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St. James Corner Restaurant & Irish Pub

1219 1 Street SW Calgary AB T2R 0V3 · Food - General

Official record from Alberta →

Inspection summary

St. James Corner Restaurant & Irish Pub has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on September 18, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on February 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on November 20, 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?

  • 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 July 4, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 10 times across 6 separate inspections, most recently on February 5, 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 once on July 3, 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?

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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some spray bottles of sanitizer had an undetectable concentration of quat. Solution was discarded and remade, and then concentration measured 200 ppm.Ensure that sanitizer bottles are refreshed often enough to maintain sanitizer at the required concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some walls in the basement kitchen are pitted and damaged. Please repair the walls such that they are smooth, impervious to moisture, and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and/or food debris accumulation on floors, walls and equipment on the cookline. Used wiping cloths were present on the floor underneath equipment on the cookline. Clean floors, walls, and equipment on the cookline. Ensure these areas are cleaned on a regular basis.
  4. 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 residual iodine at the dish level during the sanitize cycle for the bar glasswasher was undetectable.Have the glasswasher serviced/repaired or adjusted so that the residual concentration of iodine measures between 12/5-25 ppm.
    • 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 hand soap available at the bar hand wash sink.Ensure hand soap in a dispenser is available at the bar hand wash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some walls in the basement kitchen are pitted and damaged. Please repair the walls such that they are smooth, impervious to moisture, and cleanable.
  5. Monitoring 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?
      • 1) Some walls in the basement kitchen are pitted and damaged. Please repair the walls such that they are smooth, impervious to moisture, and cleanable. 2) The flooring in the basement kitchen is worn and in disrepair. Please repair/replace the damaged flooring such that the floors are smooth, impervious to moisture, and cleanable. The facility has a plan to complete the flooring and walls in the downstairs kitchen soon. Upstairs kitchen issues addressed in January/February 2025.
  6. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Oxivir was being used as a food contact surface sanitizer. Oxivir is not food safe and cannot be used on food contact surfaces. Please switch to a 200ppm Quat solution or a 100ppm Chlorine solution.
    • 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?
      • One dead mouse was observed in the tin cat trap located beside the exterior door. The facility has an active test control program. Please continue to work with the pest control company to abate the pest issue.
    • 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) Many walls in the main floor and basement kitchen are pitted and damaged. Please repair the walls such that they are smooth, impervious to moisture, and cleanable. 2) The flooring throughout is worn and in disrepair. Please repair/replace the damaged flooring such that the floors are smooth, impervious to moisture, and cleanable. The facility has a plan to address the flooring and walls in January/February 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed in the following areas:-keg cooler (walls, ceiling, around fans and tubing)-walk-in cooler (walls, shelves and corners of the floor).-floor/edge of wall below the prep table (downstairs)-floors below the cooking line-dishwasher (top and where chemicals dispense into machine)- under the dishwasher and around the grease trap - floors under and behind shelving and equipment throughout
  7. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A can of Raid pesticide was observed under the ice well at the bar. Remove/discard the can of Raid. Pesticides can only be applied by a professional pest control company.
    • 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) One dead mouse was observed in a tin cat trap (T6) by the back exterior door. One alive mouse was observed in a tin cat (T5) by the back exterior door. Three dead mice were observed in a tin cat located behind the cook line. The facility has an active pest control program in place. Please have the pest control company service the facility and ensure the caught mice are removed. 2) Multiple flies were observed on the fry cutter in the basement kitchen. Please clean and sanitize the fry cutter and work with the pest control company to reduce the fly numbers.
    • 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?
      • The back exterior door was open at the time of the inspection. Please ensure all exterior doors are kept closed to prevent pest entry. A screen door may be used to allow air flow while preventing pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Many walls in the main floor and basement kitchen are pitted and damaged. Please repair the walls such that they are smooth, impervious to moisture, and cleanable.
    • 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) A leak from the faucet was observed at the hand sink in the kitchen. 2) A leak from the faucet was observed at the hand sink at the bar. Please repair the leaks at both of the hand sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the cooler in the bar. Please remove the duct tape from the cooler as it is not a cleanable surface and can harbor debris and bacteria.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed in the following areas:-keg cooler (walls, ceiling, around fans and tubing)-walk-in cooler (walls, shelves and corners of the floor).-floor/edge of wall below the prep table (downstairs)-floors below the cooking line-dishwasher (top and where chemicals dispense into machine)
  8. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed in the following areas:-keg cooler (walls, ceiling, around fans and tubing)-walk-in cooler (walls, shelves and corners of the floor).-floor/edge of wall below the prep table (downstairs)-floors below the cooking line-dishwasher (top and where chemicals dispense into machine)

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