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Cowboys - Stampede Tent

1220 9 Avenue SW Calgary AB T2P 2C4 · Food - Special Event

Official record from Alberta →

Inspection summary

Cowboys - Stampede Tent has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 2, 2025. The most recent inspection, on July 10, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on July 2, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 3 separate inspections, most recently on July 2, 2026. For example: Is refuse being managed in a suitable manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on June 30, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 2, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
      • There was a leak under the two compartment sink in the Craft food preparation area.Repair the leak.
    • 21. Is refuse being managed in a suitable manner?
      • Pooling water was observed in some of the washroom trailers due to toilet leaks. Please repair.
  4. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand sinks were not set up at the West side urinal area. Please install.2)Some faucets at the hand sinks on the West side potables were not operational. Please repair. 3) Washroom trailers were not stocked with liquid hand soap and paper towels. Please stock.4) Some bars were missing soap and paper towels. Please stock all bars.
    • 21. Is refuse being managed in a suitable manner?
      • 1) Pooling water was observed in some of the washroom trailers due to toilet leaks. Please repair.2) CRAFT wastewater was being pumped into a garbage can. Please have the wastewater properly connected to the sanitary wastewater disposal system.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Some food vendors were not set up and ready for inspection. All vendors should be ready and prepared for the scheduled inspection.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizers were not available at the bars. Please make sure each bar has a surface sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The two commercial mechanical dishwashers were not calibrated and could not be tested at the time of the inspection.Please have the dishwashers calibrated and be ready for operation by the next day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks were not set up at the south side washroom area. Please install.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink at the Shaft Shack was not accessible. Please relocate.
    • 21. Is refuse being managed in a suitable manner?
      • A leak was observed at the Jack Daniels bar hand washing sink. Please fix.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Some food vendors were not set up and ready for inspection. All vendors should be ready and prepared for the scheduled inspection.

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