6512 Bowness Road NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
13 avril 2026
Some sanitizer test strips were past the expiry dates., , Please check and discard any expired sanitizer test strips.
Leopold's Tavern se trouve dans le quartier BOWNESS. BOWNESS, Calgary compte 139 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 86 (62%) 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.
WINS Thrift Store
BOWNESS
Ce restaurant a été inspecté 6 fois depuis le 27 juin 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
1 infraction
Some sanitizer test strips were past the expiry dates., , Please check and discard any expired sanitizer test strips.
2 infractions
Some sanitizer test strips stored by the dishwasher wall were not effective due to moisture., , Replace the ineffective sanitizer test strips with new ones.
The business end of the can opener was soiled., , Ensure it is cleaned and sanitized after use.
3 infractions
Walk-in cooler lighting was dim., , Increase light level.,
Staff were not following the cleaning schedule. , , Update the cleaning schedule and ensure it is followed by having management sign off daily. ,
Grime and water build-up on the floor by the dishwasher area and underneath bar., , Clean these areas
4 infractions
1) Two dead mice were found in the mechanical traps at the bar. , , 2) Water and debris were found underneath the bar. Ice machine was leaking, water pooled on the floor. , , Remove the mice and clean the areas and repair ice machine to remove food and water source. , , 3) Gaps along the patio door. , , Repair the patio door.
Walk-in cooler lighting was dim., , Increase light level.,
Grime and water build-up on the floor by the dishwasher area., , Clean this area.
3 infractions
1) More than 6 staff working during inspection, no certified food safety staff onsite. , , Ensure there is a certified food safety staff onsite when there is 6 or more staff working. , , 2) Kitchen staff lack food safety knowledge. , , Additional training required. ,
Walk-in cooler lighting was dim., , Increase light level.,
Staff were not following the cleaning schedule. , , Update the cleaning schedule and ensure it is followed by having management sign off daily. ,
6 infractions
Dust build-up on top of the parchment box and microwave. Dust build-up on the walls, ceiling tiles and air vents and kitchen shelves on the main cooking line. , , Clean the entire main line.
1) Improper cooling was observed during inspection. Gravy and roasted turkey in liquid were left out at room temperature with covers sealing the heat in the food. No ice bath or ice wand to aid in rapid cooling of foods. Foods made in the morning has not cooled down to 4 degrees C at 4pm. Gravy @ 27 degrees C and turkey @ 42 to 50 degrees C. , , Cool down foods rapidly with ice bath or ice wands, , 2) Cooked pasta was left at room temperature. Pasta was made in the morning, and it was measured at 22.0 degrees C. Discarded the pasta., , 3) Staff was not putting perishable foods back into the cooler after they finished. Staff wait until they completed the whole cart of food preparation before putting them in the cooler. Hamburger balls and cream sauce were measured at 10.0 and Feta cheese was measured at 9.0 degrees C. , , Once perishable foods are prepared, put them back into the cooler right way. , , Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher. ,
Staff were not following the cleaning schedule. , , Update the cleaning schedule and ensure it is followed by having management sign off daily. ,
1) More than 6 staff working during inspection, no certified food safety staff onsite. , , Ensure there is a certified food safety staff onsite when there is 6 or more staff working. , , 2) Kitchen staff lack food safety knowledge. , , Additional training required. ,
Walk-in cooler lighting was dim., , Increase light level.,
1) Rubber spatulas handles were melted by heat, rough texture on the handle., , Replace spatulas., , 2) Dried vegetable debris on the vegetable cutter. , , Rewash vegetable cutter., , 3) Dirty stickers and stains on the food containers. , , Rewash food containers., , 4) Milk crates by the walk-in cooler door was covered with grease and debris and debris build-up on the walk-in cooler door frame and bottom of the door., , Clean the milk crates and walk-in cooler., , 5) Grime build-up on the walk-in freezer floor. , , Clean the walk-in cooler floor. ,
1) Dust build-up on the walls, ceiling tiles and air vents and kitchen shelves on the main cooking line. , , 2) Dust, grease, bowl, squeeze bottle and food debris build-up underneath deep fryers. , , 3) grease and debris build-up on the main line equipment. , , 4) Mold observed on the two compartment sink sealant. , , 5) Debris and grime build-up underneath dishwasher. , , 6) Grime build-up on the kitchen baseboards and floor's hard to reach areas. , , 7) Debris build-up on the pop storage room behind the bar. , , 1 to 7) Clean these areas. , , Staff were not following the cleaning schedule. , , Update the cleaning schedule and ensure it is followed by having management sign off daily. ,