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Stonewall Pub

12 - 735 Ranchlands Boulevard NW Calgary AB T3G 3A9 · Food - General

Official record from Alberta →

Inspection summary

Stonewall Pub has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on March 30, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 separate inspections, most recently on March 30, 2026. 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 2 times across 2 separate inspections, most recently on March 28, 2025. 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 12 times across 6 separate inspections, most recently on March 30, 2026. 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?

  • 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 11 times across 6 separate inspections, most recently on March 30, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on March 30, 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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution prepared at the time of inspection. - Ensure a sanitizer solution such as Quats at 200 ppm is available for frequent sanitation of food contact surfaces throughout the day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available at the handwashing sink at the bar. - Ensure all handwashing sinks are supplied with soap and paper towel in suitable dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tile was placed on the ceiling above the dishwasher.Use smooth and wash able tile for the kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rust noted on the white deep freezer lid. Refinish the freezer lid.
  2. Risk Management Inspection

    5 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tile was placed on the ceiling above the dishwasher.Use smooth and wash able tile for the kitchen
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged shelves noted at the bar.Fix the shelves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves were installed in the basement walk-in cooler.Shelves must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Basement Walk-in cooler:Mold noted on the surfaces of the storage bins, wooden shelves, beer lines, waste bucket, compressor and fan unit.Clean the walk-in cooler. 2) Rust noted on the white deep freezer lid. Refinish the freezer lid.3) Mold was noted on the ceiling of the basement walk-in cooler.Clean the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Chopping boards had deep grooves on them.-Resurface/replace the chopping board to prevent cross contamination.2) The frame inside the ice machine was rusted and calcium deposits were also observed inside the ice machine.-Clean the ice machine.
  3. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tile was placed on the ceiling above the dishwasher.Use smooth and wash able tile for the kitchen
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged shelves noted at the bar.Fix the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Basement Walk-in cooler:Mold noted on the surfaces of the storage bins, waste bucket, compressor and fan unit.Clean the indicated areas. 2) Rust noted on the white deep freezer lid. Refinish the freezer lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Chopping boards had deep grooves on them.-Resurface/replace the chopping board to prevent cross contamination.2) The frame inside the ice machine was rusted and calcium deposits were also observed inside the ice machine.-Clean the ice machine.
  4. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the stand in fridge was measured at 8.6 degrees C.*Cheese was measured at 8.5 degrees C.The perishable food was moved in the Walk-in cooler.-Ensure that the perishable food is stored at 4 degrees C /40 degrees F or less under refrigeration."Violation from previous report"In the stand in fridge,Cooked beef was measured at 8.6 degrees C.Feta cheese and milk were measured at 8 degrees C.Chicken breast was measured at 8.5 degrees C.Beef gravy was measured at 13 degrees C.*Cooked beef, Feta cheese, milk and chicken breast were placed inside a working cooler and the beef gravy was discarded.** All the other perishable food items were also placed inside the walk-in cooler.*** The ambient temperature of the stand in fridge was measured at 8.6 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store any perishable food items inside the stand in fridge until it gets fixed.-Repair/fix the stand in fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat and chlorine test strips had expired and there were no iodine test strips.-Purchase valid Quat, chlorine and iodine tests strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tile was placed on the ceiling above the dishwasher.Use smooth and wash able tile for the kitchen
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged shelves noted at the bar.Fix the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Basement Walk-in cooler:Mold noted on the surfaces of the storage bins, wooden shelves, beer lines, waste bucket, compressor and fan unit.Clean the walk-in cooler. 2) Rust noted on the white deep freezer lid. Refinish the freezer lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Chopping boards had deep grooves on them.-Resurface/replace the chopping board to prevent cross contamination.2) Food debris was noticed on the meat slicer.-Clean the meat slicer.3) The can opener was greasy.-Clean the can opener or remove it if not in use.4) The frame inside the ice machine was rusted and calcium deposits were also observed inside the ice machine.-Clean the ice machine.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were observed on the food counters.*The cleaning cloths were removed.-Ensure that the cleaning cloths are placed in sanitizer in between uses.2) The Quat sanitizer in oner of the spray bottles at the bar was measured less than 200ppm.*A new Quat sanitizer solution was prepared by the operator which was tested at 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm and is tested regularly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the stand in fridge,Cooked beef was measured at 8.6 degrees C.Feta cheese and milk were measured at 8 degrees C.Chicken breast was measured at 8.5 degrees C.Beef gravy was measured at 13 degrees C.*Cooked beef, Feta cheese, milk and chicken breast were placed inside a working cooler and the beef gravy was discarded.** All the other perishable food items were also placed inside the walk-in cooler.*** The ambient temperature of the stand in fridge was measured at 8.6 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store any perishable food items inside the stand in fridge until it gets fixed.-Repair/fix the stand in fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat and chlorine test strips had expired and there were no iodine test strips.-Purchase valid Quat, chlorine and iodine tests strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ice and lemon slices were stored inside the hand wash sink and it was also observed that the hand sink was being used a dump sink.* The ice and lemon slices were removed.-Ensure that the hand sink is only used for washing hands and is not obstructed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tile was placed on the ceiling above the dishwasher.Use smooth and wash able tile for the kitchen
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged shelves noted at the bar.Fix the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Basement Walk-in cooler:Mold noted on the surfaces of the storage bins, wooden shelves, beer lines, waste bucket, compressor and fan unit.Clean the walk-in cooler. 2) Rust noted on the white deep freezer lid. Refinish the freezer lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The spoons and other utensils were stored with business end down.* The spoons and utensils were removed and the placed inside the dishwashing sink.-Ensure that the utensils are stored with business end up (handle up).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Chopping boards had deep grooves on them.-Resurface/replace the chopping board to prevent cross contamination.2) Food debris was noticed on the meat slicer.-Clean the meat slicer.3) The can opener was greasy.-Clean the can opener or remove it if not in use.4) The frame inside the ice machine was rusted and calcium deposits were also observed inside the ice machine.-Clean the ice machine.
  6. Initial Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tile was placed on the ceiling above the dishwasher.Use smooth and wash able tile for the kitchen
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged shelves noted at the bar.Fix the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Basement Walk-in cooler:Mold noted on the surfaces of the storage bins, wooden shelves, beer lines, waste bucket, compressor and fan unit.Clean the walk-in cooler. 2) Rust noted on the white deep freezer lid. Refinish the freezer lid.

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