CalgaryDOWNTOWN COMMERCIAL CORE
832 5 Avenue SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Bacchus 5th is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 683 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 475 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
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.
This restaurant has been inspected 7 times since October 27, 2023, with 2 in compliance, 5 not in compliance, and 0 closures on record.
No violations
2 violations
High temperature dishwasher measured at 66*C. , , **Please repair. , , Note: 2-compartment dishwashing procedures were sent to the operator., , Oct 07: Dishwasher final rinse maximum reached was 69C. Lee will hire a repair company to make repairs.
Baffle filters inside the ventilation canopy above the stove and deep fryers had a significant amount of grease accumulation. , , **Please clean., , Oct. 07: Lee noted that the canopy cleaning company is scheduled to return in two weeks.
7 violations
Staff was performing handwashing in the 2-compartment sink in the kitchen., , **Ensure handwashing is performed in the designated sink only.
High temperature dishwasher measured at 66*C. , , **Please repair. , , Note: 2-compartment dishwashing procedures were sent to the operator.
1. The paper towel was not placed in the dispenser/holder in the bar area. , , **Ensure paper towels are placed in the dispenser/holder to prevent from contamination. , , 2. The paper towels were not available at the hand sink in the Kitchen., , **Ensure a paper towels are available at all times.
No violations
11 violations
There were several food items in the bar station that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff/manager that all food items in the facility must be adequately labelled to indicate their source. The food items were labelled during the inspection.
Chlorine sanitizer in a spray bottle measured 0 ppm. 200 ppm quat sanitizer was prepared during the inspection.
The staff was not properly washing glassware in the bar station. Specifically, the proper sanitizing step was not followed, as required, and the glassware was only washed with soap and water, then air-dried. The inspector informed the manager that all dishwashing must be done properly in the kitchen's dishwasher, and no dishwashing can occur at the bar since there was no proper sinks available for manual dishwashing purposes.
2 violations
Quat test strips were not available for monitoring surface sanitizer concentrations., , Provide quat test strips.,
There was no toilet paper in one of the stalls in the ladies' washroom., , Provide toilet paper in a suitable dispenser.,
9 violations
Quat sanitizer measured beyond 400 ppm., , Quat sanitizer was diluted to 200 ppm during the inspection.,
There was a considerable amount of hair on the kitchen floor., , Have all food handlers practice proper hair control., , Animals that are not qualified service animals are prohibited in establishments where food is prepared, stored or offered for sale.,
Chemicals in spray bottles were not labeled to indicate their contents., , These spray bottles were labeled during the inspection.,
Hand sink was obstructed by utensils and dry food containers in the main kitchen., - Operator removed the utensils and food containers during the inspection. , , **Ensure hand sinks remain unobstructed and accessible at all times for proper handwashing.
The hand sink faucet in the bar area was not properly secured. , , **Please repair.
Baffle filters inside the ventilation canopy above the stove and deep fryers had a significant amount of grease accumulation. , , **Please clean.
Garbage bag was not present inside the garbage bin in the bar area. , , **Ensure garbage bags are present inside the garbage bins for sanitary waste disposal.
The handwashing sink in the bar station was blocked during the inspection with kitchen utensils, equipment, and/or dishes. There were also signs that the handwashing sink was being used for dishwashing since a dishwashing liquid and sponge were stored beside the sink. The inspector also witnessed a glassware being washed with soap and water in the sink. The inspector informed the staff/manager that the handwashing station must be free and readily available for handwashing at all times and cannot be used for any other purposes. The utensils, equipment, and/or dishes were removed during the inspection.
Staff clothing was stored with paper towels, toilet paper and napkins in the storage room.
Quat test strips were not available for monitoring surface sanitizer concentrations. Provide quat test strips., **OUTSTANDING (2024-02-23).
A set of light fixtures in the cook line was not working. Lighting was dim in this area.
Packaged, single use cups were stored on the floor of the storage room.
Scoop for ice was stored in the ice sink with the scoops covered in ice. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
Toilet paper in the staff washroom was stored on top of the dispenser.
Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - There was debris and moisture on the cover of the grease interceptor. , - The kitchen ventilation system had an accumulation of grease., - Food debris and grease were observed on the walls and floor by the deep fryer., **PLEASE CLEAN THE AFOREMENTIONED AREAS.
A jacket was stored on cases of beverages in the storage room., , The jacket was placed in a separate area during the inspection.,
Quat test strips were not available for monitoring surface sanitizer concentrations., , Provide quat test strips.,
1) A cockroach was found on the pest monitoring glue board by the deep fryer., , 2) Flies were found in bottles of liquor., , Continue with professional pest control services and comply with the recommendations given to effectively eliminate all pest activity. Re-set pest monitoring devices. , , Discard contaminated liquor.,
Lighting was dim in the dry storage area of the kitchen., , Provide adequate lighting.,
1) The deep fryer was laden with grease., , Clean the deep fryer., , 2) Crumb catchers under cooking equipment were filled with food debris., , Crumb catchers were cleaned during the inspection., , Keep all surfaces and equipment in a clean and sanitary manner and eliminate all food sources for pest.,
1) There was dirt build-up and broken glass on the floor of the bar., , 2) There was an accumulation of grease, debris and hair along the walls of the kitchen and under equipment., , 3) The wall under the two-compartment sink was dirty with dirt and sauce., , Clean the wall and floors including hard-to-reach areas., , 3) There was no toilet paper in one of the stalls in the ladies' washroom., , Provide toilet paper in a suitable dispenser.,