200 - 2566 Flanders Avenue SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 15, 2026
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.
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.
Veranda at Stables Inc. is in the CURRIE BARRACKS neighbourhood. CURRIE BARRACKS, Calgary has 22 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 13, 2026, there are 18 (82%) In Compliance on their most recent inspection, with none Not in Compliance or 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.
Burwood Stampede Tent
CURRIE BARRACKS
This restaurant has been inspected 7 times since December 11, 2023, with 0 in compliance, 7 not in compliance, and 0 closures on record.
2 violations
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.
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.
1 violation
Prep cooler cutting boards were noted with deep groves and scratched surfaces., Replace or resurface cutting boards.
2 violations
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.
Prep cooler cutting boards were noted with deep groves and scratched surfaces., Replace or resurface cutting boards.
2 violations
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.
Prep cooler cutting boards were noted with deep groves and scratched surfaces., Replace or resurface cutting boards.
8 violations
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.
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.
The paper towel in the kitchen handwashing sink was stored on top of the shelves., Place paper towel in a suitable dispenser.
5 violations
No temperature log maintained in the facility., , Maintain daily temperature logs for the coolers, hot holding unit, and food temperature.
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 violations
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.
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.
A jacket was stored on the shelve in the kitchen., Articles not associated with food handling must be stored in a separate area.
There was no iodine test strip to measure the iodine concentration of the glasswasher., Obtain an iodine test strip.
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.
Prep cooler cutting boards were noted with deep groves and scratched surfaces., Replace or resurface cutting boards.
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.
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.
Prep cooler cutting boards were noted with deep groves and scratched surfaces., Replace or resurface cutting boards.
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.
No temperature log maintained in the facility., , Maintain daily temperature logs for the coolers, hot holding unit, and food temperature.
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.
Dishwasher was measured at 0 ppm. No sanitizer solution was detected., , Manual dishwashing method was being used in the meantime.
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.
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.
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., ,
No food safety certificate available.,
Prep cooler cutting boards were noted with deep groves and scratched surfaces., Replace or resurface cutting boards.
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.