520 17 Avenue SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
One Night Stan's Bar Room & Divery is in the BELTLINE neighbourhood. BELTLINE, Calgary has 789 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 552 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (0%) Closed.
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.
Lonely Mouth Bar
BELTLINE
This restaurant has been inspected 5 times since September 15, 2023, with 2 in compliance, 3 not in compliance, and 0 closures on record.
No violations
6 violations
Molded lettuce was found in the bottom right drawer of the cooler on the south side of the kitchen., , Lettus was discarded during inspection. Ensure that food is rotated as often as required, and that spoiled food is discarded.
The one door cooler on the cook line had an ambient air temperature of approximately 10 degrees Celsius. Internal food temperatures ranged from 7 to 10 degrees Celsius. Perishable food was moved into a functional cooler., , Have this cooler repaired/serviced, adjusted, or replaced. Do not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less at all times.
There was no detectable residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature dishwasher in the kitchen., , Operator called the service technician, who gave a ETA of 20 minutes to arrive at the facility to service the dishwasher. The residual concentration of chlorine at the dish level during the sanitize cycle must measure 100 ppm.
There was a gap at the base of one of the exterior doors., , Replace the weather stripping or otherwise seal the gap at the base of the door.
Fruit flies were observed in the kitchen. , , Please work to abate the fruit flies in the kitchen.
The floor under the pop syrup concentrate rack had grease, soil, and/or food debris accumulation., , Clean the floor under the pop syrup concentrate rack. Ensure this area is cleaned on a regular basis.
4 violations
A surface sanitizer was not available in the kitchen at the time of the inspection. , , A 200ppm Quat sanitizer was prepared at the time of the inspection. , , Please ensure that a sanitizer is available and being used when food handling is occuring.
The facility is using a quat based sanitizer but does not have quat sanitizer test strips. , , Please obtain quat test strips to be able to test and verify the concentration of the quat sanitizer solutions.
Fruit flies were observed in the kitchen. , , Please work to abate the fruit flies in the kitchen.
1 violation
Containers of sauces were stored directly on the ice used in drinks at the bar area. The operator corrected the issue by discarding the contaminated ice and placed the containers on a tray filled with ice water. As discussed, avoid having food containers directly contact the ice used in foods and store them in a clean tray.,
4 violations
Cleaning cloths in the kitchen were stored on food counters. As discussed, store all cleaning clothes in a container of a food-appropriate sanitizer during use.,
Pest chemicals (raid for wasps & hornets, 'ant-out') were stored in the kitchen under the dishwasher and were disposed of. As discussed, avoid using pesticide sprays in the kitchen and refer to a pest control service for pest management.,
Missing handsoap was replaced in the kitchen handwash sink. Ensure that all handwash sinks are properly supplied.,
The hard-to-reach areas such as the floors under and behind equipment in the bar and kitchen had a build-up of grime and dirt. , , Please clean the hard-to-reach areas.
A mop bucket was stored in the kitchen. Store the mop bucket outside of the kitchen and other food handling areas.,