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Fire N Ice Restaurant & Bar

854 16 Avenue SW Calgary AB T2R 0S9 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    8 infractions

    • 15. Is the facility free of a pest infestation?
      • April 22nd, 2026: A live cockroach was observed running along the floor in the main floor bar. Evidence of a cockroach infestation was observed in the facility. Pest control monitoring glue boards in the facility contained an abundance of cockroaches in all cycles of life. Cockroach frass was observed on surfaces in the facility. Live cockroaches were observed outside of pest monitoring traps.- Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice.- Remove and safely dispose of all cockroach remains and excrement in the facility.- Clean and disinfect all surfaces contaminated by cockroach activity and excrement
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap at the base of the back door.Seal the gap at the base of the back door to prevent pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit posted at the facility was expired. Post the current food handling permit for this facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In some areas of the customer washroom, wallpaper and/or paint was peeled away from the wall.Repair damaged surfaces in the facility such that all surfaces are smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mold growth was observed on walls in the customer washroom.Remove the source of the mold growth and water damaged building materials. Repair damaged surfaces in the facility such that all surfaces are smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some surfaces in the facility were damaged and/or in poor condition. This included but was not limited to shelving in the main level bar, and some areas of floor.Repair damaged surfaces in the facility such that all surfaces are smooth, impervious to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Equipment and surfaces in the food establishment had an accumulation of grease, soil, and food debris; this included but was not limited to floors throughout the facility, walls throughout the facility, shelving, and countertops and bottoms. dishwashers, and cooking equipment.- Thoroughly clean and sanitize all surfaces and equipment within the facility and maintain the food establishment in a clean and sanitary state hereafter.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the facility, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Customer washrooms were unclean.Clean the customer washrooms.
  3. Risk Management Inspection

    12 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer suitable for verifying cooking temperatures was not available onsite. Acquire a suitable probe thermometer.
    • 15. Is the facility free of a pest infestation?
      • Evidence of a cockroach infestation was observed in the facility. Pest control monitoring glue boards in the facility contained an abundance of cockroaches in all cycles of life. Cockroach frass was observed on surfaces in the facility. Live cockroaches were observed outside of pest monitoring traps.- Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice.- Remove and safely dispose of all cockroach remains and excrement in the facility.- Clean and disinfect all surfaces contaminated by cockroach activity and excrement
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control reports were unavailable for review.Retain all pest control service records and keep them on-site for review.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap at the base of the back door.Seal the gap at the base of the back door to prevent pest entry.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A propane tank was being stored inside on the main floor of the facility.Do not store propane tanks inside.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit posted at the facility was expired. Post the current food handling permit for this facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In some areas of the customer washroom, wallpaper and/or paint was peeled away from the wall.Repair damaged surfaces in the facility such that all surfaces are smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mold growth was observed on walls in the customer washroom.Remove the source of the mold growth and water damaged building materials. Repair damaged surfaces in the facility such that all surfaces are smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen ceiling was unfinished. Wastewater lines were uncovered and areas of the ceiling were constructed of unfinished drywall.Finish the kitchen ceiling such that all surfaces are smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some surfaces in the facility were damaged and/or in poor condition. This included but was not limited to shelving in the main level bar, and some areas of floor.Repair damaged surfaces in the facility such that all surfaces are smooth, impervious to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Equipment and surfaces in the food establishment had an accumulation of grease, soil, and food debris; this included but was not limited to floors throughout the facility, walls throughout the facility, shelving, and countertops and bottoms. dishwashers, and cooking equipment.- Thoroughly clean and sanitize all surfaces and equipment within the facility and maintain the food establishment in a clean and sanitary state hereafter.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the facility, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Customer washrooms were unclean.Clean the customer washrooms.
  4. Monitoring Inspection

