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Tavern 52

110 - 1830 52 Street SE Calgary AB T2B 1N1 · Food - General

Official record from Alberta →

Inspection summary

Tavern 52 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on October 27, 2025, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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 once on October 27, 2025. 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?

  • 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?

  • 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 2 times across 2 separate inspections, most recently on October 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 October 27, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Onions in an absorbable container observed on the floor in the walk-in-cooler.Please ensure all food is stored off the floor.Personal items observed on the meat cutting machine. Please ensure no personal items are on food contact surfaces.
    • 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?
      • There is a large gap at the receiving door, please seal the door to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat Violation- Please clean hard to reach areas, please also clean high-touch surfaces like door handles of equipment, refrigerator handles etc. Please clean the meat slicerPrevious ViolationHard to reach areas, area behind the ice machine and under the prep table appeared dirty.- A deep cleaning is required for the above-mentioned areas and floor/wall joints.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked chicken wings were observed on the table where temperature measured to be 25C.The operator discarded the wings during inspection.- Ensure to keep the hot food above 60C or cool it down and put it cooler/freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas, area behind the ice machine and under the prep table appeared dirty.- A deep cleaning is required for the above-mentioned areas and floor/wall joints.
  3. Monitoring Inspection

    0 infractions

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