CalgaryDOWNTOWN COMMERCIAL CORE
116 - 751 3 Street SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Hy's Steakhouse and Cocktail Bar 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 4 times since March 31, 2025, with 3 in compliance, 1 not in compliance, and 0 closures on record.
No violations
3 violations
A spray bottle of quat sanitizer on the cooking line was unlabeled. Corrected during inspection.
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.
A&W
DOWNTOWN COMMERCIAL CORE
A stack of plastic bins was stored on top of the hand wash sink in the dish washing area. Ensure that all hand wash stations are accessible for hand washing at all times. Corrected during inspection.
Quat and iodine test strips were expired. Purchase new test strips. Ensure that test strips for each type of sanitizer used in the facility is avaialble.
No violations
3 violations
Dented can of artichoke hearts stored on the shelves., , Canned foods should not be kept once they are damaged or dented to avoid the growth of , foodborne botulism and its toxins. Inspect canned foods regularly and prior to use and discard if , damaged/dented. , , The operator discarded the canned artichoke hearts at the time of the inspection.
The hand sink in the dishwashing area and in the serving line was blocked with a bin of clean dishes and a water pitcher, respectively. , , The hand sink must be accessible at all times for staff members to perform hand hygiene. Refrain from placing anything inside of the hand sink or in its surroundings that may render it inaccessible. , , The operator removed the bin and the water pitcher at the time of the inspection.
Small dishes without a proper handle were used as a scoop and stored with the mushrooms, beets, and fries in the cooler drawers of the serving line. , , Replace the small dishes with a scoop that has a handle and store scoops in a separate area or with , the handle upright to avoid contamination of the food., , The operator removed the small dishes from the beets, the mushrooms, and the fries at the time of the inspection.