2000 - 873 85 Street SW · WEST SPRINGS
November 24, 2025
PassSanitizer bucket in the bar area and sanitizer containers in the cookline had a concentration of 0ppm. QUAT sanitizer jug was empty at the dispenser. , , Corrected during inspection
Numerous chubs of raw ground beef stored above raw halibut in the walk-in cooler, , Re-organize walk-in cooler so that raw ground meat and poultry is stored at the bottom
Iodine concentration for the bar glasswasher is very high. , , Ensure iodine concentration is at 12.5ppm
1. Warm water was used to thaw raw chicken in the 2-compartment prep sink, , 2. Large bowl of raw chicken was left in the 2-compartment sink to thaw (was not being thawed under cold water), , Corrected during inspection
Large roll of paper towel was not in a proper dispenser.
Sanitizer concentrations were not being checked on a daily basis
Small drain flies observed in the dishwashing area and in the bar area
1. Wooden block used to hold pop gun dispenser in the service area was cracked and not properly finished., , Ensure all surfaces are constructed with material that is smooth, non-porous, and easy to clean, , 2. Tin foil used to line shelving for pans and wall behind stove
1. Calcium build-up in ice machine, , 2. Doors to undercounter coolers in the bar area was sticky
1. Accumulation of debris in hard-to-each area (under dishwashing sinks, dry storage shelving, under and in between large cooking equipment), , 2. Dust accumulation on ceiling tiles by diffuser
Fergus & Bix Restaurant Westsprings is in the WEST SPRINGS neighbourhood. WEST SPRINGS, Calgary has 87 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 14, 2026, there are 67 (77%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since October 17, 2024, with 4 passes and 0 closures on record.
Sanitizer bucket in the bar area and sanitizer containers in the cookline had a concentration of 0ppm. QUAT sanitizer jug was empty at the dispenser. , , Corrected during inspection
Numerous chubs of raw ground beef stored above raw halibut in the walk-in cooler, , Re-organize walk-in cooler so that raw ground meat and poultry is stored at the bottom
Iodine concentration for the bar glasswasher is very high. , , Ensure iodine concentration is at 12.5ppm
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
1. Warm water was used to thaw raw chicken in the 2-compartment prep sink, , 2. Large bowl of raw chicken was left in the 2-compartment sink to thaw (was not being thawed under cold water), , Corrected during inspection
Large roll of paper towel was not in a proper dispenser.
Sanitizer concentrations were not being checked on a daily basis
Small drain flies observed in the dishwashing area and in the bar area
1. Wooden block used to hold pop gun dispenser in the service area was cracked and not properly finished., , Ensure all surfaces are constructed with material that is smooth, non-porous, and easy to clean, , 2. Tin foil used to line shelving for pans and wall behind stove
1. Calcium build-up in ice machine, , 2. Doors to undercounter coolers in the bar area was sticky
1. Accumulation of debris in hard-to-each area (under dishwashing sinks, dry storage shelving, under and in between large cooking equipment), , 2. Dust accumulation on ceiling tiles by diffuser
The weatherstripping at the back door entrance is in disrepair where visible sunlight is peaking through. , Repair or replace the weatherstripping. , Weatherstripping must be maintained in good repair to prevent pests from entering the food establishment.
1. Dirt and debris are accumulating near the cooler and freezer ventilation. Ensure frequent cleaning of the cooler and freezer are performed to avoid contamination of food items. , , 2. Dirt and debris are accumulating around the dishwashing machine. Ensure frequent cleaning to maintain the food establishment in a clean and sanitary condition for safe food handling.
1. Cleaning cloths placed on the counter and out of sanitizing solution when not in use., Ensure all cleaning cloths are stored in a bucket of approved sanitizing solution when not in use to prevent microbial growth and cross contamination when cleaning. , , 2. Concentration of the sanitizing solution (QUATS) in the bucket and the sanitizing bottle at the bar was tested at 100ppm. , Instructed the operator to remake the sanitizing solution to the appropriate concentration., Solution was remade during the inspection and was measured at 200ppm. , , 3. Concentration of the sanitizing solution (QUATS) in the sanitizing bottle at the bar was tested at 100ppm. , Instructed the operator to remake the sanitizing solution to the appropriate concentration. , Solution was remade during the inspection and was measured at 200ppm. , , Frequent testing of sanitizing solutions is necessary to ensure the appropriate concentration is used for proper cleaning and sanitizing of surfaces.
Uncovered food stored in the cooler. Ensure all food products are covered and stored in a manner that protects it from contamination.
Sanitizer bottles in the kitchen and at the bar are not labeled with the appropriate sanitizing solution. , Ensure all sanitizer bottles are labeled appropriately to identify their contents and prevent contamination of food handling areas.
The glass washer machine at the bar is not dispensing a sufficient concentration of iodine to effectively sanitize the glassware. , The concentration of iodine was measured at 0ppm. , , Repair and service the glass washer machine. , Instructed the operator to use the dishwasher in the kitchen to properly clean and sanitize the glassware.
Personal items are placed at the cook preparation line. , Remove personal items from areas that are used for food handling and place in a separated and designated area to avoid cross contamination.
Scoops were stored inside the container of bulk supplies in the dry storage area. , Remove scoops from the container. , Scoops must be stored in a separate area that is safe to avoid cross contamination of the bulk supply.
The weatherstripping at the back door entrance is in disrepair where visible sunlight is peaking through. , Repair or replace the weatherstripping. , Weatherstripping must be maintained in good repair to prevent pests from entering the food establishment.
The food permit displayed was expired. , The operator printed the new food permit and displayed it during the inspection. , Ensure food permits are valid and up to date with the conditions of the permit.
1. Dirt and debris are accumulating near the cooler and freezer ventilation. Ensure frequent cleaning of the cooler and freezer are performed to avoid contamination of food items. , , 2. Dirt and debris are accumulating around the dishwashing machine. Ensure frequent cleaning to maintain the food establishment in a clean and sanitary condition for safe food handling.