GMC Stadium - Lazy S
2200 Stampede Trail SE Calgary AB T2G 2W1 · Food - General
Inspection summary
GMC Stadium - Lazy S has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on July 6, 2026, found no infractions.
2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 once on June 26, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 4 separate inspections, most recently on June 24, 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 5 times across 4 separate inspections, most recently on May 13, 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 once on June 25, 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?
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
- Monitoring Inspection
0 infractions
- Demand 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?
- 1. Light cover missing off one set of kitchen lights.2. Leak present below one bar well (south end).
- 23. Is the facility maintained in a clean and sanitary condition?
- Sticky spills present inside of bar cupboard.Floor dirty below equipment in bar.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Door handle of kitchen's walk-in cooler was broken and taped.Properly fix broken equipment. Do not use tape on food equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Tape used on two sections of metal shelving rack. Remove tape.2. Floor dirty in lower area bar where glasswasher has been removed.3. Floor dirty below fryers & other hard to reach areas.Clean noted areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand 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?
- 1. The safety latch on the walk-in cooler door is in disrepair. Please fix or replace.2. Broken light cover observed in the walk-in cooler located beside the cook line. Please replace.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Door handle of kitchen's walk-in cooler was broken and taped.Properly fix broken equipment. Do not use tape on food equipment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Door handle of kitchen's walk-in cooler was broken and taped.Properly fix broken equipment. Do not use tape on food equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at bar area handwash sink was empty.Ensure dispensers are stocked and maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Appetizer / lounge walk-in cooler's internal temperature was 9 degrees Celsius.No food in cooler yet.Do not use this cooler unless it can maintain food at 4 degrees Celsius or less.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Door handle of kitchen's walk-in cooler was broken and taped.Properly fix broken equipment. Do not use tape on food equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Section of floor dirty / greasy below flat top grill in hot line area.Ceiling dirty in same area.Black substance present inside handwash sink basin in same area. Clean noted areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No dishwasher safe, max registering thermometer on site for testing dishwasher rinse water temperature.Obtain suitable thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?