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Modern Steak

10606 Southport Road Calgary AB T2W 3M5 · Food - General

Official record from Alberta →

Inspection summary

Modern Steak has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on April 20, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 4 times across 3 separate inspections, most recently on March 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on March 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 December 14, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 26, 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?

  • 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 2 times across 2 separate inspections, most recently on March 20, 2026. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one of the coolers in the cooking line was measured at 10C. Manager onsite confirmed that they will get the repair done asap. Meanwhile, chef was instructed to use the alternate coolers or use ice immersion method for some of the perishables (depending upon space capacity). Do not use the cooler until it is maintained at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine and quat test papers were expired, please purchase new supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves at the back dry storage area's surface was worn out at some places.Repair/paint/resurface- Ensure the shelves surface is smooth, easily cleanable.Floor baseboard tile was loose coming out below the handwashing sink present in front of the walk-in cooler.Please repair.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop handle was touching the ice at bar area. Staff onsite stored it inside cleaned container.Scoop was stored inside the bulk supply containers at the back portion, handles was touching the food item, ensure the handle should be facing upwards, not touching the stored bulk supply.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one of the coolers in the cooking line was measured at 10C. Manager onsite confirmed that they will get the repair done asap. Meanwhile, chef was instructed to use the alternate coolers or use ice immersion method for some of the perishables (depending upon space capacity). Do not use the cooler until it is maintained at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine and quat test papers were expired, please purchase new supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves at the back dry storage area's surface was worn out at some places.Repair/paint/resurface- Ensure the shelves surface is smooth, easily cleanable.Floor baseboard tile was loose coming out below the handwashing sink present in front of the walk-in cooler.Please repair.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not provided in coolers located in garmo prep area and in the bar.Requirement:Provide thermometers in the coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of portioned gnocchi stored in insert of prep cooler on the top was between 11 C-13 C and insert was overfilled.b) Internal temperature of parmesan cheese stored in insert of prep cooler located in garmo area was 12 C at the top and 8.5C at the bottom.Requirement:a) Ensure that perishable foods under refrigeration are stored at 4C or less. b) gnocchi between 11 C-13 C and parmesan cheese at 12 c were discarded.c) parmesan cheese at 8.5C was moved to another cooler.Do not overfill the inserts to prevent temperature abuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand washing sink located in the kitchen was blocked by sous vide equipment kept in front of the sink.Requirement:Ensure that access to hand washing sink is not blocked at any time.
  6. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Labels were missing on spray bottles containing quat sanitizer and Windex located in bar area.Requirement: Provide labels on spray bottles to identify their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Detergent pail for the dish washer was empty.Requirement:Provide detergent for the dish washer asap.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips were provided to verify concentration of iodine during sanitizer cycle of glass washer located in bar area.Requirement:Provide iodine test strips.

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