units
  4. Demand Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bottle of sanitizer was not properly labeled as to its contents
    • 09. Are chemicals stored and handled in a safe manner?
      • Bar area using hydrogen peroxide mixture to sanitize counters. No test strips or testing device availableAdvised staff to use the same sanitizer as kitchen (200 ppm Quat sanitizer)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler measured at 10C.Items removed from this cooler. Service prep cooler so that cold foods maintain a temperature of 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Buckets of clam chowder placed at room temperature to cool. Hot foods are to be cooled quickly. Advised staff to place containers of clam chowder in an ice bath
    • 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. No pest control records available onsite2. Mouse droppings observed under shelving units by 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?
      • 1. Floor tile in the walk-in cooler was chipped. 2. Holes observed in the wall behind the prep counter. All surfaces are to be smooth, non-porous, and easy to clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup inside pop gun dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop stored directly in ice. Corrected during inspectionStore ice scoop in a clean and sanitary manner
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food debris under shelving units
  5. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was stored on the counter in the kitchen with a surface temperature of 31°C.Food discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was obstructed with cooking utensils including cutting board, bowls and pots.The utensils were promptly removed.
    • 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 hot water faucet was not working. The staff indicated that the faucet is trinkling water and had to be turned off.Fix the hand sink hot water faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls of the dishwashing area were in disrepair. There were gaps between the sink and the wall tiles. The surfaces were also not smooth and easily cleanable. There was also black mold growth on the surfaces. Please fix the dishwashing area to ensure that all surfaces remain free of mold, be smooth, easily cleanable, and impervious to moisture.**FIX THE DISHWASHING AREA.**OUTSTANDING (2023-10-13).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler fan covers were accumulated with dirt.Clean the walk-in cooler fan covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime and old food debris was noted under the dishwasher (left side). Please clean.**OUTSTANDING (2022-12-08). Cleaning needed under both sides of dishwasher.**OUTSTANDING (2023-09-06). There was still accumulation of grime, grease, and old food debris underneath the dishwasher (all areas). **OUTSTANDING (2023-10-13).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Underneath the grill/fryer area.- Underneath the dishwashing sink.- Underneath the dishwasher.**PLEASE CLEAN THE AFOREMENTIONED AREAS.

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