100 - 1109 17 Avenue SW · LOWER MOUNT ROYAL
March 30, 2026
PassFacility is only equipped with a one compartment dishwashing sink. , , With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired.
Watchman's Pub & Eatery is in the LOWER MOUNT ROYAL neighbourhood. LOWER MOUNT ROYAL, Calgary has 69 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 3, 2026, there are 53 (77%) that have passed their most recent inspection, with 1 (1%) closed.
This restaurant has been inspected 5 times since October 29, 2024, with 5 passes and 0 closures on record.
Facility is only equipped with a one compartment dishwashing sink. , , With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired.
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.
Facility is only equipped with a one compartment dishwashing sink. , , With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired.
The drawers beside the prep sink are broken. Ensure these are repaired.
Buildup of debris in some hard-to-reach areas of the floors, table legs, lower walls, walk in freezer floor. , A piece of paper is taped to the side of the walk-in cooler and has a buildup of debris/tape peeling. , Ensure these areas are cleaned.
Gravy was cooled at room temperature and then placed in the cooler in a large container. Ensure gravy is cooled in an ice bath, ice wand, smaller containers or other methods that bring the gravy from high temperatures to 20C within 2 hours and then from 20-4C within 4 hours.
The dishwasher measured 0ppm Chlorine. CDI.
Facility is only equipped with a one compartment dishwashing sink. , , With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired.
2) Light covers above the cookline in the kitchen were observed to be broken. Light covers protect food products from physical contamination if a bulb were to break., , ***Replace the broken light covers, , 3) Floor tiles located in front of the walk-in cooler were observed to be cracked, broken, and missing. Cracks can trap contaminates and are difficult to clean., , ***Replace the cracked tiles
The drawers beside the prep sink are broken. Ensure these are repaired.
Utensils were broken/taped. Discarded onsite.
Buildup of debris in some hard-to-reach areas of the floors, table legs, lower walls, walk in freezer floor. , A piece of paper is taped to the side of the walk-in cooler and has a buildup of debris/tape peeling. , Ensure these areas are cleaned.
November 12, 2024:, , Frozen chicken breasts were being thawed in the kitchen hand wash sink. As discussed, this sink must only be used for handwashing., , October 29, 2024:, , Frozen chicken breasts were observed thawing in stagnant water at room temperature. Thawing chicken at room temperature allows the outer layers to reach temperatures that promote bacterial growth, increasing the risk of foodborne pathogens such as Salmonella and Campylobacter.
Facility is only equipped with a one compartment dishwashing sink. , , With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired.
Bulk bin under the prep table located in the kitchen was observed to be cracked/broken., , ***Replace the broken bulk bin container.
Quat sanitizer testing strips were unavailable. These test strips are essential for testing the sanitizer buckets or sprays to ensure that the sanitizer is at the appropriate strength., , ***Please obtain quat sanitizer test strips within the best before date.
1) Ceiling tiles in the kitchen were observed to be sunken from water damage, with peeling paint., , ***Inspect the area and identify/repair the issue. Replace the damaged tiles from the indicated area., , 2) Light covers above the cookline in the kitchen were observed to be broken. Light covers protect food products from physical contamination if a bulb were to break., , ***Replace the broken light covers, , 3) Floor tiles located in front of the walk-in cooler were observed to be cracked, broken, and missing. Cracks can trap contaminates and are difficult to clean., , ***Replace the cracked tiles
1) Frozen chicken breasts were observed thawing in stagnant water at room temperature. Thawing chicken at room temperature allows the outer layers to reach temperatures that promote bacterial growth, increasing the risk of foodborne pathogens such as Salmonella and Campylobacter., , ***The facility does not have a proper prep sink to thaw frozen food under running cold water. Operator must thaw chicken overnight in a cooler at temperatures below 4°C., , 2) Raw chicken and meatballs were observed to be stored on the top shelf of the sandwich cooler above ready-to-eat food products. Raw meat stored above ready-to-eat food products, such as produce, poses a risk of contamination., , ***Store raw meat on the bottom shelf of the sandwich cooler below and away from ready-to-eat food products.
