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Splitsville

120 - 12330 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

Official record from Alberta →

Inspection summary

Splitsville has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 12, 2025. The most recent inspection, on October 2, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 October 2, 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?

  • 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 once on September 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 3 times across 3 separate inspections, most recently on October 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on March 17, 2025. 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 March 17, 2025. 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

    2 infractions

    • 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?
      • Repeat violations cited on October 2, 2026:1. A significant number of house flies and fruit flies were flying around the kitchen specifically in the dishwashing area. The recent pest control report was reviewed.2. Fruit flies and house flies were flying around the bar area.Evaluate the effectiveness of the current pest strategy. If it is not effective, consult with your pest control company and implement a more effective plan.Previous violations:1. A significant number of house flies and fruit flies were flying around the kitchen specifically in the dishwashing area. The recent pest control report was reviewed.2. Fruit flies and house flies were flying around the bar area.Contact your pest control company to eliminate the flies in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violations cited on October 2, 2026:1. The ice machine was leaking.Fix the ice machine.2. Single-use containers were stored in the bulk food bins.Obtain scoops that have a handle and ensure the handle is not in direct contact with the food.Previous violations:1. The ice machine was leaking.Fix the ice machine.2. Single-use containers were stored in the bulk food bins.Obtain scoops that have a handle and ensure the handle is not in direct contact with the food.
  2. Risk Management Inspection

    2 infractions

    • 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. A significant number of house flies and fruit flies were flying around the kitchen specifically in the dishwashing area. The recent pest control report was reviewed.2. Fruit flies and house flies were flying around the bar area.Contact your pest control company to eliminate the flies in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The ice machine was leaking.Fix the ice machine.2. Single-use containers were stored in the bulk food bins.Obtain scoops that have a handle and ensure the handle is not in direct contact with the food.
  3. Monitoring Inspection

    3 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 recorded between 54°C and 55.4°C after completing a dishwashing cycle after 3 attempts.Fix the dishwasher
    • 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. A significant number of house flies and fruit flies were flying around the kitchen specifically in the dishwashing area. The recent pest control report was reviewed.2. Fruit flies and house flies were flying around the bar area.Contact your pest control company to eliminate the flies in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The ice machine was leaking.Fix the ice machine.2. Debris build-up was noted on top and edges of the mechanical dishwasher.Clean the dishwasher.3. The handwashing sink by the dishwasher area was dirty.Clean the handwashing sink.4. Single-use containers were stored in the bulk food bins.Obtain scoops that have a handle and ensure the handle is not in direct contact with the food.
  4. Initial Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap and paper towels at the bar handwashing sink.2. The hand blowers in both the men's and women's staff washroom were not operational.3. There was no soap in the women's staff washroom.4. The soap dispensers in the accessible customer washrooms were empty and not dispensing soap.Additional handwashing supplies were available and promptly restocked. The hand blowers were fixed.
    • 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 handrails at the arcade redemption area were not properly finished.Properly finish the surface. Surfaces must be smooth, non-absorbent to moisture, and easy to clean.
  5. Demand Inspection

    0 infractions

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