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Ship and Anchor Pub

534 17 Avenue SW Calgary AB T2S 0B1 · Food - General

Official record from Alberta →

Inspection summary

Ship and Anchor Pub has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on July 22, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 separate inspections, most recently on June 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 3 separate inspections, most recently on April 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 separate inspections, most recently on July 22, 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?

  • 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 April 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on April 15, 2025. 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.

9 inspections

  1. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Not reviewed on this visit**Fixed one of the four ice wells only. Previous report:No air gap between the drink ice well and wastewater pipe. One the wastewater funnel was not draining so the drink ice pipes was immersed in the wastewater.Please address this plumbing issue.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fixed one of the four ice wells only. Previous report:No air gap between the drink ice well and wastewater pipe. One the wastewater funnel was not draining so the drink ice pipes was immersed in the wastewater.Please address this plumbing issue.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Chlorine equipment dishwasher tested below 100 ppm at the time of inspection. Ensure the dishwasher sanitizer concentration is at 100ppm for effective sanitization of equipment and utensils. **Please use the dishwashing sink to sanitize equipment and utensils until the dishwasher is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fixed one of the four ice wells only. Previous report:No air gap between the drink ice well and wastewater pipe. One the wastewater funnel was not draining so the drink ice pipes was immersed in the wastewater.Please address this plumbing issue.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main line cooler:Tempura Cauliflower wings in the drawer @ 7.0 to 8.0 degrees C.Monitor the cooler and store cold perishable food at 4 degrees C or below.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Deep frying food away from the commercial canopy. Grease build-up on the wall and ceiling. Please deep fry underneath the commercial canopy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fixed one of the four ice wells only. Previous report:No air gap between the drink ice well and wastewater pipe. One the wastewater funnel was not draining so the drink ice pipes was immersed in the wastewater.Please address this plumbing issue.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottles was measured less than 100ppm.Use 200ppm quat sanitizer and verify with test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly tube was covered with dead flies was hung above food handling area.Remove fly tube and do not hang fly tubes or strips in food handling area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of hamburger patties were stored on the walk-in freezer floor. Store food at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling was observed during inspection. Large container (5gal) of gravy was in the cooler, and it was measured at 45.0 degrees C. Rapidly cool down food by using an aid method such as ice bath or ice wand or portioning into smaller volume. 2) Improper thawing of frozen meat was observed. Frozen meat was being thawed in stagnant water. Thaw frozen meat under cold running water.3) Main line cooler:Pork ribs in the drawer @ 10.5 to 13.6 degrees C. Tempura Cauliflower wings @ 10. 5 degrees C. Chicken tenders @ 7.8 to 8.0 degrees C. Discarded the pork ribs and Cauliflower wings.Monitor the cooler and store cold perishable food at 4 degrees C or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No air gap between the drink ice well and wastewater pipe. One the wastewater funnel was not draining so the drink ice pipes was immersed in the wastewater.Please address this plumbing issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Old sticker residues were found on the clean food storage containers.Rewash the food storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the air vents and wires. 2) Slight dust and dried sauces were on the underside of the order shelves.3) Grime build-up on the floor's hard to reach areas. 1 to 3) Clean these areas.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer was measured at a concentration of 100ppm for the chemical dispenser. Have the dispenser serviced and verify that a concentration of 200ppm quats is being dispensed.
  8. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer was measured at a concentration of 100ppm for the chemical dispenser. Have the dispenser serviced and verify that a concentration of 200ppm quats is being dispensed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several raw meat products were observed being thawed at room temperature. All meats were partially frozen at the time of inspection. Noted meats were moved into cooler during inspection.
  9. Risk Management Inspection

    0 infractions

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