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The Twisted Lizard

103 9 Avenue Carstairs AB T0M 0N0 · Food - General

Official record from Alberta →

Inspection summary

The Twisted Lizard has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on September 3, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on August 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 January 18, 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?

  • 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 7 times across 5 separate inspections, most recently on August 26, 2025. 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 4 times across 3 separate inspections, most recently on March 5, 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?

  • 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 2 times across 2 separate inspections, most recently on August 27, 2026. 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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 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 test strips suitable for verifying the concentration of sanitizer from the mechanical dishwasher were not available onsite. Acquire suitable chlorine sanitizer strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the preparation cooler cutting surfaces in the kitchen was significantly stained.Soda gun holders in the bar area had a build-up of debris. Surfaces were cleaned during inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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 Stainless steel backsplash behind the deep fryers is loose, exposing a gap in between this panel and the wall.Seal this gap to render the surface smooth and easily cleanable.
  5. Monitoring Inspection

    2 infractions

    • 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 Stainless steel backsplash behind the deep fryers is loose, exposing a gap in between this panel and the wall.Seal this gap to render the surface smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The soda guns in the bar have a build-up of debris.Clean indicated beverage equipment.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meats were observed being stored above cooked foods in the walk-in cooler.Raw meats were moved during inspection to prevent potential contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards at the back storage area are damaged or missing, making the area difficult to properly clean.Repair baseboards in this area to ensure that surfaces are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine in the kitchen has internal scale build-up, with discolouration indicating potential early mould growth.Clean and sanitize ice production chamber of machine. Regularly descale machine to prevent future growth.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar area does not have a handwashing sink available in its vicinity. The only applicable sink is not equip with handwashing supplies and has a sign indicating that it is not to be used for handwashing. Handwashing is required in any area where open food and drink is being assembled or otherwise prepared. Ensure that applicable handwashing sink has liquid soap and paper towel available in suitable dispensers in its vicinity. Recommend installing splashguards (made of a suitable cleanable material) adjacent to sink if concerned regarding ice contamination due to handwashing.
  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer available from available buckets was measured at 500ppm quats. An alternate sanitizer dispenser was available onsite which was measured at 200ppm quats. Buckets were replaced with correct concentration during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the bags of potatoes were observed stored directly on the floor in the back dry storage area. Food was moved off the floor during inspection.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Salad bowl stored on top of open insert of salad. Bowl removed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Spatulas were stored in front of the coffee brewing equipment. 2. Coffee brewer stored on shelf above clean equipment.3. Cup with no handle stored in fries. COMPLETE THE FOLLOWING:1. Relocate storage of utensils or relocate the coffee brewing equipment to protect clean utensils from contamination. 2. Store coffee brewer on tray to protect clean equipment below from spills. 3. Do not store cup in fries. Only store utensils with handles in food.
  13. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Onions were being stored in garbage bags in the dry storage room. 2. Eggs were stored above fresh produce in the standup coolers. 3. Ice scoop was stored inside the ice machine. 4. Open staff drinks stored in front prep area in kitchen. COMPLETE THE FOLLOWING:1. Do not use garbage bags to store food, as they may contain chemicals that are not food safe. 2. Store eggs below fresh produce and ready to eat foods. It is recommended to keep the eggs stored on a tray. 3. Store ice scoop in a container to protect ice from contamination. 4. Please designate a space for staff to store their drinks that is separate from the food area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Opened bottles of sauces were being stored at room temperature. Bottles were moved to the fridge during the inspection, as product labels indicated to refrigerate after opening.
    • 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?
      • 1. Gap observed at bottom of back door in kitchen. COMPLETE THE FOLLOWING:1. Repair/replace weatherstrip to prevent the entry of pests into the facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **CORRECTED**1. Soap and sanitizer were being mixed together. Discussed with staff that mixing the two can produce toxic gases. COMPLETE THE FOLLOWING:1. Do not mix soap and sanitizer together. Have separate buckets for soapy water and sanitizer.

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