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The Park Kitchen and Bar

1200 - 163 Quarry Park Boulevard SE Calgary AB T2C 5E1 · Food - General

Official record from Alberta →

Inspection summary

The Park Kitchen and Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 8, 2024. The most recent inspection, on September 24, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on September 24, 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?

  • 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 2 times across 2 separate inspections, most recently on April 8, 2025. 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 4 times across 3 separate inspections, most recently on April 24, 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 3 times across 3 separate inspections, most recently on September 21, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 April 8, 2025. 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 were fruit flies in the dishwashing area - specifically above the dishwasher in the ceiling/wall opening and in the floor drain.-contact your pest control company to help resolve the fruit fly issues.
  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the servers' station was broken.-replace the dispenser; ensure all handwash sinks have soap and paper towel in suitable dispensers.
    • 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 were fruit flies in the dishwashing area - specifically above the dishwasher in the ceiling/wall opening and in the floor drain.-contact your pest control company to help resolve the fruit fly issues.
  3. Risk Management Inspection

    2 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?
      • Fruit fly infestation reduced but still present. Keep working with pest control and drain cleaning company to try and resolve issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build up of debris in the following areas:1. hard to reach areas of the floor. Ensure these areas are cleaned.
  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sheet pans of gnocchi were stacked on top of each other in the freezer. Ensure food products are covered before stacking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked beef and chicken were stored on top of ice on the line; measured 20 degrees C. Ensure this product is fully submerged in ice. 2. Rice that was cooked 3.5 hours prior was stored in a large container in the walk in cooler and measured 37 degrees C. Ensure rice is portioned into smaller containers before cooling and storing. Rice discarded. 3. There were several large containers of soups and stews in the walk in cooler. Operator said they put them in warm or hot. Ensure all soups, stews, sauces, etc, are cooled in smaller containers or with an ice wand from high temperatures to 20 degrees c within 2 hours and down to 4 degrees C within 4 hours.
    • 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 significant fruit fly infestation in the dishwashing area and bar. Operator indicated they had called a pest control company. Ensure dishwashing area and bar are cleaned regularly. Avoid standing water or open food products.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several light shields were broken or cracked. Ensure these are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Several utensils were cracked or broken.2. Several cutting boards were stained or had black marks. Ensure these are discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build up of debris in the following areas:1. hard to reach areas of the floor. 2. walk in freezer floor.3. knife blockEnsure these areas are cleaned.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler in serving area was measured 11C.All perishables were moved to another cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at handsink in back prep area was empty.Corrected during inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some mould noted in the dishpit area along the caulking.

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