Swigs Pub & Grill
11213 30 Street SW Calgary AB T2W 4N5 · Food - General
7 inspections
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 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.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of raw chicken wings stored in the sink located in the kitchen was 20C.Requirement:-Ensure that perishable foods are stored at 4Cor less OR 60 C and higher.-Chicken wings were discarded.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of loose dust on light fixtures and ceiling in the kitchen.Requirement: Clean the above noted areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Knives were stored in the gap between prep counters in the kitchen, this area is not adequately cleaned and sanitized.b) Pails were stored directly on floor in walk-in cooler.Requirement:a) Store knives in a clean container not in the gap between counters to prevent contamination.b) Store food at least 15 cm off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- Lemon scented bleach was provided to make sanitizer solution for the surfaces.Requirement:Use plain bleach free from added chemicals to make sanitizer solution.
- 09. Are chemicals stored and handled in a safe manner?
- Concentration of chlorine was so high in sanitizer solution of spray bottle located in the bar, that test strips faded right way after dipping in the solution.Requirement:-Overuse of chemicals on food contact surfaces will contaminate food.- Ensure that concentration of chlorine is maintained at 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of garlic in butter stacked on prep cooler insert was 12.9 C.Requirement:- Ensure that garlic in butter is stored at or less than 4C.-Garlic in butter is discarded.-Do not stack any food on prep cooler inserts to prevent temperature abuse.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- a) Bleach sanitizer supplied to dish washer was empty.b) Concentration of chlorine during sanitizer cycle was 0 ppm even after replacing the empty sanitizer pail.Requirement:a) Replace empty sanitizer pail.b) Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.c) Manually sanitize dishes in the sink after washing in the dish washer until dish washer is repaired. Repair dish washer asap.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of chlorine during sanitizer cycle of main dish washer located in the kitchen.Requirement:Provide chlorine test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of loose dust on light fixtures in the kitchen.Requirement: Clean the light fixtures.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?