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The Twisted Element

1006 11 Avenue SW Calgary AB T2R 0G3 · Food - General

Official record from Alberta →

Inspection summary

The Twisted Element has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on September 19, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 August 16, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 12, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 February 23, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 February 23, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 3 separate inspections, most recently on September 19, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please clean and sanitize the ice machine on the main floor on the east side of the facility, as mold was observed within the machine.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available onsite for the purpose of confirming food temperatures. Staff indicated that a thermometer was on order.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back bar was not equip with handwashing supplies.Liquid soap and paper towel in suitable dispensers were provided during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A small unused cooler in the kitchen contained significant mould growth inside. Thoroughly clean and disinfect cooler interior or remove cooler from facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The concrete floor in the basement bar was observed to be not sealed.Seal or otherwise modify this floor to render it easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Area below deep fryer-Small shelf beside cooking line-Storage shelving for drink syrups in back bar
  3. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bottles of liquor and juice stored in the ice well with ice that was being used to prepare beverages. - Please store separately or store bottles in a clean container then place the container in ice.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher in the basement was out almost out of detergent and no chlorine was detected after several tries. - Chlorine sanitizer source was replaced; machine was primed, and 100 ppm chlorine was achieved. - The dishwasher was not in use at the time of inspection. - Ensure dishwashers chemicals are verified before use.- Dishwashers using chlorine must sanitize at 100 ppm during the sanitation cycle and the concentration of iodine in glasswashers using iodine must be between 12.5-25 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 12, 2024: Did not observe this violation at the time of inspection. Violation below was noted on the previous report. Back Bar: A wooden surface between the pop gun dispenser and undercounter beverage cooler was stained. Please re-finish the surface, as discussed during the inspection.Main Bar: The surface finish had worn off from the wooden countertop where the popcorn machine was stored. Scratch marks were noted throughout the countertop. Please fix.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Hot dog roller machine had not been cleaned since it was last used. - Clean and sanitize food equipment after each use. - The machine was not in use. 2) Several straws and shot glasses were found in the glasswasher in the basement since it was last used, the weekend prior. The exterior of the dishwasher was also dirty. - Clean food equipment after use.- The dishwasher was not in use at the time of inspection.3) Ice scoop store on the ice machine and not in the ice scoop holder. Surface appeared to be dusty. - corrected during inspection. - Please ensure staff store ice scoop in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back Bar:Clean glasses were stored adjacent to the hand sink. Store away from the hand sink or install a splashguard to prevent contamination (washable material, fully extend from front to back of the hand sink and min height 12 inches).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glass activated on/off mechanism of the glasswasher was repaired with tape. - Please replace.
  4. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were expired food items and rotten fruits found during the inspection. The expired food items and rotten fruits were discarded during the inspection. The inspector informed the operator that a system must be in placed that monitors the expiry dates/best before dates of all food items, and that they must be discarded immediately and not be served or used as an ingredient.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a spray bottle measured 0 ppm. The solution was discarded. There was another spray bottle with 200 ppm quat sanitizer in the bar.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained a cleaner was not labeled to indicate its content. The spray bottle was labelled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An open container of food that indicated “refrigerate after opening” was being stored at room temperature. The inspector informed the staff/manager that the manufacturer’s instruction on proper storage of food must be followed. The containers were discarded during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Main Kitchen:The paper towel in a handwashing station was not placed in a functional paper towel dispenser. There was no soap in the handwashing station; the soap dispenser was empty. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination, and the station must be provided with soap in suitable dispenser.**PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER. PROVIDE SOAP.Back Bar:A roll of paper towels was stored on the countertop without a holder/ dispenser.**PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.There was no soap at the hand sink. Soap was provided during the inspection.**CORRECTED DURING INSPECTION (2024-02-23).Basement Bar:No paper towel dispenser for handsink. Provide a suitable paper towel dispenser for storing paper towels for use. (ie. wall mounted or an upright paper towel holder).**FIXED (2024-02-23). The basement handsink was fully equipped.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The toilet paper dispenser in one of the stalls was broken in the all-gender washroom. Please fix to ensure that all toilet paper dispensers are functional.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit was not yet paid. Please make the payment for the outstanding balance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back Bar: A wooden surface between the pop gun dispenser and undercounter beverage cooler was stained. Please re-finish the surface, as discussed during the inspection.Main Bar: The surface finish had worn off from the wooden countertop where the popcorn machine was stored. Scratch marks were noted throughout the countertop. Please fix.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back Bar:Clean cups were stored adjacent to the hand sink. Store clean food equipment/utensils 18 inches from the hand sink or install a splashguard protection (washable material, fully extend from front to back of the hand sink and min height 12 inches).Downstairs Lounge/Bar:Clean cups were stored adjacent to the hand sink. Store clean food equipment/utensils 18 inches from the hand sink or install a splashguard protection (washable material, fully extend from front to back of the hand sink and min height 12 inches).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glass activated on/off mechanism of the glasswasher was repaired with tape. Mould growth was observed on and under the tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris in the ice machine. Please clean the ice machine. Also, implement a cleaning schedule to ensure that the ice machine is being cleaned routinely.

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