Sanitizer spray bottles were not labelled., , ***Please label all sanitizer bottles and chemicals to prevent confusion and ensure safe handling.
1) The temperature of gravy from the steamtable was measured at 34C. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food must not stay in the danger zone for longer than 2 hours., , ***Operator was instructed to heat the gravy in a pot on the range to 74C. Food must be heated to 74°C using a range, oven, or fryer before being stored in the hot holding unit to ensure proper cooking and safe temperatures., , 2) Caramelized onions were stored on top of an insert located in the prep top. This area of the sandwich cooler does not provide adequate cooling. Inspectors confirmed the caramelized onions were cooked the day before and internal temperatures were measured at 9C indicating temperature abuse., , ***Operator promptly discarded the caramelized onions., , 3) Bacon bits were observed to be held at room temperature measuring at 21.6C. Operator was unable to provide labelling from packaging to indicate the product was shelf stable., , ***Operator promptly discarded the bacon bits.
Dishwasher was not sanitizing dishes, utensils, and kitchen equipment with the concentration of chlorine measuring at 0 ppm. Chemical dishwashers must provide a concentration of 100 ppm to sanitize dishes., , ***Operator promptly replaced the empty chlorine sanitizer bottle with a new one. The concentration of chlorine supplied by the dishwasher was satisfactory measuring at 100 ppm
Facility is only equipped with a one compartment dishwashing sink. , , With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired.
1) A single use container with no handle was observed to be used as a scoop in a bulk container. Scoops with handles prevent cross-contamination between the operator's hands and the food product., , ***Please remove the single use container and replace it with a handled scoop., , 2) Bulk bin under the prep table located in the kitchen was observed to be cracked/broken., , ***Replace the broken bulk bin container.
Quat and chlorine sanitizer testing strips were unavailable. These test strips are essential for testing the dishwasher and sanitizer buckets or sprays to ensure the dishwasher is operating correctly and that the sanitizer is at the appropriate strength., , ***Please obtain quat and chlorine sanitizer test strips within the best before date.
1) Ceiling tiles in the kitchen were observed to be sunken from water damage, with peeling paint., , ***Inspect the area and identify/repair the issue. Replace the damaged tiles from the indicated area., , 2) Tiles were missing above the walk-in cooler. Tiles prevent the entry of pests from entering the kitchen from above., , ***Install smooth, cleanable, and non-porous ceiling tiles in the indicated area., , 3) Light covers above the cookline in the kitchen were observed to be broken. Light covers protect food products from physical contamination if a bulb were to break., , ***Replace the broken light covers, , 4) Floor tiles located in front of the walk-in cooler were observed to be cracked, broken, and missing. Cracks can trap contaminates and are difficult to clean., , ***Replace the cracked tiles
1) Broken drawer under the prep table located at the back of the kitchen contained kitchen utensils with surfaces covered with grime and food debris. Drawer was unable to close and utensils inside were contaminated with dried raw meat. Harmful pathogens thrive in this environment and could attract pests and further compromise the sanitation of the facility., , ***Clean and sanitize the utensils and the contaminated drawer. Repair the drawer so it can completely close to protect the utensils from cross-contamination from food preparation., , 2) The nozzles of two soda guns at the bar were coated with syrup residue and mineral buildup, which could promote the growth of mold and harmful bacteria., , ***Please take apart the gun to clean, scrub, and sanitize.
The walls in the cookline area, as well as behind the cookline, were observed to be greasy and covered with grime and food debris. The floor behind the mixer was also observed to be covered with grime and food debris. Greasy floors are a slipping hazard for employees and could attract pests who are carriers of harmful pathogens., , ***Please clean and sanitize the indicated areas.