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Stage West Theatre Restaurant

727 42 Avenue SE Calgary AB T2G 1Y8 · Food - General

Official record from Alberta →

Inspection summary

Stage West Theatre Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on November 5, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 2 times across 2 separate inspections, most recently on October 30, 2025. 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 once on October 30, 2025. 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 September 5, 2024. 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 4 times across 3 separate inspections, most recently on October 30, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was not able to reach 71 degreeC at the rinsing cycle. The dishwasher was switched to chlorine based until the heat booster is fixed.- Ensure the dishwasher is able to dispense 100 ppm at the rinsing cycle. Repaired.
    • 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?
      • Mice droppings noted in the dishwashing area, bakery, dry good area, and in the kitchen behind the saw. - Ensure the droppings are properly cleaned.Pest control reports reviewed, activity noted since July 2025, monitoring in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Reoccurring issue"Food debris found in the dry goods room - under the shelves, in the ice machine room, and the bakery room. - Clean the indicated areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and splash were covered in the wall and shelves in the Ganmanger kitchen. The decommissioned display cooler motor was covered in dust. - Ensure the kitchen is cleaned and sanitized.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Reoccurring issue"Food debris found in the dry goods room - under the shelves, in the ice machine room, and the bakery room. - Clean the indicated areas
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the spray bottles were measured less than 100ppm.- Corrected, ensure 200ppm quat sanitizer is in use.Cleaning rags were sitting on the counter in between use.- Corrected, ensure cleaning rags are soaked in sanitizer in between use to prevent growth of germs.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display fridge in the bakery area was not able to maintain 4C or lower temperature, ambient temperature at 58.4F. All perishables were removed.- Ensure the fridge is able to maintain 40F or lower. The display fridge did not have a display thermometer.- Ensure a display thermometer is put in to monitor the temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris found in the dry goods room - under the shelves, in the ice machine room, and the bakery room. - Clean the indicated areas
  5. Monitoring Inspection

    0 infractions

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