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Dayz Off Pub

640 Kingsway Avenue SE Medicine Hat AB T1A 2W9 · Food - General

Official record from Alberta →

Inspection summary

Dayz Off Pub has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on January 12, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 across 2 separate inspections, most recently on December 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on January 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on December 19, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 3 separate inspections, most recently on December 19, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on November 28, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The iodine test paper for the glasswasher is expired:"Hydrion Lo Iodine 0-50//Lot 217823//Exp Jun 15, 2025".
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The pump soap bottle at the bar's hand sink is empty.The bottle is promptly refilled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two lights in the walk-in beer cooler are not working.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar glasswasher curtain at the exit of the cleaning section was observed to be flaking and in disrepair. Please replace the curtain.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the bucket was measured at 50 ppm chlorine. The operator promptly prepared a new bucket of sanitizer solution with a chlorine concentration of 100 ppm.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were a few cases of food items placed in the walk in cooler on the floor. Please ensure all food items stored are at least 15 cm off the floor.
  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were a few cases of food items placed in the walk in cooler on the floor. Please ensure all food items stored are at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler was found to be above 4°C. The operator explained that this was due to the lid being open for an extended period during the lunch rush. It was discussed with the operator about the importance of keeping the lid closed whenever possible and ensuring that food is not stocked all the way to the top of the container, which can obstruct airflow and affect temperature regulation. The operator mentioned that they would contact a technician to inspect the unit.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was stored on the floor in the walk-in cooler. The operator moved the bag to a nearby shelf.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food prep cooler measured >4°C. High risk foods from the cooler were placed in an ice bath. A technician for the cooler was contacted by the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The food prep cooler is not maintaining <4°C.
  12. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • walk-in cooler floor in disrepair: not cleanable or sanitizable, and is a trip hazardAction: repair walk-in cooler floor so it is non-absorbent, easy to clean and sanitise, and does not pose a trip hazard
  13. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • walk-in cooler floor in disrepair: not cleanable or sanitizable, and is a trip hazardAction: repair walk-in cooler floor so it is non-absorbent, easy to clean and sanitise, and does not pose a trip hazard
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • quats dispenser is in disrepairAction: have dispenser services to ensure it delivers adequate concentration of quats sanitizer

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