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The Keg Steakhouse + Bar

130 Crowfoot Terrace NW Calgary AB T3G 4J8 · Food - General

Official record from Alberta →

Inspection summary

The Keg Steakhouse + Bar has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on October 27, 2025, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 6 times across 5 separate inspections, most recently on August 2, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on October 27, 2025. 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 4 times across 3 separate inspections, most recently on July 25, 2025. 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.

7 inspections

  1. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The caramel squeeze bottle lid was placed in the handwashing sink at the time of inspection. - Please do not use the handwashing sink for anything other than handwashing. Wash/rinse utensils in the designated dishwashing sinks.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) Black mold was noted along the caulking of the handwashing sink at the service bar area.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The dishwasher staff was using the same gloves to handle both dirty dishes and clean dishes after completing a dishwashing cycle.Change gloves between task specifically after handling dirty dishes, and ensure hands are thoroughly washed before wearing clean gloves.
    • 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 handwashing sink at the dishwasher area was empty.Additional paper towel was available and promptly restocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape was used to wrap the door handle of the standing refrigerating unit at the salad station. The manager indicated they have ordered the parts.Ensure the door handle is 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?
      • Deep grooves were noted on the cutting boards.The cutting boards were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) Black mold was noted along the caulking of the handwashing sink at the service bar area. 2) Brown stains on the dishwashing area wall and ceiling and debris build-up behind the dishwasher. 3) Dust build-up behind the menu monitors and wires. 1 to 3) Clean these areas. Previous violations:1) Brown stains on the dishwashing area wall and ceiling and debris build-up behind the dishwasher. 2) Debris build-up underneath the glasswasher area. 3) Dust build-up behind the menu monitors and wires. 1 to 3) Clean these areas.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Brown stains on the dishwashing area wall and ceiling and debris build-up behind the dishwasher. 2) Debris build-up underneath the glasswasher area. 3) Dust build-up behind the menu monitors and wires. 1 to 3) Clean these areas.
  6. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some foods stored in the walkin cooler were not covered (i.e container of prepared cooked seafood, tray of potatoes). Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed spatula stored in a container of sanitizer on the prep line. Corrected onsite. Staff advised sanitizer bucket is used only for sanitizing wipe cloths.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Brown stains on the dishwashing area wall and ceiling and debris build-up behind the dishwasher. 2) Debris build-up underneath the glasswasher area. 3) Dust build-up behind the menu monitors and wires. 1 to 3) Clean these areas.
  7. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Main cooking line hands-free automatic commercial hand wash water was too cold to wash hands. 2) Back prep area hands-free automatic handwash sink waster was too hot to wash hands. Water was at 56 degrees C. 1 to 2) Fix both handwash sink and ensure there's warm water to wash hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Drawer cooler on the left of the main cook line was not operational. Two containers of proteins were in the cooler with small of ice. This amount of ice will not keep the whole container of protein at 4 degrees C or below during the entire operation.Fix the cooler and store perishable foods at 4 degrees Cor below. 2) Calcium and black stains build-up on the ice machine.Clean the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Brown stains on the dishwashing area wall and ceiling and debris build-up behind the dishwasher. 2) Debris build-up underneath the glasswasher area. 3) Dust build-up behind the menu monitors and wires. 1 to 3) Clean these areas.

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