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The Regal Beagle Pub

7 - 5308 17 Avenue SW Calgary AB T3E 6S6 · Food - General

Official record from Alberta →

Inspection summary

The Regal Beagle Pub has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on September 29, 2026, recorded 8 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 4 separate inspections, most recently on September 29, 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 2 times across 2 separate inspections, most recently on January 3, 2024. 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 9 times across 4 separate inspections, most recently on September 29, 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?

  • 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 5 times across 4 separate inspections, most recently on September 29, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 3 separate inspections, most recently on September 29, 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.

4 inspections

  1. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large black and blue containers were used to store chicken wings and other foods. NOT SURE IF THESE ARE FOOD GRADE.Use food grade containers for food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEAT VIOLATION:The bar glasswasher was not dispensing a detectable concentration of iodine sanitizer.REQUIREMENT: Service the dishwasher and ensure iodine is dispensed between 12.5 to 25 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen dishwasher chlorine sanitizer was measured less than 50ppm.Fix the dishwasher and ensure chlorine sanitizer is at 100ppm .
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwashing sink in the kitchen near the door to the bar area was not attached to the wall, and otherwise in disrepair.REQUIREMENT: Properly repair and maintain this handwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wall by the pizza oven.Finish the wall
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **November 27, 2025** Issue was also noted this inspection.Deep grooves and scratched surfaces were noted on the cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Color French fries' square baskets were broken along the edges. Replace them. 2) Small green, red and white plastic cutting boards were covered with mold, stains and deep knife markings. Replace or resurface the cutting boards. 3) Dust and mold were observed on the beer walk-in cooler condenser unit and walls.4) Dishwasher racks were covered with stains. Clean or replace the dishwasher racks. 5) Grease build-up on the side of pizza oven next to the deep fryer.Clean the oven.6) Rust build-up on the walk-in cooler racks. Clean the racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up on the kitchen walls and light covers.Clean these areas.
  2. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glasswasher was not dispensing a detectable concentration of iodine sanitizer.REQUIREMENT: Service the dishwasher and ensure iodine is dispensed between 12.5 to 25 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwashing sink in the kitchen near the door to the bar area was not attached to the wall, and otherwise in disrepair.REQUIREMENT: Properly repair and maintain this handwashing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **November 27, 2025** Issue was also noted this inspection.Deep grooves and scratched surfaces were noted on the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The following areas had a build-up of grease, debris, and dirt:- The walls in the area of the back handwashing sink.- Walls in the area of the dishwashing spray sink.- Underneath and around the grease interceptor.- Walls in the area of the walk-in cooler raw meat/chicken wings area.- Light switches (particularly on the walk-in cooler. REQUIREMENT: Clean and sanitizer the indicated areas routinely and thoroughly.**November 27, 2025** Reoccurring issues were also noted this inspection.2) Ventilation canopy filters were accumulated with grease deposits and other residues.**Filers, as well as much of the cooking equipment were covered with grease**3) Top of the dishwasher had dirt and debris buildup.Ensure the dishwasher top and ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.
  3. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths when not in use were kept on the counter. Cleaning cloths were being reused.Fresh sanitizer bucket was prepared at 200 ppm and cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Black garbage bag was used to cover the dough on the counters.The garbage bag was promptly removed.Obtain transparent bag to cover dough.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Dressing sauces were kept in the cooler.2) Mini fridge located at the bar area was measured at 6.1°C.The mini fridge was operational, but there was no food in it.Ensure the mini fridge is maintained at not more than 4ºC or such higher temperature.Previous violations:1) Dressing sauces were kept on the counter at 20C.Sauces were kept in the cooler.2) Mini fridge located at the bar area was measured at 8.1°C.Perishable foods were promptly kept in the walk-in cooler.3) Cesar supreme and Ranch were kept on the top counter. Food labels noted "Always refrigerate" and "Keep Refrigerated".Ensure manufacturer's instructions are strictly adhered to.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Gaps were noted on the back kitchen ceiling.2) The back exit door floor had missing/cracked tiles.3) Light fixtures were not covered with shatterproof covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and scratched surfaces were noted on the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Ventilation canopy filters were accumulated with grease deposits and other residues.2) Top of the dishwasher had dirt and debris buildup.Ensure the dishwasher top and ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cell phone was kept on the cutting board.Cell phone was removed and the cutting board was washed.2) Takeout containers were kept on the floor at the dry storage area.Takeout containers were promptly removed.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Dressing sauces were kept on the counter at 20C.Sauces were kept in the cooler.2) Mini fridge located at the bar area was measured at 8.1°C.Perishable foods were promptly kept in the walk-in cooler.3) Cesar supreme and Ranch were kept on the top counter. Food labels noted "Always refrigerate" and "Keep Refrigerated".Ensure manufacturer's instructions are strictly adhered to.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at less than 10 ppm.Operator was informed to use single-ue containers or 2-comp sink dishwashing method in the meantime until the dishwasher is in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Gaps were noted on the back kitchen ceiling.2) The back exit door floor had missing/cracked tiles.3) Light fixtures were not covered with shatterproof covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and scratched surfaces were noted on the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Ventilation canopy filters were accumulated with grease deposits and other residues.2) Top of the dishwasher had dirt and debris buildup.Ensure the dishwasher top and ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.

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