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The Last Straw Ale House

1010 - 11300 Tuscany Boulevard NW Calgary AB T3Z 2V7 · Food - General

Official record from Alberta →

Inspection summary

The Last Straw Ale House has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on July 27, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 3 times across 3 separate inspections, most recently on July 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 22, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on March 22, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 22, 2024. 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?

  • 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 5 times across 3 separate inspections, most recently on July 27, 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?

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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes in use were stored on the cutting boards directly.Store wiping clothes in use inside the sanitizer solution between uses.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Missing floor tiles by the deep fryers. Repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas were dirty, especially under the front bar sinks and the kitchen dishwashing areas.Clean.
  2. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quat sanitizer test strips were not available.Ensure functional chlorine and quat sanitizer test strips are available on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Missing floor tiles by the deep fryers. Repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surface of the ice machine around the divider were observed with scales and dirt.Some surface molds and dirt were observed on the walls and the tubes around beer walk-in cooler.Clean and sanitize the noted areas.
  3. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Unwrapped pizza boxes were stored directly on the floor. Store all food and food items at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small containers of food and rolls of pepperoni were on the walk-in freezer floor. Store food at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils were stored in more than 400ppm quat sanitizer. Use 200ppm quat sanitizer or use ice water. Staff was not checking quat sanitizer daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Improper cooling was observed during inspection. Gravy was made in the morning and gravy was measured at 45 degrees C at around 4pm.Staff did not use ice bath or ice wand to help cool down gravy rapidly. Use an ice bath or ice wand to cool down gravy, soups and other sauces. 2) Bottle of garlic butter was left room temperature without temperature control.Store all perishable food at 4 degrees C or below
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were discolored and expired on February 1, 2019. Provide sanitizer test strips and test daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No hot water at the pizza prep room handwash sink. Fix the hot water tap.2) No paper towels and dispenser at the pizza prep room handwash sink. Provide paper towel and dispenser.
    • 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?
      • Kitchen back door was left open and screen door was not closed shut.Keep the back door close or fix the screen door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Missing floor tiles by the deep fryers. Repair2) Light fixtures are dirty with dust and debris. Dish pit light fixtures are broken. In the event a light bulb shatters, food and food items are not protected. Repair and clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Doors in kitchen and staff area have significant build up near door handles/ areas of high touch. 2) Dish pit area was observed to be quite unclean. Top of dishwasher was observed to have a significant amount of food debris and dust next to stored pans. 1 and 2) Clean and/or repair listed items.

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