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Boogie's Burgers

2129 33 Avenue SW Calgary AB T2T 1Z7 · Food - General

5 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUSTANDING VIOLATION: The underside areas of the food preparation and cook lines (i.e. 'hard to reach' areas) had a notable amount of grease and food debris.REQUIREMENT: The undersides of these areas need to be routinely and thoroughly degreased/cleaned and sanitized.March 25 2026- Walk in cooler shelves have a build up of debris.April 8 2026- Hard to reach areas in the walk in cooler and under the dishwashing area still have a build up.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUSTANDING VIOLATION: The underside areas of the food preparation and cook lines (i.e. 'hard to reach' areas) had a notable amount of grease and food debris.REQUIREMENT: The undersides of these areas need to be routinely and thoroughly degreased/cleaned and sanitized.March 25 2026- Walk in cooler shelves have a build up of debris.April 8 2026- Hard to reach areas in the walk in cooler and under the dishwashing area still have a build up.
  3. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There is no pest control onsite. Ensure traps are placed and monthly checks are conducted. Template provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUSTANDING VIOLATION: The underside areas of the food preparation and cook lines (i.e. 'hard to reach' areas) had a notable amount of grease and food debris.REQUIREMENT: The undersides of these areas need to be routinely and thoroughly degreased/cleaned and sanitized.March 25 2026- Walk in cooler shelves have a build up of debris.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT Sanitizer was not prepared for the front service area; two spray bottles containing an orange cleaner were being used, despite one spray bottle being labelled as 'sanitizer'.Concern was corrected during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The underside areas of the food preparation and cook lines (i.e. 'hard to reach' areas) had a notable amount of grease and food debris.REQUIREMENT: The undersides of these areas need to be routinely and thoroughly degreased/cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Light switches throughout the kitchen had a visible grime noted on the plate/switch, changing the colour from white to brown.These switches were cleaned and sanitized during the inspection.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bottle of quat sanitizer was measured at 0ppm- Ensure the quat sanitizer is at food safe level of 200ppm
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for Quat sanitizer was not available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A chest freezer at the back was fixed with duct tape. - Ensure the duct tape is removed for thorough cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required, including the following areas, but not limited to"- grill line- ventilation hood: over due for service- pop room- walk-in cooler