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Ranchman's Cookhouse & Dancehall - Events

9615 Macleod Trail SW Calgary AB T2J 0P6 · Food - Special Event

Official record from Alberta →

Inspection summary

Ranchman's Cookhouse & Dancehall - Events has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 4, 2024. The most recent inspection, on September 18, 2026, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 separate inspections, most recently on May 1, 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)?

  • 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 September 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on September 18, 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?

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

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Correction**Hot holding unit measured at 42*C at the time of inspection. - The staff adjusted the temp control dial to maximum heat setting during the inspection. **Ensure hot holding units are able to maintain a minimum of 60*C at all times to prevent bacterial growth. Note: No food was observed in the hot holding unit at the time of visit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Correction**Paper towel was not placed in the dispenser/holder at the hand sink. - Staff placed the paper towel in the holder during the inspection. **Ensure paper towel is placed in the dispenser/holder at all times to prevent cross contamination.
  2. 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?
      • No soap and paper towels at hand washing sinkCorrective action Provide soap and paper towels
  3. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were not available to test the concentration of the quats sanitizer solution. Obtain quats test strips and ensure they are readily available.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no food contact surface sanitizer test strips available.Food contact surface sanitizer test strips are required for verifying sanitizer concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer available.Food contact surface sanitizer must be prepared and readily available for use in each food handling area at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available for use.A probe thermometer that measures the range of at least 0 to 100 degrees Celsius is required for monitoring food temperatures.
    • 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 concentrated food contact surface sanitizer available.Concentrated food contact surface sanitizer is required for dishwashing.
    • 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 hand wash station available in the front of house.Hand wash stations are required in each area where food is handled.
  7. Demand Inspection

    0 infractions

  8. 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?
      • Temporary hand wash station not set up. This was corrected during inspection. Ensure hand washing is set up and hands are washed before food service begins.

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