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National on 10th - Stampede Tent

330 11 Avenue SW Calgary AB T2R 0C5 · Food - Special Event

Official record from Alberta →

Inspection summary

National on 10th - Stampede Tent has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 3, 2024. The most recent inspection, on July 10, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on July 11, 2025. 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 once on July 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 July 12, 2024. For example: Is the temporary food establishment properly constructed, configured and maintained?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 26, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (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.

8 inspections

  1. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Plumbed handwashing sink in the cooking area did not have hot water. Attempts were made to troubleshoot the issue, but access was limited due to nearby deep fryers.- Ensure all handwashing sinks are supplied with hot and cold water.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some handwashing sinks were missing the backup fresh and grey water tanks.Please provide them for each sink.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • Inadequate number of portable toilets. Proposed 57 portable toilets and 12 portable handwashing sinks. There were only 47 portable toilets and 8 handwashing sinks. Please provide at least 10 more portable toilets and 4 more handwashing sinks.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of Quat sanitizer in the 2 spray bottles were measured above 400 ppm. Sanitizer was being mixed manually as the dispenser was in disrepair. - Ensure Quat sanitizer dispenser is fixed. - Mix Quat sanitizer to 200 ppm. Verify the concentration using Quat test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature within the cooler next to the grill used for storage of raw burger patties was measured at 9 degrees Celsius. Bags of ice were in the cooler to help with temperature control. - Ensure the cooler can maintain a temperature of 4C or less. Advised to store all burgers in an ice bath in the cooler. - For next year, ensure to provide some set back from the sources of heat such as the grill to facilitate with temperature control.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One temporary handwashing sink's freshwater tank was empty at the time of inspection. - Ensure handwashing sinks are always supplied with freshwater during operating hours.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garnishes at various bars exposed to customer contamination. Store in an area behind the bar.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of perishable foods such as raw burgers and slices of cheese at protein cooler in the temporary food establishment was measured at 8.6C. - Moved to another cooler. - Perishable foods under refrigeration must be stored at a temperature 4C or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink at bar number #25 (40 creek) was inaccessible.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Leak observed at Coors bar handwashing sink. - Please fix.
  8. Initial Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • Leak observed at Coors bar handwashing sink. - Please fix.

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