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Swigs Pub & Grill

11213 30 Street SW Calgary AB T2W 4N5 · Food - General

Official record from Alberta →

Inspection summary

Swigs Pub & Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on May 19, 2026, recorded 6 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 4 times across 4 separate inspections, most recently on July 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on May 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on May 19, 2026. 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 7 times across 5 separate inspections, most recently on May 19, 2026. 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 6 times across 3 separate inspections, most recently on May 19, 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?

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. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution was too strong. Fresh solution made on site (100 ppm).
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer bottle was not labelled. Ensure all the chemicals are labeled with the content to avoid chemical misuse/confusion.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine papers for the glasswasher were expired. Please purchase new supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was blocked with a tray. Staff was instructed to remove the tray and put it to the dishwashing area. Ensure handwashing sink is accessible at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update on May 19th 2026- "Not observed during inspection"Updated on July 8,2025One wall tile located under counter near dishwashing area in the kitchen was missingRequirement:Install wall tile in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on 19th May, 2026:Entire kitchen and the front bar area required deep cleaning including the ceiling panels (loose dirt/dust was accumulated).Please clean. Updated on July 8,2025Accumulation of dirt on the floor near wall under the counter in dish washing area.Requirement:Clean the above noted area.
  2. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Updated on July 8,2025Staff's jacket was kept on a bag of rice in the kitchen(Repeat violation from previous inspection)Requirement: Store personal and miscellaneous items separately from food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chicken wings kept in the sink for thawing was 20 CRequirement:Ensure that frozen foods are thawed by one of the following approved methods:a) under running cold waterb) in the coolerc) by heating in microwaveDo not thaw frozen foods at room temperature.Chicken wings at 20 C were discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Updated on July 8,2025One wall tile located under counter near dishwashing area in the kitchen was missingRequirement:Install wall tile in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Updated on July 8,2025Rubber gasket of prep cooler in the kitchen was severely damaged.(Repeat violation from previous inspection)Requirement:Replace rubber gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Updated on July 8,2025Accumulation of dirt on the floor near wall under the counter in dish washing area.Requirement:Clean the above noted area.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's jacket was kept on a bag of rice in the kitchen(Repeat violation from previous inspection)Requirement: Store personal and miscellaneous items separately from food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of chlorine in sanitizer spray bottle was so high that test strip faded immediately after dipping in the solution.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensue that concentration of chlorine is maintained at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was 11 C and internal temperature of perishable foods stored in this cooler were: burger patty at 12.5C, white cheese at 13.5C, and other perishable foods like yellow shredded cheese, dumplings, bacons, sliced meats were between 9C-10 CRequirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less. Burger patty at 12.5C and white cheese at 13.5C were discarded.Remaining perishable foods were moved to another cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Machine was primed during inspection and 100 ppm concentration was achieved.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One wall tile located under counter near dishwashing area in the kitchen was missingRequirement:Install wall tile in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of prep cooler in the kitchen was severely damaged.(Repeat violation from previous inspection)Requirement:Replace rubber gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt on the floor near wall under the counter in dish washing area.Requirement:Clean the above noted area.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bin containing flour was kept uncovered, directly on floor under sinks in the kitchen.Requirement:Ensure that :a) Store food at least 15 cm off the floor.b) Keep food covered during storage.c) Do not store food under sinks to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Boxes containing sauce cans were stored directly on floor in the kitchen.b) Staff's jacket was kept on crackers /cookies in the kitchenRequirement:a) Store food at least 15 cm off the floorb) Store personal and miscellaneous items separately from food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bin containing deep fried wings was kept on the counter for cooling under paper dispenser in the kitchen.Requirement:Do not keep food under hand washing supplies to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of gravy stored on the counter without temperature control was between 8.5C-9C.Requirement:Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Gravy was moved to a cooler during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of prep cooler in the kitchen was severely damaged.(Repeat violation from previous inspection)Requirement:Replace rubber gasket.
  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • a) Concentration of chlorine in sanitizer solution of one spray bottle located in the kitchen was so high that test strip faded immediately after dipping in the solution.b) No label was provided on this sanitizer spray bottle Requirement:a) Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.b) Provide label on this spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen wings were kept in standing water in the sink for thawing.Requirement:- Thaw frozen food under running cold water. - Cold water was turned on over the wings during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in the kitchen was empty.Requirement:Provide paper towels in the dispenser..
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of prep cooler in the kitchen was severely damaged.Requirement:Replace rubber gasket.

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