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Tipsy Pig Kitchen + Bar

3018 - 2060 Symons Valley Parkway NW Calgary AB T3P 0M9 · Food - General

Official record from Alberta →

Inspection summary

Tipsy Pig Kitchen + Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 10, 2025. The most recent inspection, on September 28, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 6 separate inspections, most recently on September 28, 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?

  • 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 May 19, 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 3 times across 3 separate inspections, most recently on May 19, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 6 separate inspections, most recently on September 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on May 20, 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.

6 inspections

  1. Demand Inspection

    2 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?
      • Violation cited on September 28, 2026:It was observed that the kitchen side door and the kitchen back exit door were left opened. There were no screen doors at the doors.The staff was advised the close the doors immediately to prevent the entry of pests.Install screen doors if you want to leave the doors opened.Recurring violations:Gap was noted beneath the side entrance door to the parking lot.Seal all the gaps to prevent the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. There was accumulation of debris observed underneath the stainless steel freezer, under the deep fryer, under the preparation cooler, around the edges of the handwashing sink at the cookline, on the wall of the deep fryer near the fire extinguisher, and hard to reach areas throughout the kitchen.2. Debris buildup was noted along the caulking and walls of the 2-compartment preparation sink.3. Debris build-up was noted to hard-to-reach areas in the facility.Thoroughly clean the entire kitchen.Repeat violations cited on May 19, 2026:1. There was accumulation of debris observed underneath the stainless steel freezer, under the deep fryer, under the preparation cooler, around the edges of the handwashing sink at the cookline, on the wall of the deep fryer near the fire extinguisher, and hard to reach areas throughout the kitchen.2. Debris buildup was noted along the caulking and walls of the 2-compartment preparation sink.Thoroughly clean the entire kitchen.Previous violation:Hard to reach areas in the kitchen was dirty.Deep clean hard-to reach areas in the facility.
  2. Risk Management Inspection

