150 - 506 24 Avenue SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
20 novembre 2025
Some flies remaining in bar. Ensure all areas are thoroughly cleaned and sanitized regularly to prevent pests.
Several fry baskets are frayed. Remove.
Build up of debris in the following areas: , bar floor, bar shelving, glass storage racks in bar. Build up of ice in stand up freezer upstairs. Ice was cleaned but it has built up again. Replace seal. Ensure these areas are cleaned.
The Joyce On 4th Pub se trouve dans le quartier CLIFF BUNGALOW. CLIFF BUNGALOW, Calgary compte 52 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 6 juillet 2026, 44 (85%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Barry's Bootcamp
MISSION
Ce restaurant a été inspecté 9 fois depuis le 30 octobre 2023, avec 2 conformes, 6 non conformes et 1 fermeture au dossier.
3 infractions
Some flies remaining in bar. Ensure all areas are thoroughly cleaned and sanitized regularly to prevent pests.
Several fry baskets are frayed. Remove.
Build up of debris in the following areas: , bar floor, bar shelving, glass storage racks in bar. Build up of ice in stand up freezer upstairs. Ice was cleaned but it has built up again. Replace seal. Ensure these areas are cleaned.
3 infractions
Some flies remaining in bar. Ensure all areas are thoroughly cleaned and sanitized regularly to prevent pests.
Several fry baskets are frayed. Remove.
Build up of debris in the following areas: , bar floor, bar shelving, glass storage racks in bar. Build up of ice in stand up freezer upstairs. Ice was cleaned but it has built up again. Replace seal. Ensure these areas are cleaned.
5 infractions
Several buckets of gravy in the cooler measured 9C internally. Made the day before. Unknown if they were cooled properly. Discarded. Please review cooling protocols with staff.
Bar area and downstairs prep area have a fruit fly infestation. Contact pest control to aid in resolving the issue. Ensure all areas are thoroughly cleaned and sanitized regularly to prevent pests.
Shelving in the walk in cooler in the basement are rusting. Ensure these are re-coated, painted or replaced.
Aucune infraction
Aucune infraction
17 infractions
Moldy butter chicken, dated October 20th, was observed in the food preparation cooler in the center of the upper kitchen., , Ensure that all stored and prepared food is safe for human consumption.
The ambient air temperature of the food preparation cooler in the center of the upper kitchen measured 9.7 degrees Celsius. Internal food temperatures of high-risk ranged from 7.9 to 15.9 degrees Celsius. Food was discarded., , Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater. Have this cooler repaired or replaced. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
November 5, 2024:, , The internal temperature of buckets of gravy stored in the walk-in cooler that were prepared either November 3 or 4, 2024, ranged from 9 to 15.4 degrees Celsius., , Discard the gravy. Implement a written active cooling procedure for high-risk foods in the facility., , March 25, 2024:, , Several large pieces of meat were observed cooling in the basement walk-in cooler, probed at an internal temperature of 10C. The size of the pieces and temperatures observed would suggest that the cooked meat is taking too long to cool, raising concerns of temperature abuse. , , Modify current procedures to ensure meat and other potentially hazardous foods are properly cooled from 60C to 4C within four hours. Recommend increasing the surface area of product as much as possible (cutting pieces smaller or slicing mid-way through cooling process) to speed cooling process. Use available probe thermometer and temperature logs to verify this process. , , *Repeated violation. Three pieces of cooked beef were measured at an internal temperature of 9.1C. A large container of meat stew was probed at an internal temperature of 13.2C. Noted food items were identified as having cooled for at least 16 hours and were destroyed onsite. , Staff noted that ice baths were no longer being conducted, and that an ice wand was not being used. Ensure that cooked foods are capable of rapidly cooling food as required.
8 infractions
A staff member was observed wearing gloves to dispose of garbage, then handled raw chicken with the same set of gloves., , Staff member was instructed to wash hands and replace gloves during inspection.
