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The Derrick Gin Mill & Kitchen

101C - 620 8 Avenue SW Calgary AB T2P 1G4 · Food - General

Official record from Alberta →

Inspection summary

The Derrick Gin Mill & Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on February 4, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on January 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on January 30, 2026. 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 2 times on May 30, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 30, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test kit for bar glasswasher does not contain test strips. Please purchase,
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some upper shelving, tops of equipment, and other high surfaces require cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • IODINE TEST STRIPS WERE OLD OR HAD GOTTEN WET, AS THEY WERE VERY DISCOLOURED
    • 23. Is the facility maintained in a clean and sanitary condition?
      • TOPS OF EQUIPMENT AND OTHER HIGH SURFACES REQUIRE CLEANING
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli containers were being used as bulk scoops in the kitchen. Please ensure all bulk scoops are equipped with a handle to protect from contamination when scooping the bulk food items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not able to be located at the time of the inspection. Please obtain Quat test strips to be able to test and verify the concentration of the Quat-based sanitizer solutions being used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand sink located near the back of the kitchen was not operational and a roll of paper towel was sitting on a food preparation counter next to the hand sink. Please ensure the paper towel is always stored in a functional paper towel dispenser to protect from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle on the pop dispenser located at the bar had a build-up of grime inside. Please clean and sanitize the nozzle and add it to a regular cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grime and debris was observed behind and under the mechanical dishwasher and dishwashing sinks in the kitchen. Please clean the indicated areas.

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