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Modern Steak

2 Floor - 100 8 Avenue SE Calgary AB T2G 0K6 · Food - General

Official record from Alberta →

Inspection summary

Modern Steak has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on January 12, 2026, recorded 3 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on January 12, 2026. 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 April 9, 2025. For example: Is the facility free of a pest infestation?

  • 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 on January 12, 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?

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. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Shrimp and two inserts of animal meat were thawing in the sink in stagnant water. The external temperature was 13C. Inserts were moved into the cooler. Ensure that a safe thawing method is used such as placing the food in the cooler overnight or quick thawing on cold continuously running water.2. Perishable sauces, including French onion sauce, was stored in an improper ice bath on the cooking line. There was no ice surrounding the food containers. The internal temperature of the French onion sauce was 14C. Cut orange and lemon were stored in an improper ice bath in the main floor bar. The external temperature was 13.1C. Ensure that all perishable food is stored at 4C or less. Ensure that a proper ice bath is used. Completely surround the containers of food, at least to the food level, with ice.
    • 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 tiles in front of the deep flyer in the main kitchen were broken. Ensure that all floors are maintained in good repair. All surfaces must be smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grime and/or food debris was noted under the downstairs cooking line, floor below the shelves in the walk-in cooler and below the shelves in the dry food storage area. Ensure that all areas are maintained in a clean and sanitary manner.
  2. Demand Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • There was a significant number of flies seen on the second floor of the facility around the bar area. All beer taps were plugged, and bottles were closed. The bar was not in operation at the time of the inspection. The presence of pests must be controlled to ensure the facility is free from pest infestation. The operator stated the pest control company was scheduled for an inspection the same day. Continue to conduct enhanced cleaning and ensure no food, drinks are left uncovered, especially over night to prevent the attraction of flies.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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