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Veranda at Stables Inc.

200 - 2566 Flanders Avenue SW Calgary AB T3E 7H9 · Food - General

Official record from Alberta →

Inspection summary

Veranda at Stables Inc. has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on January 15, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on January 15, 2026. 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?

  • 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 4 times across 2 separate inspections, most recently on December 3, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 12, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 3, 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 7 times across 6 separate inspections, most recently on January 21, 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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 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?
      • The back door from the kitchen to the smoker/outdoor area had a notable gap which can allow pests to enter.REQUIREMENT: Repair this gap. Ensure that pests are unable to enter the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted to have an accumulation of grease, debris, dirt, or a combination of:- Hair and stains were noted on the diaper changing tables (Corrected)- Underneath hard-to-reach areas throughout the kitchen.There is a 3rd party that reportedly is supposed to clean for these areas.REQUIREMENT: Clean and sanitize the indicated areas. Ensure that either your own team or the 3rd party company completes this routinely and thoroughly.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler cutting boards were noted with deep groves and scratched surfaces.Replace or resurface cutting boards.
  3. Risk Management Inspection

    2 infractions

    • 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?
      • Repeat violation:The front entrance doors were replaced. However, there was a gap between the doors.Seal the gap to prevent the entry of pest.Recurring violations:1) The back door was opened.The food handler was instructed to close the back door.Install a screen door if you plan to have the back door open.2) There was a gap at the bottom of the front entrance door.Install a weatherstripping to prevent the entry of pest.:The manager indicated to replace the entire front door.Previous violations:1) The back door was opened.The food handler was instructed to close the back door.Install a screen door if you plan to have the back door open.2) There was a gap at the bottom of the front entrance door.Install a weatherstripping to prevent the entry of pest.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler cutting boards were noted with deep groves and scratched surfaces.Replace or resurface cutting boards.
  4. Risk Management Inspection

    2 infractions

    • 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?
      • Recurring violations:1) The back door was opened.The food handler was instructed to close the back door.Install a screen door if you plan to have the back door open.2) There was a gap at the bottom of the front entrance door.Install a weatherstripping to prevent the entry of pest.:The manager indicated to replace the entire front door.Previous violations:1) The back door was opened.The food handler was instructed to close the back door.Install a screen door if you plan to have the back door open.2) There was a gap at the bottom of the front entrance door.Install a weatherstripping to prevent the entry of pest.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler cutting boards were noted with deep groves and scratched surfaces.Replace or resurface cutting boards.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer spray bottle at the pizza preparation station did not detect any sanitizer concentration with a quat test strip.New sanitizer spray bottle was prepared and measured 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A jacket was stored on the shelve in the kitchen.Articles not associated with food handling must be stored in a separate area.
    • 09. Are chemicals stored and handled in a safe manner?
      • The quat sanitizer spray bottles at the bar area were not labelled to identify their contents.The quat sanitizer spray bottles were promptly labelled to identify their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no iodine test strip to measure the iodine concentration of the glasswasher.Obtain an iodine test strip.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel in the kitchen handwashing sink was stored on top of the shelves.Place paper towel in a suitable 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?
      • 1) The back door was opened.The food handler was instructed to close the back door.Install a screen door if you plan to have the back door open.2) There was a gap at the bottom of the front entrance door.Install a weatherstripping to prevent the entry of pest.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler cutting boards were noted with deep groves and scratched surfaces.Replace or resurface cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream scoop was stored in a stagnant water at the hot holding unit with a surface temperature of 56°C.The ice cream scoop was stored in a quat sanitizer solution at 200 ppm.
  6. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature log maintained in the facility.Maintain daily temperature logs for the coolers, hot holding unit, and food temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Queso sauce kept on the hot holding was measured at 50°C.Food was reheated on the stove grill to 74.6°C.2. Prep cooler inserts were measured between 8°C to 10°C.Ensure prep cooler inserts are measured at 4°C or less and top lids are covered when not in use.3. Kimchi was stored between the prep cooler and hot holding unit at 20°C.Operator indicated that the kimchi has been out since 10am. Facility was inspected at 4pm.Food discarded.High-risk food must not be stored between 5°C to 59°C.Food should be cooled from 60°C to 20°C or less within 2 hours and from 20°C to 4°C or less within 4 hours.4. Stove grill drawer cooler was measured between 5.5°C to 8°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The left corner handwashing sink beside the grill stove was inaccessible with yellow crate and pot containing water and utensils.2. The right corner paper towel dispenser close to the deep fryer was empty and no soap was available.3. There was no paper towel at the handwashing sink at the bar.The bar handwashing sink was quickly restocked with paper towels.Ensure handwashing sinks are equipped with handwashing supplies and accessible at all times to facilitate effective handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler cutting boards were noted with deep groves and scratched surfaces.Replace or resurface cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy filters and walls were accumulated with grease deposits and other residues.Ensure the ventilation canopy filters are cleaned at least once a week and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.
  7. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used/wet cleaning cloths were kept on the counter.2. No sanitizer bucket was available. Spray bottle containing bleach solution was being used.Fresh sanitizer bucket was promptly prepared at 200 ppm and cleaning cloths were kept therein.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was not washing their handwashing after completing a task when hands are contaminated.Staff promptly washed their hands.Food handlers are to thoroughly wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled before commencing work.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature log maintained in the facility.Maintain daily temperature logs for the coolers, hot holding unit, and food temperature.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Stainless containers used to hold/mix food was kept on the rack. Operated noted that the containers are changed at least once daily.Containers was promptly changed.Ensure mixing containers are changed every two hours.Obtain a timer to track the time or display a time stamp on the container.2. Food insert were filled above the fill line.Foods were promptly portioned below the fill line.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Queso sauce kept on the hot holding was measured at 50°C.Food was reheated on the stove grill to 74.6°C.2. Prep cooler inserts were measured between 8°C to 10°C.Ensure prep cooler inserts are measured at 4°C or less and top lids are covered when not in use.3. Kimchi was stored between the prep cooler and hot holding unit at 20°C.Operator indicated that the kimchi has been out since 10am. Facility was inspected at 4pm.Food discarded.High-risk food must not be stored between 5°C to 59°C.Food should be cooled from 60°C to 20°C or less within 2 hours and from 20°C to 4°C or less within 4 hours.4. Stove grill drawer cooler was measured between 5.5°C to 8°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 0 ppm. No sanitizer solution was detected.Manual dishwashing method was being used in the meantime.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The left corner handwashing sink beside the grill stove was inaccessible with yellow crate and pot containing water and utensils.2. The right corner paper towel dispenser close to the deep fryer was empty and no soap was available.3. There was no paper towel at the handwashing sink at the bar.The bar handwashing sink was quickly restocked with paper towels.Ensure handwashing sinks are equipped with handwashing supplies and accessible at all times to facilitate effective handwashing.
    • 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. Back exit door was slightly opened. No screen door was available.Install a screen door if you want to leave the back door open.2. No recent pest control record was available.October pest control record was available.Ensure the pest control record is maintained on a montly basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler cutting boards were noted with deep groves and scratched surfaces.Replace or resurface cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy filters and walls were accumulated with grease deposits and other residues.Ensure the ventilation canopy filters are cleaned at least once a week and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.

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