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Main Street Beer & BBQ

304 - 505 Main Street SW Airdrie AB T4B 3K3 · Food - General

Official record from Alberta →

Inspection summary

Main Street Beer & BBQ has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on November 18, 2025, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on July 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on November 18, 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 4 times across 3 separate inspections, most recently on November 18, 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. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop in the dry ingredients bin was stored directly on food with handle contacting food. To prevent contamination of bulk ingredients, ensure scoops are stored so their handles do not contact food. This was corrected during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two bottles of sanitizer were not labelled. This was corrected during the inspection. Ensure all bottles are labeled to prevent misuse.
    • 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 at bar was not in dispenser. Please ensure paper towel is placed in dispenser.*November 18, 2025 - There was no paper towel at bar. Ensure paper towel is available for handwashing.
    • 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. Caulking behind rinse sink was mouldy. Clean or remove and re-do. 2. The baseboard/corner of wall between entrance to kitchen and dish pit area is damaged. Repair. Ensure all walls are smooth, impervious to moisture and easy to clean. 3. Flooring is showing signs of wear around floor drain, along seams at front entrance to kitchen and along wall near back entrace to kitchen. Flooring must be smooth, impervious to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fountain pop syrup had leaked onto floor of storage room. Ensure products are not leaking and thoroughly clean floor. Ensure this room remains organized to facilitate easy cleaning.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of walk in cooler at front of kitchen measured 8 degrees Celsius. High risk foods were moved during inspection. Ensure cooler is able to maintain 4 degrees Celsius or lower if using for high risk foods.
    • 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 at bar was not in dispenser. Please ensure paper towel is placed in dispenser.
    • 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 finish on several shelves in liquor storage room had worn off. Please paint/refinish these shelves to ensure they are easy to clean.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Lid for bulk flour container had broken. A new lid has been ordered. Ensure all food is covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing chicken was under cold running water but was not fully submerged as the container was too small. This was corrected by changing to a larger container.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf in dish pit containing cleaning chemicals was rusted. Please cover or refinish so that it is smooth and easy to clean.

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