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State & Main Kitchen + Bar

201 - 30 Market Boulevard SE Airdrie AB T4A 0V4 · Food - General

Official record from Alberta →

Inspection summary

State & Main Kitchen + Bar has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on October 16, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 March 13, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3, 2024. 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 once on July 3, 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?

  • 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 5 times across 4 separate inspections, most recently on October 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 separate inspections, most recently on September 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Oct 16th: Debris and grease build up noted in the following areas:1. Area under the shelves 2. Under the deep fryer Sept 29th 2026Debris and grease build up noted in the following areas:1. Area under the shelves 2. Under the deep fryer DO THE FOLLOWING:1. Ensure these areas are thoroughly cleaned.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw frozen meat items are observed in the shelves above the ready-to-eat items. 2. Fly sticky traps were observed over the food prep area. DO THE FOLLOWING:1. Ensure that all raw meats are stored on the bottom shelves to prevent cross contamination.2. Ensure any sticky traps over the food prep area are removed. Place them in areas where there is no food prep to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and grease build up noted in the following areas:1. Area under the shelves 2. Under the deep fryer DO THE FOLLOWING:1. Ensure these areas are thoroughly cleaned.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic bowl with no handle was being used as scoop for bulk food (Calamari breading). Plastic bowl was removed during the inspection and replaced with a scoop with handle. Corrective action - Ensure that scoops with handles are used to handle bulk foods to prevent contamination of food.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths lying around on countertops throughout the kitchen.**Please ensure that when cleaning cloths are not in use, they are stored in sanitizing buckets containing 100ppm chlorine or 200ppm QUAT sanitizing solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop in the bar was stored directly in the ice with the handle in contact with the ice. Operator removed the ice scoop and stored in a separate container.**Ensure that the ice scoop is stored in a clean and sanitary manner at all times to prevent contamination of the ice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The door to the staff washroom that opens into the kitchen was left open.**Please ensure that the staff washroom is kept close at all times.Install a self-closing device to the door to ensure door stays close at all times.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the kitchen,The Scoop for the ice machine was placed on the dirty surface.-The operator removed the scoop from the dirty surface.- Please place the scoop in clean container where the handle is accessible to the food handler to prevent contamination.The knives used for cutting vegetables/fruits were placed on the kitchen counter.- the operator put the knives in a container filled with ice and water.- Ensure that the equipment is stored in a proper manner which helps to make it clean and sanitary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the bar,Milk cartons found on the left side of the upper shelf in the wine cooler opposite the handwashing sink were at 8C.-The manager immediately removed the cartons and placed them in the kitchen cooler.- Ensure that the high-risk foods are stored at 4C or below.
    • 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 seen at the right bottom of the exit door. - Ensure that the weatherstripping is done to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bulb in the beverages walk-in cooler was not working.- Please make sure that the bulb is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease was found under the food storage rack beside the walk-in cooler and the hard-to-reach areas were dirty.- Ensure that the kitchen is thoroughly cleaned.The paper towel dispenser in the staff restroom was empty. -The staff placed new paper towel in the dispenser.- Ensure that the washroom supplies are properly stocked.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizing solution in sanitizing bucket by the ice machine was measured at 0ppm. Staff discarded and refilled solution.**Ensure that QUAT sanitizing solution used in the food prep area is maintained at 200ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal clothing was stored on the shelf next to food items in the vegetable prep area. Staff removed the personal items.**Please ensure that personal items not related to food preparation are stored separately from food items to prevent contamination.
  8. Monitoring Inspection

    0 infractions

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