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The Royal Pub

3 - 2905 14 Street SW Calgary AB T2T 3V5 · Food - General

Official record from Alberta →

Inspection summary

The Royal Pub has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on February 12, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 12, 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 3 times across 3 separate inspections, most recently on June 18, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on January 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on January 6, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 separate inspections, most recently on January 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler measured 15C. No perishable products were stored in the cooler at the time of inspection. Repair or remove.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket on line with utensils in it measured 0ppm quat. CDI
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice scoop stored in customer ice. Ensure scoops are stored away from customer ice or a designate container to prevent potential cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler measured 15C. No perishable products were stored in the cooler at the time of inspection. Repair or remove.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the following areas: hard to reach areas behind equipment and under shelving in the kitchen area, ventilation hood and fire suppression above, hard to reach areas in the bar.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the wall in the back staff washroom was observed. Please seal off the hole such that the walls are smooth, impervious to moisture, and cleanable.
    • 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 hot water source for the hot water tap of the two compartment sink was turned off due to a leak.Have the hot water tap repaired to stop the leak.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of Sink & Surface Cleaner Sanitizer solution was too strong.Solution was diluted to be within the acceptable concentration. Have the sanitizer dispenser adjusted so that it dispenses sanitizer within the acceptable range.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine concentration at the dish level during the sanitize cycle was undetectable.Have the dishwasher serviced. Residual chlorine concentration at the dish level during the sanitize cycle must measure 100 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 hot water source for the hot water tap of the two compartment sink was turned off due to a leak.Have the hot water tap repaired to stop the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the wall in the back staff washroom was observed. Please seal off the hole such that the walls are smooth, impervious to moisture, and cleanable.
  5. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The soup in the hot holding device had an internal temperature of 55C at the time of the inspection. The soup was re-heated at the time of the inspection. Please ensure foods are fully heated to 74C prior to storing in the pre-heated hot holding device and regularly check hot holding temperatures to ensure food is being kept at 60C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar hand sink was not stocked with paper towel at the time of the inspection. Staff re-stocked the paper towel during the inspection. Please ensure all hand sinks are always stocked with liquid hand soap, paper towel, and running hot/cold water to facilitate proper hand washing.
    • 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?
      • Some mouse droppings were observed in the pop bib room. Please safely clean up the droppings and sanitize the affected areas. Most recent pest control report from Canex indicated 0 captures. Please continue with the pest control monitoring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole in the wall in the back staff washroom was observed. Please seal off the hole such that the walls are smooth, impervious to moisture, and cleanable.
  6. 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?
      • February 21st, 2024: Canex pest control is servicing the facility on a monthly basis. The last service was from February 13th, 2024. Lower mice activity was observed on the report. Some mouse droppings were observed in the pop bib room and the dishwashing room. Please safely clean up the droppings and sanitize the affected areas. January 9th, 2024: Mouse droppings were observed in the corners of the dishwashing room, in the pop concentrate closet, and beside the walk-in cooler. As well two dead mice were observed in a tin cat mouse trap under the hand washing sink. The facility has a contact with Canex pest control who has been completing regular monitoring. As well all the doors have been fitted with door sweeps to limit pest entry. Please clean the droppings and sanitize the affected areas. As well please contact Canex and increase the frequency of service to abate the pest issue. Mouse droppings were cleaned from the dishwashing room and no new droppings were observed. A few droppings were observed in the back mechanical room.Facility has a contract with CanEx pest control company who does regular monitoring. Please safely remove the droppings and clean/sanitize the affected areas.
  7. Monitoring 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?
      • January 9th, 2024: Mouse droppings were observed in the corners of the dishwashing room, in the pop concentrate closet, and beside the walk-in cooler. As well two dead mice were observed in a tin cat mouse trap under the hand washing sink. The facility has a contact with Canex pest control who has been completing regular monitoring. As well all the doors have been fitted with door sweeps to limit pest entry. Please clean the droppings and sanitize the affected areas. As well please contact Canex and increase the frequency of service to abate the pest issue. Mouse droppings were cleaned from the dishwashing room and no new droppings were observed. A few droppings were observed in the back mechanical room.Facility has a contract with CanEx pest control company who does regular monitoring. Please safely remove the droppings and clean/sanitize the affected areas.

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