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Wild Card Shack

6 - 2145 Summerfield Boulevard SE Airdrie AB T4B 1X5 · Food - General

Official record from Alberta →

Inspection summary

Wild Card Shack has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on February 24, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 February 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on December 12, 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 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 December 21, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 5 separate inspections, most recently on February 24, 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?

  • 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 5 times across 4 separate inspections, most recently on February 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizing solution. The spray bottle in the food prep area was filled with soap. **Staff discarded soap. 100ppm chlorine solution was prepared. **Please ensure that a freshly prepared food safe sanitizing solution is readily available for use in the food prep area at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The hand wash sink at the bar is located too close to the bin containing ice which can potentially lead to contamination of the ice.**Install a barrier between the hand wash sink and the ice bin to protect it from 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?
      • The ceiling tile above the hot water tank was missing.**Replace ceiling tile
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease buildup was noted on some equipment in the facility - ice machine, pizza oven.**Clean all food equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was noted on the floor, underneath food equipment in the cookline and the hard-to-reach areas of the facility. **Carry out deep clean of the hard-to-reach areas and establish regular frequency when deep cleaning is carried out.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared food safe sanitizer for sanitizing surfaces in the kitchen. Staff mixed a bottle of chlorine sanitizer - 100ppm**Please ensure all food prep areas are equipped with food safe sanitizer for sanitizing work surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The hand wash sink at the bar is located too close to the bin containing ice which can potentially lead to contamination of the ice.**Install a barrier between the hand wash sink and the ice bin to protect it from 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?
      • 1. The light on the ceiling above the ice machine was not working, area was dim.**Replace light bulbs.2. The ceiling tile above the hot water tank was missing.**Replace ceiling tile
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Some broken/damaged spatulas were noted in the utensil storage container in the food prep area. Broken spatulas were discarded.**Please ensure that all utensils used in the facility are in good repair.2. Scum build-up was noted on the edging of the ice-machine. Equipment was cleaned during the inspection.**Please ensure that equipment in facility are maintained in a clean and sanitary manner at all times.
  3. Risk Management Inspection

    3 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?
      • REPEAT VIOLATIONThe caulking around the spray sink in the dishwashing area was coming off the wall.**Replace the caulking to prevent water damage to the walls.2. The faucet for the 2-compartment sink was actively leaking.**Repair/Replace faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOLATION1. The light on the ceiling above the ice machine was not working, area was dim.**Replace light bulbs.2. The ceiling above the hot water tank was actively leaking. A bucket was placed under the ceiling to catch dripping water.**Repair ceiling/roof**Investigate and repair any water damaged area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONDust build-up noted on the ceiling throughout the kitchen and most prominent on the ceiling by the smoker line.**Please clean
  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes containing food portion cups were stored directly on the floor by the front packing area of the kitchen.**Please ensure all items associated with food in the facility are stored at least 6 inches above the floor to prevent contamination of the food items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand wash sink beneath the spice shelf by the packaging area of the kitchen.**Please equip all hand wash sinks with hot and cold water, soap and paper towel at all times.
    • 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?
      • Some flies were noted flying around in the kitchen.**Please ensure that adequate pest control measures are in place in the 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 caulking around the spray sink in the dishwashing area was coming off the wall.**Replace the caulking to prevent water damage to the walls
    • 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. The light on the ceiling above the ice machine was not working, area was dim.**Replace light bulbs.2. The ceiling above the hot water tank was actively leaking. A bucket was placed under the ceiling to catch dripping water.**Repair ceiling/roof**Investigate and repair any water damaged area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The chest freezer in the hot water tank room containing chicken wings had a broken gasket and lots of frost build-up within the freezer.**Repair/Replace food equipment.2. Scum build-up was noted inside the ice machine.**Please clean and sanitize the food equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up noted on the ceiling throughout the kitchen and most prominent on the ceiling by the smoker line.**Please clean
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The honey garlic sauce and onion sauce that was placed in the hot holding was measured at 15° C, the hot holding unit was not turned on, the operator stated the sauce was brought out of the cooler an hour prior to inspection. Sauces where heated.**Please ensure that all high-risk foods in hot holding are held at 60° C and above at all times, turn on hot holding prior to use and heat food to above 74° C before transferring food to hot holding.
    • 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 was placed on the countertop in the front area beside the cooler with the sauces, operator please paper towel in holder.**Ensure that paper towels are stored in a paper towel dispenser to prevent contamination
    • 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 was propped open and the screen door was unfinished and was coming off the wall.**Please finish the screen door and ensure it is properly secured to the wall to prevent infiltration of pests into the 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?
      • 1. There was a hole on the wall under the dish spray sink.2. There was a hole on the bottom wall by the chest freezer beside the back door.**Please seal all holes in the food facility**Please ensure that all surfaces in the facility is smooth cleanable and impermeable to moisture.3. The caulking around the spray sink in the dishwashing area was coming off the wall, water damage was noted on the wall underneath the sink.**Replace the caulking to prevent further water damage to the walls4. The faucet by the front area beside the sauce storage fridge had tape on it. **Please remove tape**Repair faucet if broken
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a dirty food mixer in the food prep area, operator stated food mixer was last used two days ago and is usually cleaned prior to each use.**Ensure that all food equipment are cleaned and sanitized after each use daily.2. There were knife markings and dirt build up on the chopping board above the prep cooler.**Resurface or replace chopping boards to ensure that they can be properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of ash noted under the smoker in the back prep area.**Please clean.2. Clutter was noted in the front area by the sauce storage fridge; jacket was noted on countertop, shoes were noted under the cabinet.**Organize this area3. Dirt buildup was noted under the spray sink**Please clean4. Dust build-up noted on the ceiling by the smoker line.**Please clean

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