State & Main Kitchen + Bar
300 - 8 Nolan Hill Boulevard NW Calgary AB T3R 0X2 · Food - General
5 inspections
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat sanitizer bucket measured 0 ppm when tested with the quat test strip. While the sanitizer spray bottle measured 200 ppm and the sanitizer dispenser station showed inconsistent readings. The kitchen manager discovered that the sanitizer dispenser line was not properly connected.The sanitizer line was later adjusted and the sanitizer bucket measured 200 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Used serving mashed potato scoop was stored on top of the mashed potato insert cover.The scoop was promptly stored in a quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Mashed potato on the hot holding unit measured 40°C. The mashed potato insert was double stacked.The mashed potato was reheated in the microwave to 188°F.
- 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?
- Repeat violations cited on June 3, 2026:1. The weatherstripping at the front door was in disrepair resulting in a gap between the doors.2. There was a gap between the back exit doors.Replace the weatherstrippings and seal the gaps to prevent the entry of pests.Previous violations:1. The weatherstripping at the front door was in disrepair resulting in a gap between the doors.2. There was a gap between the back exit doors.Replace the weatherstrippings and seal the gaps to prevent the entry of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Repeat violations cited on June 3, 2026:1. Debris was noted in the chemical room.2. Debris was noted behind the cookline and hard-to reach areas in the facility.3. Debris was noted underneath the counters at the bar area.4. Debris was noted on the ceiling grate in the kitchen area around the food preparation and handwashing area.Clean the indicated areas. Previous violation:Debris buildup was noted in the chemical room and hard-to reach areas.Clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Ramen/miso soup measured at 37°C was stored in the walk-in cooler.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.Tips for cooling food quickly:i. Divide food into smaller portions in shallow containers to coolii. Store food in an ice water bath to rapidly cool the food.iv. Use an ice wand to rapidly cool the foodv. Frequently check temperature with a probe thermometer.2. Food items such as gravy, au jus, and soup, held on the hot holding unit measured below 47.5°C, 43.9°C, and 53.1°C respectively.Foods were discarded.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at the cookline area was not dispensing paper towel. The manager indicated the paper towel dispenser battery is dead and needs to be replaced.Fix or replace as needed and ensure the dispenser is equipped with handwashing supply (paper towel).
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- 1. The handwashing sink by the prep area was too hot measured 52°C. The manager indicated that there is a plan to fix the handwashing sink and they are waiting on parts.Alternatively, install a water mixing valve to ensure the temperature of the water is warm and comfortable for food handlers.2. The water pressure at the handwashing sink faucet in the staff washroom was low.3. The water pressure at the handwashing sink in one of the men's washrooms was observed to be low.The manager indicated that they are switching the automatic faucet to manual just like the ones installed in the women's washroom.
- 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?
- 1. The weatherstripping at the front door was in disrepair resulting in a gap between the doors.2. There was a gap between the back exit doors.Replace the weatherstrippings and seal the gaps 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 washroom door was opened at the time of the inspection. The staff washroom is not completely enclosed from the kitchen area and there is no self-closing hinge on the door.An open washroom door can cause aerosolized droplets to migrate into food preparation areas, increasing the risk of contaminating food, utensils, and food‑contact surfaces specifically when the washroom room is not fully enclosed from the kitchen area.Install a self-closing hinge on the staff washroom door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Deep grooves were noted on the prep cooler cutting boards at the cookline.Replace /resurface as needed.2. Grease buildup and black char was noted on the ventilation canopy at the cookline. 3. Debris buildup was noted in the chemical room and hard-to reach areas.Clean the indicated areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Quat sanitizer buckets on the cook line did not detect any sanitizer with the quat test strip.2. Quat sanitizer bucket at the prep station did not detect any sanitizer with the quat test strip.3. Quat sanitizer bucket at the bar area did not detect any sanitizer with the quat test strip.The quat sanitizer solution buckets were discarded and new quat sanitizer buckets were prepared at 200 ppm. Change the sanitizer solution more often to maintain the strength of the sanitizer at 200ppm. The rule of thumb is to change it every 2 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Garlic butter was stored in the insert by the cook line.Garlic butter was stored in an ice bath.Serve the garlic butter in small portions so that it can be used within 2 hours and keep them in an ice bath
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hot water at the handwashing sink by the prep area.Fix the handwashing sink.A "do not use" sign was posted by the handwashing sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in the red sanitizer buckets was measured at less than 200ppm.Change the sanitizer solution more often to maintain the strength of the sanitizer at 200ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Dried pop syrup build-up on the bar floor. 2) Food debris build-up on the kitchen's floor hard to reach areas and grime build-up on the baseboards.1 to 2) Clean these areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Container used to mix raw seafood was stored next to ready to eat toppings. Store the container away from ready to eat food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Grease and food debris were found with the utensils in the utensil's storage solution and water used to utensils on the grill was measured at 56 degrees C. Change utensil's storage solution more often and store utensil in ice water (at 4 degrees C or below) or at hot water (at 60 degrees C. or higher).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- August 21, 2023, inspection:All the ice melted; the water was not even touching the bottom of the garlic butter. Garlic butter was measured between 21 to 25 degrees C.January 19, 2023, inspection:Due to excessive heat from the grill and stoves. The ice melted during lunch. The garlic butter container was not even touching the water. Garlic butter was measured at 30 degrees C. on top at 3pm.Please only set-up the garlic butter on ice bath during lunch and dinner hours and reduce the volume so it used up within 2 hours.Repeat violation--Fresh garlic butter on ice bath was measured at 15.0 degrees C. All the ice melted.November 3, 2022, inspection. Same issue noted. Garlic butter on ice bath was measured at 20 degrees C. Discarded the fresh garlic butter. Store all cold perishable foods at 4 degrees C. or below.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Top layers of the chicken enchiladas were stored above the insert load limit. Chicken enchiladas were measured between 10 to 11.5 degrees C. Discarded the top layers of the chicken enchiladas. Store all cold perishable food at 4 degrees C. or below.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- August 21, 2023, inspection:Blue tape was used to cover the tiles along the main prep line. Broken tiles off the wall above the sauté cooler and corner by the walk-in freezer. Fix the wall.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Walk-in cooler lights were dim.Increase light inside the walk-in cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Mold noted on the walk-in cooler rack poles and corners. 2) Mold noted on food bucket in the walk-in cooler. Clean the walk-in cooler and food storage bucket.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Dust build-up on the shelves by the takeout containers and dishes.2) Grease and debris build-up on the deep fryers and stoves.3) Dust build-up behind the order monitors above the prep table.4) Char build-up on the canopy filters above the grill. 5) Cleaning schedule checklist was covered with grease. 1 to 5) Clean these areas. 6) Update cleaning schedule and ensure it is followed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?