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The Point Public House

187 - 2515 90 Avenue SW Calgary AB T2V 0L8 · Food - General

Official record from Alberta →

Inspection summary

The Point Public House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on September 2, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on April 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 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?

  • 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 6 times across 3 separate inspections, most recently on May 24, 2026. 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 3 times across 2 separate inspections, most recently on October 10, 2024. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • Update on 24th May 2026: Mice droppings seen under the dishwashing area. Operator stated that pest control company is coming biweekly for the treatment. Recent pest control reports were requested for PHI review. Mice droppings were observed above the grease trap lid under the dishwashing area. Safe disposal and cleanup discussed in detail with chef.Continue to work with pest control company and take all corrective actions to control/eliminate pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update on 24 May 2026: Kitchen is going under some renovation work soon. Panels will be fixed during renovation work.Two ceiling panel in dish washing area was missing.Install ceiling panel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on 24 May 2026: Work under progress, cleaning has been done in some parts. Please ensure all mentioned areas are cleaned. General cleaning and sanitation was not satisfactory. Behind the cooking equipmentCeiling panelsdry storage areasall hard to reach areasOrganization required in kitchenbar area floor required deep cleaningSome floor drain pipes were open and had dirt buildup. Debris, including wrappers, was found inside the drains.Please clean the drain openings and ensure they are properly secured with appropriate covers or screens to prevent pest harborage and hiding places.*Clean the above noted area.Develop a cleaning and sanitation plan, template attached to the report.
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A plastic container of gravy was observed submerged in ice for cooling. The chef stated that the gravy is left in this manner for approximately 4 hours before being transferred to the cooler.The proper cooling process was discussed in detail. Recommendations included:Using stainless steel containers with a large surface area on ice bath to reduce cooling timeConstant stirring during coolingEnsuring cooked gravy or any other potentially hazardous food is not left at room temperature for more than 2 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at 0 ppm chlorine. The sanitizer pail was checked and found to be empty. Staff were instructed to replace the pail. The machine was run several times, and a final reading of 100 ppm chlorine was achieved.Please ensure that the sanitizer pails connected to the dishwasher are checked regularly and that the sanitizer concentration is measured routinely.
    • 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 papers were expired, purchase new supplies.
    • 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?
      • Mice droppings were observed above the grease trap lid under the dishwashing area. Safe disposal and cleanup discussed in detail with chef.Continue to work with pest control company and take all corrective actions to control/eliminate pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two ceiling panel in dish washing area was missing.Install ceiling panel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitation was not satisfactory. Behind the cooking equipmentCeiling panelsdry storage areasall hard to reach areasOrganization required in kitchenbar area floor required deep cleaningSome floor drain pipes were open and had dirt buildup. Debris, including wrappers, was found inside the drains.Please clean the drain openings and ensure they are properly secured with appropriate covers or screens to prevent pest harborage and hiding places.*Clean the above noted area.Develop a cleaning and sanitation plan, template attached to the report.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling panel in dish washing area was missing.Requirement:Install ceiling panel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of prep cooler located in the kitchen was broken.Requirement:Repair rubber gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup on floor behind cooking equipment.Requirement:Clean the above noted area.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bag of raw meat was stored on a bag of cheese in upright freezer in back storage area.Requirement:Store raw meat apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Wine bottles were stored in ice meant for adding to drinks located in bar area.Requirement:Do not store any food/drinks in ice meant for drinks to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sliced cheese stored in insert of prep cooler was 12.2C and other cheese was at 9CRequirement: Ensure that perishable foods under refrigeration are stored at 4C or less.-Cheese at 12.2C was discarded.- Cheese at 9C was moved to bottom part of the prep cooler.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on the counter after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes and a pails were stored directly on floor in walk in cooler.(This was repeat violation from the previous inspection).Requirement: Store food at least 15 cm off the floor
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Frozen fish was kept in standing water for thawing in a pail located in the kitchen sink.b) Internal temperature of sliced cheese stored in insert at the top was 9.5C.Requirement:a) Thaw frozen food under running cold water.- Cold water was turned on frozen fish during inspectionb) Ensure that perishable foods under refrigeration are stored at 4 C or less.Cheese from top was moved to bottom part of the cooler during inspection..

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