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The Bull & Finch

190 - 10233 Elbow Drive SW Calgary AB T2W 1E8 · Food - General

Official record from Alberta →

Inspection summary

The Bull & Finch has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on October 23, 2025, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on October 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 March 11, 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?

  • 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 7 times across 4 separate inspections, most recently on October 23, 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?

  • 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 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Running out of Quat test papers. *Please purchase Quat test papers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No adequate lighting in the dry storage area. Please install missing light in the dry storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleaning of the main kitchen was satisfactory. However, accumulation of dirt and debris/spills were observed under the bar counters. Requirement:Clean the above noted areas.Requirement:Clean the above noted area.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in bar area.Requirement:Provide ready to use sanitizer solution in bar area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Liquor bottles were stored in ice meant for adding in drinks in bar area.Requirement:Do not store any food/drinks in the ice meant for adding in drinks to prevent contamination.
    • 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 noted in the trap kept behind the mixer in the kitchen.Requirement:a) Clean and disinfect the affected area.b) Seal all entry points for mice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris located under front counter in bar area.b) Dried up spills on shelf located under front counter in bar areac) Dirt buildup on shelves in dry storage room Requirement:Clean the above noted areas.Requirement:Clean the above noted area.
  3. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) A few baseboard tiles under dishwashing area were coming off the wall.b) A big hole around plumbing pipe under dish washing area.Requirement:a) Repair the baseboard.b) Seal the hole on the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and dust on shelves located under front counter in bar area.Requirement:Clean the above noted area.
  4. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) A few baseboard tiles under dishwashing area were coming off the wall.b) A big hole around plumbing pipe under dish washing area.Requirement:a) Repair the baseboard.b) Seal the hole on the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and dust on shelves located under front counter in bar area.Requirement:Clean the above noted area.

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