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Ironwood Stage & Grill - Kitchen

1229 9 Avenue SE Calgary AB T2G 0S9 · Food - General

Official record from Alberta →

Inspection summary

Ironwood Stage & Grill - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 27, 2024. The most recent inspection, on March 26, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 February 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 27, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 27, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 27, 2024. 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 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 5 times across 3 separate inspections, most recently on January 22, 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?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer detected in dishwasher final rinse. Ecolab rep messaged. Manual sanitizing sink set up as temporary solution.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer detected in dishwasher final rinse. Ecolab rep messaged. Manual sanitizing sink set up as temporary solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handwashing sink was not draining properly. Plumber has been called and will attend Jan 23rd.
  4. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • - A new chef has been hired.*Please ensure that the chef completes an approved food safety course and provides the certification to the Health Inspector. You can find the list of approved courses at the following link: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 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) Floor of the walk-in cooler (basement) was observed to be in disrepair.*Please repair the floor of the walk-in cooler.2) The ceiling tiles were missing in the Bar area.*Replace/ install ceiling tiles.**Ensure that all surfaces in the food facility are smooth, non-absorbent, and easily cleanable to maintain proper hygiene and safety standards.
  5. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Observed wet cleaning cloths not being stored in sanitizer in the dishwashing area and at kitchen prepartation counter. The violation was corrected onsite.*Please make sure cleaning cloths are kept in the 100ppm bleach sanitizer while not in use to prevent the growth and spread of bacteria. Sanitizer should be changed every 2 hours or when its visibly dirty.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Quats sanitizer was out of range.* The violation was corrected onsite.
    • 09. Are chemicals stored and handled in a safe manner?
      • - The food-safe sanitizer spray bottle was unlabelled.*Please label the bottle accordingly. Ensure that all chemicals in the facility are properly labeled to prevent any accidental mixing of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Outstanding on 27/NOV/2024DO NOT STORE PERISHABLE ITEMS UNTIL THE TEMPERATURE OF THE EQUIPMENT CAN BE MAINTAINED BELOW 4C.Vegetable insert cooler measured 10-13C. The cooler was turned down during inspection.
    • 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 was undetectable in the kitchen dishwasher.*Staff will be using bar dishwasher to sanitize the dishes. All the dishes must be washed and rinse prior to use the bar dishwasher.**Please ensure that all equipment is properly sanitized in the dishwashing sink and that the dishwasher is repaired promptly. IF ALL THE EQUIPMENTS CANNOT BE SANITIZED THEN THE FACILITY MUST USE SINGLE USE UTENSILS.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Chlorine, Quats and Iodine test strips were unavailable upon request.*Please ensure that sanitizer test strips are kept on-site to measure the sanitizer concentration at the plate level at least once a day. The recommended chlorine-based, QUATS and Iodine concentration is between 100 ppm, 200 ppm, 12.5 - 25 ppm respectively.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The front handwashing sink in the kitchen was not in working condition.*Please repair the handwashing sink as soon as possible. All handwashing stations throughout the facility must be in proper working order and fully stocked at all times.**Staff was using the preparation sink as a handwashing station.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -There was no paper towel within close proximity to the preparation sink, which is currently being used as a temporary handwashing station.*The paper towel has been moved closer to the sink.**Please ensure that all handwashing stations are fully equipped with hot and cold running water, soap, and paper towels at all times. This is essential for promoting proper hygiene among food handlers and ensuring food safety.
    • 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?
      • - Signs of pest infestation were observed in the following areas:1) In the bar area, pieces of chopped wood were found beneath the counter.2) In the basement, greenish mouse droppings were seen near the black poisonous traps.*Ensure these areas are cleaned thoroughly and maintained regularly to prevent any further issues. Additionally, monitor for any pest activity on-site and document all findings and actions taken. Please follow the cleaning procedures outlined in the following link: https://www.albertahealthservices.ca/news/Page15101.aspx
    • 20. Do food handlers at the facility have adequate food safety training?
      • - A new chef has been hired.*Please ensure that the chef completes an approved food safety course and provides the certification to the Health Inspector. You can find the list of approved courses at the following link: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING:Hand sink drain is clogged. Ensure hand sink is in good operating condition.
    • 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) Floor of the walk-in cooler (basement) was observed to be in disrepair.*Please repair the floor of the walk-in cooler.2) The ceiling tiles were missing in the Bar area.*Replace/ install ceiling tiles.**Ensure that all surfaces in the food facility are smooth, non-absorbent, and easily cleanable to maintain proper hygiene and safety standards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning has significantly improved, but keep working on the deep cleaning for the following area:1) Kitchen Vent/ canopy2) Below the dishwashing sink and the dishwasher3) Below hard to reach surfaces like coolers, and shelves in the kitchen and bar area4) Behind the cook line5) Storage area in the basement6) Ceiling tiles including but not limited to Bar area.*Please ensure that these areas are maintained in a clean and sanitary manner to avoid contamination and prevent pest harboring.

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