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One Night Stan's Bar Room & Divery

520 17 Avenue SW Calgary AB T2S 0B1 · Food - General

Official record from Alberta →

Inspection summary

One Night Stan's Bar Room & Divery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 18, 2024. The most recent inspection, on July 28, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 2 separate inspections, most recently on July 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 2 separate inspections, most recently on July 22, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 22, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 July 22, 2026. 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 2 times across 2 separate inspections, most recently on July 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Molded lettuce was found in the bottom right drawer of the cooler on the south side of the kitchen.Lettus was discarded during inspection. Ensure that food is rotated as often as required, and that spoiled food is discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The one door cooler on the cook line had an ambient air temperature of approximately 10 degrees Celsius. Internal food temperatures ranged from 7 to 10 degrees Celsius. Perishable food was moved into a functional cooler.Have this cooler repaired/serviced, adjusted, or replaced. Do not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no detectable residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature dishwasher in the kitchen.Operator called the service technician, who gave a ETA of 20 minutes to arrive at the facility to service the dishwasher. The residual concentration of chlorine at the dish level during the sanitize cycle must measure 100 ppm.
    • 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 a gap at the base of one of the exterior doors.Replace the weather stripping or otherwise seal the gap at the base of the door.
    • 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?
      • Fruit flies were observed in the kitchen. Please work to abate the fruit flies in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the pop syrup concentrate rack had grease, soil, and/or food debris accumulation.Clean the floor under the pop syrup concentrate rack. Ensure this area is cleaned on a regular basis.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not available in the kitchen at the time of the inspection. A 200ppm Quat sanitizer was prepared at the time of the inspection. Please ensure that a sanitizer is available and being used when food handling is occuring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a quat based sanitizer but does not have quat sanitizer test strips. Please obtain quat test strips to be able to test and verify the concentration of the quat sanitizer solutions.
    • 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?
      • Fruit flies were observed in the kitchen. Please work to abate the fruit flies in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach areas such as the floors under and behind equipment in the bar and kitchen had a build-up of grime and dirt. Please clean the hard-to-reach areas.
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