Several large pieces of meat were observed cooling in the basement walk-in cooler, probed at an internal temperature of 10C. The size of the pieces and temperatures observed would suggest that the cooked meat is taking too long to cool, raising concerns of temperature abuse. , , Modify current procedures to ensure meat and other potentially hazardous foods are properly cooled from 60C to 4C within four hours. Recommend increasing the surface area of product as much as possible (cutting pieces smaller or slicing mid-way through cooling process) to speed cooling process. Use available probe thermometer and temperature logs to verify this process. , , *Repeated violation. Three pieces of cooked beef were measured at an internal temperature of 9.1C. A large container of meat stew was probed at an internal temperature of 13.2C. Noted food items were identified as having cooled for at least 16 hours and were destroyed onsite. , Staff noted that ice baths were no longer being conducted, and that an ice wand was not being used. Ensure that cooked foods are capable of rapidly cooling food as required.
10 infractions
, 1) Raw meat was observed being stored directly above open sauce bottles in the kitchen cooler., , Meat was moved during inspection. , , , 2) One of the fly strips in the basement prep kitchen was placed directly over a food handling area. , , Fly strip was removed during inspection.
A bottle of high-level bleach disinfectant, misidentified as sanitizer, was not labeled. , A bottle of sanitizer in the prep kitchen was not labeled. , , Identified bottles were labeled during inspection.
Several large pieces of meat were observed cooling in the basement walk-in cooler, probed at an internal temperature of 10C. The size of the pieces and temperatures observed would suggest that the cooked meat is taking too long to cool, raising concerns of temperature abuse. , , Modify current procedures to ensure meat and other potentially hazardous foods are properly cooled from 60C to 4C within four hours. Recommend increasing the surface area of product as much as possible (cutting pieces smaller or slicing mid-way through cooling process) to speed cooling process. Use available probe thermometer and temperature logs to verify this process.
1 infraction
Staff washroom toilet not operational due to sewer line issues.
Several fry baskets are frayed. Remove.
Build up of debris in the following areas: Hard to reach areas of the floors in the kitchen, downstairs prep area, walk in cooler floor, around equipment wheels, bar floor, bar shelving, glass storage racks in bar. Build up of ice in stand up freezer upstairs. Ensure these areas are cleaned.
The residual concentration of chlorine at the dish level during the sanitizing cycle for the kitchen dishwasher was initially tested at greater than 10 ppm, but less than 50 ppm. , , The dishwasher technician arrived during inspection and repaired the dishwasher. Ensure that the concentration of sanitizer at the plate level for the low temperature mechanical dishwasher maintains a sufficient level at all times (100 ppm chlorine).
There was initially no detergent hooked up to the glasswasher in the bar., , Bottle was changed during inspection. Ensure that dishwasher chemicals are maintained
The faucet for the east bar handwashing sink was dripping. The nearest paper towel dispenser was too far from the handwashing station., , Repair the east bar handwashing sink to stop the dripping at the faucet. Ensure handwashing supplies are available in the immediate area of hand wash sinks.
There was no soap or paper towels, no soap or paper towel dispenser at the west handwashing sink at the bar., , Ensure that liquid soap and paper towels in suitable dispensers are directly available at all handwashing sinks.
There was evidence of a significant rodent infestation in the food establishment. An abundance of mouse droppings were observed throughout the food establishment, including but not limited to: on countertops, on shelving in both the upper and lower kitchens next to food storage containers and dishes, on a tray containing food containers, within the storage box under the pizza ovens containing pizza pans and racks, on the base of the floor mixer, on the platform next to a compressor, on storage containers in the under-stair storage area, and on floors throughout the facility. , , - Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services, Public Health Inspector;, - Remove and safely dispose of mouse droppings, mice and any harbourage materials;, - Clean and disinfect all surfaces contaminated by mouse excrement;, - Discard any food that has or may have been contaminated by rodent tampering, harbourage or excrement;, - Ensure that conditions that allowed for the entry and harbourage of pests do not exist, including sealing entry points;, - Follow all recommendations provided by your professional pest control operator;, - Provide the last 12 months of pest control reports from your professional pest control operator to an Alberta Health Services, Public Health Inspector for review
The iodine test strips were water damaged., , Ensure that all iodine sanitizer test strips are available for use
Chlorine test strips could not be located., , Ensure that all required sanitizer test strips are available for use.
