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The Artist Lounge

1840 20 Avenue NW Calgary AB T2M 1H3 · Food - General

Official record from Alberta →

Inspection summary

The Artist Lounge has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on October 14, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on October 14, 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 June 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on April 30, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 14, 2026. 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 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 4 times across 3 separate inspections, most recently on October 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured at 1000ppm. It needs to be rinse if chlorine sanitizer is at 1000ppm.Use 100ppm chlorine sanitizer (1/2 teaspoon bleach per L water)Previous Inspection:Sanitizer being used requires rinsing with potable water and no test strips are provided. Please obtain an adequate food surface sanitizer with test strips
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored above vegetables and herbs. Store all raw meats in a safe manner to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Take out containers and coffee pods were stored underneath paper towel dispensers.Do not store anything underneath paper towel dispensers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Small bar dishwasher final rinse was measured at 62.2, 62.3 and 62.3 degrees C. Ran the dishwasher 3 times.Fix the dishwasher and ensure final rinse temperature is at 71 degrees C or higher.
    • 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?
      • C-Can screen cover was not properly secured on one side. Fix the screen cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Tape was used to secured the glass and ice holder at the bar. Fix the holder.2) Scraper handle was melted by heat.Replace the handle. 3) Loose wire noted on the square strainer. Replace the strainer.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer being used requires rinsing with potable water and no test strips are provided. Please obtain an adequate food surface sanitizer with test strips
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee is prepared directly beside the handwash sink in the bar areas. Hand wash sink does not have a splashguard to prevent potential contamination. Please either move the coffee setup or install a splashguard
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the black mini fridge on the cook line measured 7-9C. Please monitor the temperature and ensure it can maintain a temp of 4C or lower at all times
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning is required for the interior of the fridge and freezer located by the dishwasher. Please clean
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not located in the bar area or on the cook line. Operator prepared sanitizer during inspection
    • 09. Are chemicals stored and handled in a safe manner?
      • A few chemical spray bottles were found unlabeled. - Please label all chemicals containers with their content to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the black mini fridge on the cook line measured 7-9C. Please monitor the temperature and ensure it can maintain a temp of 4C or lower at all times
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap for handwashing had run out at the sink by the dishwasher. Please replace
  4. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A few chemical spray bottles were found unlabeled. - Please label all chemicals containers with their content to prevent misuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips available on-site. - Please purchase and use to verify the concentration of Quat sanitizer solutions. Quats sanitizers must be used at 200 ppm.

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