200 - 2566 Flanders Avenue SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 janvier 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. se trouve dans le quartier CURRIE BARRACKS. CURRIE BARRACKS, Calgary compte 22 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 mai 2026, 18 (82%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Burwood Stampede Tent
CURRIE BARRACKS
Ce restaurant a été inspecté 7 fois depuis le 11 décembre 2023, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
2 infractions
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 infraction
Prep cooler cutting boards were noted with deep groves and scratched surfaces., Replace or resurface cutting boards.
2 infractions
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 infractions
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 infractions
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 infractions
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 infractions
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.