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Madisons Restaurant & Bar

315 - 8120 Beddington Boulevard NW Calgary AB T3K 2A8 · Food - General

Official record from Alberta →

Inspection summary

Madisons Restaurant & Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on October 23, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 September 25, 2025. 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 October 10, 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?

  • 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 October 31, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 10 times across 5 separate inspections, most recently on October 23, 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?

  • 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 4 separate inspections, most recently on September 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair floor- epoxy coating worn thin and coating missing in areas. Kitchen has uneven surfacing from areas where epoxy later is missing. report not assessed at this time.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food packages/containers were stored on the floor of the walk-in freezer.**Please ensure all food items are stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top inserts of the east line cooler measured between 6.8 to 7.5 degrees C.-The kitchen manager indicated that it was due to frequent opening during their busy hours.**Please monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below. Adjust/repair the cooler as required.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Several fly traps were observed over the dish racks in the dishwashing area.**Please ensure fly traps and other pest control devices are located away from food preparation areas and storage areas for food and utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair floor- epoxy coating worn thin and coating missing in areas. Kitchen has uneven surfacing from areas where epoxy later is missing. report not assessed at this time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease and food debris was observed on the floors below the cookline and line coolers.**Please have the floors cleaned and increase the overall frequency of cleaning for these areas.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A staff members phone was stored on the blue cutting board in the cookline.Ensure that personal items are not stored on surfaces where food handling is occurring.2. The chef was observed blowing into a pot of soup at the rear stove.Do not blow onto food. Use alternative sanitary methods to cool food.
    • 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?
      • Several flies were noted in the dishwashing area.Increase pest control methods to reduce the presence of flies. Maintain this area in a sanitary 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?
      • Repair floor- epoxy coating worn thin and coating missing in areas. Kitchen has uneven surfacing from areas where epoxy later is missing. report not assessed at this time.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were holes in the drywall of the storage hallway, wood paneling is damaged, and duct tape holding the base boards.Remove the duct tape, repair the drywall and wood paneling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The kitchen ceiling, under the 2-compartment sink, dishwasher area, and had-to reach areas in the kitchen were dirty.2. There was a significant syrup spill in the ice machine and pop storage room.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.
  4. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw hamburgers are being stored in the bottom grill cooler drawer directly beside sliced beef used for beef dips. Beef is only cooked to medium rare and does not receive a reheat over 74 degrees celsius. ACTION TAKENBoth foods were moved out of cooler and will be stored separately . Because sliced roast beef is not heated to 74 degrees Celsius, it cannot be stored beside raw, uncooked meats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Food in bottom left hand pull out cooler drawer under grill measured 8-10 degrees Celsius. Drawer was not staying in place/ closing properly. 2)Staff are not conducting occasional temperature checks on hamburgers, chicken, etc. to ensure that they are being heated to an internal temperature of 74 degrees Celsius 1)One of kitchen staff was in process of pulling out drawer to determine why it wasn't closing properly. 2)Thermometers (strongly recommend good quality digital ) should be on hand in the kitchen to check food temperatures when grilling, frying, baking, etc...JANUARY 281)Bottom left hand drawer that was not closing properly had been repositioned, but was continuing to reopen slightly. Sliced cooked beef (for beef dips) in individual packages measured 13-14 degrees celsius. Raw hamburgers in back of drawer measured 9 degrees Celsius. 1)Approximately 20 bags of sliced beef were discarded. Beef had been stored in drawer since previous evening. 2)Digital probe thermometer has been ordered through supplier.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violations:1. Grill cooler was measured at 4°C.2. Burger sauces were kept out at room temperature at 22°C.Sauces were discarded.3. Raw chicken were kept in a pool of blood water at 14°C.Raw chicken were discarded.Previous violations:1. Insert filled with sauce was filed to the top and measured at 9°C.Insert was promptly served in small portion and the rest was kept in the cooler.2. Bags of chicken were submerged in water at the 2-compartment sink measured at 14°C.3. Prep cooler at the expo area was measured at 8°C.Perishable foods were promptly stored in the cooler.4. Sauces were kept in ice-bath and the ice was not filled to the top of the sauce container.Barbecue sauces were promptly kept in the cooler and the remaining barbecue containers with little sauce were kept in ice-bath. Ice-bath must be filled in line with the sauce of the barbecue containers.Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair floor- epoxy coating worn thin and coating missing in areas. Kitchen has uneven surfacing from areas where epoxy later is missing. report not assessed at this time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy filters at the back kitchen were cleaned and sanitary.Previous violations:1. Ventilation canopy is accumulated with grease deposits and other residues.2. Kitchen ceiling, under the 2-compartment sink, dishwasher area, and had-to reach areas in the kitchen were dirty.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.
  5. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw hamburgers are being stored in the bottom grill cooler drawer directly beside sliced beef used for beef dips. Beef is only cooked to medium rare and does not receive a reheat over 74 degrees celsius. ACTION TAKENBoth foods were moved out of cooler and will be stored separately . Because sliced roast beef is not heated to 74 degrees Celsius, it cannot be stored beside raw, uncooked meats.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Foods were uncovered in the prep cooler and walk-in cooler.Prep cooler inserts were uncovered.2. Scoops without handles were stored inside the bulk food containers.1. Foods were promptly covered.2. Ensure scoops with handles are being used to prevent contamination of the bulk supply.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Food in bottom left hand pull out cooler drawer under grill measured 8-10 degrees Celsius. Drawer was not staying in place/ closing properly. 2)Staff are not conducting occasional temperature checks on hamburgers, chicken, etc. to ensure that they are being heated to an internal temperature of 74 degrees Celsius 1)One of kitchen staff was in process of pulling out drawer to determine why it wasn't closing properly. 2)Thermometers (strongly recommend good quality digital ) should be on hand in the kitchen to check food temperatures when grilling, frying, baking, etc...JANUARY 281)Bottom left hand drawer that was not closing properly had been repositioned, but was continuing to reopen slightly. Sliced cooked beef (for beef dips) in individual packages measured 13-14 degrees celsius. Raw hamburgers in back of drawer measured 9 degrees Celsius. 1)Approximately 20 bags of sliced beef were discarded. Beef had been stored in drawer since previous evening. 2)Digital probe thermometer has been ordered through supplier.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Insert filled with sauce was filed to the top and measured at 9°C.Insert was promptly served in small portion and the rest was kept in the cooler.2. Bags of chicken were submerged in water at the 2-compartment sink measured at 14°C.3. Prep cooler at the expo area was measured at 8°C.Perishable foods were promptly stored in the cooler.4. Sauces were kept in ice-bath and the ice was not filled to the top of the sauce container.Barbecue sauces were promptly kept in the cooler and the remaining barbecue containers with little sauce were kept in ice-bath. Ice-bath must be filled in line with the sauce of the barbecue containers.Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Dishwasher was measured at 0 ppm.2. Chlorine test strip was available.3. Dishwasher is not being checked daily. Previous violations:1)There are no chlorine test strips on hand to measure the concentration of sanitizer in the dishwasher. 2)Sanitizer concentration of dishwasher is not being checked daily.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit was displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair floor- epoxy coating worn thin and coating missing in areas. Kitchen has uneven surfacing from areas where epoxy later is missing. report not assessed at this time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy is accumulated with grease deposits and other residues.2. Kitchen ceiling, under the 2-compartment sink, dishwasher area, and had-to reach areas in the kitchen were dirty.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.

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