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Ice Lounge

200 - 850 16 Avenue SW Calgary AB T2R 0S9 · Food - General

Official record from Alberta →

Inspection summary

Ice Lounge has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on April 24, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 17 infractions recorded. The higher-risk findings here relate to: Pests and 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.

  • 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 5 times across 3 separate inspections, most recently on April 22, 2026. For example: Is the facility free of a pest infestation?

  • 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 27, 2024. 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 20 times across 7 separate inspections, most recently on April 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 2 times across 2 separate inspections, most recently on July 4, 2024. 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 27, 2024. 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.

7 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?
      • April 24th, 2026: A temporary lighting solution has been implemented to allow for proper pest identification and cleaning. Please work to install permanent lights in the bar. Lighting was inadequate to facilitate pest inspections and cleaning and sanitizing of the facility.Ensure that lighting is adequate in intensity to enable the sanitary operation and maintenance of the food handling areas.
    • 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 missing tile in the bar flooring has been installed. Many other tiles are heavily cracked. Please repair or replace the flooring in the bar.
  2. Risk Management Inspection

    3 infractions

    • 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. A cockroach nest was observed within a cupboard on the east side of the bar.- 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;
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting was inadequate to facilitate pest inspections and cleaning and sanitizing of the facility.Ensure that lighting is adequate in intensity to enable the sanitary operation and maintenance of the food handling areas.
    • 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.- 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
  3. Risk Management Inspection

    5 infractions

    • 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. A cockroach nest was observed within a cupboard on the east side of the bar.- 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.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Severe water damage was observed in the cupboard below the hand-wash sink on the east side of the bar, creating conditions conducive to cockroach harborage.Remove water damaged building materials. Replace with new building materials that 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?
      • Lighting was inadequate to facilitate pest inspections and cleaning and sanitizing of the facility.Ensure that lighting is adequate in intensity to enable the sanitary operation and maintenance of the food handling areas.
    • 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.- 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
  4. Monitoring Inspection

    7 infractions

    • 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. A cockroach nest was observed within a cupboard on the east side of the bar.- 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.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Severe water damage was observed in the cupboard below the hand-wash sink on the east side of the bar, creating conditions conducive to cockroach harborage.Remove water damaged building materials. Replace with new building materials that 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 floor surfaces were damaged. Flooring was missing in places.Repair damaged floor 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?
      • Lighting was inadequate to facilitate pest inspections and cleaning and sanitizing of the facility.Ensure that lighting is adequate in intensity to enable the sanitary operation and maintenance of the food handling areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple tiles in the bar area were heavily cracked or otherwise damaged. Replace the cracked tiles or otherwise seal damaged floor sections to render surfaces 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.- 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

    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?
      • Multiple tiles in the bar area were heavily cracked or otherwise damaged. Replace the cracked tiles or otherwise seal damaged floor sections to render surfaces 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?
      • A hole was observed in the ceiling of the Shisha preparation room. Please repair the hole and ensure the ceiling is finished to be smooth, cleanable, and impervious to moisture.
  6. Risk Management Inspection

    3 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?
      • Multiple tiles throughout the facility (bar, seating area, hallways, Shisha preparation area, etc.) were heavily cracked and damaged. Replace the cracked tiles such that the floor is 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?
      • A hole was observed in the ceiling of the Shisha preparation room. Please repair the hole and ensure the ceiling is finished to be 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?
      • The seal on the cooler door located in the bar was broken and loose. Please replace the seal such that the cooler door is closing properly and retaining a temperature of 4C or below.
  7. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was run and 0ppm sanitizer was detected. The Ecolab technician on-site changed the sanitizer, primed the line, and the dishwasher was re-tested to be sanitizing properly. Please ensure the dishwashers are tested daily to ensure they are operating properly.
    • 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 was not in a dispenser for the hand sink located at the bar. Please ensure paper towel is stored in proper dispenser to protect from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed in the ceiling of the Shisha preparation room. Please repair the hole and ensure the ceiling is finished to be smooth, cleanable, and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple tiles throughout the facility (bar, seating area, hallways, Shisha preparation area, etc.) were heavily cracked and damaged. Replace the cracked tiles such that the floor is smooth, impervious to moisture, and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the cooler door located in the bar was broken and loose. Please replace the seal such that the cooler door is closing properly and retaining a temperature of 4C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A toilet seat was broken off in both the women's and men's washrooms. Please repair/replace the broken toilet seats. 2) One of the hand sinks was not functional in the men's washroom. As well the faucet was loose. Please seal the faucet to the counter and ensure all the hand sinks are functional.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A build-up of grime and debris was observed under the hand washing sinks and equipment at the bar. Please deep clean the floor and walls under and behind the equipment at the bar. 2) A build-up of grime and soot was observed in the Shisha preparation room. Please clean and sanitize this room.

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