    16 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer suitable for verifying cooking temperatures was not available onsite. Acquire a suitable probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was missing from one of the male washrooms in the basement.Provide soap in the male washroom in the basement.
    • 15. Is the facility free of a pest infestation?
      • Evidence of a cockroach infestation was observed in the facility. Pest control monitoring glue boards in the facility contained an abundance of cockroaches in all cycles of life. Cockroach frass was observed on surfaces in the facility. Live cockroaches were observed outside of pest monitoring traps.- Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice.- Remove and safely dispose of all cockroach remains and excrement in the facility.- Clean and disinfect all surfaces contaminated by cockroach activity and excrement
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap at the base of the back door.Seal the gap at the base of the back door to prevent pest entry.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control reports were unavailable for review.Retain all pest control service records and keep them on-site for review.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A propane tank was being stored inside on the main floor of the facility.Do not store propane tanks inside.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit posted at the facility was expired. Post the current food handling permit for this facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In some areas of the customer washroom, wallpaper and/or paint was peeled away from the wall.Repair damaged surfaces in the facility such that all surfaces are smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mold growth was observed on walls in the customer washroom.Remove the source of the mold growth and water damaged building materials. Repair damaged surfaces in the facility such that all surfaces are smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen ceiling was unfinished. Wastewater lines were uncovered and areas of the ceiling were constructed of unfinished drywall.Finish the kitchen ceiling such that all surfaces are smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some surfaces in the facility were damaged and/or in poor condition. This included but was not limited to shelving in the main level bar, and some areas of floor.Repair damaged surfaces in the facility such that all surfaces are smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards in the basement kitchen were missing, exposing seams in between the floor and wall that would be difficult to properly clean. Replace baseboards to ensure walls are easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring of the walk-in freezer was damaged, making the surface difficult to maintain in a clean state. Repair flooring in walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Customer washrooms were unclean.Clean the customer washrooms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lower level, excluding the kitchen, contained an abundance of non-food related items. Items included but were not limited to: excess furniture, fiberglass insulation and other construction material. Conditions were approaching hoarding.Organize, declutter, and maintain the facility so all areas remain easily accessible, support effective pest treatment and monitoring, and allow for proper cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Equipment and surfaces in the food establishment had an accumulation of grease, soil, and food debris; this included but was not limited to floors throughout the facility, walls throughout the facility, shelving, and countertops and bottoms. dishwashers, and cooking equipment.- Thoroughly clean and sanitize all surfaces and equipment within the facility and maintain the food establishment in a clean and sanitary state hereafter.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the facility, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
  5. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a washing machine in the dishwashing area directly adjacent to the dishwasher. The inspector informed the operator that any non-food related activity must be conducted away from food areas, including the dishwashing area. Thus, please move the washing machine in a separate room or area.**MOVE THE WASHING MACHINE AWAY FROM THE FOOD PREP/DISHWASHING AREA.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer suitable for verifying cooking temperatures was not available onsite. Acquire a suitable probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The basement dishwasher was measured at a concentration of <10ppm chlorine.Sanitizer chemical was replaced during inspection, and the dishwasher was re-measured at a concentration of 100ppm chlorine. Ensure that sanitizer levels are being routinely monitored to verify satisfactory chlorine concentrations.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwashers in the bar station and the basement kitchen were not being tested daily to confirm that they reach the required concentration. The inspector informed the staff/operator that the dishwashers must be tested daily, and their concentrations be recorded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • This facility does not have test strips available onsite to verify the concentration of quats sanitizer used. Acquire suitable quats test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar area did not have accessible handwashing supplies available at the time of inspection.Ensure that this area has available supplies for handwashing.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit posted at the facility was expired. Post the current food handling permit for this facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards in the basement kitchen were missing, exposing seams in between the floor and wall that would be difficult to properly clean. Replace baseboards to ensure walls are easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring of the walk-in freezer was damaged, making the surface difficult to maintain in a clean state. Repair flooring in walk-in freezer.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a washing machine in the dishwashing area directly adjacent to the dishwasher. The inspector informed the operator that any non-food related activity must be conducted away from food areas, including the dishwashing area. Thus, please move the washing machine in a separate room or area.**MOVE THE WASHING MACHINE AWAY FROM THE FOOD PREP/DISHWASHING AREA.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Iodine Glasswasher in the bar station was measured to have 0-ppm iodine concentration. The inspector informed the staff/operator that the iodine glasswasher must be maintained between 12.5-25.0 ppm iodine concentration. Please configure the glasswasher. Otherwise, contact a service technician immediately. A second glasswasher was available in the bar station and was noted as functional during the inspection.**FIX THE IODINE GLASSWASHER.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwashers in the bar station and the basement kitchen were not being tested daily to confirm that they reach the required concentration. The inspector informed the staff/operator that the dishwashers must be tested daily, and their concentrations be recorded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the handwashing station. The staff/operator put paper towels in the handwashing station during the inspection. The soap dispenser in the handwashing station in the kitchen was empty. The staff put soap in the soap dispenser during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
  7. Demand Inspection

    0 infractions