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Scotsman's Well

116 - 12024 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

Official record from Alberta →

Inspection summary

Scotsman's Well has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 5, 2024. The most recent inspection, on July 15, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 5 times across 4 separate inspections, most recently on July 15, 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 2 times across 2 separate inspections, most recently on December 18, 2024. 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?

  • 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 December 5, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 4 separate inspections, most recently on July 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 6 times across 3 separate inspections, most recently on September 26, 2025. 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken wings were being submerged in water under dripping water to thaw at the preparation sink with a stainless-steel bowl filled with water placed on top of the chicken wings. (Corrected During Inspection).The manager turned the faucet so the cold water can adequately run to facilitate the thawing process, and the chicken wings can be properly thawed under cold running water. High-risk foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.2. The preparation cooler used to store pizza toppings and lettuce measured 10.6°C.The food items were promptly stored in the walk-in cooler.Fix the preparation cooler.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel was placed on the counter at the handwashing station located at the servery area.Place paper towel in a suitable paper towel dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation cited on July 16, 2026:Dust buildup was noted in between the walk-in cooler fan condenser covers.Clean the condenser fan covers and the black stains on the walk-in freezer door.Previous violations:1) Walk-in cooler fan cover and wall were covered with dust. Clean the walk-in cooler fan covers.2) Black stains on the walk-in freezer door.Clean the walk cooler and walk-in freezer.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food such as au jes (beef deep) were kept on the counter to cool. The au jes was stored in an ice bath so it can be cooled rapidly.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • `1. The back handwashing sink was shut off from beneath the basin. The staff noted that the faucet was not working, the water pressure was too high and there is a plan for get it fixed.Fix the faucet.2. Broken tiles were noted in front of the walk-in cooler next to the condiment prep cooler. The management noted there is a plan to replace the flooring in the kitchen.Fix the flooring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk-in cooler fan cover and wall were covered with dust. Clean the walk-in cooler fan covers.2) Black stains on the walk-in freezer door.Clean the walk cooler and walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Stains was observed on the light switch.2) The mouse traps were dirty.3) The floor, baseboards were covered with grime.4) Grease, stains and food debris was noted in the hard-to-reach areas.5) The dish pit area had dirt and stains.6) Dirt was noted around the wall joint in the back kitchen and around the ice well corner/edges7) The handwashing sink faucet at the bar area had dirt build up.-Clean the areas mentioned.
  3. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sour cream in the cooler insert was measured at 10.0 degrees C. Other perishable foods were measured at 6.0 degrees C. Discarded the sour cream. Monitoring the perishable foods temperatures in the prep cooler inserts. Store all cold perishable food at 4 degrees C or below. Previous Inspection. In the Pizza cooler,The bag of cheese on the top of the insert was measured at 14 degrees C while at the bottom was at 8.0 degrees C.Shredded cheesed was measured at 8.3 degrees C-The bag of cheese from the top was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Wings were being thawed in stagnant water, cold water was not running. Staff turned the cold water on during inspection. Thaw frozen food in cooler overnight or under cold running water.
    • 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?
      • Gap was noted at the bottom of the exit door.-Please fix 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?
      • 1) The baseboard on the wall besides the fryers was broken.2) The spray sink waste pipe was leaking and the container on the bottom was full of wastewater.-Please fix the baseboard and waste pipe leakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting surface at kitchen prep cooler deeply scored and with accumulation of grease and stainsRefinish and replace board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk-in cooler fan cover and wall were covered with dust. 2) Black stains on the walk-in freezer door.Clean the walk cooler and walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Stains was observed on the light switch.2) The mouse traps were dirty.3) The floor, baseboards were covered with grime.4) Grease, stains and food debris was noted in the hard-to-reach areas.5) The dish pit area had dirt and stains.6) Heavy dust was noted on the air vents.-Clean the areas mentioned.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the buckets used to store utensils was measured at 0 ppm.-Ensure that the Quat sanitizer solution is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Garlic butter placed in an ice bath was measured at 23 degrees C. All the ice melted, and garlic butter was not touching the ice during inspection.The garlic butter was discarded. Store perishable food at 4 degrees C or below. Ensure a proper ice bath is set up so that the ice water surrounds the product. 2) In the grill cooler,Cooler inserts on top Cheddar cheese was measured at 8.4 degrees CBacon was measured at 8.7 degrees CRice was measured at 8.7 C at the top layer of rice while the bottom near the cooler unit was measured at 7.2 C.Ham was measured at 9.6 CMeatloaf was measured 8.1 C while at the bottom was measured at 6.0 C.-Inside the grill cooler The salmon was measured at 10 degrees CChicken was measured at 9.5 C.Cheese sauce was measured at 14.4 C.-The top layer of rice, ham, meat loaf, Cheddar cheese, Ham from the inserts were discarded. Salmon, chicken, cheese sauce at the bottom inside the grill cooler were discarded.Warm air was noticed coming from the grill cooler.-The rest of perishable foods were removed from the grill cooler.3)In the Pizza cooler,The bag of cheese on the top of the insert was measured at 14 degrees C while at the bottom was at 8.0 degrees C.Shredded cheesed was measured at 8.3 degrees C-The bag of cheese from the top was discarded.-Ensure that perishable food items are stored at 4 degrees C or less and please don't store any perishable food items in the grill cooler until the cooler is fixed.
    • 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?
      • Gap was noted at the bottom of the exit door.-Please fix 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?
      • 1) The baseboard on the wall besides the fryers was broken.2) The spray sink waste pipe was leaking and the container on the bottom was full of wastewater.-Please fix the baseboard and waste pipe leakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer had food debris.-Ensure that the meat slicer is cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting surface at kitchen prep cooler deeply scored and with accumulation of grease and stainsRefinish and replace board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease was noted on the dough preparation wall.2) Grey stains were observed on the food containers.3) Stains was observed on the light switch.4) The mouse traps were dirty.5) The floor, baseboards were covered with grime.6) Grease, stains and food debris was noted in the hard-to-reach areas.7) The dish pit area had dirt and stains.8) Heavy dust was noted on the air vents.-Clean the areas mentioned from 1) to 8).

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