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Shelter Cocktail Bar

1210 1 Street SW Calgary AB T2R 0V4 · Food - General

Official record from Alberta →

Inspection summary

Shelter Cocktail Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 8, 2024. The most recent inspection, on March 25, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 February 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 8, 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 2 times on May 8, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on May 8, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum water temperature at the dish level during the sanitize cycle for the kitchen high temperature dishwasher measured 50 degrees Celsius after multiple run attempts.Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing sanitizer was unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were unavailable upon request. Ensure that test strips are available for each type of sanitizer that is used onsite.
    • 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 is not equipped with soap/single use paper towel. Ensure that all hand wash stations are equipped with soap and single-use paper towels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand wash sink in the kitchen. Ensure that all hand wash stations are equipped with soap and single-use paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grime and/or food debris on surfaces in the kitchen and bar, including but not limited to: shelves, inside cupboards, floors behind/below equipment and inside the 2 door cooler. Conduct a deep clean of the kitchen. Ensure that all areas of the food facility are maintained in a clean and sanitary manner.

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