    2 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?
      • Recurring violations:Gap was noted beneath the side entrance door to the parking lot.Seal all the gaps to prevent the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. There was accumulation of debris observed underneath the stainless steel freezer, under the deep fryer, under the preparation cooler, around the edges of the handwashing sink at the cookline, on the wall of the deep fryer near the fire extinguisher, and hard to reach areas throughout the kitchen.2. Debris buildup was noted along the caulking and walls of the 2-compartment preparation sink.3. Debris build-up was noted to hard-to-reach areas in the facility.Thoroughly clean the entire kitchen.Repeat violations cited on May 19, 2026:1. There was accumulation of debris observed underneath the stainless steel freezer, under the deep fryer, under the preparation cooler, around the edges of the handwashing sink at the cookline, on the wall of the deep fryer near the fire extinguisher, and hard to reach areas throughout the kitchen.2. Debris buildup was noted along the caulking and walls of the 2-compartment preparation sink.Thoroughly clean the entire kitchen.Previous violation:Hard to reach areas in the kitchen was dirty.Deep clean hard-to reach areas in the facility.
  3. 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?
      • Recurring violations:1. The mouse traps were empty.Replace the sticky glue boards.2. Gap was noted beneath the front of side entrance door.Contact your pest control company.Seal all the gaps to prevent the entry of pests.Previous violations:2. Gap was noted below the back exit door.3. Gap was noted beneath the front of side entrance door.Install weatherstrippings to seal the gaps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation:Deep grooves were noted on the preparation cooler cutting board.Resurface or replace the cutting board.Repeat violation cited on May 19, 2026:Deep grooves were noted on the preparation cooler cutting board.Resurface or replace the cutting board.Previous violations:1. Deep grooves were noted on the prep cooler cutting boards, pizza cutting board, and the mobile cutting board.Resurface or replace the cutting boards as needed.2. Two prep coolers were not working and not in use.Fix the prep cooler to maintain 4°C or less at all times.3. The rubber gasket along the door frame of the standing freezer was in disrepair.Fix the door rubber gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. There was accumulation of debris observed underneath the stainless steel freezer, under the deep fryer, under the preparation cooler, around the edges of the handwashing sink at the cookline, on the wall of the deep fryer near the fire extinguisher, and hard to reach areas throughout the kitchen.2. Debris buildup was noted along the caulking and walls of the 2-compartment preparation sink.Thoroughly clean the entire kitchen.Repeat violations cited on May 19, 2026:1. There was accumulation of debris observed underneath the stainless steel freezer, under the deep fryer, under the preparation cooler, around the edges of the handwashing sink at the cookline, on the wall of the deep fryer near the fire extinguisher, and hard to reach areas throughout the kitchen.2. Debris buildup was noted along the caulking and walls of the 2-compartment preparation sink.Thoroughly clean the entire kitchen.Previous violation:Hard to reach areas in the kitchen was dirty.Deep clean hard-to reach areas in the facility.
  4. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop without a handle was stored in the salsa sauce in the preparation cooler and inside the bulk food bins.The scoop was promptly removed.2. A green food measuring scoop with a handle was observed buried inside the bulk food with the handle in direct contact with the food.The scoop was promptly removed.3. Boxes of items were observed stored directly on the floor near the back door area and in the corner adjacent the walk-in cooler where a standing freezer is located.Store the boxes of items at least 6 inches off the floor.4. Opened leftover canned tomatoes ketchup was stored in the minifridge.The food was transferred into a food grade container and stored in the cooler at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violations cited on May 19, 2026:1. Perishable high-risk food items were stored in the preparation cooler at improper temperatures: 11°C for asiago sauce, 11.6°C for salsa sauce, and 12°C for sour cream sauce. Food discarded.2. The temperature of the preparation cooler was measured at 12°C, and buckets of ice were noted to be stored inside the cooler.Fix the cooler3. Silk Soy was stored under refrigeration in the mini fridge at 9.4°C with a poster of Sapporo Premium Beer on the door. Food discarded.Previous violation:The internal temperature of food in the left compartment of the broiler measured 3°C, middle compartment measured 6.5°C, and the right compartment measured 8.6°C.Fix all the broiler compartments to measure 4°C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical high-temperature dishwasher recorded maximum temperatures of 51°C, 69.5°C, and 56°C, respectively, after completing a dishwashing cycle.Contact your dishwasher technician and repair the high-temperature dishwasher so that it can maintain the rinse temperature of the dishwasher at 71°C at the plate level.2-compartment sink was available for use in the meantime.
    • 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?
      • Repeat violations cited on May 19, 2026:1. There was a heavy accumulation of mouse droppings throughout the kitchen area, including near the back door, underneath the standing stainless-steel freezer, underneath the Bag-in-Box (BIB) station, around the food-grade Carbon Dioxide (CO2) gas cylinders, under the dishwasher, under the deep fryer, and in hard to reach areas within the facility.2. Decayed dead mice were found in three mouse traps located at the back exit door, underneath the cookline counter, and underneath the dishwasher. An additional dead mouse was found in a trap beneath the storage rack, and one live mouse was observed caught in a trap located underneath the rack adjacent to the walk-in cooler.3. A gap was observed at the bottom of the back exit door in the kitchen. Also, there were multiple openings noted in the ceiling above the dishwasher area.4. Gap was noted beneath the front of side entrance door.1 and 2: Contact your pest control company3 and 4: Seal all the gaps to prevent the entry of pests.Previous violations:2. Gap was noted below the back exit door.3. Gap was noted beneath the front of side entrance door.Install weatherstrippings to seal the gaps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation cited on May 19, 2026:Deep grooves were noted on the preparation cooler cutting board.Resurface or replace the cutting board.Previous violations:1. Deep grooves were noted on the prep cooler cutting boards, pizza cutting board, and the mobile cutting board.Resurface or replace the cutting boards as needed.2. Two prep coolers were not working and not in use.Fix the prep cooler to maintain 4°C or less at all times.3. The rubber gasket along the door frame of the standing freezer was in disrepair.Fix the door rubber gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on May 19, 2026:1. There was accumulation of food debris observed underneath the stainless steel freezer, under the deep fryer, under the preparation cooler, around the edges of the handwashing sink at the cookline, on the wall of the deep fryer near the fire extinguisher, and hard to reach areas throughout the kitchen.2. Debris buildup was noted along the caulking and walls of the 2-compartment preparation sink.3. Debris was observed on the handwashing sink faucet at the back preparation area and underneath the glasswasher in the front service area.Thoroughly clean the entire kitchen.Previous violation:Hard to reach areas in the kitchen was dirty.Deep clean hard-to reach areas in the facility.
  5. Initial Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of food in the left compartment of the broiler measured 3°C, middle compartment measured 6.5°C, and the right compartment measured 8.6°C.Fix all the broiler compartments to measure 4°C at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No quat test strip was available,2. No iodine test strip was available.Obtain both quat and iodine test strips to measure the sanitizing agent concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink hot water faucet at the cook line was continuously running. The hot water valve was shut off beneath the basin. The handwashing sink operates using a foot-pedal mechanism for both hot and cold water.Fix the hot water shut off valve,
    • 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?
      • 1. Flies were observed flying around the kitchen. Fly light was noted in the dining and kitchen area but the one in the kitchen was not plugged. It was noted that the patio door is usually opened.Keep door closed to prevent the entry of pest and plug in the fly light in the kitchen area.2. Gap was noted below the back exit door.3. Gap was noted beneath the front of side entrance door.Install weatherstrippings to seal the gaps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the prep cooler cutting boards, pizza cutting board, and the mobile cutting board.Resurface or replace the cutting boards as needed.2. Two prep coolers were not working and not in use.Fix the prep cooler to maintain 4°C or less at all times.3. The rubber gasket along the door frame of the standing freezer was in disrepair.Fix the door rubber gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas i the kitchen was dirty.Deep clean hard-to reach areas in the facility.
  6. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of food in the left compartment of the broiler measured 3°C, middle compartment measured 6.5°C, and the right compartment measured 8.6°C.Fix all the broiler compartments to measure 4°C at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No quat test strip was available,2. No iodine test strip was available.Obtain both quat and iodine test strips to measure the sanitizing agent concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink hot water faucet at the cook line was continuously running. The hot water valve was shut off beneath the basin. The handwashing sink operates using a foot-pedal mechanism for both hot and cold water.Fix the hot water shut off valve,2. Paper towel dispenser in the staff restroom was empty.Equip the paper towel dispenser with paper towel.
    • 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?
      • 1. Flies were observed flying around the kitchen. Fly light was noted in the dining and kitchen area but the one in the kitchen was not plugged. It was noted that the patio door is usually opened.Keep door closed to prevent the entry of pest and plug in the fly light in the kitchen area.2. Gap was noted below the back exit door.3. Gap was noted beneath the front of side entrance door.Install weatherstrippings to seal the gaps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the prep cooler cutting boards, pizza cutting board, and the mobile cutting board.Resurface or replace the cutting boards as needed.2. Two prep coolers were not working and not in use.Fix the prep cooler to maintain 4°C or less at all times.3. The rubber gasket along the door frame of the standing freezer was in disrepair.Fix the door rubber gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The staff washroom was dirty and cluttered.Clean and organize the staff washroom.2. Hard to reach areas i the kitchen was dirty.Deep clean hard-to reach areas in the facility.

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