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GMC Stadium - Ranahans

2200 Stampede Trail SE Calgary AB T2G 2W1 · Food - General

Official record from Alberta →

Inspection summary

GMC Stadium - Ranahans has been inspected 10 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on July 7, 2026, recorded 5 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 23 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 5 times across 3 separate inspections, most recently on July 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on June 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 10 times across 9 separate inspections, most recently on July 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 9 times across 6 separate inspections, most recently on July 7, 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?

  • 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 8 times across 7 separate inspections, most recently on July 7, 2026. 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.

10 inspections

  1. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooler #10 measured at 11C2) South bar cooler measured at 13C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open cartons of pineapple juice left out at room temperature
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • South Bar - Far end hand wash station by the dishwasher did not have paper towels
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop stored on top of the ice machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor under shelving units in the dry storage area was dirty
  2. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooler #10 measured at 11C2) South bar cooler measured at 13C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open cartons of pineapple juice left out at room temperature
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Portable handwash sink outside of kitchen was not working.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at the outdoor grill did not have hot water
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • South Bar - Far end hand wash station by the dishwasher did not have paper towels
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knife stored in between counter and prep cooler in the pizza area
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop stored on top of the ice machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor under shelving units in the dry storage area was dirty
  3. Risk Management 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?
      • Portable handwash sink outside of kitchen was not working.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White protective film present on stainless-steel surface in outdoor bbq area.Remove film.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in outdoor BBQ area was dirty.Cupboard in pizza area was dirty.
  4. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened can of ketchup was stored in the dry storage area with other unopened cans.Once a can is opened, any left-over product must be moved to an acceptable food grade container and stored in a fridge.Product discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One of two glasswashers in main bar area was leaking and not working properly. Container of iodine empty.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Portable handwash sink outside of kitchen was not working.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White protective film present on stainless-steel surface in outdoor bbq area.Remove film.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in outdoor BBQ area was dirty.Cupboard in pizza area was dirty.
  5. 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?
      • Walk-in cooler has been removed from the room behind the lounge area bar.Floor is in disrepair as a result.Ensure, floor is fixed/repaired so the surface is smooth and washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in hard to reach areas in lounge bar.Clean noted area.
  6. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of lounge bar cooler was 10 degrees Celsius.Dairy removed from cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test kit at side bar.No chlorine test strips at wine bar.Both available by end of inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water at seafood station handwash sink, 3 hallway handwash sinks and outside bbq area handwash sink.
  7. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water at seafood station handwash sink.Ensure hot water under sufficient pressure is available at all sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One cooler in hallway measured 11.4 degrees Celsius. Service or adjust unit to ensure it is able to maintain food at 4 degrees Celsius or less. No food present at time of inspection.
  8. 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. One soap dispenser was broken at kitchen handwash sink.Fix / replace broken dispenser. 2. Paper towel dispenser empty at seafood station handwash sink. Ensure dispensers are stocked and maintained.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. No hot water at seafood station handwash sink.2. Low water pressure and no hot water at patio grill area handwash sink.Ensure hot water under sufficient pressure is available at all sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. One cooler in hallway measured 11.4 degrees Celsius. Service or adjust unit to ensure it is able to maintain food at 4 degrees Celsius or less. No food present at time of inspection.2. No chlorine detected in wine bar glasswasher. Service unit. No glasses being washed yet.*Same two items noted during pre-Stampede inspections in 2024*
  9. Demand 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)?
      • No iodine test kit on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink in hallway prep area did not have power.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One bar area hand sink was not draining.
  10. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. One cooler in hallway measured 7.2 degrees Celsius. Service or adjust unit to ensure it is able to maintain food at 4 degrees Celsius or less. No food present at time of inspection.2. No chlorine detected in wine bar glasswasher. Service unit. No glasses being washed yet.
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