520 17 Avenue SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
One Night Stan's Bar Room & Divery se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 789 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 552 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (0%) fermés.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Lonely Mouth Bar
BELTLINE
Ce restaurant a été inspecté 5 fois depuis le 15 septembre 2023, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
6 infractions
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 infractions
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 infraction
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 infractions
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.,