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National Beerhall

180 Stewart Green SW Calgary AB T3H 3C8 · Food - General

Official record from Alberta →

Inspection summary

National Beerhall has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on January 23, 2026, recorded 6 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 3 separate inspections, most recently on January 23, 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)?

  • 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 2 times across 2 separate inspections, most recently on January 23, 2026. 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?

  • 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 November 10, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 separate inspections, most recently on January 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 6 separate inspections, most recently on January 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips present appeared to be contaminated.Requirement:-Replace test strips-Protect test strips from contamination so it can be valid for testing sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in dispenser at the handwashing station in staff washroom and beside dishwasher at the kitchen. Paper towels were placed outside the dispensers.Requirement:-Ensure there is paper towel in dispenser for hand drying at handwashing station
    • 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?
      • There was gap at the side and underneath the back door beside the office.Requirement:-Seal the gap beside and beneath the door to prevent pest entrance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was food debris build up on the can opener at the back kitchen.Requirement:-Clean the equipment.-Ensure all utensils and equipment are maintained in clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops with handles and a bowl were stored directly in contact with dry bulk foods. Requirement:-Ensure scoops are stored outside of bulk food.-Use scoops with handle sticking out of the food for easy handling without contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dirt/dust build up on the vent at the kitchen and ingredient walk-in cooler.Requirement:-Clean the vents of the two walk-in coolers.-Ensure the facility is maintained in clean and sanitary condition.
  2. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Calcium build-up inside ice machine. Ensure ice machine is thoroughly cleaned on a regular basis
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris noted in hard to reach areas in the bar area
  3. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Calcium build-up inside ice machine. Ensure ice machine is thoroughly cleaned on a regular basis
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris noted in hard to reach areas in the bar area
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop stored inside ice bin
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer jug for the glass washer at the end of the bar was empty. Corrected during inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Calcium build-up inside ice machine. Ensure ice machine is thoroughly cleaned on a regular basis
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris noted in hard to reach areas in the bar area
  5. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice well in the bar area was not covered.Ensure food products are covered to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A missing tile was noted on the walk-in cooler floor.-Replace the missing tile. Floors must be smooth, non-absorbent to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and scratched surfaces were noted on the cutting boards surfaces.Replace or resurface cutting boards as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handwashing sink across from the walk-in cooler was dirty.The handwashing sink was promptly washed.Ensure the handwashing sinks in the facility are maintained in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler, beer cooler and keg room, fan covers had dust and grime buildup.2. Underneath the dishwasher area and hard-to-reach areas were dirty, unorganized and had debris buildup.3. Dust buildup was noted on the ventilation canopy rods.4. Dust buildup was noted on the air vent screen above the cook line.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.
  6. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violations:1. Beef burger patties compartment at the grill stove cooler was measured at 7°C.Beef patties was kept in the cooler to maintain a temperature of 4°C or less.2. Pancetta and sausages in top cooler inserts measured between 10°C to 18°C. This line cooler in the cook line did not have a top cover and foods were uncovered.Food above the fill line and unsatisfactory temperature were discarded.Ensure the cooler is covered with a lid and foods are not stored past the fill line of insert containers. Previous violations:1) Beef burger patties, chicken, cooked mushrooms, cheese and bacon measured between 9.3C to 13C in the refrigeration drawers. Repair the cooler so that perishable foods are maintained at 4C or less under refrigeration.2) Pancetta and sausages in top refrigerated inserts measured 8.4C and 16C. This line cooler in the cook line did not have a top cover and foods were uncovered.Install a top cover on the line cooler. Lids were placed on insert containers during the inspection.3) Bags of cooked rice in a top refrigerated insert measured 13C. Rice was stored above the load limit.Do not store food past the fill line of insert containers. Foods discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Cholrine and quat chemical test strips were unavailable.2. The dishwasher and glasswasher use chlorine sanitizing agent and are not being tested regularly.
    • 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?
      • Recurring violations:1. The was a gap at the bottom of the beer cooler back door.Ensure the weatherstripping is replaced and in good repair. Previous violation:There was a gap on the bottom perimeter of the door in the large beer walk-in cooler.Seal the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Paint was peeling off from the walk-in cooler ceiling.Ensure ceiling are in good finishes, smooth, non-absorbent to moisture and easily cleanable.Previous violation:Paint was peeling off from the ceilings of the walk-in coolers.Re-finish the ceilings.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing tiles were noted on the walk-in cooler floor.Replace tile. Floors must be smooth, non-absorbent to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and scratched surfaces were noted on the cutting boards surfaces.Replace or resurface cutting boards as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler, beer cooler and keg room, fan covers had dust and grime buildup.2. Under the dishwasher area and hard-to-reach areas were dirty and unorganized.Ensure the indicated areas are maintained in a sanitary condition at all times.

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