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Silver Point Pub & Eatery

8 - 5720 Silver Springs Boulevard NW Calgary AB T3B 4N7 · Food - General

Official record from Alberta →

Inspection summary

Silver Point Pub & Eatery has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on March 3, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 2 times across 2 separate inspections, most recently on March 3, 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 September 16, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on September 16, 2024. 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 once on September 16, 2024. 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?

  • 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 5 times across 3 separate inspections, most recently on March 3, 2026. 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.

4 inspections

  1. 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 mechanical dishwasher chemical feeding tubes were filled with lots of air. The detergent and the sanitizer were not dispensed in enough quantity during the cycle.Corrected on site. Ensure the dishwasher was regularly checked with sanitizer test strips and visually for air gaps in the tubes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas were observed with grime and debris.Clean the hard to reach areas, such as under shelves, behind chest freezers and corners.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surface sanitizer was mixed with scented bleach. Out of six bleach bottles on site, only one bottle is a plain bleach.Only use plain bleach solution with water to make 100ppm chlorine sanitizer for food contact surfaces.
  3. 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?
      • Hose nozzle was sitting in the sink well. Sink well was dirty. Provide at bracket on the wall to hold the hose nozzle or remove the hose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Small under counter freezer door sealant was not tight. Ice build-up around the frame. Fix the freezer door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Brown stains on the white dry storage, washroom and furnace doors. 'Clean these areas. 2) No cooler and freezer temperatures, dishwasher and food surface sanitize checks were done. Check and record the cooler and freezer temperatures, dishwasher and food surface sanitize checks daily.
  4. Demand Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Chlorine sanitizer in the bucket was measured at 500ppm.Use 100ppm chlorine (1/2teaspoon bleach per L water).2) All spray chemical spray bottles were not labelled. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of cheese was stacked on top of another container in the prep cooler insert. Cheese was not getting direct cold air from the bottom cooler. Cheese was measured at 11.7 degrees C. Discarded the cheese. Store all cold perishable food at 4 degrees C. or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Role of paper towels on counter was covered with stains and grease. Store paper towels in the dispenser.
    • 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?
      • Two dead mice were found inside a mechanical trap underneath the ice machine and mouse droppings were found in the dry storage room.Remove the mice and mouse droppings and increase pest control.Provide pest report for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hose nozzle was sitting in the sink well. Sink well was dirty. Provide at bracket on the wall to hold the hose nozzle or remove the hose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Small under counter freezer door sealant was not tight. Ice build-up around the frame. Fix the freezer door. 2) Deep scratches and char build-up on the non-stick pans. Replace the non-stick pans. 3) Dries sauce build-up on the can opener and side of the prep cooler.4) Containers used to store take out forks were covered with dried sauce and debris.5) Slime build-up inside the ice machine.6) Black plastic containers used to store vegetables have mold on them.7) Grime build-up on the dishwasher racks. 3 to 7) Clean these items.8) Black stains/mold on the white thin cutting plastic. Staff discarded the thin cutting plastic.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the following items- baseboards- underneath kitchen equipment- waste basket- underneath the dishwasher. 2) Brown stains on the white dry storage, washroom and furnace doors. '1 to 2) Clean these areas. 3) No cooler and freezer temperatures, dishwasher and food surface sanitize checks were done. Check and record the cooler and freezer temperatures, dishwasher and food surface sanitize checks daily.

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