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Glitch! Gaming Lounge

203 - 127 Kingsview Road SE Airdrie AB T4A 0A8 · Food - General

Official record from Alberta →

Inspection summary

Glitch! Gaming Lounge has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on October 15, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 3 separate inspections, most recently on October 7, 2026. 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 6 times across 3 separate inspections, most recently on October 15, 2026. 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 2 times across 2 separate inspections, most recently on October 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on August 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Risk Management 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?
      • Oct 15th: Exposed insulation has been covered.Oct 7th 2026: Insulation in this area was still exposed Aug 28th, 2025 The surfacing of the wall beside the backdoor in the kitchen was broken exposing insulation fiber.2. Hole was observed in the bar area by the shelves. **Repair surface**Ensure all surfaces in the facility are smooth, cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oct 15th: Area under the 2 comp sink was cleanedArea under the stove and deep fryer was cleaned. Oct 7th, 2026: Debris and grease was noted in hard to reach areas including:1. Area under the 2 compartment sink and dishwasher 2. Under the stove and deep fryer 3. Area under the shelves in the dry storage Aug 28th, 2025 1. Dirt and debris build-up was noted in the hard-to-reach areas, and under equipment throughout the kitchen. **Please cleanAugust 28th, 2025 2. The bottom shelf where the bulk bins were stored was dirty.**Please clean.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quats sanitizer was not made. Operator made a new solution during the inspection. Corrected concentration was 200ppm. DO THE FOLLOWING:1. Ensure that a food contact surface sanitizer is available at all times during food prep.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Concentration of the dishwasher in the chlorine was 0ppm. Operator was asked to call in eco-lab to service the dishwasher. Operator was informed to use the two compartment sink for dishwashing using the quats sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Oct 7th 2026: Insulation in this area was still exposed Aug 28th, 2025 The surfacing of the wall beside the backdoor in the kitchen was broken exposing insulation fiber.2. Hole was observed in the bar area by the shelves. **Repair surface**Ensure all surfaces in the facility are smooth, cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher was not in good working order. No chlorine was coming through. DO THE FOLLOWING:1. Ensure the dishwasher is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oct 7th, 2026: Debris and grease was noted in hard to reach areas including:1. Area under the 2 compartment sink and dishwasher 2. Under the deep stove and deep fryer 3. Area under the shelves in the dry storage Aug 28th, 2025 1. Dirt and debris build-up was noted in the hard-to-reach areas, and under equipment throughout the kitchen. **Please cleanAugust 28th, 2025 2. The bottom shelf where the bulk bins were stored was dirty.**Please clean.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer contained in the spray bottle used for food prep surfaces was measured at over 400ppm. Staff diluted the solution to 200ppm.**Ensure that QUAT sanitizer used for for prep surfaces is maintained at 200ppm at all times
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above ready-to-eat buns in the freezer labelled -Freezy (Rader). Staff moved raw meat to the bottom of the freezer.**Ensure that raw food items are stored separate or below cooked/ready-to-eat foods to prevent cross contamination of foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff's cellphone and water jug was stored on the food prep surface in the cookline.**Store staff/personal items away from food prep surfaces to prevent contamination of food2. The bins used to store bulk food items (corn starch, panko, tapioca) was dirty.**Please clean
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no QUAT test strip available in the facility for verifying the concentration of the QUAT sanitizer used in the facility. **Equip facility with a QUAT test strip.
    • 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 surfacing of the wall beside the backdoor in the kitchen was broken exposing insulation fiber.**Repair surface**Ensure all surfaces in the facility are smooth, cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease build-up was noted on the handles of prep coolers and refrigerators throughout the kitchen.2. The bottom layer of the prep coolers, fridges and freezers throughout the kitchen were dirty.**Please clean all food equipment**Ensure a routine cleaning of all food equipment is carried out on a regular basis
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirt and debris build-up was noted in the hard-to-reach areas, and under equipment throughout the kitchen.**Please clean2. The bottom shelf where the bulk bins were stored was dirty.**Please clean.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in the spray bottle in the kitchen containing Sink and surface cleaner was measured at 0ppm. The sanitizer from the dispensing unit in the back storage was also measured at 0ppm. The staff mixed a bucket of 100ppm chlorine solution for sanitizing food prep surfaces.**Please equip the kitchen with a food grade sanitizer at adequate concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine level in the low temperature dishwasher was measured at 0ppm.**Repair dishwasher.**Manually wash and sanitize utensils in the 2-compartment sink using 100ppm of chlorine solution until dishwasher is repaired.
  6. Monitoring Inspection

    0 infractions

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