Skip to content
Loading map…

Last Defence Lounge

350 MSC - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General

Official record from Alberta →

Inspection summary

Last Defence Lounge has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on December 9, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times across 2 separate inspections, most recently on December 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on December 9, 2025. For example: Do food handlers ensure that food is protected from contamination (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 2 times across 2 separate inspections, most recently on December 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cookline sanitizer bucket was measured at 0 ppm. - Staff member made a new solution of quats sanitizer and measured at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of Fine straight fries were observed on the floor of the walk-in freezer.- All food product must be 6 inches off the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required in the following hard-to-reach areas:- Behind and under the cooking line equipment- under the sinks- Please clean and maintain in a clean and sanitary manner at all times.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer concentration in bucket on the main line was measured at 100 ppm. - Quat sanitizer solutions must be used at 200 ppm. Change solution at adequate intervals.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pizza cutting board stored within the splash zone of the handwashing sink on the main line. Observed surfaces of the cutting become contaminated when a staff member was performing handwashing. There was also a knife stored right next to the sink. - Removed. - Do not do any food handing or store any utensils in this area or install a splashguard sufficient splashguard.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff did not know how to properly verify the iodine concentration at the glasswasher. - Provided information. - Please train staff on how to properly verify chemical concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required in the following hard-to-reach areas:- Behind and under the cooking line equipment- under the dishwashing machine and sinks- under shelving units. - Please clean and maintain in a clean and sanitary manner at all times.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An inspection was conducted after a planned 13-hour power outage. No signs of thawing observed in the freezer. However, the perishable foods in the walk-in cooler must be discarded as temperature could not be verified during the outage. Facility manager to follow-up with the facility to ensure foods are discarded as access to the building was restricted at the time of inspection due to the ongoing work.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser at the bar. - All hand sinks must be supplied with liquid soap and paper towel dispensers in suitable dispensers at all times.

Nearby inspected facilities

Own this business? Add a badge to your website