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The Unicorn Pub

223 8 Avenue SW Calgary AB T2P 1B7 · Food - General

Official record from Alberta →

Inspection summary

The Unicorn Pub has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on February 2, 2026, recorded 1 infraction.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests.

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.

  • 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 once on January 14, 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 2 times across 2 separate inspections, most recently on February 2, 2026. 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 once on January 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 January 14, 2026. 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

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas: - The ceiling tiles in the kitchen - there was an accumulation of dustThe facility must be maintained in a clean and sanitary manner. Thoroughly clean the indicated areas to protect food from contamination.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open cans were reused to serve nachos. The cans were visible soiled. Refrain from repurposing cans to serve nachos. The cans are difficult to clean and sanitize and are prone to oxidation resulting in rust. Discard the cans and replace with a food container that is easy to clean and sanitize.
    • 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 was a gap in the bottom middle of the back exit door. Entry points to the facility must be tightly sealed to prevent the entry of pests. Seal the gap and ensure no light is visible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were several cutting boards with deep grooves in the kitchen There was grime lodged in between the grooves. Food equipment must be maintained in good repair to facilitate cleaning. Replace or resurface the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas: - On food storage shelves - observed food debris - Underneath the ice well in the main bar and upstairs bar - there were grime, debris and bottle caps - The ceiling tiles in the kitchen - there was an accumulation of dustThe facility must be maintained in a clean and sanitary manner. Thoroughly clean the indicated areas to prevent attraction of pests and to protect food from contamination.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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