Skip to content
Loading map…

The Rum & Ritual Room

101 - 1235 17 Avenue SW Calgary AB T2T 0C2 · Food - General

Official record from Alberta →

Inspection summary

The Rum & Ritual Room has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 12, 2024. The most recent inspection, on October 15, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on September 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on October 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 15, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 2 times across 2 separate inspections, most recently on October 15, 2026. For example: Have plans for construction or alteration of this facility been submitted for approval?

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. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding violation - noted on September 12, 2026***- The top of the cooler in the bar area was designated as the area for shisha prep and storage. November 7, 2025Shisha added to kitchen area without approval. Remove all shisha materials. Submit proposal on where the operator will prepare shisha separate from the kitchen.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not posted. The tradename of the facility was changed to Rum & Ritual Room. Ensure a valid food handling permit is posted in a conspicuous place. Complete another food handling permit application using the following link: https://form.jotform.com/240984997784078. Ensure AHS is notified whenever the tradename is changed to update the food handling permit accordingly. The operator stated ownership is still the same.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The operator added a one-compartment sink adjacent to the mechanical dishwasher. The operator stated the one-compartment sink is used to clean shisha equipment. Submit a request for approval for shisha services using the following link: https://ephisahs.microsoftcrmportals.com/create-case/Any changes to the floorplan of the facility must be submitted for review.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding violation - noted on September 12, 2026***- The top of the cooler in the bar area was designated as the area for shisha prep and storage. November 7, 2025Shisha added to kitchen area without approval. Remove all shisha materials. Submit proposal on where the operator will prepare shisha separate from the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the various meats stored in the hot holding unit measured 45-55C. The temperature of the hot holding unit must be maintained at 60C or above to prevent the growth of bacteria. Ensure the hot holding unit heats up to 60C prior to storing food inside.The operator reheated the various meats to 74C at the time of the inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was not posted. The tradename of the facility was changed to Rum & Ritual Room. Ensure a valid food handling permit is posted in a conspicuous place. Complete another food handling permit application using the following link: https://form.jotform.com/240984997784078. Ensure AHS is notified whenever the tradename is changed to update the food handling permit accordingly. The operator stated ownership is still the same.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The operator added a one-compartment sink adjacent to the mechanical dishwasher. The operator stated the one-compartment sink is used to clean shisha equipment. Submit a request for approval for shisha services using the following link: https://ephisahs.microsoftcrmportals.com/create-case/Any changes to the floorplan of the facility must be submitted for review.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer in the kitchen. Ensure a 100ppm of chlorine or 200ppm quat is available at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shisha prepared on top of prep cooler in kitchen. Remove all shisha equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Shisha added to kitchen area without approval. Remove all shisha materials. Submit proposal on where the operator will prepare shisha separate from the kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap at the hand sinks in the kitchen.2. The soap at the bar is in a squeeze bottle not a hands free or pump dispenser.
  4. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website