421 12 Avenue SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Hitman's Bar - Food is in the BELTLINE neighbourhood. BELTLINE, Calgary has 788 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 550 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (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.
Second Son Kitchen & Cocktails - Events
BELTLINE
This restaurant has been inspected 9 times since February 29, 2024, with 4 in compliance, 5 not in compliance, and 0 closures on record.
No violations
No violations
5 violations
Surfaces of equipment on the cookline had grease, soil, and/or food debris accumulation., , Clean surfaces of cooking equipment and ensure these areas are cleaned on a regular basis.
Surfaces of the ventilation canopy had grease accumulation. , , Clean ventilation canopy surfaces and ensure they are cleaned on a regular basis.
Floors under equipment in the kitchen had grease, soil and/or food debris accumulation., , Clean floors under equipment and ensure these areas are cleaned on a regular basis.
Tables holding equipment on the cookline had grease, soil, and/or food debris accumulation., , Clean tables holding equipment on the cookline and ensure they are cleaned on a regular basis.
Ceiling in the cookline area had grease and dust accumulation., , Clean ceilings and ensure they are cleaned on a regular basis.
No violations
3 violations
, June 27, 2024:, , The north food preparation cooler. Ambient air temperature measured 13 degrees Celsius. This cooler was still being used to store perishable food. Perishable food from this cooler had internal temperatures of:, Cooked pork ribs= 12.3 degrees Celsius, Cooked penne noodles= between 11.7-12.4, Cream= 12.2 degrees Celsius, Tofu= 12 degrees Celsius, , Food was discarded. Do not use this cooler until it has been repaired and can maintain 4 degrees Celsius or less at all times. , , June 18, 2024:, , Ambient air temperature of the north food preparation cooler measured between 7-8 degrees Celsius. Internal food temperatures measured:, - Raw chicken= 7.7 degrees Celsius, - Raw pork = 8.4 degrees Celsius., , All perishable food was removed from this cooler during inspection. Have this cooler repaired, serviced, or adjusted. Do not use this cooler for perishable food until it can maintain 4 degrees Celsius or less at all times.
, The compressor for the walk-in freezer was leaking. Frozen condensate was present on surfaces of the walk-in freezer., , Have the walk-in freezer repaired to stop the leak. Once repaired, remove frozen condensate from freezer surfaces.
3 violations
, June 27, 2024:, , The north food preparation cooler. Ambient air temperature measured 13 degrees Celsius. This cooler was still being used to store perishable food. Perishable food from this cooler had internal temperatures of:, Cooked pork ribs= 12.3 degrees Celsius, Cooked penne noodles= between 11.7-12.4, Cream= 12.2 degrees Celsius, Tofu= 12 degrees Celsius, , Food was discarded. Do not use this cooler until it has been repaired and can maintain 4 degrees Celsius or less at all times. , , June 18, 2024:, , Ambient air temperature of the north food preparation cooler measured between 7-8 degrees Celsius. Internal food temperatures measured:, - Raw chicken= 7.7 degrees Celsius, - Raw pork = 8.4 degrees Celsius., , All perishable food was removed from this cooler during inspection. Have this cooler repaired, serviced, or adjusted. Do not use this cooler for perishable food until it can maintain 4 degrees Celsius or less at all times.
, The compressor for the walk-in freezer was leaking. Frozen condensate was present on surfaces of the walk-in freezer., , Have the walk-in freezer repaired to stop the leak. Once repaired, remove frozen condensate from freezer surfaces.
8 violations
, Ambient air temperature of the north food preparation cooler measured between 7-8 degrees Celsius. Internal food temperatures measured:, - Raw chicken= 7.7 degrees Celsius, - Raw pork = 8.4 degrees Celsius., , All perishable food was removed from this cooler during inspection. Have this cooler repaired, serviced, or adjusted. Do not use this cooler for perishable food until it can maintain 4 degrees Celsius or less at all times.
, Internal temperature of a container of soup in the ice well in the kitchen measured 39 degrees Celsius. Chef said that the soup had been cooked earlier that day and that it was cooling., , The level of ice was not high enough to provide adequate cooling. More ice was added during inspection. Also discussed required cooling times: cool from 60 degrees Celsius to 20 degrees Celsius in two hours or less; cool from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less.
No violations
5 violations
, 1. There was no soap at the hand wash station in the bar., 2. There was no paper towel dispenser at the hand wash station in the bar., 3. The paper towel dispenser at the hand wash station on the far end of the cooking line was empty., , Install a paper towel dispenser in the bar. Ensure that all hand wash stations are equipped with soap and single-use paper towels.
Quat and Iodine test strips were unavailable. Purchase test strips. Ensure that test strips are available for each type of sanitizing solution used onsite.
Tap at the 2 compartment sink was leaking. Repair the leak. Ensure that all plumbing is maintained in good repair.
, Facility requires a deep clean. Grease, soil, and/or food debris was present in hard to reach areas (such as underneath and behind equipment), as well as in corners and edges throughout the facility., , Deep clean the facility. Follow a cleaning schedule to help keep the facility clean.
, Facility requires a deep clean. Grease, soil, and/or food debris was present in hard to reach areas (such as underneath and behind equipment), as well as in corners and edges throughout the facility., , Deep clean the facility. Follow a cleaning schedule to help keep the facility clean.
, Blanches fries being stored at room temperature had an internal temperature of 17 degrees Celsius., , Fries were moved back into the walk-in cooler during inspection. Only take out as much food is needed for orders that come in or for a short period of time.
, The kitchen hand wash sink was non-functional., , Repair or replace the kitchen hand wash sink.
, The paper towel dispenser at the north bar hand wash sink was empty of paper towels., , Dispenser was refilled during inspection. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
, Used mop water in the mop bucket, along with a mop were being stored in the kitchen., , Discard used mop water once mopping is complete. Store mop and mop bucket in the janitorial closet to help prevent contamination of food and food contact surfaces.
, The compressor for the walk-in freezer was leaking. Frozen condensate was present on surfaces of the walk-in freezer., , Have the walk-in freezer repaired to stop the leak. Once repaired, remove frozen condensate from freezer surfaces.
, Facility requires a deep clean. Grease, soil, and/or food debris was present in hard to reach areas (such as underneath and behind equipment), as well as in corners and edges throughout the facility., , Deep clean the facility. Follow a cleaning schedule to help keep the facility clean.
Knives were stored in the space between the counter and a hot holding unit. Ensure that all equipmenet is stored in such a way to prevent contamination (i.e store knives in a knife block).
Detailed cleaning is needed on the cooking line and in the walk-in cooler (shelves, rolling cart rack, floor).