CalgaryDOWNTOWN COMMERCIAL CORE
924 7 Avenue SW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 19, 2026
Not in ComplianceThe two-compartment sink was full of meat in stagnant water (one side squid, one side pork). , , Staff explained it was taken out in the morning to thaw (approximately 6-7 hours ago). , , the squid was still cold (4-6C) but the pork was at 16C. The pork was discarded and the squid moved to a cooler at the time of the inspection. , , Food cannot be thawed in stagnant water. If you wish to thaw food in the sink it must be done under cold running water. Alternatively food can be safely thawed in the cooler.
The front eastern side hand-washing sink was not stocked with liquid hand soap. , , Please ensure that all hand-washing sinks are always stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers., , Handwashing is the critical, primary defense against foodborne illness outbreaks in restaurants, preventing the transfer of bacteria from staff to food. All staff must be trained on proper hand washing and ensure the practice is implemented.
The facility is using a chlorine-based surface sanitizer, but chlorine test strips could not be located. , , Please obtain chlorine test strips to be able to test and verify the concentration of the surface sanitizer solutions (100ppm). , , Please ensure staff know where they are stored and how to use them.
The Apron is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 678 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 11, 2026, there are 427 (63%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 2 times since January 29, 2026, with 0 in compliance, 2 not in compliance, and 0 closures on record.
3 violations
The two-compartment sink was full of meat in stagnant water (one side squid, one side pork). , , Staff explained it was taken out in the morning to thaw (approximately 6-7 hours ago). , , the squid was still cold (4-6C) but the pork was at 16C. The pork was discarded and the squid moved to a cooler at the time of the inspection. , , Food cannot be thawed in stagnant water. If you wish to thaw food in the sink it must be done under cold running water. Alternatively food can be safely thawed in the cooler.
The front eastern side hand-washing sink was not stocked with liquid hand soap. , , Please ensure that all hand-washing sinks are always stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers., , Handwashing is the critical, primary defense against foodborne illness outbreaks in restaurants, preventing the transfer of bacteria from staff to food. All staff must be trained on proper hand washing and ensure the practice is implemented.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Dickey's BBQ Pit
DOWNTOWN COMMERCIAL CORE
The facility is using a chlorine-based surface sanitizer, but chlorine test strips could not be located. , , Please obtain chlorine test strips to be able to test and verify the concentration of the surface sanitizer solutions (100ppm). , , Please ensure staff know where they are stored and how to use them.
10 violations
One chlorine-based surface sanitizer was tested and was mixed too strong (bleached test strips). Another chlorine-based surface sanitizer was tested and was mixed correctly (100ppm). , , Please ensure all surface sanitizer are mixed correctly to 100ppm. Ensure the solutions are tested after mixing to ensure the correct concentration was achieved.
Cleaning cloths were observed left sitting on food preparation surfaces. , , Please ensure that cleaning cloths are always stored in an approved surface sanitizer when not in use.
One chlorine-based surface sanitizer solution bottle was unlabeled. , , Please ensure that all chemical bottles including surface sanitizers are labeled such that the contents can be identified and safely used.
Only one drain plug could be located for the two-compartment sink. , , Please obtain a second drain plug so proper manual dishwashing can occur in the event the dishwasher is not operating properly.
Both the back kitchen hand-washing sink and the front eastern side hand-washing sink were not stocked with liquid hand soap. , , Please ensure that all hand-washing sinks are always stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers., , Handwashing is the critical, primary defense against foodborne illness outbreaks in restaurants, preventing the transfer of bacteria from staff to food. All staff must be trained on proper hand washing and ensure the practice is implemented.
1) The back kitchen hand washing sink was obstructed as a large dish soap bottle was in the basin. , , 2) The front eastern hand-washing sink was completely obstructed by items in the basin along with a cart and buckets in front of the sink. , , When staff were asked where they wash their hands they stated they wash them in the washroom. , , The washroom hand sink is to be used after using the washroom and not as a kitchen hand washing sink. , , The kitchen is equipped with two working hand-washing sinks that must be free from obstruction and used by food handlers.
Bowls were being used as bulk scoops throughout the facility. , , Please ensure that all bulk scoops are equipped with a handle to protect from contamination.
The facility is using a chlorine-based surface sanitizer, but chlorine test strips could not be located. , , Please obtain chlorine test strips to be able to test and verify the concentration of the surface sanitizer solutions (100ppm). , , Please ensure staff know where they are stored and how to use them.
Pest control records were unavailable. , , Pest control monitoring records must be kept on-site for review. Please email the undersigned PHI copies of the last three months of pest control reports.
Zip ties holding foam on the handles of knives was observed in the kitchen. , , The zip ties and foam are not cleanable, please remove., , If the knife handles are damaged, please discard the knives and replace.