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The Keg Steakhouse + Bar

320 4 Avenue SW Calgary AB T2P 2S6 · Food - General

Official record from Alberta →

Inspection summary

The Keg Steakhouse + Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on May 22, 2026, recorded 2 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 29, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on May 29, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 May 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on May 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was found in flour during inspection. Use scoops with handles facing up to reduce hand contact and prevent contamination. Obtain proper scoops with handles.***Scoop was removed from the food container during the inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in cooler across the dishwashing pit had condenser fan covers observed to have accumulation of dust/dirt. Please ensure vents are cleaned to prevent contamination of food below.**Please clean.
  2. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was a dented can of black olives stored on the shelves in the dry storage area.Canned foods should not be kept once they are damaged or dented to avoid the growth of foodborne botulism and its toxins. Inspect canned foods regularly and prior to use and discard if damaged/dented. The operator discarded the canned olives at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was used as a scoop and stored inside the spice bulk container. Replace the bowl with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food. The operator removed the bowl from the bulk container at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher had a temperture of 55C at the final rinse. The temperature must read 71C at the final rinse to ensure utensils and food equipment are adequately cleaned and sanitized. The operator contacted a professional to repair the dishwasher at the time of the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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