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Hayden Block Smoke & Whiskey

1136 Kensington Road NW Calgary AB T2N 3P3 · Food - General

Official record from Alberta →

Inspection summary

Hayden Block Smoke & Whiskey has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 9, 2024. The most recent inspection, on May 30, 2025, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 4 times across 2 separate inspections, most recently on May 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on May 30, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on May 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 30, 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?

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.

3 inspections

  1. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were placed on the food counters and the prep line cutting boards.-Ensure that the cleaning cloths are placed in the sanitizer in between uses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests strips had become wet, and the chlorine tests strips had expired.-Obtain valid Quat and chlorine tests strips.
    • 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?
      • The installed screen for the back door was in disrepair.Install a new one or repair.
    • 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 exhaust hood above the stove and fryers was greasy and dusty.-clean the exhaust hood.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were placed on the food counters and the prep line cutting boards.-Ensure that the cleaning cloths are placed in the sanitizer in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Main kitchen Fryer cooler,*The ambient temperature of the fryer cooler was measured at 17.3 degrees C.* Bacon wrap corn was measured at 13 degrees C.* Pulled Pork belly was measured at 15.3 degrees C.* Brisket was measured at 15 degrees.* Pasta was measured at 13 degrees C.* Lettuce and beans were measured at 15 degrees C.*Fries pickles were measured at 11 degrees C.*Bacon onion jam was measured at 16.8 degrees C.*Butter was measured at 13.8 degrees C.*Sauce was measured at 17 degrees C.* Cheese was measured at 13 degrees C.* Cream was measured at 15 degrees C.*Chicken wings were measured at16 degrees c.* Desserts were measured at 15 degrees C.** All meats, cheeses, cream and deserts were asked to be discarded.*** Beans and fried pickles were asked to be placed inside a different working cooler.2) Main kitchen salad cooler,* The fruits and veggies inside the cooler were measured in the range of 7- 10 degrees C.*The ambient temperature was measured at 10 degrees C.* The thermometer on the cooler was reading at 7 degrees C.** All the veggies and fruits were asked to be moved in a different cooler.*** The walk-in cooler was ranging from 5-6 degrees C. -Monitor the walk-in cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests strips had become wet, and the chlorine tests strips had expired.-Obtain valid Quat and chlorine tests strips.
    • 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?
      • The installed screen for the back door was in disrepair.Install a new one or repair.
    • 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 exhaust hood above the stove and fryers was greasy and dusty.-clean the exhaust hood.
  3. Monitoring Inspection

    1 infraction

    • 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?
      • The installed screen for the back door was in disrepair.Install a new one or repair.

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