229 - 6455 Macleod Trail SW · MEADOWLARK PARK
Bourbon St. Grill is in the MEADOWLARK PARK neighbourhood. MEADOWLARK PARK, Calgary has 77 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 4, 2026, there are 63 (82%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 6 times since January 13, 2025, with 1 in compliance, 5 not in compliance, and 0 closures on record.
Recently cooked pork in hot holding unit measured 45 degrees Celsius., Recently cooked chicken in hot holding unit measured 48 degrees Celsius., Food in hot holding must be maintained at 60 degrees Celsius or greater., Product re-heated at time of inspection.
Ambient temperature of walk-in cooler was 8 degrees Celsius., This may have been a result of a staff member placing a large tray of hot chicken inside., Monitor the cooler temperature and adjust it accordingly., The cooler must maintain food at 4 degrees Celsius or less.
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.
Floor of walk-in cooler in lower-level storage area was dirty., Spills present on floor in lower-level storage area., Clean noted areas.
Multiple staff members at the front were observed to be washing their hands with their gloves on. The Inspector ordered all staff members to discard their gloves and wash their hands before putting on a new set of gloves., , REQUIREMENT: Disposable gloves are not meant to be reused. Proper hand hygiene must be done on bare hands.
A staff member was observed to be taking off green dish gloves and resting the glove on raw broccoli. The glove was ordered to be immediately removed., , REQUIREMENT: Protect all food from contamination. Do not store non-food items ontop of food.
1) A large basket/container of cooked battered chicken was observed to be cooling in the walk-in cooler. Staff reported that the container had been in there for one hour. The probed temperature within the middle of the batch had measured 37C. Staff members took no actions or demonstrated proper cooling methods. 30 to 40 minutes later, food was probed again and the probed temperature within the middle of the batch had measured 33C., , With one hour and 40 minutes of improper cooling, the cooked battered chicken was ordered to be discarded., , REQUIREMENT: Proper cooling methods must be used to ensure food does not remain in the temperature danger zone for over 2 hours., , 2) A hot-holding unit containing a rice mix was overfilled and the top of the rice measured 36C., , REQUIREMENT: Do not overfill hot-holding containers. Ensure hot foods are being held at 60C or higher.
A staff member was observed to have not washed, rinsed, and sanitized a pot which was used for cooking. The metal pot was only rinsed, then stored/placed on top of raw broccoli., , REQUIREMENT: All equipment and utensils used for cooking must be properly washed, rinsed, and sanitized after use.
Several flies (presumably fruit flies) were noted in the kitchen., , REQUIREMENT: Ensure that the fruit flies do not proliferate. Begin appropriate pest control treatments.
At the time of the inspection, no staff member onsite amongst the approximately 8-10 persons had demonstrated they completed a food safety training course., , REQUIREMENT: A trained manager/supervisor must be onsite if 6 or more staff are working.
The entire kitchen floor was covered in a water/grease mix., , REQUIREMENT: Clean and sanitize the kitchen floor.
Bucket of sanitizer had a concentration of 0ppm
Old cardboard used to line shelving in the storage room, , Remove cardboard as this material is difficult to keep clean and sanitary
1) Dirty cleaning cloths left on the counter, , 2) Bucket of chlorine sanitizer at the back cooking area, had a concentration of 0 ppm.
1) No paper towels available at the back hand wash station, , 2) Paper towels were blocked by a tower of trays at the front hand wash station
Large storage bins used to store raw produce (ie. broccolli) was splattered with grease/ sauce.
**The violation was still outstanding**, 1) Floor, walls & some hard to reach areas in the kitchen, around the chicken hot holding unit in the was dirty with food splatter/grease, sauce, etc., , 2) Dust accumulation on wire shelving above 3 compartment sinks, , 3) Dust accumulation on ceiling tiles in the back cooking area
Bags of frozen shrimp left out at the back corridor at room temperature. Walk-in cooler was being fixed., , Staff advised to store perishable foods under proper temperature control
**The violation was still outstanding**, 1) Floor, walls & some hard to reach areas in the kitchen, around the chicken hot holding unit in the was dirty with food splatter/grease, sauce, etc.