The plumbing fixture for the west bar handwashing sink was loose., , Repair the faucet for the west bar handwashing sink so it is secure.
There was a plumbing leak under the pre-rinse sink in the dishwashing area. A bucket had been placed under the plumbing leak to catch the wastewater. , , Properly repair the leaking plumbing and remove wastewater bucket.
There was a plumbing leak under the two compartment food preparation sink in the basement kitchen. A bucket had been placed to catch the wastewater., , Properly repair the leaking plumbing and remove wastewater bucket.
There was a sewer gas odour by the kitchen dishwasher., , Investigate and abate the source of the sewer gas odour in the facility.
The lid of the chest freezer in the upper kitchen was damaged., , Repair or replace the chest freezer. Ensure that all food equipment is in good working order.
Soil accumulation and broken glass was present on floors in the bar., , Thoroughly clean and sanitize all surfaces in the bar area.
The storage area under the stairs had an accumulation of disorganized items that were not associated with or required for the operation or maintenance of the food establishment., , Declutter and organize the area under the stairs so there are clear sightlines. Remove items that are not associated with or required for the operation or maintenance of the food establishment.
Chicken was observed being thawed in stagnant water in compartment sinks in the main kitchen., , Chicken was placed under cold running water during inspection.
A hose used to dispense chemical was observed being stored inside a sink used to thaw/prepare chicken., , Thoroughly clean and sanitize chemical dispenser hose. Remove dispenser from wall if no longer being used.
Small amounts of droppings were identified in corners of the prep kitchen and basement dry storage areas. , , Safely clean indicated areas to better monitor pest activity. Follow all recommended corrective actions given by pest control company, including installation of weatherstripping by the building emergency exit.
The basement prep kitchen hand sink had damaged caulking, creating gaps that would be difficult to clean. , , Repair caulking.
One of the bar sinks had a countertop surface beside it that appeared to have exposed wood sections. , Red countertop container inserts used for drink syrup bottle storage appeared damaged, repaired with tape., , Cover or repair countertop surfaces to ensure they are smooth and easily cleanable.
Several utensils used for scooping bulk foods were observed being stored inside food containers. These utensils present a risk of cross contamination as they do not have handles. , , Store these utensils outside of food or replace with a utensil containing a handle that can be held outside of food.
A cardboard box which previously contained raw meat was repurposed for use in storing portioned cooked meat. , , Packaged meat was transferred into a cleanable container during inspection.
Test strips for quats sanitizer could not be identified during inspection.
Large amounts of mouse droppings were identified in the corner storage area of the kitchen, and in corners of the dishwashing area. Smaller amounts of droppings were identified in corners of the prep kitchen. , , Safely clean indicated areas to better monitor pest activity. Follow all recommended corrective actions given by pest control company, including installation of weatherstripping by the building emergency exit.
The basement prep kitchen hand sink had damaged caulking, creating gaps that would be difficult to clean. , , Repair caulking.
One of the bar sinks had a countertop surface beside it that appeared to have exposed wood sections. , Red countertop container inserts used for drink syrup bottle storage appeared damaged, repaired with tape., , Cover or repair countertop surfaces to ensure they are smooth and easily cleanable.
Several utensils used for scooping bulk foods were observed being stored inside food containers. These utensils present a risk of cross contamination as they do not have handles. , , Store these utensils outside of food or replace with a utensil containing a handle that can be held outside of food. , , , Knives were observed being improperly stored in between the knife holder and the wall., , Ensure knives are stored in holders that are routinely washed and sanitized.
A fan on a food handling counter in the basement prep kitchen had significant dust buildup., , Clean indicated surface.