1229 9 Avenue SE · INGLEWOOD
Ironwood Stage & Grill - Kitchen is in the INGLEWOOD neighbourhood. INGLEWOOD, Calgary has 172 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 7, 2026, there are 106 (62%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 5 times since November 27, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
No sanitizer detected in dishwasher final rinse. Ecolab rep messaged. Manual sanitizing sink set up as temporary solution.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
No sanitizer detected in dishwasher final rinse. Ecolab rep messaged. Manual sanitizing sink set up as temporary solution.
Kitchen handwashing sink was not draining properly. Plumber has been called and will attend Jan 23rd.
- A new chef has been hired., *Please ensure that the chef completes an approved food safety course and provides the certification to the Health Inspector. You can find the list of approved courses at the following link: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
1) Floor of the walk-in cooler (basement) was observed to be in disrepair., *Please repair the floor of the walk-in cooler., , 2) The ceiling tiles were missing in the Bar area., *Replace/ install ceiling tiles., **Ensure that all surfaces in the food facility are smooth, non-absorbent, and easily cleanable to maintain proper hygiene and safety standards.
- Observed wet cleaning cloths not being stored in sanitizer in the dishwashing area and at kitchen prepartation counter. The violation was corrected onsite., *Please make sure cleaning cloths are kept in the 100ppm bleach sanitizer while not in use to prevent the growth and spread of bacteria. Sanitizer should be changed every 2 hours or when its visibly dirty.
- Quats sanitizer was out of range., * The violation was corrected onsite.
- The food-safe sanitizer spray bottle was unlabelled., *Please label the bottle accordingly. Ensure that all chemicals in the facility are properly labeled to prevent any accidental mixing of chemicals.
Outstanding on 27/NOV/2024, DO NOT STORE PERISHABLE ITEMS UNTIL THE TEMPERATURE OF THE EQUIPMENT CAN BE MAINTAINED BELOW 4C., Vegetable insert cooler measured 10-13C. The cooler was turned down during inspection.
-The chlorine level was undetectable in the kitchen dishwasher., *Staff will be using bar dishwasher to sanitize the dishes. All the dishes must be washed and rinse prior to use the bar dishwasher., **Please ensure that all equipment is properly sanitized in the dishwashing sink and that the dishwasher is repaired promptly. IF ALL THE EQUIPMENTS CANNOT BE SANITIZED THEN THE FACILITY MUST USE SINGLE USE UTENSILS.
- The front handwashing sink in the kitchen was not in working condition., *Please repair the handwashing sink as soon as possible. All handwashing stations throughout the facility must be in proper working order and fully stocked at all times., **Staff was using the preparation sink as a handwashing station.
-There was no paper towel within close proximity to the preparation sink, which is currently being used as a temporary handwashing station., *The paper towel has been moved closer to the sink., **Please ensure that all handwashing stations are fully equipped with hot and cold running water, soap, and paper towels at all times. This is essential for promoting proper hygiene among food handlers and ensuring food safety.
- Chlorine, Quats and Iodine test strips were unavailable upon request., *Please ensure that sanitizer test strips are kept on-site to measure the sanitizer concentration at the plate level at least once a day. The recommended chlorine-based, QUATS and Iodine concentration is between 100 ppm, 200 ppm, 12.5 - 25 ppm respectively.
- Signs of pest infestation were observed in the following areas:, 1) In the bar area, pieces of chopped wood were found beneath the counter., 2) In the basement, greenish mouse droppings were seen near the black poisonous traps., *Ensure these areas are cleaned thoroughly and maintained regularly to prevent any further issues. Additionally, monitor for any pest activity on-site and document all findings and actions taken. Please follow the cleaning procedures outlined in the following link: https://www.albertahealthservices.ca/news/Page15101.aspx
- A new chef has been hired., *Please ensure that the chef completes an approved food safety course and provides the certification to the Health Inspector. You can find the list of approved courses at the following link: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
OUTSTANDING:, Hand sink drain is clogged. Ensure hand sink is in good operating condition.
1) Floor of the walk-in cooler (basement) was observed to be in disrepair., *Please repair the floor of the walk-in cooler., , 2) The ceiling tiles were missing in the Bar area., *Replace/ install ceiling tiles., **Ensure that all surfaces in the food facility are smooth, non-absorbent, and easily cleanable to maintain proper hygiene and safety standards.
Cleaning has significantly improved, but keep working on the deep cleaning for the following area:, 1) Kitchen Vent/ canopy, 2) Below the dishwashing sink and the dishwasher, 3) Below hard to reach surfaces like coolers, and shelves in the kitchen and bar area, 4) Behind the cook line, 5) Storage area in the basement, 6) Ceiling tiles including but not limited to Bar area., , *Please ensure that these areas are maintained in a clean and sanitary manner to avoid contamination and prevent pest harboring.