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The Bull & Finch

400 - 2335 162 Avenue SW Calgary AB T2Y 4S6 · Food - General

Official record from Alberta →

Inspection summary

The Bull & Finch has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 22, 2023. The most recent inspection, on February 27, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 7 times across 4 separate inspections, most recently on February 25, 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 3 separate inspections, most recently on February 27, 2026. 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 3 times across 3 separate inspections, most recently on February 25, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on February 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on February 27, 2026. 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.

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was stored on ice in bar area.Requirement:Store scoop vertically with handle up to prevent contamination of ice.
    • 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?
      • Gap at the bottom of exterior door located towards south sideRequirement: Seal gap at the bottom of the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of cooler located in bar area was brokenRequirement:Repair/replace rubber gasket
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in the kitchenRequirement:Soak cleaning cloth in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was stored on ice in bar area.Requirement:Store scoop vertically with handle up to prevent contamination of ice.
    • 09. Are chemicals stored and handled in a safe manner?
      • - No label was provided on spray bottle containing cleaning chemical located in the basement prep area.- No label was provided on spray bottle containing cleaning chemical located in server's areaRequirement:Provide labels on spray bottles to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of meat balls moved from freezer to the warmer without reheating was 51.7CRequirement:Ensure that cold perishable foods are reheated to 74 C before storing in the warmer at 60 C or higherMeat balls were reheated beofre storing back in the warmer during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff could not locate test strips for iodine for glass washer in bar area.Requirement:Ensure that test strips are accessible by the staff and sanitizer concentration is verified on daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were provided at hand washing sink in bar areaRequirement:Provide paper towels at this hand-washing sink.
    • 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?
      • a) Mice droppings were noted in the corner under counter in dish washing area.b) Gap at the bottom of exterior door located towards south sideRequirement:a) Clean and disinfect affected area using bleach solution.b) Seal gap at the bottom of the door.c) Provide most recent pest control inspection report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of cooler located in bar area was brokenRequirement:Repair/replace rubber gasket
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sanitizer spray bottle located in basement prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 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 basement prep area 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 seal of ice machine located in basement was broken.Requirement:Repair/replace rubber seal of ice machine.
  4. 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 the kitchen.Requirement:Provide ready to use sanitizer solution for the surfaces in the kitchen. DONE
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on spray bottle containing cleaning chemical kept in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of mashed potatoes stored in double inserts of hot holding unit located in the kitchen was 55 C.Requirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.Second insert was removed, and temperature of the unit was raised during inspection.DONE
    • 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 quat in sanitizer solution.Requirement:Provide quat test strips
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 50 ppm in sanitizer spray bottle located in bar area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer label was provided on spray bottle containing cleaning chemical located in basement prep area.Requirement:Provide correct label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were provided in both coolers located in bar area.Requirement: Provide thermometers in bar coolers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff could not locate chlorine test strips to verify concentration of chlorine during sanitizer cycle for the main dish washer.Requirement:Provide chlorine test strips
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 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?
      • a) Four live cockroaches were noted under front counter in bar area, a dead cockroach was noted on glue board located under dish washer in the kitchen.b) Two dead mice were noted in two traps located in the kitchen.c) Screen door located at back exit door in the kitchen was brokenRequirement:a) Contact pest control company asap for treatment of cockroaches and start treatment today. Get treatment plan from the pest control company and provide to the health inspector.b) Seal all entry points and eliminate any hiding places for mice. c) Repair the screen door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard located near ice machine in the basement was detached from the wall.Requirement:Repair the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt, debris and broken glass under counter in bar area.b) Area under dish washer in the kitchen was cluttered.Requirement:a) Deep clean areas under and behind equipment in the bar.b) Deep clean areas under and behind equipment in the kitchen.c) De-clutter dish washing area. Store all items off the floor.

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